Dinner Menu
ESTABLISHED 1999
DINNER MENU
STARTERS
Soup Of the Day Cup 8
Charcuterie Board Cheese/Meat or Mix Served Pickles, Mustard & Crostini 4 For 20 6 For 28 8 For 36
Cheese – Gorgonzola, Truffle, Brie, Manchego, Port Wine Derby
Meat – Bresaola, Coppa, Salami, Prosciutto Di Parma, Soprasetta
Artichoke Beignets – Served with Green Garlic Aioli 14
Baked Burrata – Oven Baked Burrata, Green Onion, Sea Salt & Crostini 14 Gf
Heirloom Tomato – Burrata Cheese, Pesto, Basil, Crostini & Balsamic Reduction 14 Gf
Butternut Squash Gnocchi – Mascarpone Cream Sauce, Toasted Almond & Fried Sage 14 Full 28
Brie And Caramelized Pear in Filo Rolls – Greek Yogurt, Mustard Honey Sauce 14
Duck Spring Rolls – Served with Sweet Chili Sauce 16
Mediterranean Spiced Beef Meatballs – Fresh Basil, Tomato Concasse, Parmesan Cheese & Marinara Sauce 16
Calamari – Maui Onion Rings, Chili Lime Aioli & Cocktail Sauce 16
Seaweed Wrapped Ahi Tuna – Teriyaki Glaze, Sweet Red Chili Sauce & Wasabi 18
Crab Cakes – Sweet Corn & Tomato Salad, Aioli Sauce 20
Red Wine Braised Grilled Octopus – Grilled Lemon, Celery, Red Onion & Oregano Lemon Vinaigrette 20
SALADS
Wood Oven Roasted Red and Gold Beets – Organic Mix Green, Goat Cheese & Raspberry Vinaigrette 16 Gf/V
Living Butter Lettuce – Sliced Orange, Pomegranate Seeds, Feta Cheese & Almond Ginger Orange Vinaigrette 16 Gf/V
Caesar – Petite Romaine Heart, Parmigiano Reggiano, Croutons & Caesar Dressing 14 Gf/V
Organic Mixed Green Salad – Brie Cheese, Grilled Bread, Cherry Tomato & Balsamic Vinaigrette 14 Gf/V
WOOD OVEN PIZZA
Mushroom – Mozzarella Cheese, Arugula & Drizzle White Truffle Oil 24 Gf
Heirloom Tomato – Tomato Sauce, Mozzarella, Basil Leaves, Garlic &Balsamic 24 Gf
Prosciutto Di Parma & Salami – Marinara, Mozzarella Cheese & Fresh Basil Leaves 26 Gf
Smoked Salmon – Thin Slices of Potatoes, Meyer Lemon Crème Fraiche, Capers & Chives 26 Gf
Gluten Free Pizza Available
ENTRÈES
Seared Scallops – Sweet Corn, Shaved Asparagus, Saffron Risotto, Cherry Tomato & Figs Glaze 44 Gf
Herb Crusted Halibut – Artichokes, Roasted Cauliflower, Fennel Salad & Dill Beurre Blanc Sauce 44 Gf
Horseradish Potato Crusted Salmon – Sauteed Red Swiss Chard, Baby Carrots & Chives Crème Fraiche 36 Gf
Fennel Crusted Seared Ahi Tuna – Mango, Cucumber, Avocado, Arugula Salad & Teriyaki Glaze 34 Gf
Fulton Valley Chicken Breast – Roasted Potatoes, Wild Mushrooms, Brussel Sprouts & Marsala Wine Sauce 28 Gf
Grilled Skirt Steak – Truffle Mashed Potato, Grilled Asparagus & Red Wine Demi Glaze Sauce 46 Gf
Baby Back Ribs – Corn Bread, Apple Cabbage Slaw & BBQ Sauce 34 Gf
CPB Hamburger – Beef (8oz), Cheddar Cheese, Sliced Tomato, Red Onion, Lettuce & French Fries 28
Add to Burger Mushroom 3 – Avocado 3 – Bacon 3
Veal Ossobuco Ravioli – Truffle Cream Sauce, Crispy Mushroom & Saba Glaze 28
Dungeness Crab & Shrimp Ravioli – Shaved Asparagus, Chives, Vodka Cream Sauce 30
Duck Ragout – Shell Pasta, Tomato, Gremolata, Mire Poix & Veal Red Wine Sauce 30
Spaghetti Meatballs – Beef Meatballs, Fresh Basil, Marinara Sauce & Parmesan 26
Pappardelle Pasta – Chicken Breast, Zucchini, Cherry Tomatoes, Sage & Tartufata Sauce 26 Gf
Pasta Made by Cauliflower – Trumpet Mushrooms, Sundried Tomato, Brussels Sprouts Chips & Garlic Wine Sauce 26 Gf/V
Mushroom Risotto – Hen of Wood Mushrooms, Asparagus, Green Peas & Drizzle Truffle Oil 28 Gf/V
Vegetable Plate – Chef’s Choice of Seasonal Sauteed Vegetables 26 Gf/V
SIDE DISHES
Avocado 5 – Apple Cabbage Slaw 6 – Cucumber Herb Salad 6 – Onion Rings 7 – Gremolata Fries 7 – Baby Carrots 7 –
Brussel Sprout Chips 7 – Sauteed Red Swiss Chard 8 – Mashed Potato 8 – Sauteed Brussel Sprouts 9 –
Honey Roasted Cauliflower 9 – Sauteed Mushrooms 12 – Grilled Asparagus 12
Please Inform Us For Food Allergies and Any Dietary Restrictions
Hours of Operation
LUNCH
Monday - Friday: 11:00 am – 2:15 pm
DINNER
Mon - Thur: 5:00 pm – 9:00 pm
Fri - Sat: 5:00 pm – 9:30 pm
Sun: 5:00 pm – 9:00 pm