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To our Clients

We continuously strive to obtain the freshest ingredients that can satisfy a wide variety of dietary needs. Keeping our clients and their guests’ needs at the forefront during our menu creating process is a science, doing this without sacrificing flavor is an art. Chef Draden’s menu features a wide array of fresh delicious ingredients using organic, seasonal items. From farm to table and garden to table when available, our team can always provide vegan, vegetarian, and kosher options.

SCALLOP TRUFFLE RISSOTO

Creamy risotto infused with white truffle juice; brown mushrooms; floral Ibizian salted seared scallops; fried quail eggs topped with a shaving of white truffle.

DUCK BACON RAVIOLI

 Fresh handmade beet ravioli pasta filled with crispy duck bacon and black garlic puree in a creamy sauvignon blanc and brown butter sauce with fresh cut Santa Barbara sage.

FOIE DE SOLIS

Pan seared miso foie gras; 25-year-old aged balsamic vinegar and blueberry reduction with shaved pickled purple daikon radish.

VIOLET OCTOPUS

Octopus slow cooked in violet infused butter; black garlic purple pomme puree; oven roasted heirloom carrots.