The Blue Kitchen

Crispy risotto balls filled with black truffle and fontina cheese, served with truffle aioli.

Fresh burrata with heirloom tomatoes, basil pesto, aged balsamic, and micro greens.

Tender chargrilled octopus with smoked paprika, fingerling potatoes, and salsa verde.

Classic recipe with caramelized onions, rich beef broth, and melted Gruyère crouton.

Sushi-grade ahi tuna with avocado, sesame, ginger-soy dressing, and wonton crisps.

8oz center-cut filet with roasted garlic butter, truffle mashed potatoes, and seasonal vegetables.

Atlantic salmon with lemon-dill cream sauce, asparagus, and wild rice pilaf.

Arborio rice slow-cooked with wild mushrooms, Parmigiano-Reggiano, and white truffle oil.

New Zealand rack with rosemary-mint chimichurri, roasted root vegetables, and pommes Anna.

Fresh Maine lobster with cherry tomatoes, garlic, chili flakes, and white wine butter sauce.

Half free-range chicken with herb jus, roasted potatoes, and seasonal greens.

Layers of breaded eggplant, San Marzano tomato sauce, mozzarella, and fresh basil.

Crispy fries with truffle oil, Parmesan, and fresh herbs.

Char-grilled with lemon zest and olive oil.

Romaine hearts, house-made Caesar dressing, croutons, and shaved Parmigiano.

Classic vanilla bean custard with a caramelized sugar crust.

Warm Valrhona chocolate cake with a molten center, served with vanilla gelato.

Traditional Italian tiramisu with espresso-soaked ladyfingers and mascarpone cream.

Three scoops of house-made fruit sorbet. Ask your server for today's flavors.

Double-shot Italian espresso.

House-made with Meyer lemons, light mint, and sparkling water.

750ml bottle of San Pellegrino.