LOBSTER CREPES $11.00
Two crepes surrounding succulent lobster and caramelized leeks, oven baked and served with lemon beurre blanc and chive oil.
FLAT BREAD NAPOLEON $7.00
Grilled flat bread with extra virgin olive oil and garlic layered with spinach, marinated tomato, artichoke hearts, caramelized onion and feta cheese mousse. Served with balsamic glaze and basil oil.
CALAMARI $9.00
Delicate Camembert cheese topped with raspberry preserves and toasted almonds, wrapped in puff pastry and oven baked, served with crostini and Wisconsin honeycomb.
AVOCADO FRITES $7.00
Herb breaded Hass avocados, deep fried and served with jalapeno-lime aioli.
CAMEMBERT EN CROUTE $9.00
Delicate Brie cheese topped with raspberry preserves and toasted almonds, wrapped in puff pastry and oven baked, served with crostini and Wisconsin honeycomb.
JUMBO LUMP CRAB CAKES $11.00
Blue crab combined with crispy bacon, red peppers, onions, basil, cilantro and garlic, pan seared and served with lemon dill aioli.
BRUSCHETTA $7.00
Fresh basil and tomatoes tossed with extra virgin olive oil, minced garlic, red onions and parmesan cheese, toasted to order on a French baguette and garnished with balsamic glaze.
WEDGE $6.00
Quartered iceberg lettuce topped with homemade creamy blue cheese dressing, apple wood smoked bacon, cherry tomatoes, locally produced Litehouse® bleu cheese crumbles and scallions
CLASSIC CAESAR SALAD $5.00
Blended olive oil, garlic, parmesan, lemon juice and anchovy filet, tossed with crispy romaine lettuce and finished with grated parmesan and homemade croutons.
ROASTED BEETS $7.00
Chef's selection of fresh beets, roasted with extra virgin olive oil and spices, sliced and tossed with pickled shallots and fennel-orange vinaigrette.
ENSALADA DE PALMITOS $8.00
Roma tomatoes, avocado, julienned red onion and hearts of palm tossed in a citrus herb vinaigrette.
CAPRESE $9.00
Roma tomatoes, basil and fresh mozzarella cheese, tossed in extra virgin olive oil and cracked black pepper, wrapped in prosciutto and topped with mixed greens tossed in balsamic vinaigrette.
A WALK THROUGH THE GARDEN $5.00
Iceberg and leaf lettuce, tomatoes, cucumbers, bell peppers, red onions, mushrooms, carrots and celery with tangy Italian-style vinaigrette.
Cup – $3.00 Bowl – $5.00
SOUP DU JOUR
STONE HARBOR CRAB BISQUE
Traditional bisque from the east coast with lump crab, cream and sherry.
All Entrees include fresh vegetable du jour, choice of house salad or soup du jour and warm La Brea sourdough bread.
MEDITERRANEAN CHICKEN $21.00
Airline breast rubbed with Herbs de Provence and extra virgin olive oil, pan seared and finished in the oven, served on a bed of creamy sun-dried tomato polenta with a white wine shallot pan jus.
HONEYCOMB SALMON $22.00
Wild Alaskan Sockeye filet, pan seared with skin on and finished with a whole grain mustard sauce, Wisconsin honeycomb and frizzled leeks, served with rice pilaf.
GRILLED ALASKAN HALIBUT $25.00
Grilled wild Alaskan halibut topped with house cured lemon-mint Pico de Gallo, served with rice pilaf.
CHILEAN SEA BASS $28.00
Chilean Sea Bass rubbed with Forty-One South blackening spice and seared on a cast iron skillet, served with key lime-cilantro compound butter and rice pilaf.
SEARED SCALLOPS LILLET $26.00
Fresh diver caught sea scallops perfectly pan seared, served with an orange cream sauce, fresh blackberries and candied orange zest, and served with rice pilaf.
TURF & SURF $35.00
Pepper crusted beef shoulder tender, pan seared and topped with split grilled Maine lobster tail and sauce Béarnaise, served with whipped Yukon potatoes.
STEAK AND FRIES $26.00
12 oz. all natural Blue Mesa beef rib eye grilled to your satisfaction and topped with horseradish-bleu cheese compound butter, served with sweet potato fries.
WHOLE MESS OF RIBS $24.00
Full rack of baby backs, braised in beer with a nice blend of spices, finished on the grill, slathered with cranberry-chipotle barbeque sauce and served with sweet potato fries.
HALF THE MESS $15.00
THE BURGER $11.00
½ lb. grilled patty on a toasted Piantedosi bun with chipotle mayonnaise and choice of Swiss, cheddar, fresh mozzarella or bleu cheese, served with iceberg lettuce, red onion, tomato, pickle chips and sweet potato fries.
SMOKED FILET MIGNON $33.00
All natural Blue Mesa beef tenderloin dry rubbed and cold smoked over hickory, finished on the grill, topped with Béarnaise and white truffle tomato salad, served with whipped Yukon potatoes.
HERB ROASTED PORK $20.00
Tenderloin brined with garlic, rosemary, thyme and honey, pan seared and finished in the oven, served on a bed of creamy sun-dried tomato polenta with rosemary-thyme jus-lie.
GREEN CHILE SHRIMP LINGUINE ALFREDO $19.00
Sandia Chiles from New Mexico combined with a cream sauce of shallots, garlic, parmesan and white wine, served with sautéed jumbo shrimp.
Cake