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SEAFOOD |
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Crispy Maine Lobster in spicy garlic sauce, scallions, tomato |
twenty-five dollars |
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Sea Bass in a potato crust, three vegetable sauces |
twenty-two dollars |
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Fresh local abalone eggplant, grilled sweet peppers, basil infusinon |
thirty-five dollars |
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Sauteed fillet of salmon sweet corn, Polenta croutons, creme fraiche |
twenty-four dollars |
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Large scallops with wild mushrooms, orzetto, light beurre blanc |
twenty-four dollars |
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ENTREES |
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Roast veal tenderloin shallots, natural juices, potato won-tons |
twenty-four dollars |
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Breast of Shelton chicken with fresh pacific dungeness crab |
twenty-two dollars |
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Wild venison liver sauteed crispy sweet onions and mashed potatoes |
eighteen dollars |
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Texas wild boar "Saltimbocca" mushuooms, sage, chard, potato "risotto" |
twenty-six dollars |
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"Osso Buco" of lamb garlic and petit syrah sauce |
tewnty-one dollars |
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Roast quails with sauteed apples, pancetta, pinot noir |
nineteen dollars |
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Filet mignon balsamic binegar and port, crispy Maui onions |
twenty-five dollars |