| Calamari Genovese |
$10.00 |
Dusted with a blend of flour and cornmeal, deep-fried and tossed with extra virgin olive oil, garlic, lemon and italian parsley |
| Asparagus di Parma |
$10.00 |
Steamed asparagus spears wrapped in parma proscuitto baked with walnut butter and reggiano parmesan |
| Beef Carpaccio |
$12.00 |
Thinly pounded beef tenderloin drizzled with extra virgin olive oil, lemon juice, capers and parsley |
| Papaya Shrimp |
$14.00 |
Sauteed with sweet soy sauce and served on papaya with pineapple salsa |
| King Crab Legs |
$17.00 |
Brushed with seasoned yucatan style marinade with sticky rice |
| Foie Gras |
$20.00 |
Pan seared canard du foie gras in cognac with lingonberry jam, port wine reduction and crostini |
| Pate Plate |
$14.00 |
Chilled country french pate and pate terrines of pork, rabbit and duck with traditional accoutrements |
| Seafood Chowder |
$12.00 |
Rich, creamy chowder with lobster, clams, prawns and fresh fish |
| Mixed Green Salad |
$9.00 |
Organic baby greens, cherry tomatoes, gorgonzola, cucumber, fried leeks, walnut, dried fruit with balsamic vinaigrette |
| Caesar Salad |
$10.00 |
Served with white anchovies |
| Crab Empanadas |
$17.00 |
Dungeness crab in puff pastry with spicy sherry cream |
| Scallop Linguini |
$17.00 |
Seared sea scallops, garlic and shallots, in a spicy tomato sauce served over linguini and drizzled with arugula oil |
| Grilled Quail |
$15.00 |
Sauteed spinach and fig demiglaze |
| Eggplant Napoleon |
$14.00 |
Baked eggplant with pine nuts, sun dried tomatoes, roasted garlic and gorgonzola with a balsamic glaze |
| Cassoulet |
$24.00 |
Country french white and pancetta casserole with confit of duck leg, venison sausage and stewed pork |
| Flank Steak |
$17.00 |
Flank steak with housemade rub served with madagascar green peppercorn and blue cheese demi-glaze. served with sweet potato fries |
| Chicken Roulade |
$22.00 |
Baked breast of chicken stuffed with gorgonzola and pine nuts served with a marsala wine sauce with porcini mushrooms |
| Salmon |
$29.00 |
Grilled salmon served white orange glaze |
| Ono |
$29.00 |
Grilled hawaiian ono served with charmoula sauce |
| Ahi |
$30.00 |
Rolled in sesame seed and grilled very rare with sweet soy sauce cream sauce |
| Duck Breast |
$30.00 |
Sun died cherry demiglaze |
| Filet of Beef |
$32.00 |
Grilled beef tenderloin served with wild mushroom demi glaze and white truffle mashed potatoes |
| Buffalo Rib Eye |
$30.00 |
With horseradish cream sauce |
