June 28th, 2011

Grilled Cheese of the week: June 26th-July 3rd: Sourdough bread with meunster cheese and sliced pickles served with your choice of soup.  $6.22

Peel and Eat Shrimp Night:  1/2 pound of jumbo shrimp boiled in Sierra Nevada Southern Hemisphere Harvest ale, served with cocktail and infused drawn butter.  $9.00

Chef’s Table Menu

 First Course

 Ahi Tuna-$4

Seared Ahi tuna sliced thin served with Napa cabbage slaw, Thai chili sauce, cilantro and lime. 

 Risotto Cake-$4

Jalapeno and cream cheese risotto cake served with brown sugar peaches and homemade caramel.

 Second Course

 Summer Salad- $5

Local crisp head lettuce, heirloom cherry tomatoes, bacon crumbles, quick pickled radishes and a thick blue cheese and garlic chive dressing.

 Chicken  Soup- $5

Tender chicken, zucchini, squash, carrot, parsnip and wild rice in a rich broth.

 Main Course

 Duck Breast – $20

Eight ounce pan seared duck breast, Napa cabbage slaw and smoked bacon foam served with whipped sweet potatoes and vegetable du jour.

 Risotto – $16

Creamy Arborio rice, roasted beets, gingered carrots, and orange zest topped with a fresh pea and herb salad.

 Shrimp Pasta – $17

Sautéed shrimp and andouille sausage tossed with bell peppers in a rich four cheese sauce topped with heirloom cherry tomato relish.

 Dessert

 Cherry Tart – $6

Homemade tart dough filled with tart cherries, served with peanut butter mousse and cherry chocolate milk.

 Panna Cotta – $6

Vanilla panna cotta, honeydew melon “soup”, local raspberries, almond cookie and fresh mint.

 *Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33