Menu
Appetizers
- Roasted Tomato Soup - served with goat cheese croutons and
basil puree.
- Summer Salad - organic butter lettuce with apples, blood
oranges, and gorgonzola, tossed with raspberry vinaigrette.
- Fondue of Brie, Goat Cheese, and Gruyere - served with
green apples and garlic crostini. Good for sharing.
- Crispy Flatbread - topped with asiago, prosciutto, and
rocket.
- Yellow-fin Ahi Tatar - served on a bed of shredded cabbage
with avocado relish and a green peppercorn dressing.
Entrees
- Pancetta-wrapped Sea Scallops - drizzled with tarragon
puree. Served with baked cauliflower au gratin in a tangy
Gruyere sauce.
- Cajun Seafood Bouillabaisse - with crawfish, scallops,
catfish, crab, and mussels. Served with Southern-style
cornbread and honey butter.
- Cavatappi Pasta with Spicy Chickpea Sauce - tossed with
grilled eggplant, green olives, and sun dried tomatoes.
Topped with Mediterranean feta.
- Sage-rubbed Double-cut Pork Chop - topped with a ragout of
mushrooms and chunky pancetta. Served with griddle corn cakes.
- Lasagna Bolognese - house-made pasta between layers of
slow-cooked pork and beef Bolognese sauce. Served with
organic asparagus.
- Sake-soaked Kobe Beef Tartar - served with fontina-stuffed
squash blossom tempura with cream wasabi sauce.
Desserts
- Tiramissu - cool, refreshing Italian dessert.
- Baked Pears with Caramel Sauce - topped with house-made
vanilla-bean ice cream.
- Pumpkin Creme Brulee - served with our famous ginger snap
cookies.
- New York Cheesecake - creamy traditional cheesecake topped
with dark chocolate sauce and fresh-picked strawberries.
- Sacher Torte - three layers of dark chocolate cake, filled
with house-made apricot jam, covered in a creamy, rich
chocolate glaze.
Friday catch of the day
- Alaskan Halibut with a Rich Loire Valley Beurre Blanc
Sauce - served with mashed purple Peruvian potatoes and
haricot verts.
- Recommended pairing: '98 Passi Emilio Vineyards Sauvignon
Blanc
