Entree

Roasted Tomato Soup - served with goat cheese croutons and basil puree.

Summer Salad - organic butter lettuce with apples, blood oranges, and  gorgonzola, tossed with raspberry vinaigrette.

Fondue of Brie, Goat Cheese, and Gruyere - served with green apples and garlic crostini. Good for sharing.

Crispy Flatbread - topped with asiago, prosciutto, and rocket. 

Yellow-fin Ahi Tatar - served on a bed of shredded cabbage with avocado relish and a green peppercorn dressing.

Main Course

Pancetta-wrapped Sea Scallops - drizzled with tarragon puree. Served with baked cauliflower au gratin in a tangy Gruyere sauce.

Cajun Seafood Bouillabaisse - with crawfish, scallops, catfish, crab, and mussels. Served with Southern-style cornbread and honey butter. 

Cavatappi Pasta with Spicy Chickpea Sauce - tossed with grilled eggplant, green olives, and sun dried tomatoes. Topped with Mediterranean feta.

Sage-rubbed Double-cut Pork Chop - topped with a ragout of mushrooms and chunky pancetta. Served with griddle corn cakes. 

Lasagna Bolognese - house-made pasta between layers of slow-cooked pork and beef Bolognese sauce. Served with organic asparagus.

Sake-soaked Kobe Beef Tartar - served with fontina-stuffed squash blossom tempura with cream wasabi sauce.

Dessert

Tiramisu - cool, refreshing Italian dessert. 

Baked Pears with Caramel Sauce - topped with house-made vanilla-bean ice cream.

Pumpkin Creme Brulee - served with our famous ginger snap cookies. 

New York Cheesecake - creamy traditional cheesecake topped with dark chocolate sauce and fresh-picked strawberries.

Sacher Torte - three layers of dark chocolate cake, filled with house-made apricot jam, covered in a creamy, rich chocolate glaze.

Friday Catch of the Day

Alaskan Halibut with a Rich Loire Valley Beurre Blanc Sauce - served with mashed purple Peruvian potatoes and haricot verts.

Recommended pairing: '98 Passi Emilio Vineyards Sauvignon Blanc