~ MENU SAMPLING~

Starters
(Prices range from $3-9)

Sesame-Crusted Ahi Tuna:
Fresh baby greens, thread salad, toasted sesame oil,
ginger, wasabi and soy sauce.

Pan-Seared Scallops:
With pineapple and rambutan salsa over coconut risotto.

Barbecue Rubbed Pork Tenderloin:
Charbroiled pork tenderloin sliced on a bed of cabbage-ginger slaw topped with orange zest, dry-roasted peanuts
and apricot jalapeño jam.

Spinach, Crab and Artichoke Dip:
Served with sliced French bread, Italian crostini and
tri-color tortilla chips.

Oriental Pot Stickers:
Spicy chili garlic sauce, marinated soy cucumbers
and thread salad.

Entrées
(Prices range from $11-24)

Rosemary, Garlic and Mushroom Risotto:
With stuffed sunchoke artichokes, parmesan crisp tuile
and warm sautéed greens.

Grilled Chilean Sea Bass:
Served with bouillabaisse veggies and a saffron aioli on garlic French toast with Yukon Gold potatoes.

Roasted Chicken Stuffed Crepes:
With asparagus, mushrooms, chives, gouda cheese and
creamy cinzano sauce.

Charbroiled New York Steak:
With a stack of wild mushrooms, brussel sprouts glazed with a white truffle-chive fondue and a corn fritter.

Roasted New Zealand Venison:
Red onion marmalade over spring bean vegetables.

Entrées
(Prices range from $11-24)

Oven Roasted, Pistachio-Crusted Halibut:
With lemon butter over horseradish potatoes and
brown sugar carrots.

Seared Filet Mignon:
Topped with a peppered mango chutney, flamed with brandy on a bed of herb mashers and butter beans.

Southwestern Salmon Tamale Filet:
With anaheim chiles, cilantro, and Southwest spices cooked in a corn husk and topped with fresh tomato gazpacho sauce, and toasted piñon nuts on green chile potatoes.

Crown Rack of Baby Back Ribs:
With sweet cabbage slaw and sour cream potatoes.

Lemon and Oregano Chicken:
With cheese-filled tortellini, topped with tomato, parmesan cheese and garlic alfredo.

Entrées
(Prices range from $11-24)

Oven Roasted, Pistachio-Crusted Halibut:
With lemon butter over horseradish potatoes and
brown sugar carrots.

Seared Filet Mignon:
Topped with a peppered mango chutney, flamed with brandy
on a bed of herb mashers and butter beans.

Southwestern Salmon Tamale Filet:
With anaheim chiles, cilantro, and Southwest spices cooked in
a corn husk and topped with fresh tomato gazpacho sauce,
and toasted piñon nuts on green chile potatoes.

Crown Rack of Baby Back Ribs:
With sweet cabbage slaw and sour cream potatoes.

Lemon and Oregano Chicken:
With cheese-filled tortellini, topped with tomato,
parmesan cheese and garlic alfredo.