Dinner Menu

Appetizers

Caprese

Fresh Tomatoes and Mozzarella with Balsamic and Extra Virgin Olive Oil $8.75

Baklava Baked Brie

Phyllo wrapped Brie with Pistachios and Peach Fig Chutney $9.50

Roasted Red Pepper Hummus Platter

With Fresh Pita Bread, Feta Cheese and Olives $8.25

Smoked Salmon Artichoke Heart Dip

Served with Fresh Pita Bread $8.75

Diablo Shrimp ‘Macaroni’ and Cheese

Seashell Pasta in Smoked Gouda Ancho Chili Cheese Sauce topped with Spicy Diablo Shrimp $10.50

Southwestern Crab Cake

Crab Cakes with a spicy Remoulade

Avocado Tomatillo Salsa and Jicama Slaw $10.50

Soup and Side Salads

(Add ‘Natural’ Chicken Breast or White Anchovies to any Salad $2.75)

(Add Seared Scallops $3.75)

Caesar Salad

Crisp Romaine Hearts with Caesar Dressing, Reggiano Cheese

And Honey Wheat Croutons $5.25

Sesame Seared Scallops Plum Dressing Salad

Baby Greens tossed with Plum Vinaigrette topped with Chow Mein Noodles,

Jicama Slaw and Mandarin Oranges $8.50

Baby Spinach with Citrus Serrano Vinaigrette

Baby Spinach tossed with Citrus Serrano Vinaigrette topped with Maytag Blue Cheese

Sun-dried Cranberries, Toasted Pepitas and Tomato $5.25

Champagne Vinaigrette Salad

Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Goat Cheese

Candied Pecans, Avocado and Grapefruit Segments $5.75

House Salad

Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing

Garnished with Tomato Wedges and Jicama Slaw $4.50

Bowl of Soup $5.25

Cup of Soup $3.75

An 18% gratuity added for groups of 6 or more. 20% for split checks of parties of 6 or more.

$2.00 split plate charge

*(Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness)

ENTRÉES

Mediterranean Lamb Loaf

With Rosemary Gravy and Mashed Potatoes $19.75

(Wine Suggestion: Quivira Petite Sirah)

Salmon Saltimbocca

Salmon Filet wrapped in Prosciutto Pan Seared with Fresh Sage

Served with Pesto Reggiano Risotto $23.50

(Wine Suggestion: Eola Hills Pinot Noir)

Cider Brined ‘Natural’ Pork Loin

With Peach Fig Chutney and Roasted Poblano Sharp Cheddar Polenta $21.50

(Wine Suggestion: Cosentino Syrah)

Tortilla Encrusted Halibut

With Roasted Garden and Avocado Tomatillo Salsas, Cilantro Rice

And Lime Beurre Blanc Served with Calabacitas $27.50

(Wine Suggestion: J Lohr Chardonnay)

Flat Iron Steak with Caramelized Onion Balsamic Sauce*

Grilled Angus Flat Iron Steak topped with Caramelized Onion Balsamic Reduction Demi Glace

Served with Pesto Reggiano Risotto $22.50

(Wine Suggestion: Torbreck Juvenile)

Beef Tenderloin Medallions Mole*

Encrusted with Fig Goat Cheese and Pine Nuts topped with a Rich Mole Sauce

And Served with Oaxacan Risotto $26.50

(Wine Suggestion: Four Vines Zinfandel)

Diablo Shrimp ‘Macaroni’ and Cheese

Seashell Pasta in Smoked Gouda Ancho Chili Cheese Sauce topped with Spicy Diablo Shrimp $22.00

(Wine Suggestion: Stone haven Dry Riesling)

Southwestern Crab Cakes

With Spicy Remoulade, Avocado Tomatillo Salsa and Cilantro Rice Pilaf $24.50

(Wine Suggestion: Villa Wolfe Pinot Gris)

Grilled Filet Mignon*

Grilled Angus Filet topped with Maytag Blue Cheese Demi-Glace and Toasted Walnuts

Served with Mashed Potatoes $28.50

(Wine Suggestion: Grovestreet Cabernet)

Tequila Lime Roasted Half Chicken

‘Natural’ Red Bird Farm Half Chicken Roasted and Glazed with a Tequila Lime sauce and served

With Roasted Poblano Sharp Cheddar Polenta and Calabacitas $20.50

(Wine Suggestion: Paringa Shiraz)

‘Wedding’ Chili Relleno

Roasted Poblano stuffed with Southwestern Three Bean Relish and Hominy

Served with Oaxacan Risotto and Calabacitas

Topped with Melted Cheese and Enchilada Sauce

With Sautéed Shrimp and Scallops $25.50

Vegetarian $19.50

(Wine Suggestion: Trentadue Sauvignon Blanc)

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