Homemade Scottish salmon, dill cream cheese, shaved radish, cucumber, and infused dill-oil.

Walnut, sundried cranberry’s, chopped celery, and homemade aioli.

Hardboiled egg, thinly sliced with crispy salami, micro green, and tangerine aioli.

Duck liver, wild mushrooms and pork terrine serve with mixed berries jam, and toasted bread.

Pan seared and braised in home made sundae sauce with san Marzano plum tomatoes, and fresh basil and evoo.

Homemade vodka ginger orange cured Scottish salmon gravlax with infused dill oil and micro arugula over mango carpaccio. Served with brioche points.

Pan seared fresh jumbo lump crab cake served over a salad of avocado fresh ginger pink grapefruit, balsamic reduction, and a drizzle of maple syrup.

Braised beef bone marrow bones served with toasted brioche, and wild mushroom ragu.

Served with traditional prepared accoutrement and micro green salad topped with sunny side up quail egg and parmesan crostini.

Pan seared with pine nuts and raisins served with mango and sweet pepper relish, kale chips, and balsamic reduction.

Sliced vine ripened beef steak tomato, drizzled with balsamic reduction, evoo, and fresh basil.

Da Capo special four cheeses blend.

Veal meat ball parmesan slider, on brioche.

Focaccia bread, evoo, fresh mozzarella, tomatoes, and basil.

Focaccia bread, evoo, Prosciutto di Parma, and mozzarella, basil.

Ciabatta bread, pesto, spicy salami, fontina cheese, tomatoes, and baby arugula.

Ciabatta bread, mortadella, mayonnaise, fontina cheese, tomatoes, and arugula.

Quinoa and heirloom tomato, citrus yuzu vinaigrette, shaved parmesan cheese, fresh tangerine.

Romaine and Napa cabbage, pistachio lime ginger dressing, fresh mint, and thin crispy corn tortilla strips.

Shaved romaine and iceberg Lettice, grated carrots, chilled yellow fin tuna, string beans, Peruvian potato, Olives, corn, hardboiled egg, and passion fruit-French mustard dressing.

Roasted red and gold beets, served with candy pecans Brussel sprouts, topped with feta cheese. Lemon lime cilantro vinaigrette.

Traditional margarita.

Italian four cheeses topped with truffle honey.

Soppressata, prosciutto, and mortadella.

Homemade gnocchi with traditional Bolognese sauce topped with parmesan.

Creamy tomato sauce with a touch of parmesan, English pees, and sautéed prosciutto.

Homemade goat cheese and truffle honey tortellini with pesto, potato, and haricot vert.

10 oz. Center cut filet, Yukon gold mashed potatoes, braised vegetables, and Grand-Marnier aux poivre sauce.

Roasted rack of lamb with goat cheese served with mint parsley tabbouleh salad, and rosemary reduction.

Served cashew lime ginger topped with Asian vegetable slaw, and served with sticky Jasmin rice.

Marinated in herb cilantro, basil and ginger puree served over chard vegetable puree and crispy root vegetable, and truffle citrus sauce.

Roasted and stewed French chicken breast in a touch of curry lemon grass and ginger served over sticky Jasmine rice and baby carrots, sweet potatoes, and peppers.