Dinner

marinated and slow roasted pork ribs with a ginger sesame sauce served over asian slaw

House black bean and corn salsa served with corn tortilla chips and a side of salsa verde

Fresh basil, tomato, bleu cheese and balsamic salsa served over sourdough points

Buffalo chicken and bleu cheese dip, topped with green onion and bleu cheese crumbles, served with corn tortilla chips

six hand breaded shrimp over asian slaw served with cilantro pineapple and sweet chili dipping sauces

House seasoned calamari served with marinara sauce

Homemade guacamole served with corn tortilla chips and a side of salsa

sampling of fresh house made cous-cous, greek, garbanzo bean, black bean-corn, and potato salads. Served over romaine lettuce with fresh corn tortilla chips.

Baked cheddar and monterey jack cheese nachos topped with marinated steak, pico de gallo, Kalamata olives, black beans, shredded lettuce, and topped with cilantro cream fraiche

A large basket of house cut potato crisps topped with your choice of cilantro-lime vinaigrette, mustard vinaigrette or curry vinaigrette dressing

pan seared rare sesame encrusted sushi grade tuna served over a udon noodle salad with wakame, wasabi aioli and sriracha

Creamy spinach and artichoke dip served with corn tortilla chips

truffle scented cavatappi pasta in a creamy cheese sauce topped with a parmesan panko mix and crisped to perfection

pan seared rare sesame encrusted ahi tuna over udon noodle salad with wakame, sriracha and wasabi

petite filet mignon covered with mushroom duxelles, wrapped with prosciutto, then encased in a puff pastry and oven baked. Served over a three-mustard beurre blanc with lemon scalloped potatoes and veg du jour

shallots, bacon, peppers, green onion, and garbanzo beans melded in a creamy parmesan sauce over penne pasta and topped with sauteed shrimp. Served with grilled sourdough.

sauteed plantain encrusted grouper, topped with a vanilla rum glaze and served with sweet potato mash and veg du jour

five-layered lasagna, stacked tall with bolognaise, house made marinara sauce and five cheeses. Served with grilled sourdough bread and veg du jour.

tuscan marinated and slow roasted chicken over a rich tomato-olive sauce served with a sampling of fresh salads. (cous-cous, greek, garbanzo bean, black bean-corn, and potato.)

sauteed chicken medallions with sliced onions, diced peppers, and garlic in a creamy pesto sauce over potato gnocchi pasta. Served with grilled sourdough bread and garnished with grated parmesan.

Center cut bone-in pork chop topped with maple BBQ sauce, coleslaw, and crispy sweet potato ribbons, served with mashed potatoes and vegetable du jour

full rack of marinated pork ribs, grilled and covered with a ginger-hoisin glazed served with a sampling of fresh salads (cous-cous, greek, garbanzo bean, black bean-corn, and potato)

crispy duck over tamari buerre blanc served with wasabi mash potatoes and veg du jour

sauteed rockfish filet in a roasted shallot, diced tomato, and scallion wine butter sauce. Served with lemon scalloped potatoes and veg du jour

grilled shrimp and andouille sausage in creamy grits smothered in a bacon bechamel with jalapeno, corn, green pepper, cheddar cheese, and a scallion garnish. Served with grilled sourdough

cheese filled tortellini with sauteed sundried tomatoes, scallions, mushrooms, and artichokes in a rosemary cream sauce. Served with grilled sourdough bread.

ADD-ONS: Grilled chicken +3, salmon fillet*, grilled steak medallions or sautéed shrimp +6

marinated and grilled tri-tip steak medallions topped with house made fresh chimichurri served with mushroom herb risotto and veg du jour