Dinner Menu
APPETIZERS
Lobster Flan: A savory custard of lobster, thyme, roasted corn cut off the cob, roasted red bell peppers and asparagus, served in a flaky pastry shell. 18
Smoked Salmon: Housed cured filet of salmon, smoked over pinot noir vines, served with corn cakes, red onions, capers, lemons, sieved hard cooked eggs and dill crème fraîche. 16
Mushroom Tart: Sautéed wild mushroom with garlic, shallots and brandy, reduced with a glaze de viande, finished with cream and presented in a puffy pastry shell with melted fresh mozzarella. 10
Mother Lode Eggplant: Thinly sliced eggplant, breaded, stuffed with ricotta cheese and Italian herbs, and cooked in olive oil atop Marinara sauce 8
Crab Cakes: Three seared Dungeness crab cakes on a bed of mesclun greens, drizzled with tarragon cream sauce.
10
Cheese Plate: An assortment of hand selected fine cheeses. Served with a fresh fruit garnish. 12
SOUPS
Made here from fresh ingredients
7
Tomato Basil Potato Leek
Wild Mushroom Bisque Carrot Puree with Fennel
Lentil
Shrimp Bisque 9
SALADS
Thai noodle: Linguine with cilantro, mint, fresh ginger, jalapeno peppers in a secret sauce. 8
With shrimp… 16
Seafood Salad: Romaine lettuce dressed with apple thyme vinaigrette and your choice of our smoked sea scallops, smoked shrimp or our house cured pinot noir vine smoked salmon, or combination of the three. 16
Cal-terranean: A medley of assorted greens, grilled vegetables, olives, vegetable terrine, laced in balsamic vinaigrette and topped with Feta cheese. 10
Caesar Salad: Crisp romaine with traditional Caesar dressing, home made croutons, anchovies and tossed in a garlic rubbed bowl. 8
With shrimp… 16
With chicken… 16
.
Pat’s Favorite Salad: Assorted greens with pears, oranges, toasted walnuts and Gorgonzola cheese, tossed in champagne and citrus vinaigrette. 9
Split plate for soup and salad 1.50
PASTAS
Fettuccini Alfredo:
Handmade egg noodles in a cream sauce with garlic and Parmesan cheese. 16
With a grilled chicken breast… 21
With beef filet mignon strips… 24
With Shrimp… 22
Tagliatelle with Lobster:
Hand made egg pasta with julienne vegetables, fresh Italian herbs and lobster cooked in a beurre de homard. 40
Linguine:
With julienne vegetables, olive oil and sautéed garlic.
14
Risotto:
With wild mushrooms and served with seasonal vegetables
19
Lasagnas:
Pumpkin ravioli in browned butter with fresh sage, sprinkled with walnuts and gorgonzola cheese 17
Handmade lasagna noodles with eggplant, spinach, Ricotta and Mozzarella cheeses, roasted peppers and green and yellow zucchini. 18
Bolognese: Handmade lasagna noodles and a hearty beef sauce with sautéed tomato, onions, celery and garlic, layered with Ricotta cheese. 19
Split plate charge 3.00
SEAFOOD
Sea bass:
Dijon and almond encrusted fresh filet of sea bass, sautéed in lemon, white wine and butter, finished in the oven. Served with seasoned basmati rice and a seasonal vegetable. 21
Fresh Filet of sea bass poached in a court bouillon, served on grilled eggplant and a tomato concasse, with a reduced cream and tarragon sauce. 21
Salmon:
Fresh salmon filet served on a bed of wilted spinach, with shallots and a touch of Ouzo, seasoned basmati rice, topped with sautéed wild mushrooms and serve with pinot noir reduction sauce. 19
Fresh salmon filet coated with black sesame seeds, seared rare, with leek sauce and a colorful array of julienne vegetables.
19
Shrimp:
Provencale sautéed in butter, garlic, white wine and finished with a tomato concasse, lemon juice and parsley, served with seasoned basmati rice and a seasonal vegetable.
20
Scallops:
Seared sea scallops topped with fried Prosciutto served on a bed of seasoned basmati rice with leek sauce. 22
Split plate charge 3.00
POULTRY
Chicken:
Airline breast of free-range chicken stuffed with proscuitto, Pecorino cheese, and spinach and roasted red bell peppers, finished with a glaze de volaille, served with lyonnaise potatoes and seasonal vegetables. 22
Breast of free-range chicken picatta style; sautéed and finished with white wine, capers and lemon juice, served with lyonnaise potatoes and seasonal vegetables. 18
Breast of free-range chicken, sautéed and finished with a fresh marinara sauce and Parmesan cheese served on linguini
18
Breast of free-range chicken sauté sec, with mushrooms and green onions in a white wine reduction sauce, served with lyonnaise potatoes and seasonal vegetables. 18
Duck:
Pacific Rim style half Peking duck, honey glazed, served with “secret sauce” on linguini noodles. 24
Breast of duck seared rare, a la orange, or with a balsamic and Muscat Canelli reduction sauce, 20
Quail:
Two roasted quail wrapped in grape leaves and served with a merlot reduction sauce, seasonal vegetables and Lyonnaise Potatoes. 25
Two glazed quail stuffed with fruit, herbs and cheese, nested in a potato basket, served with seasonal vegetable. 25
Split plate charge 3.00
MEATS
Beef:
Rib eye, pan seared and oven finished, served with Lyonnaise Potatoes and seasonal vegetable. 26
Small cut 20
Rib eye, stuffed with Gorgonzola cheese, pan seared and oven finished with a shallot and red wine reduction sauce with shitake mushrooms, served with Lyonnaise Potatoes and seasonal vegetable. 27
Tournedos of beef ala Normande: Two 4-ounce filets sautéed with apples, mushrooms, glace de viande, brandy and cream, served with Lyonnaise Potatoes and a seasonal vegetable. 28
Tournedos of beef Sauté Chasseur: Two 4- ounce fillet sautéed with wild mushrooms, tomato, roasted red bell pepper and tarragon in a reduction sauce, served with Lyonnaise Potatoes and a seasonal vegetable. 28
Single Tournedo 22
Veal:
Braised veal shank “Osso Buco” served with seasoned Basmati rice, seasonal vegetable and a luscious reduction of the braising liquor and the braised vegetables. 33
Lamb:
Noisette of Colorado Spring lamb sautéed with Sun dried cherry reduction sauce, served with Lyonnaise Potatoes and a seasonal vegetable. 37
Noisette of Colorado Spring lamb sautéed with fresh herbs and caramelized garlic, accompanied by Lyonnaise Potatoes and a seasonal vegetable. 37
Split plate charge 3.00