Soup du Jour made with fresh vegetables and stocks
- Cup. . . . .$4.95
- Bowl. . . . .$5.50
- Soup & Salad . . . .$8.45
French Onion Soup thinly sliced caramelized onions flavored with port wine, fresh thyme and bay leaves with a French bread crouton and Gruyère cheese. . . . .$8.95
House Salad served with baby lettuces, Belgian endive, toasted pecans, shaved Asiago cheese, and Roma tomatoes in a white balsamic grape seed oil vinaigrette. . . . .$7.50
Caesar Salad crisp romaine lettuce tossed in a dressing flavored with lemon, black pepper, and anchovies, with garlic croutons and shredded
Parmesan. . . . .$8.50
- with grilled chicken. . . . .$11.95
- with smoked salmon. . . . .$12.95
Fresh Mozzarella Gratine Roma tomatoes, kalamata olives, capers, and fresh basil served on a French bread crostini and garnished with baby
lettuces. . . . .$8.00
Escargot braised in garlic parsley butter and Sauterne served au gratin with blue cheese. . . . .$10.00
Campagne Terrine served pan seared with duck breast and pork, garnished with pistachios fresh herbs and a red grape relish with crostini. . . . .$10.00
Warm Asparagus Salad sauteed white and green asparagus, Morel mushrooms, and toasted almonds in a lemon grape seed oil dressing and polenta. . . . .$9.00
Tiger Prawn Salad served in a crisp pastry shell with baby lettuces, orange segments, and teardrop tomatoes with a citrus reduction and aioli. . . . .$9.50
Dungeness Crab Cake served in a bed of baby lettuces with a sauce Grebiche flavored with lemon and dill. . . . .$10.00
A 20% gratuity will be added to any table of six or more guests. Corkage fee: $15 per 750 mL bottle.
Seared Duck Breast Salad served with baby greens tossed with ,wheat berries and Granny Smith apples with a Chambord vinaigrette, and crostini with spread of Maytag blue cheese and toasted pine nuts
- Starter. . . . .$12.95
- Entrée. . . . .$22.95
Chicken Penne Pasta with asparagus, shiitake mushrooms, and oven dried tomatoes in a vegetable nache flavored with fresh herbs. . . . .$17.50
Braised Chicken Chasseur with baby carrots, pearl onions, Haricot Verts, and fingerling potatoes in a Riesling butter broth. . . . .$21.50
Pan Fired New Zealand Venison Loin served with a sweet potato mash and a lingonberry port wine reduction. . . . .$27.00
Grilled Rib Eye Steak Painted Hills rib eye finished with a Black Truffle caramelized shallot compound butter and veal glace. . . . .$27.00
Grilled Petit Fillet Mignon served with a sauté of specialty mushrooms and garlic with Maytag blue cheese and a Marsala wine demi glaze. . . . .$28.00
Grilled marinated Lamb Loin served on a sour dough strata garnished with currants, celery, and sweet onion with Rosemary garlic demi glaze. . . . .$25.50
Pan Seared Scottish Salmon served on a warm red potato salad garnished with Pancetta, scallions and grilled Swiss Chard with a paprika aioli. . . . .$23.45
Seafood Pasta served with salmon,scallops, tiger prawns and New Zealand mussels in a tomato saffron butter broth served over angel hair pasta. . . . .$19.00
Grilled Portabella Mushroom En croute: Garnished with asparagus and baby carrots in a pastry shell finished with a vegetable stock Madiera
reduction. . . . .$17.50
A 20% gratuity will be added to any table of six or more guests. Corkage fee: $15 per 750 mL bottle.
Menus may change time to time
