Starters Tenderloin Skewers – Medallions of beef, marinated, grilled, drizzled with peanut sauce
Ahi Tuna – Sweet wasabi soy glazed, sesame 8
crusted, seared rare over Asian slaw
14
Crispy Onion Straws – Thinly sliced onion
Shrimp Cargot – Shrimp simmered in herb
strings, hand-breaded and fried golden, served with a special sauce for dipping 6
butter, topped with melted Havarti cheese and served with a baguette escargot style 12
Bacon Wrapped Scallops – Roasted, on
Half Rack of Ribs – Half rack of slow cooked
sautéed baby spinach, topped with a warm citrus beurre blanc 13
fall-off-the-bone baby back ribs topped with rich thick BBQ sauce 12
Buffalo Calamari – Drizzled with a spicy
Crab & Artichoke Fondue – Lump crab dip
buffalo sauce with Maytag bleu cheese crumbles and blue cheese dressing 11
in a melting pot of cheeses, served with crisp baked crostini 10
Soups Crab & Roasted Corn Soup – Award
Chef’s Soup Selection – Fresh from the
winning sherry enhanced creamy mix of roasted corn and jumbo lump crab meat 8
market. Constantly changing consistently delicious 7
Small Salads Barrett’s House – Crisp
Classic Caesar – Creamy
Wedge – Iceberg lettuce
greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry vinaigrette 8
dressing tops crispy hearts of romaine and cherry tomatoes, tossed with Parmesan and housemade croutons 8
wedge, bleu cheese crumbles and dressing, crispy bacon, and diced ripe tomato 7
Salad Toppers: Grilled Chicken 4
Shrimp 5
Salmon 6
Ahi Tuna 7
Steak 6
Entrée Salads Crispy Chicken – Crisp greens with hand-
Mango and Mandarin – Blackened Jumbo
breaded chicken, turkey, tomatoes, avocado, egg, peppered bacon, Colby Jack cheese, honey mustard and barbecue dressing 13
shrimp, fresh berries, mango, Mandarin oranges, on greens tossed with citrus vinaigrette, with Brie cheese, red onions and toasted almonds 15
Sashimi Tuna Salad – Flash-seared ahi with
Shrimp Salad Platter – Old Bay seasoned
ginger/cilantro vinaigrette, fresh mixed greens, julienne red onions, mango and avocado 16
jumbo shrimp over lettuce with tomatoes, hardboiled egg, avocado and lavash crackers 14
Burgers & Sandwiches Served with Hand-cut French Fries
Western Bacon Cheeseburger –Black
Crabcake Sandwich – Jumbo lump crabcake
Angus burger with smoked cheddar cheese, loads of bacon, BBQ sauce, and onion straws 12
on toasted split-topped bun with rémoulade, leaf lettuce and ripe tomato 15
Teriyaki Burger – A savory-sweet teriyaki
Monterey Chicken Sandwich – A juicy,
glaze, slice of grilled pineapple topped off with Swiss cheese, red onion, tomato, lettuce and mayonnaise 11
BBQ glazed breast topped with melted cheddar cheese, crisp bacon, mayonnaise, lettuce, tomato, and red onion, served on brioche bun 11
Grilled Mushroom Swiss Burger – Swiss
Lobster & Shrimp Roll – The traditionally
cheese over mushrooms sautéed in soy sauce, butter and garlic on our Black Angus burger. Topped with lettuce and tomatoes 13
toasted New England “hot dog” roll, stuffed with your favorites of lobster and shrimp tossed in a delicate herb mayo 17
Short Rib Burger – Pulled, fork tender, oven
French Dip Sandwich – Thin-sliced prime
braised short rib with Mongolian BBQ sauce, spicy chili mayonnaise and onion straws 14
rib, gruyere cheese, on a baguette roll with mayo, au jus and horseradish sauce 14
© 11/11
Entrees Served with Small Salad and your choice of Side
Market Fresh Fish – Any fresher and it would
Vodka and Crab – Jumbo lump crab tossed in
still be in the ocean. Availability is limited to ensure awesomeness Market Price
a tomato cream and crushed red pepper sauce served over penne pasta (no side or salad) 19
Grilled Salmon – A full-bodied, filet cut, flaky
Rack of Ribs – Full rack of slow cooked fall-
fish. Grilled medium-well with a whole grain mustard sauce 18
off-the-bone baby back ribs topped with rich thick BBQ sauce 24
Chicken and Crab – Pan seared chicken with
Chilean Sea Bass – Potato crusted and
jumbo lump crab in a sherry cream sauce
finished with a horseradish dill caper sauce
28
32
Bone-In Pork Chop – Maple brined, tender,
Short Ribs – Off the bone, braised slowly in the
juicy pork chop, slow roasted then topped with the chef’s featured sauce 19
oven until they're fork tender and then topped with a Mongolian BBQ sauce and onion straws 22
Meatloaf Stack – Turn up the heat with this
Ahi Tuna – Pan seared rare, sweet wasabi soy
zesty meatloaf of ground beef and spicy pork, cheeses and chipotle peppers 15
glazed, black and white sesame seed crusted over Asian slaw 26
Pesto Pasta with Chicken – Al dente
Maryland Crabcakes – Well over a half
penne topped with grilled chicken and a spinachwalnut pesto (no side or salad) 17
pound of jumbo lump crabcakes. Everyone says theirs are the best – you decide 29
New Zealand Rack of Lamb – Lightly
Prime Rib – Slow roasted, hand-rub seasoned,
seasoned lamb, grilled & topped with cabernet wine sauce 27
juicy prime rib, served with warm au jus and horseradish sauce (Fri & Sat after 4PM) 27
Filet Napoleon – Tender medallions layered with roasted potatoes, onions, spinach and mushrooms, finished with a port wine demiglacé (no side or salad) 27
From the Grill Served with Small Salad and your choice of Side Our steaks are selected from corn-fed mid-western Black Angus beef, chargrilled at 1800°F to seal in the juices and cooked to your liking.
Filet Mignon 6 oz
24
Filet Mignon 8 oz
30
New York Strip Steak 14 oz
29
Delmonico Ribeye 14 oz
28
ADD: Chef’s Steak Butter 3
Gorgonzola Red Wine 4
Au poivre 4
Sides and Extras SIDES: Hand Cut Fries, Coleslaw, Chef’s Vegetable of the Day, Mashed Potatoes, Steamed Broccoli, Baked Potato, Wild Rice Blend
Macaroni and Cheese 5
Au Gratin Potatoes 5
© 11/11
Burgundy Mushrooms 4
SPARKLING CANELLA, PROSECCO (CONEGLIANO, ITALY)
35
DOMAINE CARNEROS, SPARKLING ROSE (CARNEROS, CA)
75
PERRIER-JOUET, GRANDE BRUT NV (CHAMPAGNE, FRANCE)
92
RISATA, MOSCATO D’ ASTI (ITALY)
34
VEUVE CLIQUOT “YELLOW LABEL” BRUT (CHAMPAGNE, FRANCE)
375 ML – 58 750ML – 110
ALTERNATIVE WHITES GEWURZTRAMINER, DANCING COYOTE (CLARKSBURG, CA)
27
GODELLO, GODELIA (BIERZO, SPAIN)
36
PINOT GRIGIO, BARONE FINI (VALDADIGE, ITALY
28
PINOT GRIGIO, CA’ MONTINI (TRENTINO, ITALY)
30
PINOT GRIGIO, KRIS (ALTO ADIGE, ITALY)
29
RIESLING, MERKELBACH SPATLESE (MOSEL, GERMANY)
45
ROUSANNE, STOLPMAN “L’AVION” (SANTA YNEZ VALLEY, CA)
85
SAUVIGNON BLANC, CAKEBREAD (NAPA, CA)
58
SAUVIGNON BLANC, GROTH (NAPA,CA)
47
SAUVIGNON BLANC, LE GRAND CAILLOU “PATIENT COTTAT” (LOIRE, FRANCE)
28
VERDEJO, NAIA (RUEDA, SPAIN)
30
WHITE BLEND, ORIN SWIFT MANNEQUIN
72
WHITE BLEND, CAYMUS “CONUNDRUM” (NAPA, CA)
50
CHARDONNAY 2480 HOLLYWOOD & VINE (NAPA, CA)
90
HESS COLLECTION (NAPA VALLEY, CA)-
60
JERMANN (FARRA D’ ISONZO, ITALY)
52
LOUIS MICHEL & FILS CHABLIS (CHABLIS, FRANCE)
50
NICKEL & NICKEL, “MEDINA” (NAPA, CA)
85
PAHLMEYER, “JAYSON” (NAPA, CA) SHAFER, “RED SHOULDER RANCH” (CARNEROS, CA) CAKEBREAD RESERVE (NAPA VALLEY,CA)
100 95 135
SIERRA MADRE (SANTA MARIA, CA)
50
SONOMA CUTRER, “THE CUTRER” (SONOMA, CA)
57
CABERNET SAUVIGNON CAKEBREAD (NAPA, CA)
145
CLIFF LEDE (NAPA,CA)
124
VELLUM (NAPA VALLEY, CA)
135
DAOU (PASO ROBLES, CA)
70
DARIOUSH “CARAVAN” (NAPA, CA)
72
JOSEPH CARR (NAPA, CA)
40
AQUINAS (NAPA VALLEY, CA)
36
NEAL FAMILY VINEYARDS (NAPA,CA)
118
PAUL HOBBS “CROSSBARN” (NAPA, CA)
78
PINE RIDGE “FOREFRONT” (NAPA, CA)
56
HESS “ALLOMI” (NAPA, CA)
52
MOLLY DOOKER “MAITRE D” (MCLAREN VALE, SOUTH AUSTRALIA)
50
MADRIGAL (NAPA, CA)
58
MERLOT BURGESS CELLARS (NAPA, CA)
50
ROMBAUER (NAPA, CA)
62
STELTZNER (NAPA, CA)
60
EMMA PEARL (CENTRAL COAST, CA)
40
INTERESTING REDS CORVINA/RONDINELLA, ALLEGRINI “BABY AMARONE” (VENETO, ITALY)
45
CORVINA/SYRAH, LAGROLA (VENETO, ITALY)
52
MALBEC, TIKAL (MENDOZA, ARGENTINA,)
60
MALBEC, BODEGA SEPTIMA (MENDOZA, ARGENTINA)
50
MALBEC, CLOS DE LOS SIETE (TUNUYAN, ARGENTINA)
42
PETITE SIRAH, TREASURE HUNTER (NAPA, CA)
50
SANGIOVESE, FANTI “BRUNELLO DI MONTALCINO” (SIENA, ITALY)
130
SANGIOVESE, POGGIO TEO “CHIANTI” (SIENA, ITALY)
58
SHIRAZ, MOLLY DOOKER “BLUE-EYED BOY” (MCLAREN VALE, AUSTRALIA)
95
SHIRAZ, CIMICKY “TRUMPS” (BAROSSA, AUSTRALIA)
50
SHIRAZ, D’ARENBERG “THE DEAD ARM,” (SOUTH AUSTRALIA
90
SHIRAZ, HENTLEY FARM (BAROSSA VALLEY)
60
SYRAH, RADIO COTEAU, “LAS COLINAS” (SONOMA COAST
115
ZINFANDEL, HENDRY “BLOCK 7 & 22” (NAPA, CA)
55
ZINFANDEL, 7 DEADLY ZINS (SONOMA, CA)
54
ZINFANDEL, ZENAIDA CELLARS (PASO ROBLES, CA)
50
PINOT NOIR CALERA (CENTRAL COAST, CA)
50
BELLE GLOS "MEIOMI" (SONOMA, CA)
55
DOMAINE SERENE, “EVENSTAD” (WILLAMETTE VALLEY, OREGON)
110
FLYING GOAT, “RANCHO SANTA ROSA” (SANTA RITA HILLS, CA)
95
OJAI, “BIEN NACIDO” (SANTA MARIA VALLEY, CA)
90
RED BLENDS CHAPPELLET “MOUNTAIN CUVEE” BORDEAUX BLEND (NAPA,CA)
62
CHATEAU LEYDET VALENTIN “BORDEAUX BLEND” (ST. EMILLION, FRANCE)
75
CONN CREEK “ANTHOLOGY” BORDEAUX BLEND (NAPA, CA)
90
DUCKHORN “DECOY” RED BLEND (NAPA, CA)
55
MOLLY DOOKER “2 LEFT FEET” CABERNET & SHIRAZ BLEND (SOUTH AUSTRALIA) 50 MON COEUR “CDR” (COTE DU RHONE, FRANCE)
40
ONE TIME SPACEMAN “MOON DUCK RHONE BLEND” (PASO ROBLES, CA)
60
ORIN SWIFT “PRISONER” ZINFANDEL BLEND (NAPA, CA)
78
GIRARD "ARTISTRY" BORDEAUX BLEND (NAPA, CA)
78
SPRING VALLEY “URIAH” BORDEAUX BLEND (WALLA WALLA, WA)
80
STELTZNER “CLARET” BORDEAUX BLEND (NAPA, CA)
38
TURNBULL “OLD BULL” BORDEAUX BLEND (NAPA, CA)
40
WORTHY “SOPHIA’S CUVEE” BORDEAUX BLEND (NAPA VALLEY, CA)
60
XTANT “BORDEAUX BLEND” (NAPA, CA) ZENAIDA “ZC RED” RED BLEND (PASO ROBLES, CA)
120 42