
![]() |
![]() |
|||||||||||||
|
Tomato-Tarragon Served with an Asiago cheese crisp. Soup du Jour Artichoke Bisque - Fresh California artichokes and a touch of cream. |
Smoked Trout Plate ![]() With red onion confit, capers, lemon aioli and crostini. Mini-Crab Cake With tobiko and lemon saffron aioli. |
|||||||||||||
![]() |
||||||||||||||
|
Mixed Greens Salad
With a choice of dressings:
|
Greek Salad ![]() With feta cheese, olives, tomatoes, lemon and extra virgin olive oil. Salad of Arugula, Frisée and Watercress With pumpkinseeds, goat cheese quenelles and roasted shallot-champagne vinaigrette. |
|||||||||||||
![]() |
||||||||||||||
|
Beef Bordelaise Tenderloin served in a classic red wine sauce. Bay Scallops Sautéed with asparagus in lemon butter and served with rice. Grilled Tofu With carrots, scallions and broccoli. Served with rice and a mirin-ginger sauce. Chicken Pot Pie An old favorite with vegetables and fresh thyme gravy. Falafel "Steak" ![]() A vegetarian chick pea pattie served with cous-cous and a spicy tomato sauce.
|
Roulades of Dover Sole ![]() Stuffed with breadcrumbs and baked. Served with rice and a lemon beurre blanc. Roast Colorado Leg of Lamb Served with mashed yukon gold potatoes and port reduction. Spinach Fettuccine ![]() With marinara, olives, sundried tomatoes and capers. Chicken Cacciatore ![]() Roasted with wild mushrooms and marinara. Grilled Pork Tenderloin ![]() With mashed yucca and a red mole sauce. Cornmeal Crusted Catfish
With corn bread, mashed potatoes and gravy.
|
|||||||||||||