Sierra Street Kitchen and Cocktails

Seared tuna brushed with japanese seven spice, paired with with cucumber-sake sorbet, seaweed salad, ponzu gastrique

Toasted crostini layered with fresh tomato, basil, garlic, balsamic reduction and extra virgin olive oil.

Tender snails baked in aromatic garlic butter, served with toasted crostini

Golden jumbo lump crab cakes with a saffron lemon aioli

Lime and chile-brined prawns with a smoky roasted romesco sauce

Pan seared scallops over creamy parmesan risotto, citrus beurre

Marinated mushrooms filled with a savory blend of spinach and Brie

Sauteed sprouts tossed with bacon, caramelized onions, chili flakes

Sweet dates filled with goat cheese, wrapped in crisp bacon, drizzled with balsamic reduction

Mini Kobe beef sliders topped with jalapeno bacon jam and goat cheese mousse, served with haystack potatoes.

Tender filet tips served over pillowy gnocchi, finished with artisian cheese sauce, and rich demi-glace

Shredded duck with sweet mini peppers, caramelized onions and melted Gruyere, served in a crisp tortilla

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Roasted beets, goat cheese, mixed greens, balsamic reduction

Chickade mountain greens with dried chickpeas, onions, olives, tomatoes, and oregano vinaigrette

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Rich blend of scallion, white, red, green onions and leeks, finished with sherry port cream. Topped with crostini & Gruyère

Tender chicken scaloppini with roasted red peppers, served over couscous with a bright citrus piccata

Herb filled roulade with fresh basil and sun dried tomato, served with couscous and pomegranate gastrique

Pan seared filet medallions in a rich mushroom cream, served with creamy mashed potatoes and seasonal vegetables

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