DINNER MENU

APPETIZERS

FOIE GRAS 28 pan seared, sauternes sauce
SMOKED SALMON 16 capers, onions & vinaigrette
AHI TUNA 15 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 14 aged garlic, cream & morels mushrooms
ESCARGOT 16 garlic butter & pernod
LOBSTER TAIL 28 cold water australian with lime beurre blanc
CUP OF SOUP 8

SALADS

ROMAINE 9 romaine with anchovies, parmesan cheese, vinaigrette dressing
MIXED GREENS 9 smoked duck & goat cheese with aged balsamic vinaigrette
MUSHROOMS & SHRIMP 10 mushrooms, bay shrimps, spinach, radicchio, red pepper vinaigrette

ENTREES

AHI TUNA 37 lightly peppered and grilled, served with horseradish and thyme sauce
SALMON 32 poached in salmon broth with chambord & port wine sauce
PRAWNS 33 with butter, garlic, lemon & wine
LOBSTER TAIL 58 cold water australian with lime beurre blanc
QUAIL 32 roasted with huckleberry sauce
BREAST OF CHICKEN 26 mushrooms, champagne, sorrel & cream
TOURNEDOS OF BEEF TARRAGON 39 tarragon, cabernet & cognac sauce
TOURNEDOS OF BEEF CHANTERELLE 39 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  37 linguine, scallops, prawns, shrimp, white wine, garlic, lemon thyme & lite tomato sauce
TORTELLINI 28 aged garlic, cream & morels mushrooms
KOBE BEEF 95 peppercorns, cabernet, sage & courvoisier
BUFFALO NEW YORK 42 peppercorns, cabernet, sage & courvoisier
WILD GAME SPECIAL 42 (wait-staff will explain)

DESSERTS

VANILLA ICE CREAM CREME BRULEE & BERRIES 8
CARAMEL CUSTARD 8
CHOCOLATE TRUFFLE TORTE 8
AMARETTO CHEESE CAKE 8
MIXED BERRIES 9 with creme anglaise
CREME BRULEE 8
COMBINATION 11 dark chocolate pate, white chocolate mousse amaretto cheese cake and creme brulee
SOUFFLE GRAND MARNIER 12 (minimum of two orders) 24

TASTING MENUS

TASTING MENU #1   Six Course   $85 per person

TORTELLINI aged garlic, cream & morels mushroom
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
    or
ICE CREAM CREME BRULEE & BERRIES

TASTING MENU #2   Six Course   $135 per person

FOIE GRAS pan seared, sauternes sauce
SCALLOPS over puff pastry with saffron, cream cheese
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