Breakfast - Lunch - Dinner

DINNER

Appetizers
Wild Mushroom Cappuccino Confit duck and shallot
Sweet Smoked Paprika Garlic Soup Spinach, Dungeness crab, shrimp and bellota “bread lace”
Baby Field Greens Fine herbs vinaigrette
Classic Caesar Salad for Two For two, prepared tableside
Spinach Salad Fine herb vinaigrette, “bread lace” and Serrano ham
Fresh Buffalo Mozzarella Grilled prosciutto, sun dried tomato vinaigrette and arugula
Jumbo Prawn Cocktail Citrus reduction vinaigrette and fennel slaw
Dungeness Crab Cakes Kaffir lime leaves and lemongrass sauce
Pan Seared Scallops Portobello gratin, green olive and jalapeño tapenade
Pan Seared Duck Foie Gras Fingerling potatoes, garlic butter and grenadine onions
Chef’s Tasting
Six course special With wine pairings
Vegetarian Entrées
Yukon Gold Potato Gnocchi and Wild Mushrooms Crisp brioche, “egg confit”, and white truffle oil
Fresh Angel Hair Pasta Just tossed in tomatoes, parmesan, garlic and fresh basil
Entrées
Flash Cured Wild Salmon Yukon Gold mash, piquillo and white truffle oil
Scallop Crusted Halibut Beet couscous and saffron beurre blanc
Grilled Jumbo Prawns Black sweet rice, Madras curry vinaigrette and yucca chips
Grilled Black Cod Cherry tomatoes, caramel, aged Balsamic, Serrano ham and eggplant
Roasted Mediterranean Monkfish In black olive oil, mustard greens and kuri squash
Maine Lobster Knuckle and Claws Fine herbs, fresh squid ink pappardelle, fresh English peas over oven dried tomatoes
Free Range Petaluma Chicken Breast Stuffed “Under the Skin” Goat cheese, pine nut and morels, Napa cabbage and chanterelle sauce
Roasted Umpqua Valley Lamb Rib Eye Eggplant orange marmalade, yogurt sauce with a hint of curry
Pan Seared Muscovy Duck Breast Sweet plantain mash, roasted pineapple, anise and juices
14 oz. Grilled California Veal Chop Winter beans and vegetables, prepared like a blanquette, crispy apple wood smoked bacon
À la Carte Selections
Prime Beef Filet 7 oz Bone-in Rib Eye 14 oz Filet Medallions 7 oz	New York Steak 11 oz Grilled Leg of Lamb Roast for Two
Sides
Crispy Angel Hair Potatoes Yellow and Red Olive Oil Roasted Beets Sautéed Wild Mushrooms Scallop Potato, hint of Thyme Grilled Asparagus and “Fleur de Sel"	Grilled Caramelized Bosc Pears with Gorgonzola Roasted Central Oregon Fingerling Potatoes Sautéed Spinach, Garlic and Serrano Ham Baked Baby Japanese Eggplants, Garlic and Smoked Bacon

Serge Selbe – Executive Chef

Auto gratuity of 20% with parties of 6 or more.

Consistent with our high standards we serve only pure filtered water and ice

We gladly accept American Express and other Major Credit Cards