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Dinner Menu

 An * denotes that eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Small Plates

Queso Fundido
Gluten Free


Creamy Melted Oaxacan Cheese, Mexican Chorizo, Spinach, Mushrooms, Pico De Gallo And Cotija Cheese Served with Fresh Corn Tortilla Chips

Fried Green Tomato Queso Panela ‘Caprice’
Gluten Free


Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela, Topped with Cilantro Roasted Pepita Salsa and Pickled Red Onions

Southwestern Hummus
Gluten Free


Spicy Three Chili Hummus Topped with Roasted Pico De Gallo and Crumbled Cotija Cheese Served with Fresh Tortilla Chips

Southwestern Crab Cakes


Served with Avocado Tomatillo Sauce and Spicy Remoulade

Clams and Mussels Josefina
Gluten Free


Steamed in a White Wine Fresh Cherry Tomato Sauce, Topped with Fresh Chives and Cotija Cheese

Korean Beef Lettuce Wraps


Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions, Served with Shredded Cabbage, Toasted Cashews, Sriracha Aioli and Radish Sprouts in Boston Butterleaf Lettuce Cups

Baklava Baked Brie


Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Anaheim Corn Meal Dusted Calamari
Gluten Free


Served with Spicy Remoulade and Sweet Chili Sauces

Soup and Side Salads

Add Grilled Chicken Breast, Never Antibiotic/Hormone, to any Salad $3.75 
Add Seared Scallops $5.50

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

Caesar Salad
Gluten Free


Baby Artisan Romaine with Caesar Dressing, Shaved Parmesan Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzos

House Salad
Gluten Free


Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing, Garnished with Heirloom Cherry Tomatoes and Jicama Slaw

Cup of Soup


Champagne Vinaigrette Salad
Gluten Free


Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Goat Cheese Candied Pecans, Avocado and Grapefruit Segments

Bowl of Soup



Diablo Shrimp "Macaroni and Cheese"


Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes, Pickled Red Onions and Wild Large Tiger Shrimp Sautéed in Spicy Diablo Sauce

(Wine Suggestion: Lapis Luna Zinfandel)

Seared Scottish Salmon and Artichoke Heart Ratatouille
Gluten Free


With a Lemon Caper Beurre Blanc Sauce, Shaved Fennel and Fried Capers

(Wine Suggestion: Domaine St. Michele ‘Cold Creek’ Chardonnay)

French Onion Braised Short Ribs
Gluten Free


Over Gruyere and Swiss Cheese Risotto with a Sherry wine Caramelized Onion Sauce

(Wine Suggestion: Robert Mondavi ‘Private Selection’ Cabernet)

Bacon Wrapped Filet Mignon*
Gluten Free


Topped with Sautéed Truffle Scented Crimini Mushroom and Red Wine Demi-Glace, Served with Mashed Smoked Gouda Potatoes

(Wine Suggestion: Quilt Cabernet)

Artichoke Heart Ratatouille and Roasted Fennel


Served with Florentine Risotto, Lemon Caper Sauce and Summer Baby Vegetables

(Wine Suggestion: Gabbiano Pinot Grigio)

Chicken Colorado Mole
Gluten Free


Organic Roasted Chicken Breast Stuffed with Oaxacan Cheese and Mexican Chorizo, with Dark Colorado Mole Sauce and Sauteed Crimini Mushroom, Served with Tillamook Green Chili Polenta and Sautéed Seasonal Vegetables

(Wine Suggestion: Millbrandt Merlot)

Southwestern Crab Cakes


Served with Cilantro Rice, Jicama Slaw Spicy Remoulade and Avocado Tomatillo Sauce

(Wine Suggestion: Joel Gott Sauvignon Blanc)

Cioppino with Crab Artichoke Florentine Risotto


Spicy Seafood Stew Served with Crab Artichoke Spinach Risotto and Grilled Garlic Sourdough Bread

(Wine Suggestion: Kung Fu Girl Riesling)

Achiote Smoked Pork Osso Bucco


Smoked and Slow Braised Pork Shank in Achiote Demi-Glace. Served with Tillamook Green Chili Polenta and Sautéed Baby Vegetables

(Wine Suggestion: d'Arenberg, The Stump Jump, GSM)

Surf and Turf Trifecta
Gluten Free


Crab Cake Topped with a Petite Filet Topped with Two Large Wild Tiger Shrimp Served with a Scampi Sauce, Mashed Smoked Gouda Potatoes and Sautéed Seasonal Vegetables

(Wine Suggestion: Whoa Nellie Pinot Noir)


Smoked Gouda Mashed Potatoes


Artichoke Florentine Risotto


Gruyere and Swiss Cheese Risotto


Tillamook Green Chili Polenta


Sautéed Vegetables


Cilantro Rice


Artichoke Heart Ratatouille


An 18% gratuity added for groups of 6 or more.

$3.00 split plate charge