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Traditional parslied garlic butter and toast points
Broiled korean style short ribs, marinated in tamari, onion, garlic,mirin and pear
Creamy brie lightly saute, served atop crusty french bread with carmelized apple and fresh fruit
An adventurous selection served with fresh fruit, crostini
Puree of garbanzo beans, garlic, cilantro, roasted red peppers, served on a grilled flour tortilla with fresh corn chips
Miso marinated beef tenderloin , with a ginger mustard vinaigrette, with cucumber, red onion, asparagus, tomato, carrots, peanuts, chives and cilantro
Tender spinach leaves tossed in a lemon dressing garnished with dried black mission figs, feta cheese and pine nuts
Arugala, shredded carrots, grapes, raisins, dried cranberries, red onion, toasted almonds and sesame seeds
Roasted zucchini, red bell peppers, spinach and goat cheese wrapped in eggplant served over sun-dried tomato sauce
Red quinoa tossed in a nlemon dressing with cherry tomato, kalamata olives, green and red onion, cucumber and feta
Basil crusted saute alaskan salmon, red onions and mandarin oranges over spring greens with an orange basil vinaigrette
A chilled soup of fresh tomatoes and lively garden vegetables
A creamy puree of tomatoes, cream and basil
Portobello mushrooms and sherry finished with a drizzle of white truffle oil
One third pound american kobe beef topped with irish cheddar cheese
Grilled and shredded ahi tuna folded in a flour tortilla with tomato avocado salsa, pineapple habanero hot sauce and red cabbage slaw
Applewood smoked bacon, lettuce, vine ripened tomatoes, and honey mustard served with a cup of our tomato bisque
Our signature chicken salad with apples and walnuts served with a freshly baked croissant and a side of fresh fruit
Ham, turkey and swiss cheese dipped in egg batter, saute
A garbanzo bean cake saute and served in a pita pocket with a spicy tomato relish, tahini sauce and served with a small side salad
Three chilled jumbo shrimp, tomato, avocado, asparagus and boiled eggs
Diced chicken, mushrooms and herbs in a bechamel sauce, topped with bearnaise sauce
Sweet, seared succulent scallops crusted with cilantro pesto
Assorted mushrooms saute in garlic and thyme, tossed with feta and provolone cheese encased in puff pastry
Sweet, delicate flatfish saute and finished with beurre noisette
Carmelized onions laced with brandy and sherry, topped with four cheeses
Two poached eggs and canadian bacon, atop an english muffin, finished with hollandaise, served with hash browns
Zucchini squash grilled and topped with pesto, feta cheese and kalamata olives
Caramelized onions seasoned with saffron, laced with brandy and sherry, topped with four cheeses
Portobello mushrooms and sherry finished with a drizzle of white truffle oil
Tender leaves of baby spinach tossed with a hazelnut vinaigrette and topped with saute wild mushrooms
Organic baby greens tossed in a pumpkinseed dressing, topped with tomato, avocado and toasted pumpkinseeds
Fresh arugula tossed in a orange hazelnut dressing garnished with roasted beets, goat cheese and hazelnuts
Breast of free-range chicken saute in lemon butter with capers and linguini
Roasted on a cedar plank, served with a roasted sweet red pepper salsa
Parmesan crusted eggplant over a creamy tomato sauce with fresh mozzarella and basil
Marinated and seared ahi, over spring mix with pickled ginger, chilled cappelini, sesame seeds and toasted macadamia nuts
Six ounces of tender, sweet scallops seared to perfection, served over a prickly-pear beurre rouge
Served a la meuniere
Porcini and truffle stuffed ravioli with a sherry cream sauce
Spaghetti squash saute with tricolor peppers, carrots, celery, zuchinni, asparagus and edamame, finished with shaved manchego cheese
Filet of tenderloin coated with cracked black pepper and cognac demi-glace
Assorted mushrooms saute with garlic and thyme, tossed with feta and provolone cheese, wrapped in a puff pastry
Crisp, roasted duck accompanied by our wild rice and mushroom cake, finished with a sun-dried cherry sauce
Grilled with sauce bearnaise
Our widely acclaimed specialty of the house, carved tableside served with mango chutney and mint hollandaise
Seared all-natural tenderloin of antelope with a whisky juniper berry sauce
Traditional parsley garlic butter
A light puree of english peas garnished with a tomato basil relish, and mascarpone cheese
Boneless breast of quail, stuffed with dungeness crab meat, andouille sausage, with a boursin cheese sauce
Creamy brie cheese lightly saute, garnished with fresh fruit
Chilled maine lobster, layered over a grapefruit salsa
Thinly sliced antelope with three flavors of aioli, bruschetta, and crispy fried onions
Manchego, cambozola, and Irish cheddar served with fresh fruit, crostini
Romantic flambe specialties prepared tableside cherries jubilee, bananas foster
Traditional parslied garlic butter
Basil crusted salmon, red onions, oranges and orange basil vinaigrette
Arugula, carrots, red grapes, raisins, dried cranberries, red onion, toasted almonds and sesame seeds
A creamy puree of tomatoes, cream and basil
Broiled korean style short ribs marinated in tamari, onion, garlic, mirin and pear
Chilled tomato soup with fresh vegetables
Creamy brie lightly saute, served with caramelized apples and fresh fruit
Sweet, delicate flatfish saute
A garbanzo bean cake saute with a spicy tomato relish, tahini sauce and served with a small side salad
Sweet, seared succulent scallops crusted with cilantro pesto
An assortment of cheeses and fresh fruit
Traditional parsley garlic butter
Creamy brie cheese lightly saute, garnished with fresh fruit
Cremini mushroom caps stuffed with lobster, topped with garlic cream cheese
Spring mix tossed in a pumpkin seed dressing topped with tomato, avocado slices, and toasted pumpkin seed
Tender leaves of baby spinach tossed with a hazelnut vinaigrette and topped with saute wild mushrooms
Fresh arugula tossed in a orange hazelnut dressing garnished with roasted beets, goat cheese, and hazelnuts
Grilled with sauce bearnaise sauce
Six ounces of tender, sweet scallops seared to perfection, served over a prickly-pear beurre rouge
Crisp, roasted duck finished with a sun-dried cherry sauce
Spaghetti squash saute with tricolor peppers, carrots, celery, zucchini, asparagus, edamame and shaved manchego
Seared all natural tenderloin of antelope with a whisky juniper berry glaze
Our widely acclaimed specialty of the house, carved tableside