Brunch/Breakfast
First Course Options
• Carrot & Zucchini "latkes" with savory raita, crispy shallots & purple pikliz
• Local Wild Salmon + Argentinian Pink Shrimp Ceviche with leche de tigre (citrusy coconut milk marinade), radish, citrus segments, serrano chilis +  crispy plantain chips

Second Course Options

• Spring Berry Johnny Cakes with hibiscus-maple syrup, onion blossoms, bourbon pecans + Merguez sausage

• Biscuits and Gravy with Llano seco ground pork or Stemple Creek ground beef chorizo gravy with brown butter, spring onion, cilantro + optional egg

Third Course Options
• Banana Bread Trifle with bourbon toffee pecans, salted pepitas + rose citrus-scented whipped créme fraîche
• Rum-Butter Roasted Plantains Foster  - with salted rum caramel, coconut gelato + crushed walnuts

FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE, supplemental charge applies):
• "Juanito Cakes" with honey butter • Totopos with Queso Añejo & Salsa Roja • Jerk Spiced Plantain Chips with savory raita dipping sauce • Fry Bread with farmer's cheese + guava jelly • Caviar Service

Lunch
First Course Options
• Silky Spring Onion and New Potato Soup with Saffron Arancini “Croutons”, Smoked Paprika Olive Oil, Toasted Pepitas & Fresh Micro Herbs
• Butter Poached Prawns with Herbed Slab + Smoked Paprika Aioli
• Whipped Brandade with Smoked Trout, Parmesan, Young Olive Oil and Rustic Bread
• Prosciutto di San Daniele with Mandarins, early Summer Melon & Hard Cheeses OR Hand Selected Cheese & Charcuterie Platters
• Ensalada Mixta - butter lettuce salad with olive oil steeped tuna, mandarinas segments, citrus vinaigrette, pepitas + soft boiled egg
• Assorted Savory Caribbean Pastries: Curry Beef, Curry Beef & Lamb, Vegan Caribbean (with New Potatoes & Seasonal Squash), Curry Beyond "Beef" Patties, Curry Chana-Kale Empanadas, Shashuka Tartlets + Whipped Brandade Tartlets with Lemon Oil

(non-savory Caribbean pastries available, please inquire)

Second Course Options
• The Fullest Spring Salad with seared rib eye, roasted "best pick" baby squash, marinated (young) stone fruit, spring peas, favas, roasted Filberts, Chevre de Bellamy, Passionfruit/Dill  Vinaigrette + Citrus
• Spicy Curry Noodles "Guyanese" - long strand noodles with creamy curry marinade, julienned bell peppers, carrots, scallions + celery with lots of fresh herbs + crispy garlic and ramp gremolata

• Jerk Chicken Orrecchiette with braised jerk chicken, Lacinato kale, callaloo, Belfiore Ricotta Salata + Bellwether Farms creme fraîche
• Caribbean "Press" Sandwich - braised jerk chicken, smoky cheese + sweet & spicy cabbage/melon slaw in a panini pressed sandwich with jerk spiced aioli
• Jamaican "Blue Plate Special" - grilled Jerk chicken (with 70 month aged jerk sauce) served over toasted coconut rice with charred limes + scallions and herb bounty

Third Course Options
• Banana Bread Trifle with bourbon toffee pecans, salted pepitas + citrus-scented whipped créme fraîche
• Caribbean Cheese Course - 2 young cheeses, 2 aged cheeses, tamarind membrillo, exotic fruits, curry cashews + banana chips & seeded crackers​
• Rum-Butter Roasted Plantains - with salted rum caramel + crushed walnuts

FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE, supplemental charge applies):
• Moroccan Style Tortilla Española (Moroccan style Spanish omelet) • Totopos with Queso Añejo & Salsa Roja • Jerk Spiced Plantain Chips with savory raita dipping sauce • Roasted & Salted Pepitas • Breadfruit Puffs with Tamarind Chutney • Caviar Service

Dinner
First Course Options
• Chili Persimmon & Mango Salad with Meyer Lemon & Lime Vinaigrette, Hydroponically grown Pea + Sunflower Shoots, Aleppo + Sal de Maldon
• Whipped Brandade with Smoked Trout, Parmesan, Young Olive Oil and Rustic Bread
• Butter Poached Pink Shrimp Skewers with pickled Fresnos, Wilddog Farms microgreens + Balsamic Syrup
• Silky Spring Onion and New Potato Soup with Saffron Arancini “Croutons”, Smoked Paprika Olive Oil, Toasted Pepitas & Fresh Micro Herbs
• Ensalada Mixta - Little gems salad with olive oil steeped tuna, , mandarina segments, citrus vinaigrette, pepitas + soft boiled egg

Second Course Options
• Braised Tri-tip estilo Ropa Viejo flavors over Pt. Reyes Blue Cheese Polenta with Charred Ramp Oil + Amaranth & Sunflower Shoots
• Porchetta estila Boriqua with modo de ajo served with smoked spring onions & ancient grains
• Pan Roasted Free-Range Crispy Skin Chicken Thighs (Seasonally Mediterranean; Caribbean; Californian)

 

• Caribbean Fish Stew, Nuestra Sancocho – bacalao, shrimp, mussels, sweet potatoes,
jalapeños + marash chili in a rich coconut broth, served with Black Eyed Pea Fritters

 

• Coconut Milk Stewed Tri-Tip a la Feijoada

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• Jerk Chicken Orecchiette with Braised Jerk Chicken, Shaved Brussels, Callaloo, Belfiore Ricotta Salata + Bellwether Farms Creme Fraîche

 

• Stemple Creek Ranch Beef Meatballs with Marinated Feta over Harissa Cannelloni Bean Puree and charred Spring Peas

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• Ancient Grains Stuffed Rainbow & Swiss Chard w/ Summer Squash Pureé + Onion Veloute

 

• Jerk Spiced Seared Ribeye with Seasonal Exotic fruit Buerre Monté

Third Course Options
•  Cheesecake with Macerated Spring Berries + Dill-Citrus Creme Fraîche
• Caribbean Cheese Course - 2 young cheeses, 2 aged cheeses, tamarind membrillo, exotic fruits, curry cashews + banana chips & seeded crackers​
• "Blanc Manger" - coconut custard topped with toasted coconut flakes, macerated pineapples, mango + early strawberries, served with a shortbread tuille

 

• Banana Upside Down Cake with Plantains, Thai Bananas, Coconut Brittle + Rum Sauce

 

• Chocolate Cake with Chocolate Ganache & Edible Gold Leaf

FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE, supplemental charge applies):
• Local Bread with Chicharrone Butter • Caribbean (Seasonal) Elotes • Jerk Spiced Tostones with Raita • Totopos with Queso Añejo & Salsa Roja • Caviar Service