| Cru House Salad |
$6.50 |
baby mixed greens, spicy walnuts, gorgonzola cheese and lemon vinaigrette |
| Watercress Salad |
$7.00 |
apples, pinenuts, herb goat cheese and raspberry vinaigrette |
| Bibb Lettuce and Heart of Palm Salad |
$7.00 |
oranges, avocado, pine nuts and basil-walnut vinaigrette |
| Shrimp and Chicken Pot Stickers |
$9.00 |
with black soy vinaigrette and crispy wontons |
| Fried Calamari |
$9.00 |
with spicy sweet and sour sauce |
| Steamed Mussels |
$10.00 |
with white wine, lemongrass, shallots, parsley and garlic |
| Warm Blue Crab Dip |
$10.00 |
with sourdough bread, pumpernickel raisin and mini baguette |
| Sesame Crusted Ahi Tuna |
$10.00 |
with mediterranean salsa and balsalmic reduction |
| Moroccan Style Meat Balls |
$8.00 |
lamb meat balls with saffron aioli and marinated tomatoes |
| Five Cheese Pizza |
$11.00 |
with mozzarella, pecorino, fontina, gorgonzola and goat cheese with white truffle oil |
| Cru Steak Pizza |
$14.00 |
sliced beef tenderloin with mixed greens, red onions and balsamic vinaigrette |
| Cheese Fondue with White Truffle Oil |
$12.00 |
apple, carrot, and rustic bread |
| Pan Seared Diver Sea Scallops |
$18.00 |
with braised leeks, creamed spinach and sun dried tomato vinaigrette |
| Poached Salmon and Seared Shrimp |
$16.00 |
with lemon couscous and tarragon sauce |
| Wood Stone Oven Baked Chilean Sea Bass |
$22.00 |
with lima beans and tomato-basil sauce |
| Seafood Linguini |
$16.00 |
with lemon, garlic and white wine sauce |
| Roasted Chicken Breast |
$16.00 |
with bacon, apple cider sage sauce and scallion potato |
| Pan Seared Duck Breast |
$17.00 |
with caramelized onion, orange sauce and sweet potato puree |
| Pan Seared Beef Tenderloin |
$23.00 |
with parsley potatoes, sauteed mushrooms, gorgonzola cheese and red wine sauce |
| Parmigiano-Reggiano |
$14.00 |
Italian-cows milk; firm yet delicate, sweet and fruity; aging 14 months to 4 years |
| Manchego |
$14.00 |
Spain's most famous cheese; zesty and exuberant sheep's milk; firm and dry |
| Stilton |
$14.00 |
english cow's milk cheese; blue-green veining; rich and creamy texture; considered the king of cheese |
| Dry Jack |
$14.00 |
naturally sweet and mellow cow's milk from vella cheese co. California; nutty flavor |
| Aged White Cheddar "Grafton village" |
$14.00 |
aged cow's milk cheddar; semi firm with a sharp, clean taste; from vermont |
| Laura's Chenel Chevre |
$14.00 |
soft goat's milk; fresh and creamy with a light hint of grass and a touch of sweetness; from California |
| Boucheron |
$14.00 |
semi-firm, soft, flaky paste with a white bloomy rind; from France |
| Pecorino Toscano Stagionato |
$14.00 |
Italian sheep's milk; semi-firm, rubbed with extra virgin olive oil; aged naturally over 4 months |
| Bingham Hill "Rustic Blue Colorado" |
$14.00 |
cow and sheep's milk artisan cheese from colorado; creamy with tastes of earth |
| Humboldt Fog |
$14.00 |
creamy, light, earthy goat cheese, becoming more complex with age; from cyprus grove, California |
| Robiola, Bosina-Italy |
$14.00 |
pasteurized cow and sheep milk; of piedmont; cremay, smooth, buttery taste and texture |
| American yellow Buck Camembert |
$14.00 |
a fine and mellow cow's milk artisan cheese from northern California; rich and creamy with light noties of mushroom |
