Chef’s Table Menu
First Course
Braised Pork and Apple – $4
Half of a poached granny smith apple, topped with braised pork, bleu cheese and crushed walnuts, and finished with honey bourbon BBQ sauce.
Fried Avocado – $4
Fried avocado served with pineapple salsa, cilantro lime cream sauce, and fresh cilantro.
Second Course
Baby Green Salad – $5
Baby green salad topped with dried figs, bleu cheese, prosciutto cracklings and raspberry vinaigrette.
Brandy Apple Soup – $5
Creamy apple soup with hints of brandy, gruyere and cheddar cheese.
Main Course
Steak Medallions – $20
Grilled beef medallions with lobster cream sauce and fried green onions served with Cajun rice and fresh sautéed green beans.
Sommelier recommendation: Wine – Raymond Cabernet Sauvignon Beer – Humboldt Brown Ale
Cavatelli Pasta – $16
Cavatelli noodles tossed in rosemary pumpkin cream sauce topped with portabella mushroom, shallot, gruyere cheese and pecan.
Sommelier recommendation: Wine – Angeline Chardonnay Beer – Sierra Nevada Pale Ale
Tilapia – $18
Corn crusted tilapia topped with fried shallot gravy served over mashed Yukon potatoes and sautéed green beans.
Sommelier recommendation: Wine – Salvneval Albarino Beer – Paulaner Oktoberfest
Dessert
Apple Cobbler- $6
Homemade apple cobbler served with vanilla ice cream.
Cheese Cake – $6
Cheese cake served with a three berry homemade topping.
