Author: RQ

Seasoned & Grilled Filet Mignon, Mixed Greens, Arugula, Grape Tomatoes, Cucumber, Hard Boiled Egg, Avocado & Gorgonzola. Drizzled with House made Grainy Mustard Balsamic Vinaigrette.

A lovely mélange of assorted Wild Mushrooms, Green Beans & Asian White Prawns sautéed in an Asian XO Sauce. Served over Parmesan Polenta Cake with Fresh Cilantro Pesto. Topped with Parmesan.

Tamari Brushed Halibut, Grilled & Topped with a Sweet & Spicy Rhubarb Sauce of Thinly sliced Rhubarb, Ginger, Garlic, Green Onion, Red Bell Pepper, Pasilla Pepper, Sweet Chili Sauce, Rice Vinegar, Lime Juice & Honey. Garnished with Seasame Seeds and Served with Jasmine Rice.

Gulf Prawns, East Coast Diver Scallops, Manila Clams Sauteed with in House Made Fennel Sausage, Mixed Peppers, in a slightly Spicy Tomato Basil Sauce. Served over House made Fettuccine.

BRUNCH
Smoked Salmon Eggs Benedict
Two Poached Eggs, Nova Smoked Salmon on a Toasted Pogacha Bread, Lemon Hollandaise Sauce. Served with Pogacha Brunch Potatoes and Fresh Fruit.

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DINNER
Martinez Ranch Lamb Chop
The Lamb Chop is Marinated in Garlic, Wine and Fresh Herbs, Grilled. Served with a Lemon Herb Snap pea Risotto and a Mustard Thyme Sauce.

Fresh East Coast Diver Scallops, Sauteed with Smoked Salmon, Fresh Dill, Grainy Mustard, Lemon, Garlic, Shallots, Rum and a touch of Cream. Served with Homemade Penne Pasta.

Fresh Braised Pork Hind Shank, Topped with Wild Sautéed Mushrooms a Flavorful and Fragrant Au Jus, Spring Legumes over Home made Fettuccine.

Fresh Filet of Black Cod is Sautéed with Smoked Bacon, Leeks, Garlic, White Wine, Lemon Zest and Fresh Spinach. Topped with Capers, served over Jasmine Rice.

The Lamb Chop is Marinated in Garlic, Wine and Fresh Herbs, Grilled. Served with a Lemon Herb Snap pea Risotto and a Mustard Thyme Sauce.