chile relleno 9
fire roasted poblano pepper generously stuffed with pepper jack cheese, dipped in seasoned corn meal batter and deep fried, served with tomato ragout
marrow and toast 12
roasted bone marrow served with bruschetta, parsley-micro green salad and black lava flake salt
risotto cakes 6
pan seared, served with a white wine-chorizo cream sauce
crab cakes 15
dungeness crab folded with scallions and parmesan cheese, pan fried, served with jalapeño-basil aioli
mediterranean napoleon 8
grilled flat bread, spinach, melted onions, feta mousse, roasted red peppers and balsamic syrup
stone harbor crab bisque 5 cup : 7 bowl
a traditional bisque from the east coast with lump crab, cream and sherry
french onion 4 cup : 6 bowl
caramelized onions, herbed crostini, swiss cheese, beef jus and chives
hatch green chile beef stew 5 cup : 7 bowl
a hearty blend of beef and vegetables combined with new mexico green chilies in a rich beef stock
roasted garlic caesar salad 7
romaine, creamy roasted garlic caesar dressing, parmesan cup, grilled "crouton", cracked black pepper and extra virgin olive oil
grilled romaine 7
with dried cherry-habanero vinaigrette, goat cheese brulee and candied pecans
wedge 7
iceberg lettuce, marinated tomatoes, bacon lardons, creamy gorgonzola dressing and scallions
garden 6
fresh greens, vegetables and croutons, served with your choice of dressing
(honey pear, balsamic vinaigrette, wild herb ranch, creamy gorgonzola, dried cherry-habenero vinaigrette)
all entrees include your choice of soup of the day or garden salad to start
dinner served with fresh vegetable of the day
vegetarian strudel 17
a blend of herbs and spices with mushrooms, spinach, swiss and parmesan cheese and roasted root vegetables,
wrapped in filo dough and baked golden brown, served with tomato ragout
potato crusted bass 27
sea bass crusted with flaked idaho potatoes and pan roasted, served with herbed rice pilaf and tarragon-lobster sauce
honeycomb salmon 22
grilled wild sockeye filet, served with herbed rice pilaf, raw honey comb, whole grain mustard sauce and frizzled leeks
scallops newburg 28
pan seared diver scallops served on a bed of angel hair pasta tossed with creamy sherry shrimp sauce
chicken roulade 22
breast rolled with spinach, prosciutto, sun-dried tomatoes and boursin cheese, breaded and pan fried, served with white truffle veloute and herb roasted potatoes
duck confit 26
½ duck, slow cooked and preserved in fat, pan seared crispy to finish, served with sauce dordelaise and herb roasted potatoes
pork tenderloin 19
brined with honey and rosemary, pan roasted, served with herbed rice pilaf with roasted garlic-red wine pork demi-glace
baby back ribs 29 : half rack 17
dry rubbed, braised in beer and finished on the grill, served with cranberry-chipotle barbecue sauce and sweet potato fries
beef stroganoff 21
seared beef tenderloin tossed with egg noodles in a rich mushroom veal demi-glace, topped with crème fraiche and scallions
steak and shrooms 25
8oz. baseball cut, grilled and topped with boursin cheese and roasted garlic-portobello mushroom demi-glace, served with herb roasted potatoes
cowboy steak 33
14oz. bone-in new york, dry rubbed and grilled, served with green peppercorn-whiskey steak sauce and sweet potato fries
smoked filet mignon 33
8oz. cut, mesquite smoked and grilled, topped with béarnaise and white truffle tomato salad, served with herb roasted potatoes
steak oscar 33
8 oz. filet mignon, pan roasted, topped with dungeness and béarnaise, served with herb roasted potatoes
consuming raw or undercooked foods may increase your risk of food-borne illness
peanut butter mousse cake 8
peanut butter mousse with a rich chocolate ganashe and a chocolate cookie crust, served with chocolate sauce and almond florentine
crème brulee 6
delicate vanilla custard finished with caramelized sugar
caramelized apple strudel 6
granny smith apples caramelized with brown sugar, wrapped in puff pastry
and backed golden brown, served with cinnamon chantilly cream
add a scoop of ice cream:
vanilla bean 2
huckleberry 3
bananas foster empanadas 8
bananas flambéed with rum, cinnamon and orange, wrapped in pastry dough and deep fried, dusted with sugar and served with vanilla bean ice cream
bittersweet chocolate truffle torte 8
smooth chocolate mousse filling with a sponge cake crust soaked in
raspberry liqueur with a raspberry coulis
southern style bread pudding 7
french bread baked in vanilla custard, served warm with brown sugar
brandy sauce
After Dinner Beverages
coffee americano / Irish / Spanish
hot tea
hot chocolate virgin / baileys / peppermint schnapps