| Papa Relleno | Chorizo and Manchego Stuffed Mashed Red Potatoes Lightly Coated and Fried Served with Roasted Poblano Coulis and Red Pepper Vinaigrette | $7.50 |
|---|---|---|
| Lemon Artichoke and Red Pepper Hummus | Topped with Feta and Calamata Olives Served with Warm Pita Bread | $8.25 |
| Lobster ‘Escargot’ | Lobster Tail Meat Baked in Jalapeno Garlic Butter with Lime Scented Panco Bread Crumbs | $11.50 |
| Baklava Baked Brie | Phyllo Wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey | $9.50 |
| Diablo Shrimp “Macaroni and Cheese” | Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes and Wild Mexican Shrimp Sautéed in Spicy Diablo Sauce | $12.50 |
| Corn Meal Calamari | Buttermilk Soaked and Corn Meal Coated Served with Chipotle Tartar and Spicy Tomato Sauce | $8.75 |
| Southwestern Crab Cake | Crab Cakes with a Spicy Remoulade Avocado Tomatillo Salsa and Jicama Slaw | $10.50 |
| Baby Spinach with Orange Serrano Vinaigrette | Organic Baby Green tossed with Orange Serrano Vinaigrette, Maytag Blue Cheese, Pepitas and Sundried Cranberries |
$6.25 |
|---|---|---|
| Caesar Salad | Crisp Romaine Hearts with Caesar Dressing, Reggiano Cheese Thyme Marinated Roasted Tomatoes and Honey Wheat Croutons | $5.75 |
| Champagne Vinaigrette Salad | Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Black Mesa Goat Cheese, Candied Pecans, Avocado and Grapefruit Segments | $6.25 |
| House Salad | Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing Garnished with Tomato Wedges and Jicama Slaw | $4.75 |
| Add 'Natural' Chicken Breast or White Anchovies to any Salad | $2.75 | |
| Add Seared Scallops | $3.75 | |
| Bowl of Soup | $5.25 | |
| Cup of Soup | $3.75 | |
| House Smoked Center Cut Pork Loin | With Southwestern Savory Bread Pudding Apple Jalapeno Chutney and Apple Red Onion Gastrique (Wine Suggestion: Cosentino Tempernio) |
$22.50 |
|---|---|---|
| Mediterranean Lamb Loaf | Topped with Rosemary Gravy and Served with Roasted Garlic Scallion Smashed Red Potatoes (Wine Suggestion: Foris Pinot Noir) |
$20.50 |
| Baja Land and Sea* | Cocoa Chili Encrusted Petite Filet with Mole Demi Glace and Grilled Jumbo Mexican Wild Shrimp with Margarita Lobster Butter Served with Goat Cheese Masa Cakes (Wine Suggestion: Colores Del Sol Malbec) |
$27.50 |
| Diablo Shrimp “Macaroni and Cheese” | Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes
and Wild Mexican Shrimp Sautéed in Spicy Diablo Sauce (Wine Suggestion: Strong Arms Shiraz) |
$24.00 |
| Achiote Hickory Smoked Half Chicken | Local Organic Valley View Farm Chicken with Goat Cheese Masa Cakes
and Lemon Chili Gastrique (Wine Suggestion: Dry Creek Zinfandel) |
$20.50 |
| Wok Charred Salmon with Cranberry Citrus Sauce | Served with Butternut Squash Toasted Pepita Risotto (Wine Suggestion: 4 Vines Chardonnay) |
$23.50 |
| Porcini Crusted Tofu Scallops Veracruz | Pan Seared With Tangy Veracruz Sauce and Roasted Poblano Coulis with Eggplant and Wilted Spinach (Wine Suggestion: La Borgata Pinot Grigio) |
$19.50 |
| Pork Osso Buco | Salmon Creek Farms Pork Osso Buco Slow Braised
Served with Butternut Squash Toasted Pepita Risotto (Wine Suggestion: Cosentino Merlot) |
$26.50 |
| Josephine’s Pot Pie | Filet Tips Braised with Roasted Winter Vegetables in a Porcini Scented Beef Stock Baked in a Flaky Crust (Wine Suggestion: Nugan Cabernet) |
$18.50 |
| Grilled Filet Mignon* | Grilled Angus Filet topped with Maytag Blue Cheese Demi-Glace and Toasted Walnuts
Served with Roasted Garlic Scallion Smashed Red Potatoes (Wine Suggestion: St. Francis Cabernet) |
$29.50 |
| Southwestern Crab Cakes | With Southwestern Savory Bread Pudding, Spicy Remoulade and Avocado Tomatillo Sauce
(Wine Suggestion: Joel Gott Sauvignon Blanc) |
$26.50 |
*(Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness)