Lael's

Served with a tzaziki slaw and tangy classic cocktail sauce

Dungeness crab salad with granny smith apples and celery layered with sliced avocado, topped with frissee and micro-greens

Sashimi grade ahi tuna, cucumber carpaccio and wonton crisps

Blackened seared filet mignon served over a creamy horseradish and whole grain mustard sauce, arrugula, frisee and shaved parmigiano-reggiano, dressed in olive oil and lemon juice

Fried calamari served with chipotle dipping sauce

Sauteed mussels served with arrabbiata sauce and slivered elephant garlic

Layered spinach, eggplant, tomato, grilled onion, fresh mozzarella, roasted red peppers and a portabella mushroom

6 oz. Goat cheese fondue served with warm French baguettes

Baby mixed greens, tomatoes, cucumbers, hearts of palm, sprouts, micro-greens and pine nuts. Served with our house vinaigrette

Chopped romaine, croutons, shaved parmigiano-reggiano and an anchovy fillet

Butter lettuce, baby arrugula, roquefort cheese, honey-spiced walnuts and flower confetti. Served with a walnut vinaigrette

Yellow and red beef steak tomatoes, bleu cheese, watercress, olive oil, balsamic reduction, Hawaiian pink sea salt and cracked black pepper

Iceberg wedge, tomatoes, cucumbers, red onions, kalamata olives and feta cheese. Served with lemon-thyme dressing

Spinach leaves, sliced mushrooms, diced tomato, bleu cheese crumbles, egg and bacon bits. Served with a bacon vinaigrette

With egg noodle, diced chicken, carrots, celery and matzo ball

Asparagus risotto, green asparagus, balsamic reduction

Mahogany glazed salmon, baby bok choy, baby shitake mushrooms, baby carrots, grilled scallion and jasmine shitake broth. Served with a side of spiced bamboo jasmine rice

Black trumpet mushroom crusted. Served with mashed potatoes, edamame and a red wine essence

Served with saffron basmati rice, grape tomatoes, olives and asparagus

Plump California chicken. Served with an herb chicken jus mashed potatoes and roasted baby vegetable medley

12 oz. Prime cut of slow roasted prime rib. Served with au jus and a baked potato with all the fixings

14 oz. Grilled New York steak. Served with balsamic glazed crimini mushrooms, roasted tomatoes and onion straws

8 oz. Filet mignon au poivre with a cognac-cream sauce. Served with mashed potatoes and exotic mushrooms

A full rack with our chipotle bbq sauce. Served with grilled vegetables and corn bread

Served with mashed potatoes, spicy apple-cranberry chutney and a currant port wine sauce

Custom cut annatto marinated chicken breast, spinach, sun-dried tomatoes and tomatoes. Served in a classic Alfredo sauce

Exotic mushrooms, spinach, pear tomatoes and papardelle pasta. Served in a lemon and white wine sauce

Saffron linguini, crab, mussels, clams, shrimp and scallops in a tomato stew. Served over angel hair pasta with warm French baguette

Open faced ravioli stuffed with roasted baby vegetable medley, ricotta cheese and pine nuts. Served with our housemade marinara sauce

Angel hair pasta with tomatoes, asparagus and garlic