Plate By Dzintra

Gluten free. Field greens with grape tomatoes, Persian cucumber, French green beans and fried polenta crouutons finished with creamy lemon and dill vinaigrette and minced flat leaf parsley.

Gluten free. A medley of roasted beets, tender haricots verts and field greens folded with a raspberry Dijon vinaigrette. Served over herbed goat cheese cream then finished with candied pecans and minced flat leaf parsley.

Gluten free and vegan. A medley of exotic mushrooms pan seared in sunchoke butter with a dash of fresh lemon juice and tamari. Served atop velvety sunchoke puree with a finish of brown butter powder.

Gluten free. Sashimi fresh Hawaiian ahi is fine diced, folded with lemon juice, sea salt, pepper, diced jalapenos and avocado, served atop a swirl of sambal aioli with crisp taro chips.

Fluffy and tender corn cakes folded with diced jalapeno and corn, served with buttery manuka wood smoked salmon then finished with avocado salsa and a drizzle of jalapeno cilantro aioli.

Gluten free. Roasted peppers sauteed with celery, carrots, onions and garlic, blended smooth with chicken broth smoked gouda and cream, served piping hot with buttery croutons and cilantro.

A jumbo crab cake, dusted with panko and pan fried in clarified butter, served with plate tartar sauce and a side salad garnish.

Crisp and juicy slow roasted pork belly with tangy plum BBQ sauce and house made kimchi, finished with a fresh and crunchy apple slaw folded with black sesame seeds and light lime vinaigrette.

Gluten free. Bite sized risotto cakes deep fried, tender and crisp, topped with diced sashimi grade Hawaiian ahi seasoned with a dab of spicy mayo, finished with a fresh Poteet farm strawberry, shaved jalapeno and cilantro jalapeno aioli.

Gluten free. Sweet Hawaiian deep sea crab is folded with celery and citrus aioli, layered with hass avocado and diced Alphonso mango, served with sea salt and pepper roasted crostini.

Thick and juicy center cut tenderloin filet is pan roasted with olive oil, sea salt and pepper, finished with a pool of smoldering garlic and herb compound butter, served with a pyramid of crisped onion rings.

Gluten free. Boneless beef short ribs, slow braised in red wine with onions, thyme, rosemary, carrots, garlic and bay leaf, finished with oodles of gravy, served with a medley of sauteed vegetables and creamy mashed potatoes.

Gluten free. Duroc 14 oz. Thick bone in pork chop is pan roasted medium and finished with a white wine, mushroom and sage cream sauce. Served with a medley of sauteed vegetables and creamy mashed potatoes.

Gluten free. Jumbo pasta shells filled with a rich and zesty filling of house ground beef, minced jalapenos, tomatoes and mozzarella, finished with secret red sauce and bubbly monterey Jack cheese. Served with focaccia or crostini and a side salad garnish.

A bowl of steaming al dente noodles folded with spanner crab, shrimp, lemon juice, garlic, ginger a drizzle of extra virgin olive oil, fresh cilantro and minced chilies for a touch of heat.

Gluten free. Fresh halibut filet is oven roasted with a light herb, Dijon and panko crust, served over a pool of beurre blanc with a medley of seasonal vegetables and fluffy rice pilaf.

Gluten free. U 10 sea scallops pan seared and finished with a fragrant pan sauce of garlic, lemon, parsley and butter, served atop tender risotto finished with white wine and cream.

Gluten free. Fresh salmon is roasted and ladled with French buerre blanc, finished with English peas lightly smashed with cream, European butter and a dash of mint. Served with a warm new potato salad folded with a xeres vinaigrette.

Vegetarian. Crisp and tender polenta cake lightly charred with clarified butter topped with lightly sauteed green beans and seasoned arugula greens. Finished with fresh and zesty Spanish romesco sauce.

Gluten free and vegan. A medley of mushrooms, pan seared with sunchoke butter, lemon juice and tamari served warm atop thyme infused sunchoke cream with sliced water chestnuts. Finished with brown butter powder and arugula greens.

Gluten free. A rich, decadent and moist flourless chocolate cake, served with fresh whipped cream and seasonal berries.

Tender honey crisp apples baked with cinnamon and sugar in flakey butter crust, finished with buttery streusel topping and served with vanilla ice cream and a drizzle of caramel.

A true American classic, creamy, tart and sweet served over a buttery macadamia graham cracker crust. Finished with berries and whipped cream.

Rich, creamy and fluffy this is a plate secret recipe delight baked over buttery macadamia graham cracker crust. Finished with berries and whipped cream.

A rich and decadent take on bread pudding served warm served with rich toffee sauce and vanilla ice cream.