Sample Dinner Menu

Please Note, Menu Changes Daily For Lunch and Dinner
Call (858) 756- 3085 After 3PM to have menu faxed or emailed

*PRIX-FIXE FIVE-COURSE MENU 75*
WITH WINE PAIRINGS 110

*PRIX-FIXE SEVEN-COURSE CHEF SELECTED MENU 95*
WITH WINE PAIRINGS 145

Appetizers

Chilled Essence of Heirloom Tomatoes
Avocado, Pearl Cucumbers, Cherry Tomatoes, Basil Sprouts 14

Watermelon with Sea Scallops
Purslane, Sesame seeds, Red Sea salt 18

Yellowfin Tuna Tartar Cannelloni
Crème Fraîche, Caviar, Diva Cucumbers, Grilled Baguette 22

White Corn Soup
Crispy Bacon, Light Cream, Croutons 9

Lobster Bisque
Dill, Stuffed Zucchini Flowers, Trout Mousse 14

Peterson Farm Garden Salad
Sliced Vegetables, Champagne Vinaigrette 13

Veal Tongue on Beluga Lentils
Shallot Vinaigrette, Whole Grain Mustard Sauce, Pink Radishes 16

Salad of Maine Lobster
Avocado, Papaya, Garden Greens, Lemon Dressing 25

Pickled Herring
Beet-Potato Salad, Walla-Walla River Onions, Aquavit 19

Light Mediterranean Appetizers

Carpaccio, Beef Filet, Truffle Oil, Grape Tomatoes, Olives, Crostini 19

Parma Prosciutto, Chino’s Farm Melon, Wild Arugula Salad 16

Cioppino, Fish Soup, Tomato, Fennel, Parmigiano Croutons 15

Tomato Salad, Multicolor, Grilled Eggplant, Basil 16

Calamari Salad, Artichokes, Escarole, Olive Oil, Cherry Tomatoes 18

Entrees

Grilled Wild Coho King Salmon
Steamed Artichokes, Wild Rice, Saffron Sauce 29

Breast of Maple Leaf Farm Duck with “Foie Gras”
Cherries, New Potatoes, Lavender Sauce, Fried Sage 34

Pan-Roasted Venison Chop
Rosemary Sptzle, Pear Sauce, Cacao – Juniper Berry Sauce 36

Crispy Sautéed Veal Sweetbreads
Morel Mushrooms, Field Greens, Sherry Cream Sauce 31

Creek Stone Farm NY Steak
Oregon Blue Cheese, Green Flat Pole Beans, Cabernet Sauce 38

“Wiener Schnitzel” of Veal Loin
Quail Egg, Capers, Parsley Salad, Lemon Butter 34

Two Maryland Soft Shell Crabs
Fried Eggplant, Bed of White Corn, Garlic Lemon Butter 29

Light Mediterranean Entrees

Spaghettini, Shrimp, Zucchini, Roma Tomatoes, Olive Oil 22

Prime Beef Ravioli, Chianti Sauce, Wild Arugula, Green Beans 24

Chicken Breast, Parmesan, Spinach, Caper Berries, Tomato Sauce 25

Scaloppini of Sea Bass, Red Wine Emulsion, Small White Beans, Thyme 27

Risotto of Assorted Mushrooms, Asiago Cheese, Truffle Oil,
Parsley Salad 19

Most of our vegetables are grown at nearby Chino’s Farm

CHEF DE CUISINE MARTIN WOESLE