DECEMBER LUNCHEON

Open for lunch Monday - Friday: December 3rd - 21st.
From 11:30 am - 2pm
Also open for Sunday Brunch. See Brunch Menu.

APPETIZERS

FOIE GRAS 26 pan seared, sauternes sauce
SMOKED SALMON 16 capers, onions & vinaigrette
AHI TUNA 15 lightly peppered and grilled, served with horseradish and thyme sauce
PRAWNS 15 with butter, garlic, lemon & wine
SCALLOPS 14 seared day boat scallops with lite creame, herbs, saffron over puff pastry
TORTELLINI 13 aged garlic, cream & porcini mushrooms
ESCARGOT 15 garlic butter & pernod
LOBSTER TAIL 28 cold water australian with lime beurre blanc
CUP OF SOUP 7

SALADS

ROMAINE 8 romaine with anchovies, parmesan cheese, vinaigrette dressing
MIXED GREENS 8 smoked duck & goat cheese with aged balsamic vinaigrette
MUSHROOMS & SHRIMP 9 mushrooms, bay shrimps, spinach, radicchio, red pepper vinaigrette

ENTREES

AHI TUNA 28 lightly peppered and grilled, served with horseradish and thyme sauce
SALMON 25 poached in salmon broth with chambord & port wine sauce
PRAWNS 26 with butter, garlic, lemon & wine
LOBSTER TAIL 55 cold water australian with lime beurre blanc
QUAIL 26 roasted with huckleberry sauce
BREAST OF CHICKEN 23 mushrooms, champagne, sorrel & cream
TOURNEDOS OF BEEF TARRAGON 29 tarragon, cabernet & cognac sauce
TOURNEDOS OF BEEF CHANTERELLE 29 golden chanterelle, herbs, ginger & brandy
VEAL 29 sauteed with shiitake mushrooms, cream & calvados brandy
RACK OF LAMB 48 roasted & grilled with rosemary & tarragon mustard
VEGETARIAN PASTA 22 linguine & vegetables sauteed with olive oil herbs and sun dried tomatoes
LINGUINE 28 linguine, scallops, prawns, shrimp, white wine, garlic, lemon thyme & lite tomato sauce
FUSILLI & SCALLOPS 27 cork screw pasta, portabella mushrooms, marinated and barbecued scallops with olive oil, herbal seasoning and garlic
TORTELLINI 22 aged garlic, cream & porcini mushrooms
KOBE BEEF 85 peppercorns, cabernet, sage & courvoisier
BUFFALO NEW YORK 42 peppercorns, cabernet, sage & courvoisier
ELK 36 portabellas, game reduction cognac sauce

DESSERTS

VANILLA ICE CREAM CREME BRULEE & BERRIES 7
CARAMEL CUSTARD 6
CHOCOLATE TRUFFLE TORTE 7
AMARETTO CHEESE CAKE 7
MIXED BERRIES 8 with creme anglaise
CREME BRULEE 7
COMBINATION 9 dark chocolate pate, white chocolate mousse amaretto cheese cake & creme brulee
SOUFFLE GRAND MARNIER 10 (minimum of two orders) 20

TASTING MENUS

TASTING MENU #1   Four-Course   $45 per person

SEA SCALLOPS over puff pastry with saffron, cream cheese
AHI TUNA lightly peppered and grilled, served with horseradish and thyme sauce
QUAIL roasted with huckleberry sauce
VANILLA ICE CREAM CREME BRULEE & BERRIES

TASTING MENU #2   Five-Course   $60 per person

SEA SCALLOPS over puff pastry with saffron, cream cheese
AHI TUNA lightly peppered and grilled, served in horseradish and thyme sauce
QUAIL roasted with huckleberry sauce
TOURNEDOS OF BEEF CHANTERELLE golden chanterelle, herbs, ginger & brandy
SOUFFLE GRAND MARNIER

  • 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