Menu
APPETIZERS
Black Pepper Crusted Ahi Tuna Salad
with Wackma Salad and Srirachi sauce 12
Casear Salad with Regiano Parmesan
with Herb Chicken Breast or 3 Grilled Jumbo Shrimp 16
Mixed Baby California Salad
with Oven Dried Grape Tomato and Maytag Blue Cheese
served with Balsamic Vinaigrette 12
Heirloom Tomato and Fresh Imported Buffalo Mozzarella 16
Baby Spinach Salad
with Tomato, Roasted Bell Peppers and Walnuts 11
Soup du Jour 11
Pistou Soup
Minestrone with Parmesan and Pesto 8
PASTA
Gnocchi with Baby Artichokes and Sun Dried Tomatoes
in a Pesto Cream sauce 16
Wild Mushroom Ravioli
with Grilled Shrimp and Asiago Cheese sauce 19
Penne Pasta with Grilled Chicken
with Fresh Tomato, Basil, Garlic and Shallots 18
SEAFOOD
Potato Crusted Home Smoked Salmon
with Shitake Mushroom Cream and Asparagus 26
Sesame Crusted Tuna
with Mango Salsa, Saffron Reduction, Micro Greens & Balsamic Glaze 25
Pan-Seared Dungeness Crab Cake
with Baby California Vegetables, Maui Onion Rings & Red/Yellow Pepper Coulis 27
Chipotle and Crab Crusted Halibut
served with Black Beans, Cilantro Cream and Baby Spinach 32
MEAT
Filet of Beef Stuffed with Boursin Cheese
with Potato Gratin, White Asparagus and Red Wine Peppercorn Demi Glace 36
Grilled New York Strip with White Truffle Mashed Potatoes
Haricot Vert and Shallot Sauce 32
Veal Medallion with Mushroom Risotto
with Morel Cream and Spring Vegetables 33
Baby Rack of Lamb
served with Garlic Jus, White Truffle Mashed Potatoes and Asparagus 32
Half Herb Roasted Free Range Chicken “au Jus”
served with Spring Vegetables and Purple Potato 24
Chicken Breast
with Mixed Vegetables sautéed al dente 24
Chef’s Table Menu 85
with Wine Selection 140
Richard Mendoza
Executive Chef
For more information or to make reservations, call (323) 960-3100.

