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July 8th-10th, 2011

By Chef Tom, on July 8th, 2011

Grilled Cheese of the week:  Grilled Sourdough with queso fresco and sliced avocado served with your choice of house soups.  $6.22

 

Chef’s Table Menu

 First Course

 Sweet Potato Fritters-$4

Trio of deep fried sweet potato and ricotta fritters served with “Thai” ketchup and an herb salad.

 Stuffed Tomato-$4

Roasted Hanover tomato filled with andouille sausage and herbs topped with melted mozzarella.

 Second Course

 Cucumber Salad- $5

Local cucumbers thinly sliced topped with feta cheese, fresh mint, fresh oregano, red wine vinegar and garlic oil.

 Chorizo Corn Chowder- $5

Chorizo sausage, corn, and onions in a cream soup with lime and cilantro.

 Main Course

 Soft Shell Crab – $19

Jalapeno breaded soft shell crabs, peach salsa, prosciutto butter sauce, and fresh cilantro over creamy risotto.

 Sommelier’s recommendation:     Wine – Sciarpa Pinot Grigio        Beer – Bell’s Oberon

 Steak Medallions-18

Balsamic and red wine marinated steak stuffed with feta cheese and fresh dill, served with cucumber horseradish sour cream, boiled potatoes, and local French beans.

 Sommelier’s recommendation :      Wine – Las Nencias Malbec Reserve   Beer – Humboldt Brown Ale

 Pesto Fettucine – $15

Fettucine noodles tossed with heirloom cherry tomatoes, corn, and zucchini in a seven-herb pesto sauce.

 Sommelier’s recommendation:     Wine – Ali Sangiovese      Beer – Ommegang “Rare Vos” Begian-style Amber

 Dessert

 Chocolate Orange Cake- $6

Moist chocolate cake with orange butter cream frosting served with peach ice cream and crystallized ginger.

 Panna Cotta – $6

Vanilla panna cotta, whipped cream, sliced kiwi, blueberry, and white chocolate drizzled with honey.

 *Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33

 

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