BRUNCH MENU

Open for brunch on Sundays from 10:30 am - 2 pm

PLATTER

assorted fresh fruit, cheese, marinated mushrooms, hearts of artichokes, & prawns

ENTREES     (Entree prices include the platter)

LOBSTER TAIL 58 cold water australian with lime beurre blanc
AHI TUNA 29 lightly peppered and grilled, served with horseradish and thyme sauce
SALMON 26 poached in salmon broth with chambord & port wine sauce
VEGETARIAN PASTA 22 linguine & vegetables sauteed with olive oil herbs and sun dried tomatoes
TORTELLINI 24 cheese tortellini, aged garlic, cream & morels mushrooms
LINGUINE 28 linguine, scallops, prawns, shrimp, white wine, garlic, lemon thyme & lite tomato sauce
FUSILLI & SCALLOPS 26 cork screw pasta, portabello mushrooms, marinated and barbequed scallops with olive oil, herbal seasoning and garlic
EGGS 23 scrambled eggs with hollandaise sauce on muffins and canadian bacon
VEAL 29 sauteed with shiitake mushrooms, cream & calvados brandy
QUAIL 26 roasted with huckleberry sauce
BREAST OF CHICKEN 24 mushrooms, champagne, sorrel & cream
WILD GAME SPECIAL 32 (wait-staff will explain)

DESSERTS

VANILLA ICE CREAM CREME BRULEE & BERRIES 6
CARAMEL CUSTARD 6
CHOCOLATE TRUFFLE TORTE 6
AMARETTO CHEESE CAKE 6
MIXED BERRIES 7 with creme anglaise
CREME BRULEE 6
COMBINATION 9 dark chocolate pate, white chocolate mousse amaretto cheese cake and creme brulee
SOUFFLE GRAND MARNIER 10 (minimum of two orders) 20

  • Not all ingredients of every dish are listed
  • If allergic to anything please let us know in advance
  • Corkage fee $30 for each 750ml
  • Not responsible for lost or stolen articles
  • California sales tax will be added to all items
  • No personal checks accepted
  • Menu items and prices subject to change