FRIDAY NOVEMBER 3rd
SOUP HEIRLOOM GAZPACHO crème fraîche, bay shrimp
5.75 / 7.00
SALAD ORGANIC GARDEN GREENS candied walnuts, cumin-orange vinaigrette, blue cheese
8.75
CAESAR SALAD heart of romaine, anchovies, focaccia croutons, grana padano
9.75
PEACH SALAD pickled sweet onions, goat cheese, white balsamic vinaigrette
10.00
CALIFORNIA CHOPPED SALAD PIZZETTE salami, artichokes, sun dried, vinaigrette
11.75
SHARE ALMOND ENCRUSTED BRIE balsamic onions, roasted garlic, strawberry chutney
9.50
CALIFORNIA ARTISAN CHEESE PLATE today's selection served with accompaniments
13.75
DUCK CONFIT SPRING ROLLS dried cranberries, pine nuts, arugula, cherry gastrique
10.00
CHINESE SPARERIBS honey lime cilantro glaze, basil oil
10.75
SWEET & SOUR MEATBALLS angus beef, chopped shallots, house made sweet chili season
13.25
DUNGENESS CRAB CAKE scallions, thyme, tomato, avocado, micro greens, remoulade
5.00
SPICY TUNA POKE pickled cucumber, avocado, micro greens, sriracha, wonton chips
9.50
CRISPY JAMAICAN SPICED CALAMARI tatsoi, jicama, toasted cashews
13.00
FRUITS DE MER PLATTER (serves 2 or build your own)
33.00
blue point oysters 2.25 ea / citrus poached white prawns 2.75 ea / half Maine lobster tail 10.75 7 oz king crab legs 14.25 all served with fresh lemon, cocktail sauce & atomic horseradish
PIZZA BACON ALFREDO PIZZA garlic cream, shaved parmesan, mozzarella, tomato, spinach
13.75
SAUSAGE AND PEPPERS PIZZA red onion, bell peppers, tomato sauce, mozzarella PASTA ANGEL HAIR PASTA AND PRAWNS tomatoes, basil, garlic, extra virgin olive oil LAMB WILD MUSHROOM RAVIOLI sun dried tomato, mushrooms, basil pesto cream
14.00 11.00 / 20.00 10.50 / 19.00
JAMBALAYA RISOTTO scallions, shrimp, tomatoes, andouille sausage
18.75
ENTRÉE ANGUS CHUCK BURGER blue cheese sauce, caramelized onions, smoked bacon, fries
16.00
VEGETABLE NAPOLEON portobello mushroom, squash, goat cheese, red pepper cream
18.75
SIRLOIN STEAK sautéed mushrooms and leeks, new potatoes, burgundy reduction
22.75
GRILLED KUROBUTA PORK CHOP haricots verts, celery root puree, cherry demi
22.00
GRILLED FILET MIGNON potato-leek gratin, rapini, porcini demi
28.00
SOLO BLACKENED SALMON strawberry beurre blanc
SIDES
16.50
6 oz PRIME RIBEYE demi-glace
18.50
WILD BOAR SPARERIBS ancho bbq sauce
18.00
ROASTED HALF CHICKEN mushroom demi
13.50
truffle asiago fries
6.50
roasted garlic bok choy
4.50
potato-leek gratin
6.00
broccoli and cauliflower gratin
5.50
roasted garlic-chive mashed
5.50
shaved brussels sprouts
6.00
ginger sweet potatoes
5.50
roasted thyme carrots
4.50
sautéed arugula
4.50
warm jalapeño cornbread
4.50
EXECUTIVE CHEF Taylor Boudreaux
GENERAL MANAGER Darrell Bennett
408/ 354-8118