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Dinner

Appetizers

 

Ahi Tuna Tacos

Fried Wonton, Ahi Tuna Tartare, Wasabi Aioli, Shredded Napa Cabbage, Sesame Vinaigrette   15*

 

Calamari Steak

Pan Seared, Tomato and Herb Beurre Blanc, Garlic Bread   13

Crab Cakes

Tortilla Crusted, Blue Crab, Scallops, Orange Zest, Diced Poblanos, Lemon-Chili-Cream Cheese Aioli, Apple Cider Cole Slaw   13

Fresh Oysters

Served on the Half-Shell with a Riesling Mignonette   3 ea.*   (GF)

 

Fresh Oysters

Served Au Gratin on the Half-Shell, Topped with Spinach and Bacon Cream   3.5 ea.*   (GF)

 

Lobster Ravioli

Served Au Gratin in Roasted Shallot Cream Sauce, Topped with Basil and Sautéed Spinach 13

 

Bacon Wrapped Dates

Served in Lemon Garlic Butter   5   (GF)

Lamb Sliders

Open Faced on Toasted Pita Bread, Spiced Ground Lamb, Tzatziki Sauce, Feta Cheese, Tomato, Red Onion   12  

 

Fried Brie

Wrapped in Pastry, Fig Marmalade, Roasted Garlic Puree, Fresh Grapes, Rosemary Balsamic, and Pine Nuts   12

Guacamole Hummus

Chick Peas, Avocado, Sun Dried Tomato, Roasted Garlic, Cilantro, Extra Virgin Olive Oil, Jalapeno, Tortilla Chips   13   (GF)

 

Mixed Olives

Assortment of Seven Varieties of Cured Olives   6   (GF)

 

 

 

Soups and Salads

Add to any salad - Grilled Chicken Breast 7, Seared Halibut Filet 14

 

Caesar

Romaine, Parmesan, Croutons, Caesar Dressing   8

 

Caprese

Fresh Mozzarella and Tomato Salad with Basil   10   (GF)

  

Greek

Tomatoes, Red Onion, Cucumbers, Topped with Feta, Olives, Balsamic Vinaigrette   10   (GF)

House

Field Greens, Bacon, Toasted Pecans, Bleu Cheese, Pear Vinaigrette   8   (GF)

 

Roasted Beet

Chevre, Candied Maple Walnuts, Rosemary-Orange Reduction, Balsamic Vinegar   10   (GF)

Shaved Summer Squash

Field Greens, Zucchini, Yellow Crookneck, Baby Tomatoes, Basil, Ricotta Cheese, Fresh Thyme and Lemon Vinaigrette   10   (GF)

French Onion Soup   10

Soup du Jour   7

  

Dinner Entrees

 

Almond Halibut

Crusted Filet, Cherry and Apple Cider Beurre Blanc, Rice Pilaf, Chef Vegetables   30

 

Cheeks

Pan Seared Halibut, Pancetta and Pea Risotto, Lemon Brown Butter, Basil Oil, Balsamic Reduction   30

 

Adobo-Lime Marinated Rockfish

Pan Seared, Tamarind Mole, Rice Pilaf, Sauteed Peppers, Onion, Kale, and Corn, Crispy Tortilla Strips   25

 

Duck Breast

Orange-Balsamic Demi Glace, Herbed Potato Gnocchi, Sauteed Mushrooms, Peppers, Onion, and Spinach 24

Korean BBQ Chicken

Marinated and Grilled Boneless Thighs, Gingered Jasmine Rice, Sautéed Broccoli, Mushrooms, Bell Pepper, and Onion, Sesame, Radish   24

 

Bratwurst

Cooked in Pale Ale, Grilled, Sauerkraut, Mashed Potatoes, Chef Vegetables, Served with Demi Glace and Whole Grain Mustard   20

 

Double Cut Pork Chop

Brined and Grilled, Toasted Pecan Crusted, Bourbon-Sage-Apple Sauce, Mashed Potatoes, Sautéed Shaved Brussel Sprouts, Bacon, and Onion   26   (GF)

Filet Mignon

Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Mashed Potatoes, Chef Vegetables   36

Flank Steak

Marinated and Grilled, Kaffir Lime and Coconut Demi Glace, Gingered Jasmine Rice, Sautéed Broccoli, Mushrooms, Bell Pepper, and Onion, Lemongrass Compound Butter   26

Lamb Shank

Rosemary Braising Jus, Mashed Potatoes, Sautéed Mushrooms, Onions, and Grilled Brussel Sprouts, Gremolata   24 

  

“Lasagna”

Rainbow Carrots, Eggplant, Ricotta Cheese, Fresh Mozzarella, Peppers, Sautéed Mushrooms, Onions, and Kale, Layered and Baked, Grilled Vegetable Jus, Shaved Pecorino, Basil    20  (GF)

 

Roasted Corn and Anaheim Chili Ravioli

Fresh Local Pasta, Cumin-Lime Butter, Hominy, Sautéed Summer Squash, Bell Pepper, Mushroom, Onion, and Kale    20

 



*There is a five dollar charge for split dinner entrees.
*Parties of six or more include an 18% service charge.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness