Starters
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| Mexican Spring Garlic Soup with Tomato, Chilies, Cilantro and Lime 6. |
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Pan-Fried Oysters on Creamy Caramelized Onions 6. / 9.
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Dungeness Crab Cake with Roasted Garlic Cole Slaw and Lemon 8. / 13.
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Mixed Greens Salad with Oranges, Dates, Almonds and Sherry Vinaigrette 7.
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Greek Calamari and White Bean Salad with Grilled Red Onions and Caper Vinaigrette 8.
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| Caesar Salad with Garlic Croutons and Shaved Pecorino-Romano 6. / 9. |
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Main Courses
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| Rigatoni Pasta with Sweet Peppers, Tomatoes, Garlic, Chili Flake, Capers and Black Olives 12. / 16. |
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Sea Scallops with Spinach, Oregano Potatoes and Basil Salsa Verde 18. / 22.
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Rockfish Filet with Snow Peas, Brown Rice and Scallion-Lemon Butter 17. / 21.
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Catalan Seafood Stew with Cod, Steamer Clams, Leeks, Potatoes, Almonds, Parsley and Saffron 18. / 22.
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Braised Buffalo Short Ribs with Grilled Asparagus, Buttermilk Mash Potatoes and Parsley Pesto 18. / 22.
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| Angus Ribeye Steak with Grilled Asparagus, Buttermilk Mash Potatoes and Niçoise Olive Butter 25. |
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Desserts
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Chocolate Pot au Creme 6.
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| Apple Tart with Caramel Ice Cream 6. |
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Gran Marnier and Vanilla Bean Cheesecake with Strawberry Sauce 6.
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Menu subject to change.
Major credit cards and personal checks accepted.
A 17% service charge will be added to parties of six or more.
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