Cruising through the Caribbean Thoughtfully curated, seasonally inspired dishes designed for intimate, elevated dining experiences.
First course
Red cabbage, bell pepper, onion, tomato, cilantro-lime vinaigrette, avocado dressing
Fresh ahi tuna diced, avocado,shallots, bell pepper, aioli, wonton chips
House-marinated jerk chicken, grilled & served with mango salsa
Crispy coconut-crusted shrimp, sweet chili glaze
Hand-cut ahi tuna, avocado, shallot, citrus dressing, pita crisps
Fire-roasted eggplant, garlic, scallion, fresh herbs
Garnished with sage and hazelnut brown butter
Fixed Price Starting at $165 Per Person
Creamy aged-cheddar sauce, slow-braised pork belly
Mango glaze, corn purée, seasonal mushrooms
Seared ahi tuna, avocado, chipotle aioli, pickled onion
Fresh fish, lime, mango, cilantro, chili
Golden crab cakes, chipotle crema
ENTREES
Grilled jerk chicken thighs, cilantro rice, garlic black beans, sautéed vegetables, avocado crema
Spiced ribeye, brown-butter chimichurri, creamy mashed potatoes, seasonal vegetables
King salmon with Sonoma honey glaze, lemon cabbage, creamy potatoes
Grilled jerk lamb chops, sweet potato mash, cilantro chimichurri, seasonal greens
Pan-seared halibut over creamy coconut rasta pasta with bell peppers
Miso-ginger glazed black cod, crispy shallots
Grilled jerk lamb chops, sweet potato mash, cilantro chimichurri, seasonal greens
Slow-braised oxtail, creamy mashed potatoes, buttered carrots
caramelized aromatics, sweet peppers, & fresh herbs, rice or roti
Sweet Treats
Chocolate cake, coconut fudge, strawberry purée
Three-milk cake, whipped cream, fresh berries
Pastry cream tart, seasonal tropical fruit
Passion Fruit, creamy Panna Cotta
Slow-cooked in a sweet coconut rice with warm spices
Email us today Diversityeat@gmail.com
Straight from the local farmer to the table
fresh greens, shaved fennel, radishes, and heirloom carrots tossed with a light lemon honey vinaigrette, topped with toasted almonds
Fresh greens with Sonoma goat cheese, roasted beets, and candied walnuts, drizzled with a citrus vinaigrette
sage, pistachios, hazelnut brown butter
Topped with crème fraîche and chive oil.
On grilled sourdough with mascarpone.
hand chopped steak w/olive oil, herbs, capers, shallot, served with crostini
Local crab, herbs, citrus, meyer lemon aoli
Preimum Ribeye Steak , mashed garlic potatoes, chimmichurri, brocolini
Tangerine, sage, orange zest
Brussels sprouts & Romanesco
Wild rice, leeks, cranberries, almonds
Butternut squash puree | spinach & mushrooms
Cherry–Red Wine Reduction
Farro with leeks, roasted fennel, fresh thyme
citrus glaze & candied lemon peel
Bittersweet chocolate, red wine reduction, seasonal berries
Butternut squash puree | spinach & mushrooms
Cherry–Red Wine Reduction
Farro with leeks, roasted fennel, fresh thyme
Treat yourself!
Mon | 08:00 am – 07:00 pm | |
Tue | 08:00 am – 07:00 pm | |
Wed | 08:00 am – 06:00 pm | |
Thu | 08:00 am – 06:00 pm | |
Fri | 08:00 am – 07:00 pm | |
Sat | 08:00 am – 07:00 pm | |
Sun | 08:00 am – 06:30 pm |
Santa Rosa, CA, USA
(619) 889-4169 / Let's talk about your next event !
Open today | 09:00 am – 05:00 pm |
first course
charred octopus served over a bed of arugula, tossed with pickled red onion, citrus segments, and a zesty vinaigrette.
Thinly sliced roasted beets arranged like carpaccio, topped with crumbled goat cheese, candied walnuts, and orange segments, drizzled with olive oil
Creamy burrata cheese served with roasted cherry tomatoes, roasted peaches , a swirl of fresh pesto, and toasted focaccia for dipping.
Creamy Arborio rice simmered with spring peas, pecorino cheese, and brightened with fresh lemon zest.
Tender kale leaves tossed with fluffy quinoa, dried cranberries, and a citrus dressing
Breadcrumbs Fresh oysters are topped with a mixture of garlic, parmesan, and a touch of breadcrumbs, then baked to golden perfection. Topped with chives
A nod to California’s artichoke season.
Second course
Served with crostini and mustard seed compote.
Toasted baguette slices topped with creamy, tangy goat cheese, a dollop of locally sourced fig jam, and a sprinkle of fresh thyme for a perfect sweet-savory bite
Pan-fried zucchini patties with fresh dill, parsley, and almond flour, served with a garlic-cashew cream
Topped with local fig jam and fresh thyme
Featuring local chanterelles and caramelized shallots
Local tomatoes on grilled sourdough
Inspired by Sonoma’s pasture-raised lamb.
Risotto balls fried crisp with a cheesy center.
Third course
On a bed of fennel , herloom tomato puree and citrus salad.
Wild salmon with a pistachio crust, served on a bed of asparagus , mashed potato puree and topped with a beurre blanc sauce
Pan-seared sea scallops served with a simple lemon butter sauce and crispy potatoe
lobster poached in butter, choice of steak , chimmichurri, seasonal veggies , creamy mash puree
Tender filet mignon steak served with a classic Béarnaise sauce , of roasted vegetables and purée
Slow-braised, fall-off-the-bone tender with creamy parsnip purée
Served over celery root purée.
Finished with toasted almonds and parsley.
Fourth course
Creamy custard Infused with local lavender
Topped with Sonoma sea salt and olive oil drizzle.
Creamy panna cotta with flecks of vanilla bean, served with a bright raspberry coulis
Thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon
buttery tart shell - almond crust filled with pastry cream , topped berries
A flaky, free-form pastry filled with spiced apples, served warm with a scoop of vanilla ice cream
Fours Miniature carrot cakes layered with cream cheese frosting and topped with candied pecans
Dense, rich chocolate cake finished with a red wine reduction and fresh berries
Pears poached in red wine and warm spices, served with a dollop of mascarpone cream
Crisp meringue topped with whipped cream, seasonal berries, and a drizzle of honey
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