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Chile-Rubbed
Shrimp w/Avocado Corn Cocktail 5
A twist on an old style favorite shrimp cocktail Salad of crab and Avocado 5 A Crab mold decorated with a colorful ray on vegetables and Spices Coquilles St. Jacques 5 Sautéed scallops, mushrooms, Gruyere cheese Dozen Freshly Shucked Oysters 6 Pacific oysters, lemon shallot mignonette Corn Fritters with Sambal 5 3 crunchy fresh corn fritters Charcuterie Plate 5 Chef selection of fine preserved meats and pates |
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Grilled
Portabello Mushrooms Stacked with
Fresh Spinach and Shaved Dry Jack Cheese 15 Roasted Aussie Lamb Rack with Minted Meyer Lemon Compote 20 Fresh Halibut Grilled In Banana Leaves with Orange Pineapple Relish 19 Dany’s Duck Breast Napoleon with Purple Potatoes 20 Shredded chicken layered with purple mashed potatoes, duck confit, mozzarella, provolone and bacon |
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Calhaltan
Clam Chowder Soup 5
This year Second place winner in the Santa Cruz chowder cook-off |
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Japanese
Daikon Salad 5
Topped with mustard cress, Crème Fraiche and grilled lemon dressing Spring Mix 5 With warm Goat Cheese and Dijon Vinaigrette |
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Sautéed
Mushroom-Tofu Djawa 9
Javan Tamarind Basil “Curry” Pan Seared Chicken Breast 9 Glazed with an apple hard cider cream sauce Fresh Fish Selection 11 Grilled or Pan-fried served with Beurre blanc or salsa Filet Mignon 16 Grilled Beef Tenderloin with Sauce Béarnaise |
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Any
A la Carte entrée can be ordered as a
Prix Fixe meal for an additional $6.00 |
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Lemon
Sabayon Tart 5
Lemon Sabayon Served in a tart shell Bananas Foster Bread Pudding 5 Three Layered Cheese Cake 5 Served with a Raspberry and Blackberry sauce Hot and Cold Chocolate 5 Chocolate soufflé with a molten middle served with ice cream and chocolate sauce Crème Brulée 5 Creamy custard topped with a caramelized topping Cheese Plate 5 Chef choice of assorted cheeses |
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Oysters on the Half Shell |
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Coquilles Saint Jacques |
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Filet of Beef, Sauce Bernaise |
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Grilled Monkfish Saffron Beurre Blanc |
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©2006