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This menu was updated 1/17/06
A Tasting Of Local Wineries 15.00
(2oz. Of Each Of The Following)
2002 Concannon Petite Sirah, Central Coast
2002 Livermore Valley Cellars "Sblendorio Estate Zinfandel",
Livermore Valley
2003 Boaventura De Caires, Cabernet Sauvignon, Livermore Valley
Appetizers
Fritto Misto
Of Rock Shrimp, Portobello, Red Onion, Meyer Lemon
And Rosemary Aïoli 15.95
Pizzetta
Tomato, Coppa, Mozzarella, Pine Nuts & Pesto 14.00
Thin & Rare Filet Of Beef
With Fried Capers, Jack Cheese And Horseradish Cream 16.00
Butternut Squash Galette
With Blue Cheese, Apple, Onion And Whole Grain Crème Fraîche 13.50
Dungeness Crab
With Cipollini, Tarragon, Prosciutto Cracklings & Cucumber Gelée 16.95
Assorted Artisanal Cheeses
Paired With Accompaniments And Cracker Bread 15.75
Salads & Soup
Curried Pear & Parsnip Soup With Maple Gastrique 9.25
Butter Lettuce Salad
Pt. Reyes Blue Cheese Dressing, Red Onion & Bacon 10.00
Market Greens Salad
With Balsamic Vinaigrette, Brie & Blood Orange 9.75
Goat Cheese & Frisée Salad
Shiitake Mushrooms, Pancetta And Beets 11.75
Caesar Salad
With Garlic Croutons And Parmigiano Reggiano 10.50
Main Courses
Niman Ranch Rack Of Lamb
On Creamy Polenta With Broccoli De Ciccio, Pomegranate,
Mint Gremolata And Natural Jus 32.95
Seafood Chowder
Of Mussels, Clams, Salmon, Shrimp And Tuna
With Bacon And Leek Cream 26.95
Mesquite Grilled Filet Of Beef
On Truffled Potato Gratin With Swiss Chard
And Mushroom Jus 40.50
Apple Wood Smoked Double Cut Pork Chop
On Fingerling Potatoes With Braised Red Cabbage
And Country Mustard Sauce 29.75
Seared Rare Yellowfin Tuna
On Crispy Citrus Scented Rice Cake With Bok Choy
And Ginger Watercress Cream 33.00
Winter Vegetable Risotto
With Butternut Squash, Mushrooms, Spinach,
Leeks, Herbs And Truffle Pecorino 24.50
Wood Fired Half Young Chicken
On Lentil Ragoût, Brussels Sprouts
And Porcini Dijon Sauce 27.95
Pan Seared Steelhead
On Black Rice With Spinach, Artichokes
And Citrus Butter Sauce 32.95
Restaurant Chef Elisabeth Schwarz Executive Sous Chef Adam Small
Sous Chef Caleb Wetzel Sous Chef Matt Riddett
Dessert & Cheese Menu
Desserts
Chocolate-Peanut Butter Torte With Huckleberry Sauce
And Peanut Butter Chantilly 10.00
Warm Harvest Fruit Cobbler With Vanilla Bean Ice Cream 9.00
Spiced Chai Crème Brulee With A Butter Twist Cookie 8.50
Cranberry-Orange Cheesecake With Pecan-Graham Cracker Crust
Served With Candied Pecans And Cranberry Coulis 8.75
Chef's Selection Of Sorbets With Shortbread Cookies 8.00
Dark Chocolate Mousse Layered With Sour Cherries
And Served With Assorted Black And White Cookies 9.25
Warm Pear Charlotte With Orange Anglaise And Caramel Crème Fraiche 9.75
Artisan Cheeses
Humboldt Fog 7.75
Soft Aged Goats Milk Cheese. Made In Humboldt, California.
Smooth, Creamy Texture, Pungent Aroma & Flavor With A Layer Of Ash.
Served With Cranberry Compote.
Lamb Chopper 8.25
Made In Cooperation By Cypress Grove And A Dutch Gouda Manufacturer, 100% Pasteurized Organic Sheep's Milk. Firm And Smooth, With A Buttery, Nutty Flavor And Sweet, Fruity Aroma. Presented With Brown's Busy Bees' Honey.
Morbier 7.95
Simi-Firm Raw Cows Milk Cheese With A Layer Of Blue Through The Middle. Morbier Has A Subtle Flaqor With a Sharp Finish With Layored Floral And Grass Notes. Accompanied By Caramelized Pears.
Assorted Cheese Plate 15.75
Dessert Wines
2003 Torbreck, "The Bothie", Barossa Valley 12.00
2004 Santa Julia, Late Harvest Torrontes, Mendoza, Argentina 10.00
2004 King Estate, Pinot Gris, Vin Glace, Oregon 10.00
2004 Quady Winery, Orange Muscat, "Essencia", California 9.00
2002 Vignalta, Colli Euganei Fior d'Arancio, "Alpianae", Italy 12.00
2000 Paradise Ranch, Riesling Ice Wine, British Columbia, Canada 22.00
2002 Lolonis, Late Harvest Sauvignon Blanc, "Eugenia" 12.00
2004 Ojai Vineyard, Vionier Ice Wine, "Roll Ranch", California 14.00
2003 Dr. Loosen, Blue Slate Eiswein, Mosel-Saar-Ruwer, Germany 19.00 2001 Kracher, Scheurebe Beerenauslese, Number 4, Austria 25.00
1997 Disznoko, Tokaji "6 Puttonyos", Hungary 16.00
Pastry Chef Lisa Shaver
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