DINNER MENU

APPETIZERS

SMOKED SALMON 16 capers, onions & vinaigrette
AHI TUNA 16 lightly peppered and grilled, served with horseradish and thyme sauce
PRAWNS 16 with butter, garlic, lemon & wine
SCALLOPS 16 seared day boat scallops with lite creame, herbs, saffron over puff pastry
TORTELLINI 15 aged garlic, cream & porcini mushrooms
ESCARGOT 16 garlic butter & pernod
LOBSTER TAIL 28 cold water australian with lime beurre blanc
CUP OF SOUP 8

SALADS

ROMAINE 10 romaine with anchovies, parmesan cheese, vinaigrette dressing
MIXED GREENS 11 smoked duck & goat cheese with aged balsamic vinaigrette
MUSHROOMS & SHRIMP 11 mushrooms, bay shrimps, spinach, radicchio, red pepper vinaigrette

ENTREES

AHI TUNA 39 lightly peppered and grilled, served with horseradish and thyme sauce
SALMON 34 poached in salmon broth with chambord & port wine sauce
PRAWNS 34 with butter, garlic, lemon & wine
LOBSTER TAIL 58 cold water australian with lime beurre blanc
QUAIL 34 roasted with huckleberry sauce
BREAST OF CHICKEN 26 mushrooms, champagne, sorrel & cream
TOURNEDOS OF BEEF TARRAGON 42 tarragon, cabernet & cognac sauce
TOURNEDOS OF BEEF CHANTERELLE 42 golden chanterelle, herbs, ginger & brandy
VEAL 39 sauteed with shiitake mushrooms, cream & calvados brandy
RACK OF LAMB 55 roasted & grilled with rosemary & tarragon mustard
VEGETARIAN PASTA 24 linguine & vegetables sauteed with olive oil herbs and sun dried tomatoes
LINGUINE  39 linguine, scallops, prawns, shrimp, white wine, garlic, lemon thyme & lite tomato sauce
TORTELLINI 28 aged garlic, cream & porcini mushrooms
KOBE BEEF 95 peppercorns, cabernet, sage & courvoisier
BUFFALO NEW YORK 44 peppercorns, cabernet, sage & courvoisier
WILD GAME SPECIAL 44 (wait-staff will explain)

DESSERTS

VANILLA ICE CREAM CREME BRULEE & BERRIES 9
CARAMEL CUSTARD 9
CHOCOLATE TRUFFLE TORTE 9
AMARETTO CHEESE CAKE 9
MIXED BERRIES 10 with creme anglaise
CREME BRULEE 9
COMBINATION 12 dark chocolate pate, white chocolate mousse amaretto cheese cake and creme brulee
SOUFFLE GRAND MARNIER 13 (minimum of two orders) 26

TASTING MENUS

TASTING MENU #1   Six Course   $85 per person

SCALLOPS over puff pastry with saffron, cream cheese
TORTELLINI aged garlic, cream & porcini mushrooms
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
    or
ICE CREAM CREME BRULEE & BERRIES

TASTING MENU #2   Six Course   $135 per person

SCALLOPS over puff pastry with saffron, cream cheese
MIXED GREENS smoked duck & goat cheese with aged balsamic vinaigrette
LOBSTER TAIL cold water australian with lime beurre blanc
ELK portabellos, game reduction, cognac sauce
KOBE BEEF peppercorns, cabernet, sage & courvoisier
SOUFFLE GRAND MARNIER
    or
ICE CREAM CREME BRULEE & BERRIES

  • 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