|
|
First Course |
|
|
Price |
|
Soup of
the Day |
|
- |
- |
|
QA |
|
Dungeness
Crab Cakes |
|
whole grain mustard sauce,
with fennel and watercress salad |
- |
|
11.00 |
|
Arancini |
|
|
9.00 |
|
Italian-style Saffron
risotto balls stuffed with Gorgonzola cheese served with Oyster
mushrooms, basil and tomatoes. |
|
|
|
|
Beet
ravioli |
|
|
9.00 |
|
with wild mushrooms,
sun-dried tomatoes and feta cheese |
|
|
|
|
Smoked
Salmon carpaccio |
|
with cucumber salad and
mascarpone cheese |
- |
|
8.00 |
|
Beef
carpaccio |
|
with aged balsamic, and
shaved Parmigiano |
- |
|
7.00 |
|
Mixed
green |
|
with Granny Smith apples,
hazelnuts, in a lemon vinaigrette |
- |
|
6.00 |
|
Artichoke Ravioli |
|
|
|
|
with capers and roasted bell
peppers in a white wine butter sauce
Topped with shaved black truffle cheese |
|
|
9.00 |
|
Mushroom
salad |
|
with radicchio, celery, red
onions with shaved Parmigiano in a lemon vinaigrette |
- |
|
7.00 |
|
Greek
style bread salad |
|
Tomatoes, English cucumbers,
olives, red onion, Feta cheese and spring greens tossed with
gaetta-oregano vinaigrette |
- |
|
8.00 |
Entrée |
Size |
|
Price |
|
Seared
Ahi Tuna |
|
with salsa verde served over
campanelli with Artichoke hearts, asparagus, pine nuts, basil, and
oven roasted Roma tomatoes. |
- |
|
18.00 |
|
Roasted
and Smoked Chicken |
|
Rigatoni with roasted and
smoked chicken, caramelized onions, tomatoes, sage, topped with
ricotta cheese. |
- |
|
15.00 |
|
Vegetarian
Stuffed Bell Pepper |
|
Vegetarian bell pepper
stuffed with Tuscan style white beans on a bed of curry lentils
and spinach |
- |
|
15.00 |
|
Roasted
Pork Chop |
|
Oven-roasted Pork Chop with
roasted garlic cloves, pine nuts, basil, roasted, Tomatoes, and
natural jus, served with fingerling potatoes |
- |
|
18.00 |
|
Petrale
Sole |
|
Petrale sole with piccata
sauce over garlic mashed potatoes and grilled asparagus |
- |
|
17.00 |
|
Roasted
chicken breast |
|
Stuffed with goat cheese,
sun-dried tomatoes, and spinach
With natural jus, sage, served with roasted garlic mashed potatoes |
- |
|
16.00 |
|
Lamb
Sirloin |
|
Lamb sirloin with roasted
Shiitake mushroom-demi sauce served with couscous of mixed olives
and artichoke hearts |
- |
|
17.00 |
|
Linguine with fresh
crabmeat |
|
|
|
|
Linguine with fresh crabmeat
marinated with lime and Chardonnay, bellpepper, and green onions,
topped with roasted prawns |
|
|
18.00 |
|
Braised Sonoma rabbit |
|
|
|
|
Braised Sonoma rabbit served
with Zare' version of Coq au Vin |
|
|
18.00 |
