Sample from our extensive dinner menu, offering so many delicious choices . . .


Dinner Menu


Puree of Butternut Squash Soup
8
Foie Gras Butter and Roasted Apple with Toasted Pumpkin Seeds and Pumpkin Seed Oil
Duck Confit and Bacon Minestrone
8
White Beans and Pearl Pasta with Fresh Basil
Organic Mixed Baby Lettuce
8
White Beans and Pearl Pasta with Fresh Basil
Vine Ripe Tomato Tower
8
Shaved Fennel and Basil Pesto with Toasted Pine Nut Coulis, Goat Cheese and Roasted Garlic
The Cellar “Caesar”
8
Garlic and Black Pepper Dressing with Orange, Pumpkin Seeds and Fresh Herbed Crouton
Smoked Salmon Napoleon
8
Green Tea and Vanilla Smoked Salmon with Crispy Wonton, Avocado and Orange Vinaigrette
Mixed Olives and Marcona Almonds
8
Fennel and Kalamata Olives with Toasted Almonds and Pumpkin Seeds
Grilled Ciabatta with Basil Pesto and Thin Sliced Chorizo
8
Morbier Cheese and Marinated Tomatoes with Fresh Basil and Balsamic Vinegar
Serrano Ham and Marinated Artichoke Salad
8
Roasted Garlic Hummus and Sherry Vinaigrette with Salted Capers and Garlic Mayonnaise
Specialty Cheese Plate
8 per person
Chef’s Selection of Fine Cheeses
Garlic Marinated Gulf Shrimp and Spanish Chorizo
13
Toasted Almond Romesco and Crème Fraîche
Pan Seared Sea Scallops
15
Cauliflower and Apple Puree, Hedgehog Mushrooms with Sautéed Pea Shoots
Coriander Crusted Hawaiian Swordfish
14
Saffron Pearl Pasta with Paprika Spiced Rock Shrimp and Kalamata Olive Vinaigrette
Crispy Seared Muscovy Duck Breast
14
White Beans and Duck Confit with Smoked Bacon, Asparagus Tips and Sage Brown Butter
Cumin Scented Venison Short Loin
14
Toasted Pecan and White Fig Quinoa, with Roasted Apple and Calvados Cream
Grilled Top Sirloin “Baseball” Steak
13
Roasted Mushrooms and Pearl Onions with Crispy Pancetta and Red Wine Reduction
Braised Kobe Beef Short Rib
15
Potato Puree and Portabella Mushroom with Arugula and Horseradish Red Wine

**Due to seasonal ingredients, menu and prices are subject to change.