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Starters 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
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.
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