Truffled Smashed Potatoes
Roasted Carrots
Broccolini
(N)
Whipped Yukon Gold Potatoes
Salmon
4 oz
Grilled Chicken Skewer
3 oz
Sea Scallops
Wild Mushroom Succotash
Caramelized maitake mushroom served over sweet summer succotash with local vegetables and herb finish. (V, G)
Pacific Summer Scallops
Pan-seared sea scallops with bright strawberry aguachile, green tomato relish, pickled green strawberries, candied kumquat, and fresh sea beans.
Stone Fruit & Fennel Swordfish
Seared Swordfish served with confit fingerling potatoes, sweet peach mostarda, and a shaved fennel-and-tomato salad, finished with a smoky charred peach vinaigrette.