Special 5-Course Meal

 

Salmon and Artichoke Chowder

Salmon and Artichokes Combined with Potatoes, and Garden Vegetables

Slow Simmered and Served with Green Onion Garnish

(Wine Pairing: Lecciaia Orvieto Classico - Umbria, Italy)

 

Pork Belly

Slow Braised in a Fennel and Pinot Grigio Broth.  Served with a Polenta Cake.  Topped with Fennel Salad

(Wine Pairing: Freemark Abbey Viognier - California)

 

 Gnocchi alla Gorgonzola

Potato Gnocchi  Sautéed in Butter with Shallots, Roasted Garlic, a Touch of Cream,White Wine, and Maytag Bleu Cheese

(Wine Pairing: Terre del Barolo Barbaresco - Piemonte, Italy)

 

Bacon Wrapped Pepper Corn Filet Mignon and Lobster Tail

Pan Seared 8 Ounce Aged Tenderloin Wrapped in Bacon with Peppercorn Sauce.  Served with a Baked Half Lobster Tail. 

Served with Roasted Butternut Squash and Fresh Corn Crème Brulee

(Wine Pairing: Purple Hands Pinot Noir - Willamette Valley, Oregon)

 

Chocolate Mousse

Homemade Mousse

 

5 Course Meal $ 75/Person

(With Wine Pairings $100/Person)

 

 

New Year's Eve Features

 

Salmon and Artichoke Chowder

Salmon and Artichokes Combined with Potatoes, and Garden Vegetables Slow Simmered and Served with Green Onion Garnish 6

 

Harira

Traditional Moroccan Soup. Garbanzo Beans, Lentil, and Mirepoix Simmered in a Vegetable Broth with Tomato Puree and Mini Elbow Pasta 6

 

Stuffed Shrimp

Jumbo Prawns Stuffed with Blue Crab Meat.  Baked and Topped with a Pineapple Salsa and a Citrus Aioli 14

 

Tuna and Avocado Tower  

Thin Diced Tuna and Haas Avocado. Topped with Black Caviar 13

 

Scallops

Pan Seared U10 Sea Scallops.  Served with a Cauliflower Puree.  Topped with Crème Fraiche and Black Caviar 15

 

Pork Belly

Slow Braised in a Fennel and Pinot Grigio Broth.  Served with a Polenta Cake.  Topped with Fennel Salad 13

 

Fried Burrata

Lightly Pistachio and Panko Breaded Burrata Cheese .  Deep Fried and Served with Heirloom Tomato Salad 12

 

Espresso Ahi Tuna

Lightly Dusted Tuna Steak in Spicy Espresso.  Pan Seared.  Served with Braised Baby Bok Choy and Roasted Butternut Squash.  Topped with Teriyaki Aioli 28

Wine Suggestion: Willm Gewürztraminer, Alsace, France - 2013 (Glass 9 / Bottle 30)

 

Cassoulet

Double Duck Confit Pan Braised with Mirepoix, Chorizo, and White Beans.  Served in a Sizzling Pan 29

Wine Suggestion: Château de Chambert, Cahors, France - 2010 (Glass 11 / Bottle 35)

 

Cioppino

Shrimp, Scallops, Mussels, Clams, Half Lobster Tail, and Mahi Mahi Sautéed in Extra Virgin Olive Oil, with Fresh Garlic, and Shallots.  Finished with a Bouillabaisse Sauce 45

Wine Suggestion:  Château Miraval Provençal Rosé, France - 2015 (Glass 12 / Bottle 40)

 

Whole Rack of Lamb

Marinated Overnight in Rosemary and Thyme.  Pan Seared.  Served with Braised Baby Bok Choy and  Fresh Corn Crème Brulee 39

Wine Suggestion: Château la Couronne Grand Cru Saint-Émilion, France - 2012 (Glass 16 / Bottle 58)

 

Bone-In Stuffed Prime Rib

Stuffed with Mushrooms and Spinach.  Slow Braised and Served Medium Rare.  Accompanied with Steamed Broccolini and Polenta Cake 55

Wine Suggestion: Quivera Zinfandel, Dry Creek Valley, Sonoma - 2012 (Glass 11 / Bottle 39)

 

 

PLUS, Many Guest Favorites From Our Daily Menu!