Starters
- Mixed Olives - Seven Varieties of Cured Olives 4
- Bacon Wrapped Dates - Served in a Lemon Garlic Butter 4
- Fresh Oysters - Served on the Half-shell with a Riesling Mignonette 2.50 ea.
- Fresh Oysters - Served on the Half-shell, served gratin, topped with Spinach and a Bacon Cream 3.00 ea.
- Pate de Campagne - Housemade Pork and Duck Liver Pate, Caperberries, Cornichons, Red Onion, Cucumber, Tarragon Dijon Mustard, Orange Currant Marmalade 12
- Tuna Tataki - Seared Ahi Tuna, Poached Quail Egg, Artichoke Hearts, Grape Tomatoes, Green Beans, Kalamata Olive Vinaigrette 12
- Roasted Duck Springroll - Red Curry, Pineapple, Coconut Dipping Sauce 9
- Calamari Steak - Pan Cooked, Tomato and Herb Beurre Blanc 10
- Crab, Scallop, and Goat Cheese Cakes - Sweet Onion Miso Dressing, Roasted Garlic and Red Pepper 12
- Lobster Ravioli - Resting on a Pool of Roasted Shallot and Basil Cream Served Gratin 10
Soups and Salads
- House - Field Greens, Bacon, Toasted Pecans, and Bleu Cheese, Pear Vinaigrette 7
- Parisian - Spinach, Walnuts, Dried Cranberry, Feta, Walnut-Raspberry Vinaigrette 7
- Greek - Tomatoes, Red Onion, and Cucumbers, Topped with Feta, Olives and Balsamic Vinaigrette 7
- Caprese - Fresh Mozzarella and Tomato Salad with Basil 7
- Caesar - Romaine, Parmesan, Croutons, and Caesar Dressing 7
- French Onion Soup 6
- Soup du Jour Cup 3 Bowl 6
Entrées
- Halibut - Almond Crusted, Cherry and Apple Cider Beurre Blanc, Basmati Rice 24
- Rockfish - Pan Fried, Black Tiger Shrimp Salsa, Basil Emulsion, Saffron Aioli, Basmati Rice 20
- Scallops - Pan Seared, Black Sesame Seeds, Sugar Snap Pea, Red Onion, and Napa Cabbage Sauté, Honey Sake Beurre Blanc, Basmati Rice 25
- Shrimp - Grilled Brochette, Rice Noodles, Zucchini, Red Bell Pepper, Roasted Shallots, Orange-Red Curry-Coconut-Pineapple Sauce 22
- Duck - Pan Seared Breast, Roasted Hind Quarter, Sauté of Bacon, Pearl Onion, and Curly Endive, Cardamom Red Wine Sauce, Yukon Gold Mashed Potatoes 26
- Pork Tenderloin – Guava-Ancho Glazed, Roasted Pablano and Tomatillo Demi Glace, Corn, Bell Peppers, Grape Tomatoes, Black Beans, Crispy Tortilla Strips, Basmati Rice 24
- Flank Steak - Grilled, Sautéed Wild Mushrooms, Madeira Demi Glace, Yukon Gold
Mashed Potatoes 20
- Filet Mignon - Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Sautéed Red Potatoes 32
- Lamb – Rosemary Rubbed Rack, Chopped Tomatoes, Kalamata Olives, Artichoke Hearts, Provencale Sauce, Crumbled Feta, Yukon Gold Mashed Potatoes 30
- Bratwurst - Cooked in Pale Ale, Grilled, Served with Whole Grain Mustard, Sauerkraut, and Sautéed Red Potato 16
- Pasta - Fresh Gemelli, Chevre-Tarragon Cream Sauce, Wild Mushrooms, Artichoke Hearts, Grape Tomatoes 16 *Add Grilled Chicken Breast 6 *Add Grilled Flank Steak 8
- Vegetarian - Eggplant, Spiced Tofu, Sweet Potatoes, Peanuts, Bok Choy, Spinach, Basil, Masman Curry Sauce 16
There is a five dollar charge for split dinner entrees.
Parties of eight or more include an 18% service charge.
We do not individually split checks for parties of eight or more.
