This menu enables our Chefs to offer creative entrees using the freshest available seasonal produce, seafoods and meats. These special menu selections will change approximately every four weeks
Apple-wood Grilled Tuna
Half entree
|
17.00
10.50
|
Center cut yellow-fin tuna steak grilled-over apple-wood, served with a
tamari ginger sauce and steamed jasmine rice.
|
* Riesling, strub 1995
|
4.95
|
|
|
Lobster and Brie in Puff Pastry | 23.00 |
Fresh cooked lobster meat, french brie and basil folded in a butter puff pastry.
Baked and served over a roasted yellow pepper sauce.
|
* Malvasia, Bonny Doon 1996 | 4.50
|
|
|
Grilled Veal Chop |
25.00 |
Tender veal loin chop grilled and topped with a Cabernet sauce, accompanied
by a spinach Fontina cheese and pinenut stuffing. |
* Grenache, Clos de Gilroy 1996 | 5.50
|
|
Chicken and Tortellini)
Half entree |
17.00
10.50
|
Boneless chicken and fresh cheese tortellini sauteed with artichoke hearts,
Calamata olives, vine-ripe tomatoes and basil in virgin olive oil, then topped with
Reggiano Parmesan and pine nuts.
|
* Malvasia, Bonny Doon 1996 | 4.50
|
|
|
Risotto and Asparagus Stuffed Red Pepper | 15.00 |
Large red pepper filled with an Italian risotto flavored with Parmesan cheese,
garnished with fresh asparagus spears and artichoke hearts. Served over a
roasted yellow pepper sauce.|
* Riesling, strub 1995 | 4.95
|
|
Fresh Grey Sole
Half entree | 17.50
10.95
|
Fresh sole fillet layered with slices of apple and cherry-wood smoked salmon,
baked and topped with sauteed rock shrimp in a Chardonnay chive sauce.
Served with the vegetable of the day. |
* Chardonnay, Buena Vista 1994 | 4.95
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