Appetizers
- ONION SOUP GRATINÉE
- $6
- Topped with a toasted baguette and melted layers of gruyere and fontina cheeses
- BAKED ALMOND BRIE BRUSCHETTA
- $8
- Salad garnish of baby greens dressed with extra virgin olive oil, spicy dried fruit tapenade
- BBQ'd PANCETTA WRAPPED SHRIMP
- $9
- In a pool of creamed corn with tomato-mozzarella melt, and a roasted pepper & mango chutney
- CRISPY DUCK CONFIT EGGROLLS
- $11
- Served with peanut curry and chile-lime dipping sauces *$6 lite portion also available
- SMOKED TROUT AND POTATO PANCAKES
- $11
- Crème fraiche and black truffle vinaigrette *$8 lite portion also available
- STEAMED BLACK MUSSELS
- $12
- Basil-chardonnay broth, julienne vegetables, grilled bread *$7 lite portion also available
- SEARED RARE AHI TUNA
- $12
- Tempura fried shoestring vegetables on a bed of avocado, tatsoi and sprouts. Accompanied by a sesame-soy glaze and spicy mustard sauce
Salads
- SIMPLE MIXED GREEN SALAD
- $6
- Matchstick cucumbers & teardrop tomatoes, champagne-shallot vinaigrette *$4 lite portion also available
- THE CAESAR SALAD
- $7
- The classic, made with anchovies and plenty of garlic; buttery croutons, grated Grana Padano cheese *$5 lite portion also available
- SALAD OF STRAWBERRIES & TUCUMCARI FETA CHEESE
- $8.50
- Oranic field greens, Chinese-style spicy pickled vegetables, crispy Parma prosciutto tossed with citrus-poppyseed dressing and Marcona almonds
Entrees
- CHICKEN PAILLARD PICATTA
- $18
- Tender breast sauteed and served atop house made potato-leek fettuccine. Sugar snap peas, cauliflower & garden beets with lemon-caper pan sauce
- GRILLED PORK LOIN CHOP
- $21
- All natural center cut chop from Salmon Creek Farms alongside savory strudel of andouille sausage, potato & roasted pepper with garlic spinach; finished with a caramelized shallot mushroom sauce
- STEAK FRITES
- $25
- Grilled Angus strip loin plated with house made French fried potatoes, demi glace & maitre d’Hotel butter
- SLICED TENDERLOIN OF BEEF
- $28
- Slowly roasted on the exhibition rotisserie; served with Maytag blue mashed potatoes, sautéed green beans, napped with a ruby port wine sauce *$21 lite portion also available
SPECIAL SEASONAL FAVORITES
- ANGEL HAIR PASTA alla CAPRESE
- $15
- Fresh peeled garden tomatoes, basil, mozzarella cheese and slivered garlic tossed with extra virgin olive oil $11 lite portion, add chicken to either portion for $5
- GRILLED SHRIMP-SCALLOP SKEWER & CONCH FRITTER SALAD
- $18
- Two brochettes lined with pineapple and peppers atop a salad of avocado, sugar snap peas, baby red leaf & romaine dressed with zesty tamarind-lime vinaigrette. Toasted cashews
- SEARED FLANK STEAK AU POIVRE
- $19
- A 9 oz steak crusted with black peppercorns and seared in a cast iron pan; buttermilk mashed potatoes, fried mushrooms and onions, espagnole sauce
- GRILLED LAMB STRIP LOIN MIGNON
- $23
- Accompanied by summer vegetable ragout, baked brie cheese polenta, lamb demi glace and Fresno red chile marmalade *$18 lite portion also available
- PAN SEARED CRAB CAKES
- $24
- Two light, flavorful maryland-style cakes attended by red quinoa-wild rice pilaf, garden string beans and jalapeno-cilantro tartar sauce Available in a lite portion for $18
- WILD ALASKAN HALIBUT
- $26
- Accompanied by a micro green salad with grilled peaches, cognac marinade & warm asparagus, roasted red potatoes and stone ground mustard beurre blanc Lite portion available for $20
We support our local organic farmers whenever possible.