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Menu

Appetizers
Roasted Tomato Soup - served with goat cheese croutons and basil puree.
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Summer Salad - organic butter lettuce with apples, blood oranges, and
gorgonzola, tossed with raspberry vinaigrette.
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Fondue of Brie, Goat Cheese, and Gruyere - served with green apples and garlic crostini. Good for sharing.
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Crispy Flatbread - topped with asiago, prosciutto, and rocket.
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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.
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Cajun Seafood Bouillabaisse – with crawfish, scallops, catfish, crab, and mussels. Served with Southern-style cornbread and honey butter.
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Cavatappi Pasta with Spicy Chickpea Sauce – tossed with grilled eggplant, green olives, and sun dried tomatoes. Topped with Mediterranean feta.
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Sage-rubbed Double-cut Pork Chop – topped with a ragout of mushrooms and chunky pancetta. Served with griddle corn cakes.
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Lasagna Bolognese - house-made pasta between layers of slow-cooked pork
and beef Bolognese sauce. Served with organic asparagus.

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Sake-soaked Kobe Beef Tartar - served with fontina-stuffed squash blossom tempura with cream wasabi sauce.

Dessert
Chocolate Mouse Granita – served in a martini glass with a spiced-orange meringue cookie.
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Baked Pears with Caramel Sauce - topped with house-made vanilla-bean ice cream.

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Pumpkin Creme Brulee - served with our famous ginger snap cookies.

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New York Cheesecake - creamy traditional cheesecake topped with
dark chocolate sauce and fresh-picked strawberries.

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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.
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Recommended pairing: ’98 Passi Emilio Vineyards Sauvignon Blanc