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Sept. 27th-29th, 2011

By Chef Tom, on September 27th, 2011%

Grilled Cheese of the Week: Roasted red peppers, spinach and gruyere on marble rye, served with choice of soup. $6.22

Chef’s Table Menu

First Course

Pork Sliders – $4

Braised pork on toasted Challah rolls with American Honey bourbon barbeque sauce and pineapple pico de gallo.

Bruschetta – $4

Marinated tomatoes served over toasted olive oil and rosemary Italian bread with fresh basil and balsamic reduction.

Second Course

Baby Green Salad – $5

Baby green salad topped with dried figs, bleu cheese, crushed walnuts,

and raspberry vinaigrette.

Roasted Red Pepper Soup – $5

Chunky roasted red pepper soup with a hint of lime.

Main Course

Grilled Pork – $17

Grilled pork chop over creamy risotto with chorizo sausage and local kale, finished with roasted local tomatoes.

Sommelier recommendation: Wine – Trentadue Merlot Beer – Paulaner Oktoberfest

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 – Sam Smith Oatmeal Stout (bottle)

Tilapia – $18

Corn crusted tilapia topped with . . . → Read More: Sept. 27th-29th, 2011

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Chef Table Menu Sept 23-25

By Chef Tom, on September 23rd, 2011%

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 . . . → Read More: Chef Table Menu Sept 23-25

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