SAMPLE PLATED

Coastal Mediterranean:

A light, sun-washed three-course dinner

FIRST
Heirloom Tomato & Watermelon Salad: whipped feta, fresh mint, aged balsamic

• Add-On Options: Marinated Olives & Whipped Feta (add $7/person)

• Grilled Octopus (add $15/person)

MAIN
Grilled Branzino or Shrimp Skewers — lemon-herb orzo, charred lemon

DESSERT
Olive Oil Cake — fresh seasonal berries, whipped mascarpone

Southwest Summer:

Local flavor, bright and unfussy

FIRST
Chilled Corn & Poblano Soup: crema, toasted pepitas

• Add-On Options: Elote Street Corn Dip (add $7/person)

• Shrimp Ceviche Tostada (add $10/person)

MAIN
Achiote Grilled Chicken or Shrimp Tacos — citrus slaw, house salsa verde

DESSERT
Grilled Peach — local honey, Mexican vanilla whipped cream

Summer Surf & Turf

An elevated night in — bright, not heavy

FIRST
Shrimp & Avocado Ceviche: lime, chile, cilantro

• Add-On Options: Miniature Crab Cakes (add $12/person)

• Spicy Salmon Crispy Rice (add $12/person)

MAIN
Grilled Skirt Steak — charred corn & cotija salad

DESSERT
Flourless Chocolate Cake — sea salt, whipped cream

Summer Italian

A rustic, garden-fresh trattoria night

FIRST
Burrata Caprese — heirloom tomatoes, basil oil, aged balsamic

• Add-On Options: Prosciutto & Melon (add $8/person)

• Grilled Calamari (add $10/person)

MAIN
Rigatoni al Pesto — basil pesto, grilled chicken or shrimp, shaved parmesan, pine nuts
OR
Braised Beef Bolognese — slow-braised beef, rigatoni, shaved parmesan

DESSERT
Limoncello Tiramisu — espresso-soaked ladyfingers, mascarpone