STARTERS
Sautéed Hand Harvested Diver Scallops
with a Sauce of Lemon and Lobster, accented with Tahitian Vanilla - $19
Citrus Seared Ahi Sashimi and Roast Peanut Blue Crab Shiso Lettuce Cup
with a Spicy Tangerine - Habanero Sauce - $17
Corn Bread Crusted White Asparagus and Roasted Baby Artichokes
with Applewood Smoked Bacon and a Meyer Lemon "Tartar Sauce" - $17
Duck Meat Balls and Herb Fettuccini with Spring Vegetables
in a Rich Duck Sauce - $18
SIGNATURE STARTERS TO SHARE
*Seven Sparkling Sins
An Array of Tantalizations Featuring Spicy Lobster, Ahi Tartare, Cured Salmon,
California Caviar, Pheasant, Smoked Sturgeon and Truffled Quail Egg for two… - $43
*The Sizzling Beach Rock
A Combination Appetizer of Garlic Seared Shrimp, Soy Glazed Spare Ribs
and Lemon Grass Chicken cooked on a Hot Beach Stone for two… - $34
(*Please allow 15 min. preparation time for the two shared signature starters above - as they are made to order!)
Second Courses
Tempura Fried Lobster and Asian Beef Salad
Mizuna Salad with Black Radish, Green Apples and Coconut-Lime Vinaigrette - $18
Salad of Roasted Baby Beets, Sophia Goat Cheese and California Citrus
Jaime Farms Watercress, Mache and Moro Blood Orange Vineigrette - $16
Select Organically Grown Field Greens and Baby Lettuce
Shaved Marinated Cucumbers, Napa Rose Fresh Herb Vinaigrette - $12
Portobello Mushroom Bisque “Cappuccino”
with Brandied Thyme “Froth” - $15
MAIN COURSES
Wild John Dory Sauteed in Lemon Butter
Braised Spring Fennel, White Shrimp, Capers and Red Bell Pepper Sauce - $37
Thyme Roasted "Kampachi" Yellowtail
Wild Rice Risotto, Toasted Pine Nuts and Oven Roasted Root Vegetables - $36
Grilled Wild Pacific Swordfish
Cabernet Sauvignon Braised Beef Cheeks and "Lobster Bubbles" - $39
Squash Raviolis Sauteed in Sage-rown Butter
Portobello Mushrooms, Parmigiano-Reggiano, Black Truffles and Charred Tomato Sauce - $32
Slowly Braised "Pork Osso Bucco"
Red Cabbage with Applewood Smoked Bacon and a Strawberry Zinfandel Glaze - $36
Colorado Rack of Lamb Crusted with Santa Barbara Walnuts
Braised Lamb Shank, Roasted Parsnips and Sonoma Mushrooms - $40
Grilled Petit Filet Mignon of Angus Beef
Crispy Gnocchi & Baby Brussels Sprouts Sauteed in Hazelnut Brown Butter - $40
“THE VINTNER'S TABLE”
The Bright Flavors of Spring is our Inspiration for the Chef's Tasting Menu
Four Course Vintner’s Prix Fixe $85…...add Flight of Four Wines $45
** Menu and Prices are Subject to Change Without Notice ** |
