Dinner
- Let’s Begin
- 8.50
- Crispy Calamari
- with Salsa Vinaigrette and Roasted Corn Relish
- Glass 9.00
- Napa Wine Co, Sauvignon Blanc 2006
- 11.00
- Chilled Shrimp Cocktail
- with Toasted Anisette Dusted Lemon
- Glass 7.50
- Valerie’s White Sangria
- 9.00
- Queso Fundido
- with Chihuahua Cheese, Melted, and Served with Roasted Poblanos, Grilled Tomatoes, and Flour Tortillas
- 12.00
- add Chorizo Spiced Shrimp
- Glass 9.00
- Prazo de Roriz Duoro, Portugal, 2005
- 8.50
- Wild Mushroom Cakes
- over Avocado Pesto and Roasted Red Pepper Coulis
- Glass 8.00
- Chigi Saracini, Villa Chigi, Chianti DOC 2004
- 10.00
- Roasted Garlic
- with Cambozola Cheese, Grilled Tomatoes and Flatbread
- Glass 5.00
- Venta Mazzaron, Tempranillo, Zamor, Spain, 2003
- 10.00
- Sautéed Black Mussels
- with Fresh Herbs, Tomatoes, and Pepper Flakes In a White Wine Garlic Broth.
- Glass 10.00
- Peter Zemmer Pinot Grigio, Alto Adiage, 2005
- 15.00
- Louisiana Crab Cakes
- with Grilled Zucchini - Three Onion Salad and Creole Tabasco Beurre Blanc
- Glass 10.00
- Louro Godello, Valdeorras, Spain, 2005
- 9.00 Bowl / 6.00 Cup
- Bowl of French Onion Soup
- with Melted Jarlsberg Cheese Crouton
- Glass 9.00
- Jurtschitsch Sonnhof “GruVe” Gruner Veltliner, Austria 2006
- 12.00 Bowl / 9.00 Cup
- Bowl of Crab Gazpacho
- with Crushed Croutons and Cilantro Crema
- Glass 11.00
- Groom Sauvignon Blanc, Adelaide Hills, Australia 2006
- Greens
- 8.50
- Heart of Romaine Salad
- with Stilton Blue Cheese Dressing, Candy Spiced Walnuts and Fresh Tomatoes
- Glass 12.00
- Qupe Syrah, Central Coast, California
- 14.00
- BBQ Glazed Salmon
- over Mixed Greens Tossed with Apples, Gorgonzola, Pine Nuts, Julienne Tomatoes and Roasted Fennel Balsamic Vinaigrette
- Glass 16.00
- Château Senéjac, Haut-Médoc 2002
- 8.00
- Field Green Salad
- in Grilled Tomato Vinaigrette with Goat Cheese, Scallions, Toasted Pine Nuts and Kalamata Olive Dust
- Glass 7.00
- Santa Rita Reserva Carmere D.O. Rapel Valley, Chile, 2004
- 8.00
- Caesar Salad
- with Tomato Rosemary Confit Crouton
- Glass 8.00
- Chateau D’aigueville, Côtes du Rhône Rouge, 2003
- 9.00 Meal Size – 7.00 Half-Size
- Baby Spinach Salad
- with Dried Cranberry Vinaigrette, Roasted Pecans, Crispy Shiitakes and Port Salut Croutons
- Glass 11.00
- Tobin James Ballistic Zinfandel, Paso Robles, 2005
- 5.00 Grilled Shrimp
3.00 Grilled Chicken
5.00 Grilled Salmon
3.00 Calamari - Add to Any Salad or Entree
- All Salads Available in Half Portions
- Dinner Time
- 22.00
- Mahogany Roasted Duck
- Over Basis Whipped Potatoes with Port Cherry Demi Sauce and Sautéed Spinach
- Glass 14.00
- Titus Zinfandel, Napa Valley, 2004
- 25.00
- Sassafras Teriyaki Glazed Beef Sirloin
- with Coriander Rubbed Sweet Potato Medallion, Wild Mushroom-Asparagus Sautee, and Brown Sugar Pan Sauce
- Glass 7.75
- Carmel Road Pinot Noir, Monterey, 2006
- 20.00
- Pepita Crusted Ruby Trout
- Cilantro Avocado Salsa, Charred Tomatoes, Sweet Cream Mashed Potatoes
- Glass 15.00
- La Crema Chardonnay, Russian River, 2006
- 20.00
- Grilled Double Pork Loin Chop
- Marsala Reduction, Sage and White Bean Puree, Prosciutto Asparagus
- Glass 10.00
- Sherwood Pinot Noir, Marlborough, New Zealand, 2005
- 19.00
- Roasted Breast of Chicken
- Over White Wine Tomato Hunter Sauce, Grilled Polenta, and Ratatouille
- Glass 10.00
- Sherwood Pinot Noir, Marlborough, New Zealand, 2005
- 29.00
- Grilled New York Steak over Delmonico Potatoes
- With Caramelized Onions, Rosemary Balsamic Tomatoes, and Madeira Demi
- Glass 19.00
- Dos Cabezas Petit Verdot, Sanoita, Arizona 2003
- 21.00
- Chile Seared Diver Scallops
- Pancetta Crisps, Sambal Mashers, Three citrus Roasted Red Pepper Buerre Blanc
- Glass 10.00
- Butterfly Riesling, Mosel-Saar-Ruwer, Germany 2006
- 18.00
- Yellow Curry Grilled Vegetables
- In Green Chile Basmati Rice With Dried Apricots, Golden Raisins and Toasted Almonds
- Glass 12.00
- Qupe Central Coast Syrah, 2006
- 19.00
- Seared Lamb Tenderloin
- with Brown Butter Demi Reduced Lentils, Ratatouille, Roasted Garlic Aoili and Chiffonade Mint
- Glass 10.00
- Butterfly Riesling, Mosel-Saar-Ruwer, Germany 2006
- 22.00
- Potato Basil Crusted Salmon
- over a Citrus Butter Sauce with Tomato Ginger Chutney and Sautéed Asparagus
- Glass 12.00
- Incognito Viognier, Lodi, 2006
- Upon Request, We Can Prepare Almost Any Item To Be “Low Carb.” Please Ask Your Server
- An 18% Gratuity May Be Added To Parties of Six or More
- Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.