Dinner Menu

APPETIZERS

Lobster Flan: A savory custard of lobster, thyme, roasted corn cut off the cob, roasted red peppers and asparagus, served in a flaky pastry shell.         

Smoked Salmon: Housed cured filet of salmon, cold smoked over pinot noir vines, served with corn cakes, red onions, capers, lemons, sieved hard cooked eggs, dill, and crème fraîche.                  

Mushroom Tart: Sautéed wild mushroom with garlic, shallots and brandy, reduced with a glaze de viande, finished with cream and presented in a puffy pastry shell with melted fresh mozzarella.            

Vegetable Terrine: Layers of seasonal vegetables sliced and molded, served on mesclun greens, dressed with apple thyme vinaigrette, black olives, sliced red onions and leek sauce.

Crab Cakes: Three seared Dungeness crab cakes on a bed of mesclun greens, drizzled with tarragon cream sauce.  

SOUPS

Our soups are made to order by professional chefs. You may choose any of the following soups or request one of your own.

Potato Leek

Gazpacho Blanco

Wild Mushroom Bisque

Carrot Puree with Fennel

Melon with Mint

Lentil

SALADS

Thai noodle: Linguini with cilantro, mint, fresh ginger, Jalapeno peppers in a secret sauce  

With shrimp…      

Seafood Salad: Romaine lettuce dressed with apple thyme vinaigrette and your choice of our smoked sea scallops, or smoked shrimp or our house cured pinot noir vine smoked salmon, or combination of the three.

Cal-terranean: A medley of assorted greens, grilled vegetables, olives, vegetable terrine, laced in balsamic vinaigrette and topped with Feta cheese.                       

Caprese Salad: Vine ripened tomatoes with fresh mozzarella, sweet basil and freshly cracked pepper, dressed with balsamic vinegar and extra virgin olive oil.     

Karen’s Favorite Salad: Assorted greens with pears, oranges, toasted walnuts and Gorgonzola cheese, tossed in a champagne and citrus vinaigrette.    

PASTAS

Fettuccini Alfredo:

Handmade egg noodles in a cream sauce with garlic and Parmesan cheese.          

With grilled chicken breast…    

With filet mignon strips…    

Tagliatelle with Lobster:

Hand made egg pasta with julienne vegetables, fresh Italian herbs and lobster cooked in a beurre de homard.                     

Linguine:

With julienne vegetables, olive oil and sautéed garlic.

Lasagnas:

Handmade lasagna noodles with butternut squash, Smokey Fontina cheese, cream sauce and white truffle oil.

Handmade lasagna noodles with eggplant, spinach, Ricotta and Mozzarella cheeses, roasted peppers and green and yellow zucchini.             

Bolognese: Handmade lasagna noodles and a hearty beef sauce with sautéed tomato, onions, celery and garlic, layered with Ricotta and Mozzarella cheeses.                         

SEAFOOD

Halibut:

Dijon and pistachio encrusted seasonal filet, sautéed in lemon, white wine and butter, finished in the oven. Served with saffron basmati rice and seasonal vegetables.

Fresh Filet poached in a court bouillon, served on grilled eggplant and a tomato concasse, with a reduced cream and tarragon sauce.             

Salmon:

Fresh salmon filet served on a bed of wilted spinach, with shallots and a touch of Ouzo, topped with sautéed wild mushrooms and serve with pinot noir reduction sauce.

Fresh salmon filet coated with black sesame seeds, seared rare, with leek sauce and a colorful array of julienne vegetables.

Shrimp:

Provencale sautéed in butter, garlic and white wine and finished with a tomato concasse, lemon juice and parsley. Served with saffron basmati rice and a seasonal vegetable.

POULTRY

Chicken: The following dishes are served with Lyonnaise Potatoes and seasonal vegetable.

Airline breast of free-range chicken stuffed with proscuitto, Pecorino cheese, spinach and roasted red bell peppers, finished with a glaze de volaille.    

Breast of free-range chicken, sautéed and finished with a fresh marinara sauce and Parmesan cheese.

Breast of free-range chicken picata style; sautéed and finished with white wine, capers and lemon juice.

Breast of free-range chicken sauté sec with mushrooms and green onions in a white wine reduction sauce.

Duck:

Pacific Rim style half Peking duck, honey glazed, served with “secret sauce” on linguine noodles.  

Breast of Peking duck seared rare, a la orange, or with a balsamic and Muscat conelli reduction sauce.

Quail:

Two roasted quail wrapped in grapes leaves and served with a merlot reduction sauce, seasonal vegetables and Lyonnaise Potatoes.  

Two glazed quail stuffed with fruit, herbs and cheese, nested in a potato basket, served with seasonal vegetable.

MEATS

Beef:

Rib eye, pan seared and oven finished, served with Lyonnaise Potatoes and seasonal vegetable.

Rib eye stuffed with Gorgonzola cheese, pan seared and oven finished with a shallot and red wine reduction sauce and shitake mushrooms, served with Lyonnaise Potatoes and seasonal vegetable.               

Tournedos of beef a la Normande: Two 4-ounce fillets sautéed with apples, mushrooms, glace de viande, brandy and cream, served with Lyonnaise Potatoes and a seasonal vegetable.

Tournedos of beef Sauté Chasseur: Two 4-ounce fillets sautéed with wild mushrooms, tomato, roasted red bell pepper and tarragon in a reduction sauce, served with Lyonnaise Potatoes and a seasonal vegetable.

Veal:

Braised veal shank "Osso Buco" served with Saffron Basmati rice, seasonal vegetable and a luscious reduction of the braising liquor and the braised vegetables.        

Lamb:

Noisette of Colorado Spring lamb sautéed with a sun-dried cherry reduction sauce with Lyonnaise Potatoes and a seasonal vegetable.        

Noisette of Colorado Spring lamb sautéed with fresh herbs and caramelized garlic, accompanied by Lyonnaise Potatoes and a seasonal vegetable.