Chef Menus

CHEF MIKE HACKMAN, Aoili

SMALL BITES

Grilled Vegetable Rosemary Skewers
Pomegranate Molasses

Bok Choy Kimchee Boa Buns
Radish Lime Salad

48 Hour Cured Beet Gravlax
Charcoal Croissant, Caramelized Shallot Cream 

SALAD

Kale Peanut Salad
Shaved Carrots, Cabbage, Sunflower Sprouts, Sesame, Cilantro

VEGETARIAN ENTRÉE

Barley Risotto
Gratitude Mushrooms, Coal Roasted Turnips, Baby Onions

PESCATARIAN ENTRÉE

Roasted Grouper
Baby onions, white wine braised graped, tomatoes, grain mustard sauce

DESSERT

Orange Olive Oil Cake

BREAD

Vegetable Focaccia

CHEF KENT THURSTON, CucinA

MARKET SALAD

7 varieties of mixed greens
with crisp julienne of radish, fennel & carrot

PASTA

Rigatoni Emiliana
Imported pasta with Roasted wild mushroom brasato & truffle pecorino, poached Holman farm egg yolk

Fusilli Genovese
Fresh pasta with Lox farms sprout pesto, 21 month parmigiano reggiano

SEAFOOD

Hamachi Crudo
Thinly sliced raw pacific yellowtail with lime, avocado & coconut emulsion, lightly spiced green papaya slaw

Grilled Prawns
Steamed bok choy, avocado rice, soy emulsion

CHEF ALBERT MOLLA AND CHEF PIERANGELO BADIOLI, Renato’s

APPETIZERS

Daikon Scallop turmeric infused
roasted garlic & lemon mayonnaise, candied pistachio.

Eggplant Sticks
with honey & almonds.

Compressed Watermelon Cube
with cucumber ribbon wrap, dry olive, sweet pepper drop.

SALAD
Bib lettuce & Salanova lotus florida, balsamic strawberries, crumbled feta cheese, watermelon radish, sunflower sprouts, spiced pumpkin seeds.

VEGETARIAN ENTRÉE

Cauliflower Steak
with café Paris butter, Thai salad, and chard grapefruit.

PESCATARIAN ENTRÉE

Mediterranean Monkfish
with spaghetti squash, kale pesto, piquillo pepper coulis.

APPETIZERS

Smoked Deviled Egg
pickle relish, crispy chicken skin.

Whipped Baba Ghanoush
shaved vegetables, pita, black lime.

Smoked Local Fish Dip
with old bay crackers, pickled celery, herbs.

SALAD

Holmans Harvest Salad
with shaved vegetables, herbs, and Fresh Rx salad dressing.