PRIVATE TABLE
Chef Gulen
818 854 5151


Starters
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Ceviche scallops with lime
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Gazpacho served in tomato with avocado and celery stick
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Duck with cranberries, pomegranate served on endive
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Beet and goat cheese napoleons dressed in orange balsamic glaze and finished with pistachios
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Compressed watermelon with feta cheese, cherry tomatoes, jalapeno and avocado dressing
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Seared Ahi Tuna with shaved cucumber, fennel, grapefruit slices and avocado puree
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Cucumber slices with in house cured salmon and citrus
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Bacon wrapped medjool dates filled with lemony ricotta
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Crab cakes finished with lemon aioli and dill
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Endive boats with hummus and pistachios,
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Walnut and red pepper paste served on crostini
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Marinated dry aged steak finished with chimichurri
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Blackened eggplants, peppers, tomatoes with pomegranate dressing
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Chicken with walnut paste on crostini
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Honey dew with prosciutto and glazed nuts and cranberries
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Cheese plate
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Charcuterie plate
Salads
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Radicchio, butter leaf salad with apple wedges, basil and buffalo mozzarella with infused apple cider vinaigrette
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Caesar Salad with romaine hearts, shaved cauliflower, in house made croutons, fried parsley, anchovies and aged parmesan
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Waldorf Salad with zesty yogurt dressing, roasted champagne grapes, walnuts, apples, little gem and roquefort cheese
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Snow pea salad with mint, pancetta , sautéed onions , aged parmesan shavings
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Goat cheese tomato, cucumber salad with thyme dressing
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Beet salad with creme fraiche , radicchio and endives
Soups
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Carrot soup with ginger served with creme fraiche and chives
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Roasted cauliflower soup
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Red Lentil and roasted bell pepper soup
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Pea Soup (served cold)
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Gazpacho served in heirloom tomato with avocado and celery stick (served cold)
Main course
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Aged Prime cut Filet Mignon with balsamic reduction, herbed mashed potatoes, parmesan broccolini and coral tuile
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Marinated dry aged steak served with chimichurri, cauliflower puree and vegetables tossed in truffle oil
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Dry aged Pepper steak garnished with grilled scallions, proscuitto and grilled vegetables
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Crown of lamb with pistachio crust and mint salsa served with roasted vegetables
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Duck breasts with cherry, orange glaze served with roasted potatoes in duck render, sweet potato puree
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Whole roasted Chicken with Chardonnay butter sauce served with cauliflower puree and rainbow carrots tossed in brown butter
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Pepper and coriander crusted Tuna with wasabi, Chardonnay sauce served with smashed potato in truffle oil
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Grilled sword fish with salsa, baby potatoes and vegetables tossed in truffle oil
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Grilled Prawns and lemon wedges on rosemary skewers served with quinoa rice pilaf with grilled vegetables
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