Chef’s Soup of the Day. $4


Organic Field Greens, Tossed with Raspberry Vinaigrette. $5


French Onion Soup, Caramelized onions braised in white wine and rich beef stock. Smothered with three kinds of cheese. $6


Mediterranean Chopped Salad, European cucumber, tomato, roasted eggplant, grilled red pepper, Danish feta cheese, Calamata olives, and herb vinaigrette. $9


Table Side Caesar Salad, Crisp romaine lettuce leaves tossed with a dressing of garlic, anchovy, egg, Dijon mustard, grated Parmesan, and extra virgin olive oil. Topped with herb croutons $8 per person. (Prepared for two or more)


Montrachet Goat Cheese Gratin, Pistachio-crusted and served over braised endive and tomatoes, with truffle oil and balsamic-raspberry reduction. $12


Palaćinka With Lobster Meat, Crépe plumped with Maine lobster, julienne vegetables, and lobster sauce. Topped with red wine reduction and crème fraîche. $16


Florida White Shrimp Cakes, With grilled radicchio, basil aioli, and tomato coulis $13


Sonoma Foie Gras, Pan-seared, with Madeira and sherry wine vinegar, and served with Granny Smith apples and macadamia nuts. $17


Tuna Tartar, With salmon caviar, crème fraîche, and ginger-black truffle vinaigrette $14 


Monterey's Calamari, Grilled with mixed sautéed vegetables. $12


Black Mussels, Steamed in a fresh Tomato-Leek-Saffron broth. $10



Seafood and Pasta

Ahi Tuna, Sesame-crusted, seared rare, and pooled with saffron-Champagne sauce. $28


Chilean Sea Bass, Pan roasted filet with ginger-Key lime sauce. $32


Pistachio & Dill Crusted Wild Salmon, Broiled, with Meyer lemon-French butter sauce. $28


Seafood Osso Buco, Salmon wrapped around a “marrow” of Seabass, Served over Risotto, Grilled Portobella and Lobster sauce. $30


Bouillabaisse,* "My Interpretation of the Classic” with Maine lobster, shrimp, scallops, mussels, calamari, clams, and fresh fish, in a saffron-laced broth. $34


Linguini,*Al dente pasta tossed with shrimp, scallops, mussels, and calamari in a white clam sauce. $29



 Meat & Poultry


Osso Bucco, "My Mother-in-law's Recipe" A lighter rendition on the classic. $32


New Zealand Rack of Lamb, Oven-roasted with rosemary and garlic, sauced with a mint-infused demi-glace. $34


Maple Leaf Duck Two Ways, A pan-seared breast, and an oven-roasted leg stuffed with wild mushrooms and bacon. $29


Wild Boar Tenderloins, Pan-seared, with caramelized Granny Smith apples and tangy sherry wine sauce. $30


Buffalo Rib-eye, Grilled, with a red wine demi-glace flecked with peppercorns and shiitake mushrooms. $36


Free Range Half Chicken, Partially de-boned, skillet-roasted, and glazed with balsamic butter. $24


Veal N.Y. Grilled 12-ounce, milk-fed loin, with porcini-mushroom sauce. $32


Beef Wellington, Filet mignon and wild mushroom duxelles baked individually in buttery puff pastry and served with truffle-Marsala sauce. $32


Venison Loin Chops, Roasted on the bone, with fresh berries and Merlot reduction. $32

Entrees, except those marked by an asterisk (*), include seasonal
vegetables and a choice of one starch:
Garlic Mashed Potatoes, Rosemary Purple Potatoes,
Wild Rice with Leeks, Middle-Eastern Couscous



Dinner for Two

Four Course Dinner Paired with a Bottle of Wine for $99


2003 Turner Road Chardonnay, Lodi, or

2003 Ironstone Merlot, Sierra Foothills, or

2002 Red Diamond Cabernet Sauvignon


1st Course


Vine Ripened Tomato & Buffalo Mozzarella, or Classic Caesar,

or Mixed Field Greens Salad.


2nd Course


Broiled macadamia-crusted snapper or shrimp, or grilled portobello mushroom, with julienne vegetables and passion fruit-balsamic-butter reduction.



3rd Course


Grilled lamb chops, or filet of beef, or Ahi tuna, with spicy peppercorn sauce, garlic mashed potatoes, and pan-seared mushrooms.



4th Course


Apple tart, or Molten Chocolate Cake, or Cranberry Napoleon.




Klime Kovaćeski, Executive Chef/G.M.

$5 shared plate charge, $20 corkage fee per bottle


Corkage will be waived when an equal size bottle is purchased from our list.


Crystal Cafe Menu