| Soups |
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We make two soups; one vegetarian and one meat based. Ask what we have this evening |
| Butter Leaf Lettuce Salad |
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Butter leaf lettuce tossed with bartlett pears, candied pecans and cypress grove chevre |
| Hail Caesar |
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Classic caesar with romaine lettuce and housemade croutons tossed with caesar, dressing and topped with anchovies available with grilled chicken breast or prawns. |
| Mixed Green Salad |
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Fresh greens tossed with apples and fresh whole basil in balsamic vinaigrette |
| Fruit and Brie Plate |
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Fresh seasonal fruit served with crositni and brie cheese and candied pecans |
| Penne Marinara |
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With garlic, basil and parmesan |
| Lemon Cream Linguini |
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With garlic and fresh pea pods |
| Pesto Fettuccini |
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Tossed with artichoke hearts and sun dried tomatoes, in a creamy pesto sauce |
| Chicken Sandwich |
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Grilled chicken breast on focaccia bread |
| Portobello Sandwich |
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Basil balsamic marinated portobello mushroom on focaccia bread |
| 1/4 Pound Burger |
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100% Grass fed beef |
| 1/2 Pound Burger |
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100% Grass fed beef |
| Dress up your Burger or Sandwich |
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Avocado, bacon, guacamole, cypress grove chevre, havarti or cheddar, maytag bleu cheese, grilled onion, portobello mushroom, roasted red pepper |
| Prime Rib |
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Herb encrusted prime rib of beef, served with green beans and your choice of mashed potatoes or baked potato |
| Oberon Filet |
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Bacon wrapped 8 oz. Filet mignon topped with caramelized onions and melted cypress grove humboldt fog chevre, with mashed potatoes and vanilla carrots |
| Filet Mignon |
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A tender 8 oz. Cut of choice beef, with red wine sauce and char grilled to order, served with mashed potatoes and vanilla carrots |
| New York Steak |
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A 10 oz. Cut of beef strip loin char grilled to order, topped with port mushroom sauce, served with a baked potato and green beans |
| Charbroiled Rib Eye Steak |
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A generous 14 oz. Cut of tender beef with cardomom coffee rub, topped with argentine chimi churri sauce served with a baked potato and green beans |
| Grilled Snapper |
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Fresh grilled snapper, topped with sun dried tomato and garlic sauteed, served with rice pilaf and grilled asparagus |
| Ahi Tuna |
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Coriander rubbed ahi tuna, grilled medium rare with citrus salsa and guacamole, served with quinoa and grilled asparagus |
| Prawn or Scallop Scampi |
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Prawns or scallops sauteed in sauvignon blanc, garlic and butter topped with chives and fresh tomatoes, served with rice pilaf and lemon asparagus |
| Market Fresh |
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Our daily fresh fish cooked to perfection |
| Humboldt Bay Kumomoto Oysters |
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Half dozen raw oysters served on the half shell with cocktail sauce |
| Oberon Oysters |
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Half dozen grilled humboldt bay oysters with spinach, bacon and local cypress grove chevre |
| Grilled Oysters |
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Half dozen award winning humboldt bay oysters grilled with humboldt fog chevre and fresh apple |
| Chimi Churri Oysters |
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Hald dozen raw oysters with house made argentine chimi churri sauce |
| Barbecued Oysters |
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Half dozen oysters grilled with house made jack daniels BBQ sauce |
| Oyster Shooters |
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Raw humboldt bay oysters served with cocktail sauce and lemon |
| Calamari |
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Delicately seasoned and deep fried, served with honey mustard dipping sauce |
| Crab Cakes |
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Three dungeness crab cakes with lemon dill aioli |
| Seafood Kabobs |
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Skewered and seared scallops, prawns and seasonal vegetables served with sweet hot chili sauce |
| Beer Battered Prawns |
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With sweet hot chili sauce |
| Surf and Turf Skewers |
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Scallops and filet of beef glazed with honey soy and grilled on skewers |
| Onion Rings |
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Our own buttermilk onion rings served with honey mustard |
| Steak Fries |
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Golden fried with a side of ranch dressing |
| Fish & Chips |
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Fresh snapper crusted and deep fried with a side of marinated cucumber salad and steak fries |
| Baked Asparagus |
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Baked in truffle oil and parmesan cheese |
| Grilled Portobello Mushroom |
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Basil balsamic marinated portobello mushroom and grilled eggplant with grilled asparagus and marinara |
| Cherry Duck Breast |
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A grilled double duck breast in a pool of cherry sauce served with fried potato balls and asparagus |
| Herb Rubbed Pork Loin |
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Herb encrusted pork loin with dijon cream sauce served with mashed potatoes and seasonal vegetables |
| Spanakopita |
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A greek inspired spinach pie with feta and cypress grove chevre topped with layers of phyllo dough, served with fried potato balls and mint yogurt |
| Mango Chicken |
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Grilled chicken breast topped with mango salsa served with cilantro quinoa and lemon asparagus |
| Vanilla Creme Brule |
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Classic creme brule, creamy baked custard with a crisp layer of caramelized sugar on top |
| Special Creme Brule of the day |
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Chef s choice of creamy custard with the flavor of the day |
| New York Style Cheesecake |
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Topped with fresh fruit compote |
| Triple Chocolate Brownie |
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Gooey chocolate brownie topped with vanilla ice cream and chocolate sauce |
