Appetizers

Soup of the Day
$7
Grilled Eggplant Terrine with slow roasted tomatoes, french feta, and pesto
$8
Parma Prosciutto with Portobello, cannellini bean and shaved parmesan
$10
Crispy Calamari and Zucchini served with chive aioli
$12
Polenta with Escargot, pesto, and cambozola cheese
$10
Dungeness Crab Cake served over a fennel salad with a dijon sauce
$12

Salads

Organic Field Greens tossed in cabernet vinaigrette
$8
Hand Torn Romaine hearts, shaved parmesan cheese and homemade croutons tossed in a roasted garlic caesar dressing
$9
Field greens, Blood Oranges, feta cheese,  toasted almonds, in balsamic vinaigrette
$9
Heirloom Beet terrine with warm Redwood Hill goat cheese and baby greens, fennel served with a balsamic reduction
$10
Maine Lobster (1/2) served with avocado, cucumber, grapefruit, and tomato salad
$20

Pasta & Risotto

Gemelli Pasta sautéed with fresh tomatoes, garlic, and basil with parmesan cheese
$10½
Homemade Potato Gnocchi sautéed with wild mushrooms and pancetta truffle cream sauce
$17
Homemade chicken ravioli sautéed in a Fresh tomato and baby artichoke chardonnay sauce
$18
Homemade Black fettuccine sautéed with  Bay scallops,  manila clams and mussels in a spicy  tomato sauce
$21
Homemade tagliolini pasta sautéed with Tiger prawns  in a chili pepper garlic sauce
$21
Risotto Sautéed with calamari and wild mushrooms
$20

Entrées

Free Range Chicken Breast sautéed with sage in a pomegranate sauce served with sautéed vegetables
$18
Grilled Salmon served over Broccolini with Vodka sauce
$22
Fresh Hawaiian Mahi-Mahi with lemon and capers sauce served with roasted potatoes
$22
Venison loin Scaloppini sautéed in a  Wild Mushroom Cabernet sauce
$24
Certified Angus New  York Strip grilled with rosemary, served over mashed potatoes with a peppercorn and caramelized red onion sauce
$26

Please Inquire about Private Dining, Banquets and catering Programs.
For Parties of 6 or more, an 18% gratuity will be automatically added.
Corkage Fee is $15