Spring 2008-2009 Menu
First Course
- Soup $7
- Selection of Artisanal Cheeses, Fresh and Dried Fruits and Toasted Marcona Almonds $17
- Chicken Porcini Soup with Asparagus $7
- Organic Mixed Greens and Macadamia Nut Crusted Goat Cheese with Ginger-Cilantro Vinaigrette $11
- Windrose Farm Heirloom Tomato Gazpacho, Garnished with Shrimp and Corn Salsa $9
- Organic Mixed Greens and Macadamia Nut Crusted Goat Cheese with Ginger-Cilantro Vinaigrette $11
- Heirloom Tomato Panzanella Salad, Windrose Farm Basil, Fresh Boccacini and Red Wine Vinaigrette $12
- Roasted Baby Beet Salad, Grapefruit Supremes, Sliced Avocado, Citrus Vinaigrette $11
- Charcuterie Plate, Assorted Chorizos, House Made Paté, Pickled Vegetables, Olives and Crostini $14
- Shepherd’s Plate, Villa Creek Sausage, Pozo Tomme Cheese, Olives, Fruit, Horseradish Mustard and Grilled Bread $15
- Gambas, Slow Cooked Shrimp in Garlic and Chile Oil Served with Grilled Bread $14
Second Course
- Blackened Buffalo Rib-Eye, Pico De Gallo Salad, Grilled Windrose Farm Squash and Lime Chile Vinaigrette $35
- Rancho Cassoulet, Leg of Duck Confit, House Made Sausage, Ranch Style Beans and Sautéed Greens $24
- Market Cut M.P.
- Market Catch M.P.
- Coconut Steamed Alaskan Halibut, with Ginger Lemon Grass Broth, Himalayan Rice Pilaf and Grilled Chayote Squash $27
- Grilled Rare Ahi Tuna, Watermelon, Jicama & Napa Cabbage Slaw, Calico Bean Salad & Jalapeño Vinaigrette $27
- Blue Moon & Apricot Glazed Niman Ranch Pork Belly, Mustard Buttered Onaway Potatoes & Caramelized Cabbage $24
- Brick Roasted Chicken with Roasted Baby Carrots, Broccolini, Mashed Potatoes and Preserved Lemon Pan Sauce $26
- Butternut Squash Enchiladas, Vegetable Succotash and Refried Black Beans $21