Spinnaker Restaurant Menu

Consisting of crispy tempura fried parmigiano cheese and thinly sliced prosciutto di parma, finished with aged balsamic drizzle.

Silky smooth Yukon potato puree, pickled Fresno peppers and toasted panko crumbs.

Persillade of butter, parsley and garlic in handmade tartlets served with caramelized onions.

Greek feta, sesame seeds and a touch of pomegranate molasses.

Parsnip potato puree, grilled lettuce, pickled red onion and fried tomato.

With handmade potato gnocchi in a gorgonzola cream sauce finished with cranberry red onion compote over a bed of tuscan kale.

Sauteed baby greens, yukon mashed potatoes and a red pepper coulis.

Brought in daily prepared with a light cherry tomato pan sauce served with sauteed swiss chard and baby potatoes.