Kanaboko and crackers.

Chicken breast with leeks, eggs, and corn muffin with butter and honey. Leftovers!

Crab legs with butter. Mini bagels with salmon, cream cheese, tomato, red onion, and capers. Eggs Benedict. Kimchi bone marrow with toast; shrimp shu mai and vegetable dumplings. Mint chip and Thai tea gelato. Cheese plate. Mini chocolate lava cake, chocolate croissant, and chocolate dipped strawberries. Iced tea.

Brown ale. Calamari. Deep dish pizza with bacon, pineapple, and garlic.

Hobo omelet with loaded hash browns. Iced tea.

Dirty martini with blue cheese olives. Lobster bisque. Escargot with herb gnocchi and cream sauce. Pork belly with frisée salad. Creamed mushrooms and spinach. Brussels sprouts with chestnuts. Cured salmon with toast points. Chocolate, pistachio financier, and berry gelatin sweet.

Bloody Mary at the Paris Pool.

Chicken and waffles. Iced tea.

Blackberry bourbon lemonade. Country ham plate with pimento cheese, arugula, and toast points. Skillet cornbread with cheddar, bacon, jalapeño, and honey butter. Fried chicken. Fried Brussels sprouts.

Omelet with onion, avocado, bacon, and cheddar. Hash browns. Pancakes. Iced tea.

Sautéed salmon with asparagus and red quinoa.

Potato pancakes with sour cream and applesauce, eggs, bacon, and iced tea.

Scrambled eggs with gravy and mushrooms on toast.

Chicken wings, deviled eggs, tortilla chips with salsa and kamaboko. Leftover snack dinner.

Salmon with miso, brown rice, and pea pods. Iced tea. Takeout leftovers from the Cheesecake Factory.

Chicken, onion, and sweet potato leaf hash topped with eggs and hollandaise.

A special dinner with Santa Barbara wine pairings! Hors d’oeuvres with House champagne: Hobbit “sandwich”; blistered shishito; salmon on rice; steak tartare; chicken liver pate; teriyaki beef skewer; cucumber with caviar; date with spicy cream cheese; artichoke heart with tapenade; puff pastry with chutney; puff pastry with artichoke dip and fried okra; cheese mini toast with fig. Roll and butter. 2018 Foxen Ernesto Wickenden Chenin Blanc. Seared blackened ahi tuna with pineapple and papaya tricolored slaw. 2017 Melville estate Pinot Noir. Cold smoked duck breast with toasted Israeli couscous, mushrooms, and port and cherry reduction. Mango sorbet. 2015 Jonata Ballard Canyon Todos red blend. Bourbon glazed strip steak with carrots, squash, asparagus, and cippolini onions. 2008 Smith Woodhouse late bottled vintage port. Chocolate hazelnut layer crisp with pecans and Italian meringue with strawberry sauce.

2012 Schramsberg Blanc de Blanc Brut.

Chicken and sweet potato leaf hash with eggs and hollandaise. Carrot bread with butter.

Flourless chocolate cake with ice cream. Happy birthday Jood!

Game night snacking

Chinese chicken salad. Snickers cheesecake. Iced tea.

Oatmeal with kimchi, spicy cucumbers and coddled egg.

Cheese and crackers.

Cobb burger and sweet potato fries. Iced tea. “Tiny” hot fudge sundae.