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portobello gratin, green olive and jalapeno tapenade.
prepared tableside in a spicy garlic and white wine sauce, with grilled como bread.
caramelized yakima valley pears, balsamic and brioche.
blend of wild mushrooms sauteed in garlic and shallots, deglazed with cognac.
sauteed chard, caramelized bacon and warm vinaigrette.
presented with brioche croutons and basil infused olive oil.
french baguette and caramelized gruyere cheese.
caramelized bosc pears with aged balsamic and shaved parmesan.
prepared tableside for orders of two or more.
organic watercress, boston lettuce, mushrooms, cucumbers, bay shrimp and dungeness crab.
yukon gold mash potatoes, piquillo peppers and white truffle oil.
beet couscous and saffron beurre blanc.
extravagant array of seafood in a rich saffron and olive oil broth, (per person) served with freshly grilled baguette. (minimum of 2).
served family style. (minimum of 2) (per person).
on a bed of sauteed fingerling potatoes and asparagus tips with dungeness crab and bearnaise sauce.
prepared tableside with wild mushrooms and cognac cream sauce.
grilled prime grade rib eye steak, complimented with a pinot noir sauce.
wyagu new-york strip loin steak, grilled and served with a green peppercorn sauce.
garlic and serrano ham.
rich creamy custard with burnt sugar topping.
classic viennese chocolate-apricot camboniate.
maple and cinnamon - sugar benson doughnuts.
classic pate chaux with vanilla pastry cream.
with orange and hazelnut cream.
prepared to your specifications.
with a rosemary pinot noir reduction.
over polenta cake with a shallot glaze.
with a pop caper sauce.
with piquillo sauce.
with tomatoes, leeks and white wine sauce.
with raspberry sauce.
with fresh berry compote, whipped cream, or classic honey butter and maple syrup.
in a dijon mayonnaise.
and grilled vegetables.
with fresh basil.
with traditional cocktail sauce.
with pickled ginger, wasabi and soy sauce.