| Soup du Jour |
|
your server will present the chef's daily creation |
| Organic Baby Mixed Greens |
$6.00 |
assorted fresh baby mixed greens with cucumber and tomatoes tossed with a tarragon mustard vinaigrette |
| Caesar Salad |
$7.50 |
crisp hearts of romaine tossed in virgin olive oil, white anchovy, garlic, mustard and white balsamic vinegar with herb croutons and grated parmesan cheese |
| Tomato Maui Onion Salad |
$9.50 |
sliced beefsteak tomato, tossed with candied walnuts, point reyes blue cheese, baby mixed greens and shaved maui onions, garnished with basil pesto and reduced balsamic vinegar |
| Spinach Salad |
$8.50 |
warm encrusted goat cheesecake on fresh spinach tossed with warm apple smoked bacon, shaved shallots, oven dried tomatoes, boiled eggs in a walnut oil, sherry vinaigrette |
| Stilton Salad |
$8.50 |
english stilton bleu cheese encrusted with roasted nuts, baked and set atop baby mixed greens dressed with balsamic vinaigrette |
| Smoked Salmon |
$10.00 |
pastrami style house cured salmon with pickled red onions, capers, creme fraiche on baby mixed greens with toasted baguette |
| Escargots |
$9.50 |
organically grown french snails marinated with fennel, garlic, and shallots and parsley baked with garlic butter asiago cheese |
| Oysters Rockefeller |
$15.95 |
fresh oysters baked on the half shell with sauteed spinach, shallots, red bell peppers, pernod topped with a light citrus hollandaise |
| Crab Cakes |
$15.95 |
large pacific dungeness crab cake with watercress, shaved fennel salad in a citrus vinaigrette with roasted red pepper nage |
| Yankee Pot Roast |
$16.95 |
braised chuck eye with roasted onions, carrots and celery over garlic mashed potatoes with a red wine au jus |
| Ruby Red Trount Amandine |
$18.95 |
sauteed ruby red trout with toasted almonds and fresh dill served with potato puree and fresh seasonal vegetables |
| Vegetarian Delite |
$17.95 |
crispy parmesan encrusted tofu on israeli couscous with mushrooms, asparagus, corn, english peas, roasted red pepper in a tomato, beurre blanc |
| Truffle Chicken Breast |
$18.95 |
pan seared free range chicken breast stuffed with black truffle mousse with mushrooms, fava beans and cipolline onions |
| Hawaiian Ahi Tuna |
$28.00 |
yellow fin tuna pan seared rare, sliced on wasabe mashed patatoes, served with a sake, soy, ginger sauce with roasted garlic, shitake mushrooms and watercress salad |
| Hawaiian Swordfish |
$28.00 |
Pan seared fresh swordfish steak on fingerling fennel, potatoes and sauteed spinach, asparagus with roasted red pepper, garlic, fresh dill, green peppercorn, butter sauce |
| Day Boat Scallops |
$29.00 |
pan seared atlantic sea scallops with a crispy, garlic potato cake with sauteed spinach, wild mushrooms in a citrus, black truffle sauce |
| Nobu Style Black Cod |
$34.00 |
oven broiled fresh alaskan sable fish with a sake, miso marinade served with jasmine rice in a ginger broth, garnished with rock shrimp |
| Filet Mignon aux Stitlon |
$35.00 |
pan seared tenderloin of beef with congnac infused blue cheese with sauteed portabella mushroom, spinach roasted shallots, red potatoes in a cabernet, cassis veal reduction sauce |
| Roasted Rack of Lamb |
$40.00 |
fully trimmed whole oven roasted dijon encrusted lamb rack with a vegetable barley risotto and baby root vegetables in a rosemary red wine sauce |
| Black Canyon Elk |
$36.00 |
idaho elk strip loin seared rare, sliced and served on parsnip potato puree with huckleberry, chokecherry chutney and fresh asparagus in a cabernet, port wine sauce |
