Lava Menu

Humboldt Fog

goats’s milk, california - with braised radicchio and balsamic

Regina Blue

cow’s milk, bavaria - with lavender honey

Vlaskass

cow’s milk, flanders - with grape mustard

Cahill Irish Porter

cow’s milk, ireland - with guinness-onion jam

Camembert

cow’s milk, normandie - green apple and pear chutney

Tomato Bisque

with mini grilled cheese

Avocado Soup

with chorizo and tuna confit

Trio Of Chilled Soups:

mango gazpacho, asparagus and lobster vichyssoise

Broiled “3 Springs” Tomatoes Herb Butter

Sauteed “Planet Mushrooms”

with madeira sauce

Roasted Baby Beets

with white balsamic and chili glaze

Roasted Corn

with parmesan and smoked paprika

Beef Tacos, Sweet Onion Confit

chipotle jam

Duck Quesadillas

with smoked cheddar topped with corn salsa

Shrimp On White Corn

tostada and avocado mousse

Squash, Yellow Tomatoes

mozzarella, and pesto

Chef’s Daily Selection

Caramelized Onions

prosciutto, blue cheese, and balsamic

Wild Mushroom Terrine

with truffle vinaigrette

Braised Chickpeas

with tzatziki sauce and wrapped in flat bread

Blue Cheese And Corn Fritter

over tomato carpaccio

Arugula With Hazelnut Vinaigrette

raspberries and goat cheese

Grilled Hearts Of Romaine

with blue cheese vinaigrette and pickled red onions

White Asparagus

with smoked salmon and micro greens with citrus vinaigrette

Tomato Mozzarella Salad

with truffle oil, aged balsamic vinaigrette and smoked sea salt

Goat Cheese

with lavender honey and spiced walnuts

Shrimp Tempura

with mango salsa

Lobster Corndog

with whole grain mustard

Beet Cured Salmon Lox

with chive cream on potato crepe topped with caviar

Yellow Tail Carpaccio

with blood orange vinaigrette and micro greens

Tuna Tartare Trio:

ginger, chile, shitake served on sesame wonton chips

Spot Prawns

pork belly, polenta, tomato broth and sugar snap salad

Crabcake

with jicama slaw and ancho cream

Lobster Martini:

masa seared lobster with avocado puree and cilantro cream

Goat Cheese Ravioli

with braised greens, vegetable broth, leek & fennel

Seared Scallops

with roasted tomato and gnocchi in pesto sauce

Tomato Crab Risotto

with charred tomato vinaigrette and frizzled leeks

Sesame Crusted Yellow Fin Tuna

on wasabi scented peas with pepper coulis

Poached Salmon

with mussels in saffron and polenta

Roasted Game Hen

with poblano and corn risotto and caramelized onion jus

Kobe Skirt Steak Over Parmesan Fries

haricot vert salad and cherry tomatoes

Seared Duck Breast

with confit potato cake, cherry tomatoes and wilted arugula

Peppered Beef Tenderloin

with chorizo mashed potatoes and berry chutney

Seven Course Meal

customized by our chef featuring seasonal items reservations required , wine pairings available