ENTRÉES

CHICKEN

  • Citrus Braised
    Grilled breast of chicken simmered with lemons, onions, garlic and garnished with zesty orange slices.
  • Chicken Forestiere
    Chicken breast sauteed with an assortment of domestic and wild mushrooms, fresh garlic and thyme.
  • Lemon Greek
    Chicken breast marinated in crushed garlic, lemon zest and oregano leaves and topped with lemon vinaigrette.
  • Monterey Stuffed
    Free range chicken breasts stuffed with baby spinach, baby artichokes, sauteed onions, Swiss cheese and topped with a light champagne sauce.
  • Picatta
    Tender chicken breast simmered with white wine, lemon juice and capers.
  • Roasted Chicken and Porcini Mushrooms
    Chicken breasts stuffed with sage, proscuitto and Porcini mushrooms served with dry sherry infused natural jus.
  • Rosemary Lemon
    Grilled chicken breast marinated with rosemary, lemon and garlic.

BEEF

  • Angus Beef Filet
    Center cut tenderloin pan roasted and served with green peppercorn and port reduction.
  • Certified Angus Tri Tip
    This tender cut is marinated in red wine and fresh herbs then seared and slow roasted.
  • Chateaubriand
    Thick cut center top sirloin pan roasted and served with traditional Bearnaise sauce.
  • Grilled Tri Tip
    Herb rubbed certified Angus tri tip topped with mushroom demi glaze.

PORK

  • Double Cut Pork Chop
    Niman Ranch pork chop thick cut, grilled and served with Zinfandel Bing cherry sauce.
  • Pancetta Wrapped Tenderloin
    Pork tenderloin wrapped with pancetta, seared and slow roasted served with blackberry balsamic sauce.

FISH

  • Braised Halibut
    Fresh Alaskan halibut slow braised in white wine and shallots topped with basil sun dried tomato vinaigrette.
  • Grilled Swordfish
    Fresh swordfish marinated in white wine, fennel seed and fresh dill served with dill caper butter.
  • Herb Crusted Sea Bass
    Filet of sea bass crusted with herbs and pan roasted served with saffron tomato coulis.
  • Honey Dijon Salmon
    Honey, dijon and panko crusted salmon filet served with lemongrass beurre blanc.
  • Stuffed Petrale Sole
    Petrale sole stuffed with bay scallops, shrimp and topped with a rich Mornay sauce of gruyere and parmesan.

VEGETARIAN

  • "Dream" Galette
    Roasted portobellos, eggplant, zucchini, spinach and fennel layered with Parmesan on a polenta cake topped with a sweet red pepper tomato coulis.
  • Eggplant Parmesan
    Breaded and baked tender eggplant slices topped with plum tomato sauce, melted provolone and Parmesan cheese.
  • 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.

PASTA

  • Farfalle with Sweet Peppers
    Al dente bow tie pasta tossed in a creamy sweet pepper sauce perfumed with fresh basil.
  • Farmer’s Market Vegetable Lasagna
    Traditional Italian style lasagna with layered pasta, fresh seasonal vegetables, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.
  • Gourmet Mac and Cheese
    Mostaccioli tossed with bacon, caramelized onions, smoked Wisconsin cheddar, topped with sourdough bread crumb crust and baked until golden brown.
  • Pasta Primavera
    Bowtie pasta and crisp seasonal vegetables tossed in a light lemon herb cream.
  • Pasta Station
    Choice of pasta served with one of our homemade sauces: alfredo, basil cream, marinara, or meat.
  • Spinach and Feta Stuffed Shells
    Pasta shells filled with spinach, herbed ricotta, Parmesan and feta cheese baked in a light marinara sauce.
  • Traditional Lasagna
    Traditional Italian style lasagna with layered pasta, beef, veal or pork, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.