Menu and price subjected
to change due to seasonality and availability.
Appetizer
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Sweet
and Spicy Lobster Chowder
Maine Lobster Knuckles,
Diced Purple Potato, Red Garnet Yams,
Shitake Mushroom, Sweet Corn, & Coconut Broth
18
Baked
Potato Gnocchi
House Made Potato Gnocchi tossed with
Mixed Wild Mushrooms, Sweet Corn,
Truffle Cream Sauce
16
Hawaiian
Ahi Poke
Diced Ahi, Onions, Ocean Seaweed Salad, Wonton Chips, Mild Soy
Sauce
16
Hamachi
Tartar
Tossed with Avocado, Ginger, Jalapeño & Orange Zest,
a Crispy Rice Cake
and Sweet Chili Sauce, Crispy Green Bamboo Rice Cake
18
Rock Shrimp Ravioli
Stuffed with Goat Cheese & Pine Nuts,
Shitake Mushroom & Corn Cream Sauce,
White Truffle Oil
15
Crab
Cake
Jumbo Lump Crab, Daikon Sprout,
Spicy Dry Mustard Sauce & Sweet Soy Sauce
22
Portobello Mushroom Melt
Ragout of Cauliflower, Pear Tomatoes &
Melted Tommie de Savoie Cheese, Classical Hummus
14
Crackling Crisp Quail
Whole North American Quail, Dried Cherries, King Oyster Mushrooms,
Decadent Port Sauce
17
SALAD
Ask Your Serve About Our Cheese List
Torched
Sea Scallop Sashimi
Ocean Salad, Sundried Tomato, Vine Ripened Tomato, Shallot &
Mint Relish,
Daikon Sprout, Lime-Soy Dressing, Wasabi Aioli
21
Pear
Salad
Kenter Farms Lettuce, Pear Tomatoes, Red Pears Candied Pecans,
St. Andre Triple Cream Cheese, & Balsamic Vinaigrette
16
Heirloom
Tomato Panzanilla Salad
Cubes of Mixed Heirloom Tomatoes,
English Cucumber, & Fresh Feta Cheese, Brioche Croutons,
Purple Basil-Balsamic Vinaigrette
16
Baby
Iceberg Wedges
Crumbled Point Reyes Blue Cheese, Crispy Apple- wood Smoked
Bacon,
Sweet Corn, Chives, Creamy Chipotle Buttermilk Ranch Dressing
14
Maine
Lobster Salad
Baby Frisse, Red Endive, Wild Baby Arugula, Ruby Red Grapefruit
Salad,
Sweet Shallot Vinaigrette
24
Drunken
Goat and Baby Arugula Salad
Arugula Salad, Walnut-Raisin Crostini,
Wedge of White Wine Cheese, Fig-Balsamic Glaze, Lemon-Mosto
& Shallot Vinaigrette,
14
Golden
and Purple Beet Salad
Humbolt Fog Goat Cheese, Living Baby
Hydro- Máche, Pink Peppercorn Dressing
16
Caesar Salad
Crispy Romaine Heart Wedge, Spanish White Anchovies Fillets,
Brioche Croutons, Handcrafted Caesar Dressing, Shaved Parmesan
Cheese
16
Parties of 8 or More, 20% Gratuity Will
be Added to the Bill.
Personal Wines are Welcomed, $25 Corkage Fee.
Entrée
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to top)
LITTLE
FLOUR, A LITTLE EGG
Saffron
Seafood Pasta
Maine Lobster Knuckles, Sea Scallops, Mixed Fin Fish, Black
Mussels, Cherry Tomatoes, tossed with Linguine & Mild Saffron
Sauce
29
Sweet Pea - Tortellini
Spaghetti Squash
Ginger – Tomato Fondue;
Coconut Red Curry Sauce
22
FROM
THE OCEAN
Loch
Duarte King Salmon
All Natural Scottish King Salmon, Crusted with Sweet Chili and
Peanut,
Sushi Sticky Rice, Pickled English Cucumber, Lemon Grass Buerre
Blanc
32
Macadamia
Nut Crusted Mahi Mahi
Okinawa Purple Sweet Potatoes, Sautéed Spinach,
Spicy Dijon Remoulade, Pacific Macadamia Nut Tapenade
38
Sautéed
Sea Scallops
Black Forbidden Rice, Fava Bean Puree,
Micro Purple Opal Basil, Rich Orange Butter Sauce
39
Pan
Seared Australian Sea Bass
Rock Shrimp Pesto Risotto, Savory Oven Dried Tomato Salad,
& Lobster Infused Butter Sauce
42
FROM
THE FARM
Twin
Filet Medallions
Two - Four ounce Harris Ranch Filets, served with Sautéed
Garlic Spinach & Wild Mushroom Ravioli, finished with Truffle
Cognac Cream
42
New
Zealand Rack of Lamb
Russian Banana Fingerling Potatoes, Oven Dried Tomatoes,
Roasted Garlic Cloves, Sauce Robert
46
Chipotle
Glazed Pork Chop
Parsnip Puree, Sautéed English Peas,
Chipotle Glaze
36
USDA
Prime Ribeye “Cap”
Chunky Lobster Mashed Potatoes,
Baby Broccolini,
Classic Bordelaise Sauce
44
Jidori
Boneless Half Chicken
Savory Bread Pudding,
Sweet Corn & Pine Nut Ragout,
Juniperberry - Essence Reduction
29
Beef
Short Ribs
Slowly Braised Beef, Maytag Bleu Cheese Polenta,
Pearl Onions, Horseradish Remoulade,
Toasted Hazelnuts
36
Entrée
Split Charge $5.00
We No Longer Accept any Restaurant.com Certificates. Sorry For
Any Inconvenience.
Chef de Cuisine Shawn Davis; Chef/Owner Darren Weiss;
General Manager Bart Thompson
WE SUPPORT LOCAL, SUSTAINABLE, RECYCLABLE PRODUCTS
PLEASE DON’T FORGET TO LIKE US ON FACEBOOK
Desserts
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to top)
Mixed Seasonal Berry Crumble
Mixed Fresh Berries tossed in Strawberry Vanilla Glaze;
Broiche-Oat Crumbles; Tre Vanilla Gelato
10
White Chocolate Mousse Napolean
White Chocolate Mousse; Hazelnut FlorentineTuile;
Sliced Strawberries; Orange Wedges & Zest; Butterscotch
Sauce
10
Classical Vanilla Bean Crème Brulee
Vanilla Bean Custard; Demerara Sugar Burnt; Milk Chocolate Biscotti
10
Triple Chocolate Brownie
Banana Cream Gelato; Ginger Candied Pecans
Vanilla Sauce & Caramel Sauce
10
Selection of Gelato & Sorbet
Please check with your server for our Chef's selected flavor
of the day
10
Fresh
Seasonal Mixed Berries
Frangelico Crème Chantilly
10
Artisan
Cheese Selection & Mixed House Toasted Crackers
(ask your server for Cheese Availability)
MP
| Cheese
Selections (back
to top) |
| VARIETIAL
TPYE: |
MILK: |
TEXTURE: |
FLAVOR: |
REGION: |
Price |
| |
|
|
|
|
|
| Brillat Savarin |
Cow |
Soft |
Mild |
France |
8 |
| Cabra Al Vino |
Goat |
Semi Hard |
Mild |
Spain |
7 |
| Epoisse |
Cow |
Creamy |
Strong/Odor |
France |
10 |
| Manchego |
Sheep |
Semi Frim |
Medium/Sharp |
France |
6 |
| Padana Granna |
Cow |
Hard |
Medium/Sharp |
Italy |
8 |
| Tête de Moine |
Cow |
Hard |
Strong/Odor |
Switzerland |
8 |
| Tomme de Savoie |
Cow |
Semi Hard |
Strong |
France |
6 |
| |
| California
& USA Cheese |
| Shaft's Bleu |
Cow |
Soft |
Medium |
California |
7 |
| Grafton's Beer Truckle |
Cow |
Semi Hard |
Strong/Sharp |
Vermont |
6 |
| Rouge et Noir |
Cow |
Creamy/Brie |
Mild |
California |
6 |
| Humbolt Fog |
Goat |
Semi Soft/Firm |
Medium |
California |
6 |
BAR
MENU
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to top)
Happy Hour:
Monday All
Night!
Tuesday – Saturday 5:00 – 6:30 PM
Tuesday – Thursday 9 PM Until Close;
Friday and Saturday 9:30 PM
(Minimum $5.00 Beverage Purchase Per
Person Required for
Happy Hour Prices on This Page Only)
FRIED POTATOES n' DIP
House Fried Potato Chips served with Crab-Goat Cheese- Spinach
Dip.
16
BRUSCHETTA
Marinated Vine Ripened Tomatoes; Melted Burrata Cheese;
Aged Balsamic Reduction
12
TRUFFLE FRENCH FRIES
Crispy French Fries Tossed with Parmesan Cheese;
Italian Parsley; White Truffle Oil; Roasted Garlic Aioli
10
SPICY COCONUT CURRY MUSSELS
P.E.I Mussels Sautéed with Curry, Coconut Milk and Spices
served with toasted Garlic Baguette
16
CHICKEN KABOBS
Served with Pickled Cucumber Salad and Sweet Lime Coconut Peanut
Sauce
14
CHIPOTLE HUMMUS
Spicy Garbanzo Bean Puree mixed with Tahini; Garlic Infused
Oil; Toasted Baguette Chips
11
HAWAIIAN AHI POKE
Mild Soy Sauce; Sweet Onions; Ocean Salad;
Wasabi Microgreens; Fried Wonton Half Moon Chips
16
SWEET AND SPICY LOBSTER CHOWDER
Duo Sweet Potato; Shitake Mushroom; Maine Lobster Knuckles;
Sweet Corn;
Thick Coconut Broth
17
SMALL
PLATES
(in Bar Area only)
ANGUS BURGER
Sweet Gem Lettuce Leafs; Sliced Vine Ripened Tomatoes; Grilled
Onions;
Tomme de Savoie; Smoked Tomato Aioli
16
SEARED ALBACORE SASHIMI
Pan Seared Albacore served on top with Mixed Mushroom salad.
18.
PRIME HANGER STEAK FRITES
Prime Graded Hanger Steak; Garlic and Black Pepper French Fries
Pink Peppercorn Bordelaise Sauce
16
MIXED SEAFOOD STEW
Florida Rock Shrimp; Mixed Fin Fish;
PEI Mussels; Onions; Tossed with a Spicy Tomato Broth
over Creamy Mashed Potatoes and Toasted Garlic Baguette
18
STEAK N’ EGGS
Filet of Beef served with a Arugula-Pesto Omelet;
Roasted Fingerling Potatoes and Bordelaise Sauce
20
CHOPPED CAESAR SALAD
Spanish White Anchovies; Oven Dried Tomatoes; Corn; Brioche
Croutons;
Shaved Drunken Goat Cheese
Mexican White Shrimps 16 or Chicken
14
JUMBO HOT DOG
8 ounce Hebrew National Beef Frank; Smoked Applewood Smoked
Bacon Confit;
Carmelized Red Onion Relish; Melted Cave Aged Gryure Cheese;
served with Creamy Sonoma Bleu Cheese Potato Chips.
15
We
No Longer Accept any Restaurant.com Certificates. Sorry For
Any Inconvience.
Courtesy to Fellow Clientele, Please Feel Free to Use the Cell
Phone Outside.
Parties of 8 or More, 20% Gratuity Will be Added to the Bill.
Caesar Dressing and Remoulade Contain Raw Egg Yolks.
Personal Wines are Welcomed; $25 Corkage Fee.
Chef
de Cuisine Shawn Davis; Chef/Owner Darren Weiss; General Manager
Bart Thompson
