Port poached pear with micro green salad and vanilla-port reduction.

Salmon ceviche with house made black pepper crackers and basil oil.

Heirloom tomato salad with herb bread pudding, acidulated cucumbers and onions, and shaved manchego.

Avocado and crab soup with fresh jumbo crab.

Tuna tartar with roasted jalapeno cream and five spice wontons.