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Dinner menu
Beginnings
and Small Plates
Shrimp Cocktail... 2 per shrimp.
Suggested pairings... Champagne, Sauvignon Blanc, Chardonnay
Blue Lump Crab Cakes fresh herbed remoulade... 14
Suggested pairings... Champagne, Sauvignon Blanc
Seared Beef Tenderloin (4 oz.) with asparagus & bearnaise sauce... 12
Suggested pairings... Cabernet, Pinot Noir
Ahi Tuna Martini a lightly seared concoction... 14
Suggested pairing... Cabernet
Smoked Salmon Wrapped Sea Scallops with béarnaise sauce... 12
Suggested pairing... Sauvignon Blanc
Zucchini Wrapped Lobster baby spinach, ginger soy sauce... 14
Suggested pairings... Champagne, Pinot Grigio, Sauvignon Blanc
Szechwan Lobster in Napa Cabbage over roasted vegetable beurre blanc... 14
Suggested pairings... Champagne or Chardonnay
Roasted Duck Pot-stickers with sweet chili sauce... 11
Suggested pairing... Cabernet
Wild Mushroom Ravioli herb truffle mushroom broth... 10
Suggested pairing... Pinot Noir
Swordfish Skewers yellow and red peppers, Pinot Grigio beurre blanc... 12
Suggested pairing... 2003 Marco Felluga Pinot Grigio
Grilled Venison Sausage watercress and warm new potato salad with mustard
seed aioli... 9
Suggested pairing... Cabernet
Salads
Mixed Greens with citrus vinaigrette... 7
The cuvée Caesar with avocado and Parmesan pizza balls... 10
Alaskan King crab leg... 13 ~ roasted chicken... 11
Vine Ripe Tomato Salad fresh buffalo mozzarella and basil... 11
Corn & Red Bean Salad with grilled shrimp... 12
Entrees
Chef's Vegetable Platter zucchini, summer squash, green beans, asparagus and
eggplant... 15
Suggested pairing... Zinfandel
Roasted Chicken Ravioli in a farmer's vegetable broth... 17
Suggested pairing... Chardonnay
Bell & Evans Roast Chicken (hormone free), English peas, wild mushroom
risotto... 18
Suggested pairing... Chardonnay
Center-cut Swordfish lemon butter, steam vegetables, rife pilaf... 28
Suggested pairing... Chardonnay
Pan Seared Tuna Steak, roasted peppers, ginger shiitake mushrooms and bok
choy... 28
Suggested pairing... Pinot Noir
‘The Veal’ (6oz.) sauteed cutlet topped with Alaskan King crab leg, chives,
shallots, asparagus spears and hollandaise sauce... 26
Suggested pairing... Chardonnay
Grilled Rib Eye (14 oz.) mushroom red wine reduction, roasted new potatoes,
baby carrots... 32
Suggested pairing... a full bodied red - Cabernet, Pinot Noir, Zinfandel
’The Poached Filet’ (9 oz) roasted new potatoes, asparagus spears... 30
Suggested temperatures are ~ Medium, Medium Rare and Rare
Suggested pairing... a full bodied red – Cabernet, Pinot Noir, Zinfandel
Sides
Roasted Red Bliss Potatoes... 6
Sauteed Asparagus Spears... 6
Sauteed Wild Mushrooms... 8
Steamed Vegtables... 7
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