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

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

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.

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