Dinner Menu
printable menu (pdf)
 HEIRLOOM TOMATO FESTIVAL AUGUST 2008
We use only the freshest produce, meats and seafood, and support organic, small family farms whenever possible. All seafood is sourced in accord with the Monterey Bay Aquarium's Seafood Watch Program, which emphasizes sustainable practices that are healthy for ocean wildlife and the environment. For more information visit www.mbayaq.org. We are happy to accommodate your specific dietary requests.
.....................................................................................
ALL AMERICAN 3-COURSE DINNER / $33.95
Chilled Stonefruit Gazpacho ~ or ~ Caesar Salad
Pork Tenderloin ~ or ~ Grilled Steelhead
Mini Butterscotch Pudding ~ or ~ Mini S’more Shooter
......................................................................................
STARTERS
STONEFRUIT GAZPACHO ~ Chilled with Avocado Mousse 8.75
SWEET & YELLOW CORN CHOWDER ~ with Poached Gulf Prawns 8.95
FLATBREAD ~ Wood Oven Baked with Heirloom Tomatoes, Fresh Mozzarella & Arugula 12.75
TAMALE PANCAKE ~ with Shredded Barbecue Chicken, Avocado Salad and Tortilla Strips 11.95
MONTEREY CALAMARI ~ Fried Fresh with Housemade Cocktail Sauce 9.95
WHITE PRAWNS ~ Ancho Glazed with Heirloom Melon & Avocado Salad 13.95
HEIRLOOM TOMATO SALAD ~ with Housemade Mozzarella & Basil Balsamic Vinaigrette 11.50
CAESAR SALAD ~ Bradley Ogden's with Whole Leaf Romaine and Parmesan Croutons 8.75
FUJI APPLE AND ROMAINE SALAD ~ with Radicchio, Shaft Blue Cheese, Spicy Walnuts 9.25
MAIN COURSES
YANKEE POT ROAST ~ with Roasted Root Vegetables and Garlic Mashed Potatoes 19.95
MEATLOAF ~ Bacon Wrapped with Horseradish Mashed Potatoes and Sauteed Zucchini 17.50
FILET MIGNON ~ with Cranberry Bean Ragout, Julienned Romano Beans & Hot Herb Gremolata 34.95
PAINTED HILLS N.Y. STEAK ~ Grilled with Chopped Tomatoes, Garlic Croutons & Blue Cheese Butter 33.95
CHICKEN BREAST ~ Wood Oven Roasted with Sweet White Corn “Polenta” & Spinach 19.95
STEELHEAD ~ Grilled with Sweet Corn-Toybox Cherry Tomato Relish & Roasted Fingerling Potatoes 22.95
PORK TENDERLOIN ~ Bacon Wrapped with Grilled Stonefruit, Chevre Goat Cheese & Baby Arugula 24.50
ALASKAN HALIBUT ~ Pan Seared with Braised Wax Beans, Fresh Bacon & Verbena Vinaigrette 27.95
“FREE FORM” VEGETABLE LASAGNA ~ with Summer Squash, Fresh Mozzarella & Cherry Tomatoes 16.95
PENNE PASTA ~ with Vine Ripened Tomato Sauce, Kalamata Olives, Feta and Parmesan 13.95
Add to any Pasta or Salad: White Prawns 8.25; Chicken Breast 7.95; Steelhead Fillet 8.95; Spicy Sausage 6.95
SIDES 5.95 each
Sauteed Brentwood White Corn Kernels with Red Pepper Butter
Fried Sweet Onions Rings
Roasted Fingerling Potatoes
Sauteed Yellow Wax & Blue Lake Green Beans with Basil Pesto
Sauteed Button Mushrooms with Roasted Shallots
Mac’n Cheese
NIGHTLY CLASSICS
(While available)
MONDAY ~ CATFISH ~ Blackened with Hush Puppies, Cole Slaw & Tartar Sauce 19.95
TUESDAY ~ CHICKEN FRIED STEAK ~ with Baby Carrots, Mashed Potatoes and Sweet Onion Gravy 19.75
WEDNESDAY ~ CALVES’ LIVER STEAK ~ Grilled with Caramelized Apples, Onions and Bacon 18.95
THURSDAY ~ SALISBURY STEAK ~ with Whipped Potatoes, Steamed Broccoli & Crumbled Bacon 21.50
FRIDAY ~ SHELLFISH GUMBO ~ with Prawns, Snug Harbor Mussels, Littleneck Clams & Andouille Sausage 29.95
SATURDAY ~ CERTIFIED ANGUS PRIME RIB ~ Slow Roasted with Twice Baked Potato and Creamed Spinach 35.50
SUNDAY~ CAST-IRON SKILLET FRIED CHICKEN ~ with Garlic Mashed Potatoes and Buttermilk Biscuit 17.95
18% Service charge for parties of 7 or more.
All menu items available for take out.
Scott Wall, Chef/Partner
08.01.08
|
