Appetizers
- ONION SOUP GRATINÉE
- $7
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
- APPLEWOOD CHICKEN CREPES
- $10
Broiled in a gorgonzola bechamel and drizzled with red chile sauce
- STEAMED BLACK MUSSELS
- $11
Basil-chardonnay broth, julienne vegetables, grilled bread
- SMOKED TROUT AND POTATO PANCAKES
- $11
Crème fraiche and black truffle vinaigrette *$8 lite portion also available
- CRISPY DUCK CONFIT EGGROLLS
- $12
Served with peanut curry and chile-lime dipping sauces *$8 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 BLOOD ORANGES & GARROTXA CHEESE
- $8.75
Roasted beets, spinach & radicchio tossed in grain mustard vinaigrette with toasted hazelnuts
Entrees
- GRILLED PORK LOIN CHOP
- $24
Center cut chop matched with wilted greens, oven roasted tomatoes & cippoline onions, brandy-grain mustard sauce
- SLICED TENDERLOIN OF BEEF
- $29
Slowly roasted on the exhibition rotisserie; served with Maytag blue cheese mashed potatoes, sautéed green beans, napped with a ruby port wine sauce *$21 light portion also available
- TRUFFLED CHICKEN PAILLARD FLORENTINE
- $20
Tender breast layered with black truffles, pancetta and fontina cheese. Served atop orzo pasta tossed with ricotta cheese and spinach in a Madeira wine pan sauce
- ARCTIC CHAR
- $24
Grilled and plated on potatoes smashed with New Mexico red chiles, slow roasted cauliflower and green beans, finished with lemon-chervil compound butter
- NEW MEXICO RAISED STEAK FRITES
- $29
Char broiled Angus strip loin plated with house made French fried potatoes, demi glace and maitre d'Hotel butter
SPECIAL SEASONAL FAVORITES
- BAKED VEGETARIAN CROSTADA
- $17
A free form tart filled with whipped Kabocha squash, brown rice, portabellos, marinated charred peppers and fennel. Topped with boursin cheese and served with wilted dandelion greens and black currant gastrique
- HOUSE MADE BRAISED BEEF RAVIOLI BOURGIGNON
- $21
Simmered in Burgundy red wine sauce with baby carrots, pearl onions, mushrooms and peas. Plated with celery root-potato puree. Garnished with shaved Grana Padano cheese *12 appetizer portion also available
- SEARED FLANK STEAK AU POIVRE
- $20
Crusted with black peppercorns and seared in a cast iron pan; buttermilk mashed potatoes, fried mushrooms and onions, espagnole sauce
- GRILLED LAMB STRIP LOIN
- $25
Accompanied by house made gnocchi & gorgonzola cream, garden vegetable melange and Rhone red-thyme jus
- SEARED SEA SCALLOPS
- $27
Wild rice-cranberry pilaf with a saute of butternut squash and snow peas finished with tarragon-crayfish beurre blanc *$20 lite portion also available