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| ENTREES |
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| | CHICKEN |
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| | Citrus Braised
Grilled breast of chicken simmered with lemons, onions, garlic and garnished with zesty orange slices.
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| | Chicken Forestiere
Chicken breast sauteed with an assortment of domestic and wild mushrooms, fresh garlic and thyme.
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| | Lemon Greek
Chicken breast marinated in crushed garlic, lemon zest and oregano leaves and topped with lemon vinaigrette.
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| | Monterey Stuffed
Free range chicken breasts stuffed with baby spinach, baby artichokes, sauteed onions, Swiss cheese and topped with a light champagne sauce.
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| | Picatta
Tender chicken breast simmered with white wine, lemon juice and capers.
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| | Roasted Chicken and Porcini Mushrooms
Chicken breasts stuffed with sage, proscuitto and Porcini mushrooms served with dry sherry infused natural jus.
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| | Rosemary Lemon
Grilled chicken breast marinated with rosemary, lemon and garlic.
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| | BEEF |
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| | Angus Beef Filet
Center cut tenderloin pan roasted and served with green peppercorn and port reduction.
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| | Certified Angus Tri Tip
This tender cut is marinated in red wine and fresh herbs then seared and slow roasted.
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| | Chateaubriand
Thick cut center top sirloin pan roasted and served with traditional Bearnaise sauce.
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| | Grilled Tri Tip
Herb rubbed certified Angus tri tip topped with mushroom demi glaze.
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| | PORK |
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| | Double Cut Pork Chop
Niman Ranch pork chop thick cut, grilled and served with Zinfandel Bing cherry sauce.
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| | Pancetta Wrapped Tenderloin
Pork tenderloin wrapped with pancetta, seared and slow roasted served with blackberry balsamic sauce.
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| | FISH |
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| | Braised Halibut
Fresh Alaskan halibut slow braised in white wine and shallots topped with basil sun dried tomato vinaigrette.
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| | Grilled Swordfish
Fresh swordfish marinated in white wine, fennel seed and fresh dill served with dill caper butter.
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| | Herb Crusted Sea Bass
Filet of sea bass crusted with herbs and pan roasted served with saffron tomato coulis.
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| | Honey Dijon Salmon
Honey, dijon and panko crusted salmon filet served with lemongrass beurre blanc.
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| | Stuffed Petrale Sole
Petrale sole stuffed with bay scallops, shrimp and topped with a rich Mornay sauce of gruyere and parmesan.
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| | VEGETARIAN |
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| | "Dream" Galette
Roasted portobellos, eggplant, zucchini, spinach and fennel layered with Parmesan on a polenta cake topped with a sweet red pepper tomato coulis.
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| | Eggplant Parmesan
Breaded and baked tender eggplant slices topped with plum tomato sauce, melted provolone and Parmesan cheese.
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| | Wild Mushroom and Gruyere Tart
A blend of wild mushrooms, gruyere cheese, fresh thyme, scallions, wild rice and a touch of cream baked in a flaky puff pastry crust served with a red pepper coulis.
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| | PASTA |
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| | Farfalle with Sweet Peppers
Al dente bow tie pasta tossed in a creamy sweet pepper sauce perfumed with fresh basil.
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| | Farmer's Market Vegetable Lasagna
Traditional Italian style lasagna with layered pasta, fresh seasonal vegetables, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.
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| | Gourmet Mac and Cheese
Mostaccioli tossed with bacon, caramelized onions, smoked Wisconsin cheddar, topped with sourdough bread crumb crust and baked until golden brown.
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| | Pasta Primavera
Bowtie pasta and crisp seasonal vegetables tossed in a light lemon herb cream.
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| | Pasta Station
Choice of pasta served with one of our homemade sauces: alfredo, basil cream, marinara, or meat.
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| | Spinach and Feta Stuffed Shells
Pasta shells filled with spinach, herbed ricotta, Parmesan and feta cheese baked in a light marinara sauce.
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| | Traditional Lasagna
Traditional Italian style lasagna with layered pasta, beef, veal or pork, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.
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