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 . . . → Read More: Sept. 16th-18th, 2011