| |
|
Appetizers |
|
|
Price |
|
Soup of
the Day |
|
- |
- |
|
QA |
|
Dungeness
Crab Cakes |
|
With a whole grain mustard
sauce, with fennel and watercress salad |
- |
|
12.00 |
|
Sea
Scallops |
|
Over roasted shiitake
mushrooms with black truffle lemon vinaigrette, topped with caviar
and quail eggs |
- |
|
12.00 |
|
Beet
Ravioli |
|
Beet ravioli with Porcini, sun dried tomatoes and Feta cheese |
- |
|
9.00 |
|
Roasted
Quail |
|
Glazed with a Mango-demi
puree served with salad of arugula, Spinach, Mango, and red onions
with a Champagne vinaigrette |
- |
|
12.00 |
|
Sonoma
Foie Gras |
|
Wrapped with smoked Salmon
with a port wine reduction served on a bed of lentil salad |
- |
|
18.00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baby
Octopus and Calamari |
|
Salad of grilled baby
Octopus and Calamari with frise', arugula, celery, Barlotti beans,
and roasted shallots in a sherry vinaigrette |
- |
|
12.00 |
|
Smoked Pheasant
Salad |
|
|
|
|
with watercress, roasted
bell peppers, walnuts, and disk of goat cheese, in a
raspberry-lemon vinaigrette |
|
|
10.00 |
|
Beet
Salad |
|
Roasted baby Beet salad with
warm walnut vinaigrette and herbed goat cheese |
- |
|
9.00 |
|
Beef
Carpaccio |
|
Beef carpaccio with aged
balsamic vinegar, shaved Parmigiano, and cornicions |
- |
|
8.00 |
|
Endive
and Pear Salad |
|
Endive and pear salad with
Gorgonzola cheese, walnuts, and Romaine lettuce and arugula, in a
raspberry-lemon vinaigrette |
- |
|
9.00 |
|
Entrees |
|
|
Price |
|
Roasted
chicken breast |
|
Stuffed with Provolone and
sage, wrapped with prosciutto with a roasted garlic, sage, pearl
onions, and marsala sauce over fingerling potatoes and sauteed
spinach |
- |
|
20.00 |
|
Duck
Breast |
|
Pan roasted Duck Breast with
a port and berry reduction served with risotto of smoked pancetta
and grilled asparagus and orange zest |
- |
|
22.00 |
|
Filet
Mignon |
|
Pepper and herb-crusted
Filet Mignon with wild mushroom, demi, and truffle oil on bed of
Anaheim pepper, stuffed with rice pilaf (with walnuts, barberries,
cumin, and dill). |
- |
|
25.00 |
|
Pan
Seared Salmon |
|
Pan Seared Salmon with
saffron-cucumber-dill yogurt sauces, served on bed of French
lentils. |
- |
|
22.00 |
|
Braised
short ribs |
|
Braised short ribs with
pearl onions and pancetta with natural jus over creamy mashed
potatoes. |
- |
|
25.00 |
|
Petrale
Sole |
|
Petrale sole with piccata
sauce over garlic mashed potatoes and grilled asparagus |
- |
|
21.00 |
|
Chilean
Sea Bass |
|
Pan-seared Chilean Sea Bass
with spicy prawn and bell pepper sauce over caramelized leeks and
spinach with garlic mashed potatoes |
- |
|
24.00 |
|
Braised Sonoma Rabbit |
|
|
|
|
Braised Sonoma Rabbit with
artichoke hearts, Shitake mushrooms, with a tarragon-white wine
cream sauce served with fingerlin potatoes. |
|
|
24.00 |
|
|
Click here
for a printable version of the Dinner Menu
|
|
