ROBERT

Chilled yellow gazpacho infused with sweet mango, ripe melon, and vibrant yellow tomatoes.

Refreshing cubed watermelon paired with creamy crumbled feta cheese, crunchy sunflower seeds, and a zesty lime vinaigrette.

Crisp garden mixed greens layered with fresh berries, watermelon radish, kiwi, toasted Marcona almonds, and a delicate champagne vinaigrette.

Creamy artisanal burrata cheese served alongside heirloom tomatoes, red onions, toasted pine nuts, and golden crispy focaccia.

Pan-seared jumbo lump crab cake paired with a crisp chayote and jicama slaw and a flavorful smoked tomato romesco sauce.

Succulent poached lobster tossed in fennel dijonnaise, topped with trout roe, served with crispy Yukon Gold chips.

Ahi tuna tartare layered with smooth avocado, cucumber, spicy jalapeño, ginger soy dressing, and crispy lotus root chips.

Fresh butter lettuce cups filled with creamy diced avocado, sweet pearl peppers, toasted spiced pepitas, alfalfa sprouts, and a Meyer lemon vinaigrette.

Pan-roasted Mediterranean branzino served over classic ratatouille provençal, finished with a rich saffron aioli.

Pan-seared salmon drizzled with a sweet and spicy ginger sauce, accompanied by steamed jasmine rice and tender bok choy.

House-made wide ribbon pappardelle pasta tossed with savory fennel sausage, broccolini, pesto rosso, and aged Pecorino Romano cheese.

Juicy premium Wagyu beef patty layered with sweet tomato marmalade and melted aged cheddar cheese, served with crispy yucca fries.

Tender petit filet mignon cooked to order, served with velvety truffle pommes purée, caramelized cipollini onions, and grilled asparagus.

Roasted spaghetti squash threads tossed with zucchini, heirloom carrots, toasted pine nuts, a zesty pepperoncini emulsion, and shaved Périgord black truffle.

Al dente rigatoni pasta coated in a classic pomodoro tomato sauce, topped with creamy artisanal ricotta and fresh basil.

Grilled chicken breast with melted mozzarella, baby arugula, heirloom tomato, and basil pesto on artisanal bread, served with hand-cut fries and greens.

Tender chicken paillard seared golden brown, served over velvety pommes purée and wild baby arugula with a bright lemon caper sauce.

Fresh seasonal leafy greens lightly sautéed with garlic and extra virgin olive oil.

Velvety French-style whipped Yukon Gold potato purée rich with butter.

Pan-blistered shishito peppers sprinkled with flaky sea salt and a squeeze of fresh lemon juice.

Fresh asparagus spears grilled to perfection, drizzled with extra virgin olive oil and cracked black pepper.

Crispy hand-cut golden potatoes seasoned lightly with fine sea salt.

Thick-cut yucca fries fried crispy and golden brown, served with savory dipping sauce.