Commonwealth Restaurant

Wild arugula, parmesan, jalapeno, cherry tomatoes, and sesame vinaigrette.

Seasonal orange, avocado, candied hazelnuts, and cranberry vinaigrette.

Arugula, frisee, avocado, orange, goat cheese, and bacon mustard vinaigrette.

Parmesan, candied pistachios, and lemon zest with green goddess dressing.

Grilled romaine, hearts, kale, parmesan, and citrus vinaigrette.

Melon basil gazpacho, blistered tomatoes and avocado passion fruit mousse.

Sweet wasabi soy and Yuzu pickled onions.

Butter poached, garlic aioli, lemon gelee, and fennel cream.

Crispy Brussel sprouts, cilantro and mint, and Thai vinaigrette.

White wine, chili butter garlic sauce, and grilled bread.

Shrimp mousse, whipped goat cheese, shiitake, and seafood cream.

Prawns, scallops, mascarpone, and saffron bisque.

Salt n pepper fried, lemon, and maple cumin dijon.

Parmesan grits, maple collards, poblano chili sauce, and free range egg.

Mushroom and onion sautee and horseradish pepper cream.

Mint and garlic rub, lamb jus, and thyme roasted veggies.

Crispy skin, sauce charcutiere, pickled green papaya, and grilled bread.

Crisp prosciutto, goat cheese, and balsamic syrup.

Balsamic syrup, garlic oil, parmesan, and oregano breadcrumb.

Smoked gouda and mushrooms, roasted tomatoes and burrata, and grilled bread.

Fresh burrata, sweet onion compote, grapefruit, and crispy leeks.

Wild mushrooms, mascarpone, white truffle oil, and parmesan.