sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul

watercress and carrot with jicama, walnuts, apples, curry vinaigrette

stuffed with italian plum pudding and amaretto sauce

served with chef Ryan's famous potato gratin and Mediterranean grilled vegetables

caramelized root vegetables with a natural reduction accompanied with lemon zest white rice and seasonal vegetables

white truffle cream, balsamic syrup accompanied with a carrot purée and lobster foam served with seasonal vegetables

French miniature version of gourmet opera, tiramisu, and éclair desserts

Cheesecake spheres on a bed of mixed berry coulis and topped with roasted coconut flakes

Classical creamy vanilla custard, covered with crisped sugar