Menu and price subjected
to change due to seasonality and availability.
Starter
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A
LITTLE TASTE OF HEAVEN
DUO
OF FOIE GRAS AND YELLOWFIN TUNA
Seared Canadian Foie Gras; Seared Ahi Tuna;
Blackberry and Elderflower Reduction
21
CREAMY
TRUFFLE PASTA
Orecchiette Pasta Tossed in a
Puree of Fresh Black Truffle Scented Cream
19
CRISPY
PAN ROASTED QUAIL
Fingerling Potato & Shallot Confit infused with Sage;
Finished with a Madeira Reduction
14
HAWAIIAN
AHI POKE
Diced Ahi Tossed with Mild Soy Sauce
Onions; Ocean Seaweed Salad;
Fried Wonton Half Moon Chips
16
ROCK
SHRIMP RAVIOLI
Ravioli Stuffed with Goat Cheese & Pine Nuts;
Florida Rock Shrimps; Shitake Mushroom;
Corn Cream Sauce; White Truffle Oil
15
HAMACHI
SASHIMI
Thin Sliced Japanese Yellow Tail “Hamachi”
Served with Saffron Potatoes & Wasabi Aioli
18
SOUP
AND SALAD'S
Ask Your Serve About Our Cheese List
SWEET AND
SPICY LOBSTER CHOWDER
Maine Lobster Knuckles; Diced Purple Potato & Red Garnet
Yams;
Shitake Mushroom; Sweet Corn; Thick Coconut Broth
16
CAESAR
SALAD
Romaine Heart; Spanish White Anchovies Fillets; Brioche Croutons;
Shaved Asiago Cheese
11
PEAR
AND TRIPLE CREAM CHEESE SALAD
Kenter Farm Mixed Green, Red Bartlett Pears, Candied Pecan,
Raspberries Tossed
with a Balsamic Vinaigrette and Coach’s Triple Cream Cheese
13
DUO
OF BEETS SALAD
Thin Sliced Red and Diced Yellow Beets; Cypress Grove Humbolt
Fog Goat Cheese;
Baby Hydro Watercress Herb and Pink Peppercorn Vinaigrette
12
BABY
ARUGULA AND ROASTED BUTTERNUT SQUASH SALAD
Oven Roasted Squash; Baby Arugula Tossed in a Marinated Red
Onion and Thyme Vinaigrette
14
We No Longer Accept 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.
Entrée
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LITTLE FLOUR, A LITTLE EGG
FARFALLINI
PASTA
Tossed with Duo Oven-Dried Tomatoes, Broccolini,
Baby Arugula; Artichoke Hearts; Fresh Palm Hearts; Soft Burrata
Cheese
22
SEAFOOD
PASTA
Manila Clams; PEI Mussels; Mexican White Shrimps, Scallops,
Sea Bass Tossed with a Shellfish Reduction and Linguini Pasta
28
FROM
THE OCEAN
LOCH
DUARTE KING SALMON
Scottish King Salmon Crusted with Sweet Chili and Peanut; Sushi
Style Sticky Rice;
House Pickled English Cucumber; Lemon Grass Sake Buerre Blanc
29
NORTH
EAST DRY SEA SCALLOPS
Cold Water Sea Scallops; Smoked Mussels;
Parsnip Risotto; Herbed Infused Oil; Drizzled with Acai
32
BLACKENED
FARM RAISED CATFISH
Served with Sautéed Crawfish Tails, Corn, Dice Potato
and English Pea Hash finished with a Cajun Butter and Extra
Virgin Olive Oil
29
VANILLA
STEAMED “FARM RAISED”
ST. GEORGES CHILEAN SEA BASS
Served with Sautéed Hearts of Palm, Artichoke Hearts
and Tear Drop Tomatoes
Finished with a Citrus Gastraque
35
FROM
THE FARM
ROCKY
JR. PETALUMA CAGE FREE HALF CHICKEN
Mixed Organic Oceanside Wild Mushroom Risotto; Broccolini; Black
Garlic Demi Glace
25
BEEF
SHORT RIB
Slowly Braised Short Rib Served with Creamy Polenta Topped with
Shaft Blue Cheese;
Pearl Onion Jus; Horseradish Cream
29
DEVIL’S
GULCH RANCH PORK CHOP
Pan Roasted Thick 14 oz North Coast Pork Chop;
Spiced Pecan Red Garnet Yam Au Gratin; Sautéed Kale;
Sweet Pork Reduction
35
16
OZ BONE-IN PRIME RIB EYE
Herbed Roasted Shallots & Garlic Ragout; Mashed Potatoes;
Haricot Verts; Beech Mushroom Demi Glace
42
SURF
AND TURF
6 Oz Chateau Center Cut Filet Mignon; 6 Oz Maine Lobster Tail;
Vanilla Colbert Butter; Bordelaise Sauce;
Warm Russian Banana Fingerling Potato-Oven Dried Tomato Salad
46
LIBERTY
DUCK BREAST
Crispy Pan Seared Sonoma Pekin Duck Breast;
Mixed Cauliflowers & English Pea Ragout; Celeriac Puree;
Pomegranate Reduction
34
Entrée Split Charge $5.00
Executive Chef/Owner Darren Weiss; General Manager Bart
Thompson; Restaurant Chef Shawn Davis
WE SUPPORT LOCAL, ORGANIC, SUSTAINABLE, RECYCLABLE PRODUCTS
Desserts
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Mixed Seasonal Berry Crumble
Vanilla Strawberry Glaze; Brioche Oat Crumbles;
Mint Auglaize; Tre Vanilla Gelato
10
Sheep's Milk Ricotta Cheesecake
Bellweather Farm Ricotta; Chestnut Caramel Sauce
White Chocolate Ganache; Almond-Graham Crust
10
Muscavado Sugar Crème Brulee
Muscavado Custard; Demerara Sugar Burnt;
Chocolate Hazelnut Biscotti
10
Chocolate Nutella "Soufflés"
Tre-Vanilla Bean Gelato
10
Coconut Semifreddo
Toasted Macadamia Nuts; Banana, Raspberry & Mango Coulis
9
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) |
| TYPE
OF CHEESES: |
MILK: |
TEXTURE: |
FLAVOR: |
REGION: |
| |
|
|
|
|
| Cypress Midnight Moon |
Goat |
Semi Hard |
Mild |
California |
| St. Angur |
Cow |
Creamy |
Mild to full |
France |
| Paved Affinoise |
Cow |
Smooth |
Mild |
France |
| Camembert Le Chatelain |
Cow |
Creamy |
Mild |
France |
| Roquefort Society Bee |
Sheep |
Perfect Ripe |
Mild |
France |
| Brillant Savarin |
Cow |
Creamy |
Full |
France |
| Petit Basque |
Sheep |
Semi Hard |
Mild |
France |
| Caciotta Tartufo |
Cow |
Semi Firm |
Mild |
Italy |
| Epoisse |
Cow |
Creamy and Ripened |
Full/Strong Armoma |
France |
| Manchego |
Sheep |
Semi Firm |
Mellow to Rich |
Spain |
| Humbolt Fog |
Goat |
Semi Firm and Creamy |
Mild |
California |
| Pecorino Reggiano |
Cow |
Hard |
Sharp |
Italy |
| Tomme de Savoie |
Cow |
Semi Hard |
Mild to Rich |
Italy |
| Cabra al Vino (Drunken
Goat) |
Goat |
Semi Hard |
|
Spain |
| Rouchon |
Cow |
Soft |
Strong |
France |
| Coach Triple Cream |
Goat |
Soft |
Full |
New York |
BAR
MENU
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Happy Hour:
Sunday & Monday – All Night!
Tuesday – Saturday 5:00 – 6:30 PM
Tuesday – Thursday 9 PM until close; Friday and Saturday
9:30PM
1/2 price off Bar Menu Price
Minimum
$5.00 Beverage Purchase Per Person
Required for Happy Hour Prices
Hand Packed Angus Burger
Brioche Bun, Sweet Gem Lettuce;
Choice of Cheese: Cheddar or Swiss
Served with Lettuce, Charred Onions, and Vine Ripened Tomatoes
Choice of House Salad, French Fries, or Sweet Potato Fries
16
Fierce “Far East Meets Buffalo” Smoky
Chicken Burger
Hot and Fiery Spicy “Far East Meets Buffalo” Chicken;
Crispy Slaw; Sweet Gem Lettuce; Shaft Bleu Cheese Crumbles;
Choice House Salad, French Fries, or Sweet Potato Fries
15
Spicy Mango Chicken Sausage & Fries
Ginger Beer Braised Sweet Onion Grain Mustard Sauce;
French Fries
14
Darren’s Classical Bruschetta
Marinated Vine Ripened Tomatoes; Melted Burrata Cheese;
Aged White Balsamic; Black Pepper Gastraque;
12
Blackened Shrimps in Bamboo Skewer
Pan Flashed Spicy White Mexican Shrimp;
Chopped Greens in Lemon Mosto Oil; Cilantro-Jalapeno Remoulade
15
Caesar
Salad
Spanish White Anchovies; Brioche Croutons;
Shaved Asiago Cheese; Toasted Pine Nuts
11
USDA Prime Hanger Steak Frites
Prime graded Hanger Steak; French Fries;
Tellicherry Peppercorn Compound Butter; Bordelaise Sauce
15
Hawaiian Ahi Poke
Diced Ahi tossed with Mild Soy Sauce; Sweet Onions; Ocean Salad;
Wasabi Microgreens; Fried Wonton Half Moon Chips
16
Florida Rock Shrimp Ravioli
Ravioli stuffed with Goat Cheese, Pine Nuts,
and Shitake Mushroom; Florida Rock Shrimps; Corn Cream Sauce;
White Truffle Oil
15
Sweet and Spicy Lobster Chowder
Duo Sweet Potato; Shitake Mushroom;
Maine Lobster Knuckles; Sweet Corn; Thick Coconut Broth
16
Truffled French Fries in Black Basket
Crispy French Fries Tossed with Padana Granna Cheese;
Italian Parsley; White Truffle Oil
9
