Soup of the day ~ $5
Caesar ~ $7
Mixed Greens with Local Goat Cheese, Toasted Walnuts and Strawberry Vinaigrette ~ $8
Iceberg Wedge with Red Onions, Croutons, Point Reyes Blue Cheese
and House Made Buttermilk Ranch ~ $8
Baby Spinach Salad with Cherry Tomatoes, Eggs, Fried Onions
and Whole Grain Mustard Vinaigrette ~ $7
Fried Calamari with Citrus Aioli ~ $8
Seared Sea Scallops with Chimichurri Sauce ~ $9
Prawns in a "Spanish Style" Garlic-Brandy Sauce ~ $8
Grilled Flat Bread with Vegetables, Feta and Local Goat Cheese ~ $9
"Thai-Style" Chicken and Shrimp Wontons with Chili-Lime Dipping Sauce ~ $8
Risotto with Chicken, Figs, and Pine Nuts in Fennel Jus ~ $12
House Made Linguine with Chicken, Grilled Onions and Tomatoes in a Cilantro-Pesto Cream Sauce ~ $17
House Made Fettuccine with Prawns, Cherry Tomatoes and Basil in a Garlic-Butter Sauce ~ $17
Pan Roasted Chicken Breast with a Caramelized Garlic-Sherry Sauce,
Mashed Potatoes and Seasonal Vegetables ~ $19
Seared Atlantic Salmon on Pesto Risotto with a Tomato and Garlic Confit
and Seasonal Vegetables ~ $22
Mustard and Herb Rubbed Choice Rib Eye with a Demi Glace
on Roasted Potatoes and Seasonal Vegetables ~ $24
Garlic and Herb Marinated Bison Filet Mignon Topped with Point Reyes Blue Cheese Butter
and Demi Glace on Mashed Potatoes and Seasonal Vegetables ~ $27
Executive Chef: Taj McMinn
A 20% gratuity will be added to groups of six or more