The Loft Restaurant/Lounge Menu

With Duck Confit Wontons, Goat Cheese, Dried Cranberries, Candied Pecans, Red Onions and Orange Sherry Vinaigrette

ceberg Wedge with Gorgonzola Crumbles, Pancetta, Tomatoes, Red Onions, Bleu Cheese Dressing and Balsamic Glaze (GF)

Mixed Baby Greens with Tomatoes, Cucumber, Red Onions, Balsamic Vinaigrette and Shredded Parmesan (GF) (V)

With Arugula, Heirloom Tomatoes, Strawberries, Toasted Goat Cheese, Crispy Shallots and Strawberry Champagne Vinaigrette

With Plantain Chips (GF)

Pickled Red Onions, Fried Basil, Pesto Puree, Pomegranate Balsamic Reduction, Grgich Hills Olive Oil, Fleur de Sel and Ciabatta Crisps

Traditional, Avocado Lime and Beet Ricotta Served with Pita Triangles (V)

An Assortment of Imported Meats and Cheeses with Castelvetrano Olives, Roasted Red Peppers, Dried Cranberries and Apricots, Marcona Almonds, Fig Jam, Whole Grain Mustard and Cornichons

Aged Cheddar, Brie and Humboldt Fog Goat Cheese with Fresh Fruit, Fig Jam and Marcona Almonds (V)

Prosciutto di Parma, Bresaola, Soppressata, Cornichons, Whole Grain Mustard and Dried Cranberries

With Pancetta and Parmesan Crisps (GF)

With Habanero Peppers, Fresh Peaches, Fresh Orange Juice and Avocado Crema on Crispy Tostadas

Crusted with Garlic, Herbs and Breadcrumbs served with Sweet Potato Mash

With Peach Barbeque Sauce and Crispy Onion Nest

With Grilled Pineapple Slaw (GF)

With Meyer Lemon and Caperberry Sauce (GF)

With Charred Pineapple and Wasabi Aioli (GF)

With Gemelli Pasta and Five Cheeses

Rings and Tentacles with Roasted Tomato Aioli

(GF)

With Pesto, White Wine, Lemon Broth and Garlic Crostinis

With Ground Pork, Orange Ginger Glaze, Blueberry Plum Sauce and Grilled Scallions

with Citrus Buerre Blanc and Creamy Red Quinoa with Tomatoes and Spinach (GF)

With Pomegranate Balsamic Reduction and Shaved Parmesan (GF)

with Wild Boar and Venison Bolognese and Ricotta Salata (GF)

with Spicy Roasted Red Pepper Sauce (V)

Crispy Tofu with Garlic Buffalo Sauce, Celery, Carrots and Bleu Cheese Dressing (GF) (V)

with Smashed Red Skin Potatoes, Crispy Fried Onions and Bourbon Barbeque Sauce (GF)

With five cheese potao gratin and bluberry demi glace

with Arugula Pesto Primo's Homemade Fettucine with Roasted Pistachio and Arugula Pesto, Heirloom Tomatoes and Fresh Mozzarella (V)

with Jumbo Crab Claw, Shrimp, Lump Crab, Asparagus, Lobster Broth, Fresh Thyme and Meyer Lemon Juice

With Roasted Tomato Bisque (V)

With Pancetta and Parmesan (GF)

With Spicy Tomato Aioli (GF) (V)

With Browned Butter, Meyer Lemon and Parmesan (GF) (V)

With Olive Oil, Herbs and Spices (V)

Over Lemon Pepper Risotto with Tomato Lobster Saffron Broth (GF)

Grilled 8 oz Pat La Frieda Short Rib Burger Patty on a Brioche Bun topped with Melted Brie, Candied Jalapeno Bacon, Caramelized Onions, Roasted Tomato, Arugula and Fig Jam Aioli served with Garlic Parmesan Fries

With Jumbo Crab Claw, Scallops, Halibut, Shrimp, Clams and Mussels in a Spicy Lobster Fennel-Tomato Broth and Grilled Garlic Bread