EASTER WEEKEND DINNER MENU

FIRST COURSES:

Cream of Asparagus Soup 7

Lobster Bisque with Truffle Oil 9

Spring Mushroom Ragout on Crostini 11
Madeira, Cream, Thyme, Crispy Shallots

Hawaiian Style Ahi Tuna “Poke” with Avocado , Cilantro 12
Sesame Oil, Soy, Ginger, Garlic, Scallions, Sesame Soy Aioli

Risotto with Scallions, Peas, Diced Ham, 9
Fresh Tarragon, Black Truffle Oil, Parmesan

SALADS:

Seasonal Greens with Assorted Citrus, 8
Candied Walnuts and Citrus Vinaigrette

Warm Spinach Salad with Café Smoked Chicken, Bacon, Feta Cheese, 9
Sliced Egg, Wholegrain Mustard Vinaigrette

Caesar Salad with Herbed Croutons, Crispy Romaine Lettuce 9
With Grilled Prawns Add 4

MAIN COURSES:

THICK CUT PORK PORTERHOUSE CHOP WITH MUSTARD~ALE REDUCTION
Mushroom Quinoa, Braised Mustard Greens
23

POACHED DIVER SCALLOPS WITH CHIVE~CHARDONNAY CREAM
Shell Beans, Broccolini, Cauliflower Puree
28

RED WINE BRAISED BEEF RIBS WITH WILD MUSHROOM POLENTA
Bacony Rainbow Chard and Braising Liquid Reduction
24

TONIGHT’S “FEATURED SUSTAINABLE CATCH”
Chef’s Environmentally Friendly Fish of the Day
Your Server Has the Details
Market Price

CRISPY SKIN CHICKEN WITH WHITE TRUFFLE JUS
Garlic Mashed Potatoes, Dino Kale
19

SONOMA DUCK “DUO” WITH PAN JUICES AND SAVORY LENTILS
Seared Breast and Leg Confit with Spring Vegetables
24

PASTA “DEL MAR”
Housemade Tagliatelle with Mussels, Manila Clams, Prawns, Saffron Cream
24

GRILLED RIBEYE STEAK WITH ARUGULA PESTO
Crispy French Fries with Truffle Aioli
26

GRILLED LAMB TOP SIRLOIN WITH MINTED BEARNAISE SAUCE
Carrot Puree, Sugar Snap Peas, White Bean Ragout
25

NIMAN RANCH ANGUS BEEF BURGER WITH CRISPY FRIES
12