Chef’s Table Menu
First Course
Chicken Wrap – $4
Puree of chicken, walnuts, bleu cheese and apples wrapped in green leaf lettuce and
garnished micro greens, basil oil, and balsamic reduction.
Risotto Cake – $4
Bell pepper risotto cake topped with sautéed shrimp, artichokes, tomatoes and basil.
Second Course
Baby Green Salad – $5
Baby greens topped with avocados, grapefruit segments, fresh chives and champagne mint vinaigrette.
Smoked Chicken & Artichoke Soup – $5
Tender smoked chicken, artichoke, corn, and bell pepper in a creamy herb broth.
Main Course
Steak Medallions – $19
Grilled beef medallions served over bleu cheese polenta with slow cooked red wine mushrooms and crispy fried sweet potatoes. Served with sautéed green beans.
Sommelier recommendation: Wine – Raymond Cabernet Sauvignon Beer – Humboldt Brown Ale
Cavatelli Pasta – $16
Cavatelli noodles tossed with local kale, cannellini beans, heirloom tomatoes, and
fontina cheese in a garlic, rosemary, and crushed red pepper olive oil.
Sommelier recommendation: Wine – Domain de la Tour Chardonnay Beer – Sierra Nevada Pale Ale
Pork Ribeye – $17
Brown sugar seared pork steak over sautéed cabbage served with roasted apples,
fried sage leaves and roasted potatoes.
Sommelier recommendation: Wine – Ali Sangiovese Beer – Paulaner Oktoberfest
Dessert
Mango Pie- $6
Creamy mango pie in a flaky graham crust served with pineapple-lime mousse.
Panna Cotta – $6
Vanilla custard served with Homestead Creamery pumpkin ice cream and crushed pecans.
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
**NOW SERVING BRUNCH**
**SATURDAY & SUNDAY 10AM – 2PM**
