| Seared Wild Scallops |
$16.00 |
Pan seared lemon-pepper crusted wild scallops finished in white truffle aioli |
| Mussels & Clams ½ Doz |
$12.00 |
New zealand mussels & manila clams perfected in white wine, garlic, tomatoes and whole grain mustard with fresh tarragon leaves |
| Mussels & Clams Doz |
$16.00 |
New zealand mussels & manila clams perfected in white wine, garlic, tomatoes and whole grain mustard with fresh tarragon leaves |
| Grilled Shrimp Cocktail |
$14.00 |
Served with sweet and spicy ginger mango chutney |
| Ahi Tuna Tartare |
$16.00 |
Fresh avocado, cucumber, ahi tuna topped with homemade ponzu sauce, wasabi ginger whipped cream and toasted sesame seeds |
| Flatbread |
$18.00 |
Fresh mozzarella, caramelized onion, humboldt fog cheese, house cured duck prosciutto and fresh arugula available in vegetarian good to share |
| Baked Brie |
$16.00 |
With a wild lavender honey drizzle, accompanied with homemade sweet & spicy tomato marmalade good to Share |
| Blue Crab Cakes |
$14.00 |
With citrus vinaigrette and red pepper remolade |
| Caesar Salad |
$12.00 |
Charred hearts of romaine lettuce, caesar dressing, bacon-apricot jam, shaved parmegano reggiano and crostini |
| Beet Salad |
$14.00 |
Roasted organic golden and red beets, point reyes blue, candied walnuts, organic baby greens, laced in a sherry vinaigrette |
| Portabella Caprese |
$14.00 |
Grilled portabella mushroom layered with fresh mozzarella, basil, tomatoes in balsalmic reduction and basil oil, touch of truffle salt |
| Grilled Antipasto |
$15.00 |
Eggplant, asparagus, zucchini and mushrooms, marinated bocconcini mozzarella, artichoke hearts and castelvetrano olives served cold |
| Soup Du Jour |
$12.00 |
Ask your server about our chefs daily creation |
| Oven Baked Salmon |
$30.00 |
Pan seared and perfected in the oven with sweet berry compote, spinach and artichoke hearts available blackened |
| Catch of the Day |
|
Seasonal fish prepared differently each time |
| Bouliabase |
$36.00 |
Traditional provencal fish stew consisting of lobster, shrimp, scallops, fish, mussels and clams in a saffron broth |
| Grilled Seafood Platter |
$34.00 |
Lobster tail, shrimp and scallops served with warm quoina salad and garlic-citrus aioli |
| Shrimp Scampi Royale |
$29.00 |
Sautéed jumbo shrimp with garlic, tomatoes, roasted red peppers, capers and artichoke hearts in a light white wine sauce |
| Chicken Scaloppini |
$28.00 |
Sautéed with mushrooms, capers, garlic in a light white wine sauce or with mushrooms, garlic and fresh sage in a marsala wine sauce then served over linguini |
| Grilled Filet Mignon |
$38.00 |
Aged angus filet, yukon gold gruyere mashed potatoes, haricot verts, whiskey peppercorn sauce |
| Braised Short Ribs Bourguignon |
$29.00 |
Burgundy braised beef short ribs, yukon gold gruyer mashed potatoes, roasted mushrooms, pancetta, and wilted organic chard |
| Korobuta Pork Osso Bucco |
$30.00 |
A slow braised berkshire shank, served in its own sauce on a bed of saffron risotto |
| Braised Lamb Shanks |
$30.00 |
Slowly braised in marsala wine and vegetables, served with gruyere mashed potatoes |
| Three Mushroom Risotto |
$26.00 |
Hen of the woods, crimini and oyster mushrooms, arborio rice, porcini mushroom broth, parmigiano reggiano, black truffle available in vegetarian |
| Corkage Fee |
$25.00 |
|
| Assorted Ice Cream and Sorbet |
$8.00 |
|
| Sarahs Cheesecake |
$8.00 |
|
| Berry Compote Royale Flourless Chocolate Torte |
$8.00 |
|
| Molten Ganache Center and Vanilla Bean Gelato Butterscotch Crème Brulee |
$8.00 |
|
| Caramelized Creamy Custard Encrusted in Turbinado Sugar Cheese Plate |
$18.00 |
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