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with Yogurt Poppy Seed Sauce
with Yogurt and Berries
with Maple Syrup and Devonshire
Plain, Everything or Cinnamon Raisin Bagel
Two Eggs Any Style with Potatoes, Bacon or Sausage, Toast, Fresh Orange Juice and Freshly Brewed Coffee or Tea
with Chorizo, Black Beans, Corn Tortillas and Jack Cheese
with your choice of Ham, Cheese, Tomatoes, Mushrooms, Onions or Spinach
with Poached Eggs and Tomato Hollandaise
with Fresh Asparagus
One egg cooked inside of Brioche Toast with Turkey Sausage and Fontina Cheese
with Hash Brown Potatoes and your choice of Meat
with Arugula, Grilled Vegetables and Fire Roasted Tomato Salsa
with Fresh Basil and Tomato Coulis
with Sliced Tomatoes, Cream Cheese and a Toasted Bagel
with Asparagus, Potatoes, Poached Eggs, and Humboldt Fog Goat Cheese
with Candied Almond Butter
with Lightly-Smoked Duck
Elbow Pasta with Taleggio Cheese, Shaved Truffles and a Parmesan Tuile
with Mango Sesame Sauce and Wasabi Oil
with Chive Crème Fraiche and Caviar
with Okinawa Sweet Potato, Chanterelle Mushrooms and Meyer Lemon Beurre Noisette
with Tomato Rosemary Croutons
with Shaved Reggiano and Herb Croutons
with Lemon Tarragon Vinaigrette
A smaller version of what’s above
with a Warm Sweet Potato, Corn and Wild Mushroom Salad and Spiced Crème Fraiche
with a Peanut Hoisin Sauce, Pickled Carrot and Daikon Salad
with Chicken, Bacon, Avocado, Tomato, Egg, Bleu Cheese and Creamy Herb Dressing
with Charred Hearts of Palm, Baby Swiss Chard and Yellow Curry Vinaigrette
with Savoy Cabbage and Spicy Soy Peanut Dressing
with Baby Artichokes, Blood Orange Vinaigrette and Chive Oil
Herb Crusted Eggplant Panini with Goat Cheese, and an Artichoke and Green Garlic Soup
on a Potato Bun with Dill Mayonnaise and Pinot Noir Cured Onions
with Chanterelle Mushrooms, Gruyere Cheese and Spicy Pickles
with Truffle Aioli, Crispy Shallots and Homemade Barbecue Chips
with Grilled Onions and Tillamok Cheddar
with Flowering Broccoli, Organic Yellow Carrots, and Warm Morel and Fava Bean Vinaigrette
with Asian Pear Quinoa, Asparagus and Balsamic-Date Reduction
with Caramelized Onion Soubise, Haricots Verts, Piquillo Peppers and Honey-Balsamic Reduction
Made with Ground Angus Beef and Red Kidney Beans
with Orange Reduction and Dill Oil
Terrine, Fondue and Water
Seared Foie Gras with a Kumquat Marmalade and Orange Cream Soda, Torchon with a Mint Basil Coulis
with Baby Leeks, Chorizo and Cannellini Beans in a Roasted Red Pepper Broth
With Okinawa Sweet Potato, Chanterelle Mushrooms and Meyer Lemon Beurre Noisette
Roasted Baby Beets with Honeycomb, Humboldt Fog Goat Cheese and White Balsamic
With Grilled Russian Fingerling Potato and Caperberries
Romaine Lettuce with White Anchovies, Truffles and Garlic Croutons
with Lightly Smoked Duck
A Baked Baby Golden Potato Filled with Russian Caviar
with Baby Fennel, Abalone Mushrooms and Green Grapes
with Chanterelle Mushrooms, Baby Turnips, and Hazelnut Brown Butter
with Sprouting Broccoli, Abalone Mushrooms, Hearts of Palm and Guava Beurre Blanc
with Sweet Corn Puree, Fava Beans, Ricotta Gnocchi and Warm Lobster Vinaigrette
with Tri-Colored Cauliflower, English Peas, Yellow Pea Shoots and a Mint-Pea Emulsion
with Summer Truffles, Black Trumpets, Figs and Fig Jus
with Celery Root, Caramelized Cipollinis, Spring Morels, and Wild Mushroom Sauce
with Artichoke Chickpea Fritters, Twice-Cooked Eggplant and Harissa Emulsion
Coconut Marinated Tofu, Edamame Wontons and a Crispy Bamboo Rice Cake
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