The menu at Azul changes daily to feature the freshest ingredients available.
Below is a sampling of what you might find on today's menu.



first course | second course | entrées


first course $8 - $16

fire-roasted winter vegetable
cinnamon chile oil

almond tempura soft-shell crab & avocado napoleon
indonesian soy sauce & chipotle aïoli

california ahi tuna tartare
sashimi-grade tuna, napa cabbage, toasted almonds, wasabi tobico and soy-ginger vinaigrette

oak-roasted quail-stuffed pepper
manchester farms quail, wild mushrooms, smoked ranchero sauce and sage balsamic glaze

pistachio-crusted brie cheese torte
served warm with grand marnier apricots, raspberry-kissed greens and 25-year balsamic reduction

warm crab & artichoke pastry
spiced lemon butter

oak-roasted oysters rockefeller
grilled lemon, pancetta, spinach and tarragon glacage

spanish tapas sampler
roasted garlic with assorted mediterranean dips & spreads

giant scallops “green eggs & ham”
wrapped in smokehouse bacon with brioche toast, wasabi tobico and smoke chile rouille

azul signature lobster “pot pie”
maine lobster chunks in saffron vegetable fondue, baked in a thousand-layer puff pastry




second course $8 - $13

spoon spinach and pancetta salad
ricotta salada, pine nuts and sherry-shallot vinaigrette

bartlett pear and walnut salad
mixed young lettuces, gorgonzola cheese and raspberry vinaigrette

azul caesar salad
baby romaine leaves, parmesan crisp and garlic croutons

mixed baby spring greens
toasted almond-coated laura chenel goat cheese and honey-balsamic vinaigrette




entrées $27 - $65

macadamia-crusted mahi mahi
ginger-studded mashed potatoes, five-spice carrots and mandarin orange butter

grilled peppercorn angus tenderloin of beef
tunisian mashed potatoes, slow-braised zucchini and cognac pan gravy

soy-charred rare yellowfin ahi tuna
nishiki rice and chilled cucumber moon salad with exotic japanese citrus ponzu

mustard-crusted lamb loin medallions
roasted artichoke and violet potato hash with balsamic-mint caramel

truffle potato-crusted king salmon
served medium-rare with sautéed mustard greens, shiitake mushrooms and roasted beets

muscovy duckling “two-ways”
forbidden black rice, braised shiitake mushrooms and bok choy with orange-ginger bouillon

cajun prawn étouffée
fried green tomatillos, basmati rice and tasso ham lobster sauce

cordon azul stuffed chicken breast
fontina cheese and pancetta, basil mashed potatoes, oven-dried tomatoes and lemon-caper butter

grilled double-cut iowa pork chop
roasted chile corn bread and pea shoots with apple-honey compote

azul signature maine lobster and angus medallions
meyer lemon and winter asparagus risotto

natural spa cuisine
each day, chef balliet creates a selection of healthy items with california flavors using no dairy, wheat or refined sugar