| Chef Daily Soup Creation |
$7.00 |
served with parmesan poppy seed bread stick |
| Mozzarella Caprese |
$13.00 |
fresh buffalo mozzarella napoleon layered with california coastal yellow heirloom tomatoes topped with crisp basil emetrad hay herbed infused oil balsamic gastrique and parmesan curls |
| Warm Soybeans |
$6.00 |
edamamc, sesame pepper fleur de sel |
| Organic California Market Salad |
$8.00 |
fresh medley mix of greens, toy box tomatoes tossed in a three citrus herb vinaigrette |
| Caesar Salad Halo |
$9.00 |
fresh baby romaine heart circled in a crispy crouton ring with shaved parmesan and creamy caesar dressing |
| Blue Fin Tuna Sashimi |
$23.00 |
on a cold cucumber vanilla salad served with ginger lime sake granita and a sweet soy dipping sauce |
| Cayenne Citrus Chicken Drummettes |
$11.00 |
served on a bed of cold cucumber noodles, shafved scallions, topped with an orange spicy chili glaze and toasted sesame seeds |
| East Coast Butter Milk marinated Crispy Calamari |
$12.00 |
dusted in a curry garlic and herb crust with a lemon basil aioli |
| Char Broilled Midwestern Angus Burger |
$13.00 |
half pound of angus beef patty ona sesame seed bun with fresh tomatoes, lettuce walla valla onions, and choive of cheese, wisconsin cheddar, jalapeno jack, bire or point reyes creamy bule cheese |
| California Smoked Turkey B L T |
$14.00 |
served on italian sourdough bread, beef steak tomatoes baby bibb lettuce fresh basil and even roasted garlic aioli |
| Grilled Free Range Chicken Breast |
$13.00 |
on a sesame seed bun and a thai poanut slaw, beef steak tomatoes served with a sweet chili mayonnaise. |
| Low Carb Burger |
$11.00 |
8 oz angus patty served open faced on a bed of assorted greens, fresh tomatoes, topped with an organic fried egg and grated parmesan. |
| Smoked Salmon Club |
$14.00 |
northern scottish smoked served with tomatoes, applewood smoked bacon, sweet vidalia onin and a chive caper aioli |
| Toasted Vegetarian Dagwood |
$13.00 |
marinated grilled portabdlla mushrooms char briled eggplant with oven roasted red bell peppers and baby spinach |
| Blackened Flame Broiled Steak Sandwich |
$22.00 |
new york angus steak sandwich served, open faced on grilled ciabatta topped with grilled onions, balsamic marinated herb mushrooms with baby arugula crispy onions and shaved parmesan |
| Oriental Chicken Wrap |
$13.00 |
flame broiled spicy cilantro and ginger breast of chicken filled, inside ap spinach wrap with crisp bean sprouts, nappa cabbage, julienne carrots and asian pears served with a spicy thai soy peanut d |
| Shrimp Penne Pomodoro Citron |
$22.00 |
jumbo shrimp toasted with fresh roasted garlic, white wine, fresh herbs, tomato concasse in a citruns pomodoro sauce |
| Pepper Seared Sushimi Salad |
$22.00 |
peppered seared tuna on a bed of baby spring summer spinach with fresh seasonal mango santa barbara radish sprouts and fresh tomatoes |
| Pan Roasted Airline Breast of Chicken |
$18.00 |
with pesto stuffed gnocchi in sicilian green olive peeled tomato and vegetable ragout |
| Wild Mushroom Ravioli |
$18.00 |
oven roasted wild mushrooms in a garlic cream sauce topped with grilled asparagus and goat cheest |
| Crispy Chicken Tenderloin Salald |
$15.00 |
tossed with smoked maple bacon, golden raisms crumbled blue cheese fuji apples and spicy caramelized pecans. |
| Sesame Crusted Norwegian Salmon |
$23.00 |
on ginger scented steamed rice, crispy noodles topped with trio of micro greens and sweet citrus chilli derri glace |
| Traditional Cobb Salad with a Twist |
$18.00 |
california avocado, toy box tomatoes, green onions, organic boiled eggs, with a creamy blue cheese cobb salad tower with maple smoked bacon, herbed chicken, blue cheese crumble, and pear dressing not |
| Calivornia Summer Spinach Vegetable Wrap |
$12.00 |
fresh julienne carrots, nappa cabbage, grilled marinated portabella mushrooms, english cucumber bean sprout in a miso pesto mayo, served with choice of salad or freis |
| Chefs Daily Soup Creation |
$8.00 |
served with parmesan poppy seed broad stick |
| Mozzarella Caprese |
$13.00 |
fresh buffalo mozzarella napolcon layered with california coastal yellow heirloom tomatoes, topped with crisp emerald hay, herbed infused oil. balsamic gastrique and parmesan curls. |
| Halo Caesar Salad |
$9.00 |
fresh baby romaine heart circled inside, a crispy crouton ring served with shaved parmesan and creamy caesar dressing |
| Blue Fin Tuna Sashimi |
$26.00 |
on cold cucumber vanilla salad served with a ginger lime sake granita and panzu dipping sauce |
| Belgian Endive and D Anjou Pear Salad |
$12.00 |
wisconsin maytag bleu cheese, spiced caramelized pecans, tossed with a buttermilk dressing |
| Organic California Market Salad |
$8.00 |
a fresh midley of mixed greens, toy box tomatoes, tossed with a three citrus herb vinaigrette |
| Pan Seared Maine Diver Scallops |
$23.00 |
on a peruvian tarragon mash with a lemon basil midori emulsion pomegranate reduction |
| East Coast Butter Milk marinated Crispy Calamari |
$13.00 |
dusted in a curry garlic and herb crust, a choice of lemon basil aioli, tequila cocktail sauce or our tangy caesar dressing |
| Encounter Colossal Shrimp Cocktail |
$20.00 |
poached in a star amise, court bouillon on a bod of shredded nappa cabbage served with fresh minted mango relish and a tequila soy cocktail sauce |
| A Hi Tuna Tartare |
$15.00 |
served with pacific rim scaweed salad, california avocado with sweet hot soy glaze |
| Pan Roasted Airline Breast of Chicken |
$23.00 |
on buttermut squash puree, sauteed spinach topped with awhole grain mustard and roasted shallot wine cream sauce |
| Peking Style Roasted Duckling |
$24.00 |
on steamed rice, lufused in ginger and garlic served with seasonal vegetables and sweet chili thai sauce |
| Pepper Crusted New York Steak |
$29.00 |
mid western corn fed served with sesame whipped potatoes, steamed snow peas wild mushooms, compote in a pepper port 5 spice reduction |
| Balsamic Lemon Herb marinated New England Veal Chop |
$37.00 |
topped with grilled pear ratatouille with point reyes blue cheese on sauteed asparagus and organic marble potatoes |
| Flame Broiled Prime Flat Iron Steak |
$27.00 |
served on garlic whipped potatoes, sauteed broccolini, topped with a black diamond truffile and chive butter |
| Vermont Maple Brined Pork Chop |
$26.00 |
with wilted greens, whipped potatoes, spiced cranberry apple compote |
| Wild Mushrooms Ravioli |
$19.00 |
with grilled asparagus in a wild mushroom cream sauce and oregon goat cheese |
| Shrimp Penne Sambucca Pomodoro |
$26.00 |
jumbo shrimp tossed with fresh ropna tomatoes, roasted garlic, basil white wine in a citrus sambucca pomodoro sauce |
| Sesame Crusted Norwegian Salamoo |
$26.00 |
on ginger, scented steamed rice, crispy noodles topped with a trio of micro greens and sweet citrus chili demi glaze |
| Pan Seared Pacific Blue Fin Tuna |
$29.00 |
served with char broiled hawaiian pineapple, soy vinaigrette and wasabi foam |
| Coriander Crusted Santa Barbara Sea Bass |
$29.00 |
on grilled garlic ciabatta crouton, baby bok choy, asparagus tips and craberry currant red wine derrit glaze |
| Steamed Rice |
$4.00 |
|
| French Fries |
$4.00 |
|
| Garlic Whipped Potatoes |
$6.00 |
|
| Sauteed Broccolini with Lemon Herb Butter |
$8.00 |
|
| Sauteed Spinach |
$5.00 |
|
| Wilted Greens |
$5.00 |
|
| Sesame Crusted Asapragus |
$12.00 |
with mango ginger coulis |
| Steamed Edamame |
$6.00 |
with sesame peppers flour de sel |
