Fall 2012

Appetizers

Grilled Local Artichokes- Grilled in the wood oven with a Jalapeño Aioli & Cilantro Yogurt – 11.

Fresh Mozzarella Bruschetta-Marinated Tomatoes, Fresh Mozzarella and Balsamic Reduction- 11.
 
Thai Coconut Prawns- House made with a Thai Chili Sauce & Mango Sauce – 13.

Fresh Dungeness Crab Cakes- On an Organic Field Greens with Jicama, Fuji Apple and Citrus Aioli – 13.

Scoozi-Point Reyes Blue Cheese Filling, Tomatoes, Basil, Garlic & Balsamic Reduction – 13.

Fried Calamari- House Made Cocktail Sauce and Lemon Aioli served on White Beans – 13.
Add shrimp – 7.

 

The Valley

Hearts of Romaine Caesar- Parmesan Croutons and House made Dressing – 10.

Iceberg Wedge- With Crumbled Bleu Cheese, Pepper Bacon, Tomato and Bleu Cheese Dressing – 11.

Tombo Tuna- Seared Rare Tombo Ahi with a Toasted Sesame Sauce, on Organic Greens with Micro Greens – 18.

Organic Field Greens- Tomato, Croutons and Choice of House made Dressing – 9.

Fuji Apple Salad- Romaine, Candied Pecans, Point Reyes Bleu Cheese and Apple Vinaigrette – 12.

Beet Salad- Red & Golden Beets, Grilled Endive, Goat Cheese, Candied Pecans and Balsamic Vinaigrette – 12.

Add grilled beef or grilled chicken to any salad –6.        Split salad charge –3.

 

The Ocean

Salmon- Fresh Grilled and topped with a California Mango Coulis, Roasted Corn Risotto and Fall Mixed Veggies - 27.
 
Macadamia Halibut- Fresh Halibut, Spinach & Smoked Bacon Couscous, Mixed Veggies and Orange Sauce – 28.

Pan Seared Scallops- With Spinach and Smoked Bacon Couscous, Served with Fall Veggies – 29.

Dover Sole- Egg Wash and Pan seared with a Spinach and Smoked Bacon Couscous and a Fall Veggie Bundle- 27.

Shrimp & Spinach Fettuccini-Sweet Shrimp, Fresh Spinach, Served with a Sundried Tomato & Cream Sauce – 26.

Mussel Fettuccini- Andouille sausage and Mussels with a Zinfandel Pomodoro Sauce on Fettuccini – 29.

 

The Cherry Wood Oven

Braised Short Ribs- Served with Oven Roasted Red Fingerling Potatoes, Hunter Sauce and Sautéed Fall Veggies- 27.

Bacon Wrapped Meatloaf- Ribbon Zucchini, Mashed Potatoes and Mushroom Hunter Sauce – 25.

Pork Osso Buco- With Creamy Rosemary Polenta and Lemon Infused Sautéed Spinach and Sundried Tomato Demi– 28.

Veal or Chicken Piccata- On Angel Hair with Artichoke, Tomato, Capers, Mushrooms and Lemon Beurre Blanc- 28.

 

The Grill

Chicken Carbonara- Grilled Chicken and Penne Pasta with Pepper Bacon, Poached Egg, Peas and a Cream Sauce - 25.
       
All Natural Beef Rib Eye- With Smashed Potatoes and Sautéed Fall Veggies– 30.

Filet Mignon- With Sautéed Button Mushrooms, Roasted Corn Risotto and Mixed Veggies – 32.

Roasted Lamb Rack- With Wild Mushroom Barley, Black Peppercorn Whiskey glaze and Fall Veggies – 33.

Mary’s Chicken Parmesan- Free Range Chicken Breast with Panko Bread crumbs, Shredded Parmesan, Buffalo Mozzarella. Served with Pea and Smoked Bacon Risotto and Lemon Infused Sautéed Spinach – 27.