Menu

Appetizers

Squash Soup

Roasted butternut squash w/ a dollop of spiced whipped cream.

Wah Gyu Kushi

Tender beef skewers w/ a true wasabi root sauce.

Fingerling Potatoes

Velvety organic potatoes w/ bacon tossed w/ crème fraiche.

Lip Stick Peppers

Grilled sweet red peppers marinated in 10-yr aged balsamic served warm w/ fresh mozzarella.

Popcorn Shrimp Salad

With organic mixed greens & cilantro in a spicy sesame dressing.

Roasted Beet Salad

With lolla rosa lettuce & a sherry vinaigrette. Topped w/ Red Wood Hill Farm goat cheddar cheese.

Proscuitto & Walnut Salad

Proscuitto de Parma w/ organic walnuts & sliced organic nectarines w/ a sun-dried tomato vinaigrette.

Tomato & Cucumber Salad

Organic Japanese tomatoes & cucumbers w/ avocado tossed in a fire-roasted red bell pepper dressing.

Heirloom Tomato Salad

An assortment of vine ripened heirlooms in a sherry vinaigrette w/ a shiso pesto.

Zucchini Blossoms

Stuffed w/ spicy albacore, artichokes, & fresh mozzarella. Made tempura style w/ a citrus-jalapeno sauce.

Crispy Duck Risotto

Our famous duck confit & risotto sautéed crispy on the outside. With an herb salad & tomato-truffle oil sauce.

Foie Gras

Seared Sonoma foie gras w/ an organic blueberry sauce over parmigiano reggiano crusted puff pastry.

Second Course

Steak Pasta

Tender braised steak tossed w/ linguine, fresh parsley and oven roasted heirloom tomatoes.

Shrimp and Polenta

Citrus marinated shrimp. Served w/ soft polenta and swiss chard w/ a saffron sauce. Try with the Tor Chard.

Roasted Duck

Two juicy roasted breasts over a bed of shiitake risotto. Served w/ an organic strawberry sauce, and grilled black kale. Try our Turjanis or Hirsch pinot.

Scallop and Risotto

Seared divers' scallop over creamy risotto w/ oven roasted tomatoes. Finished with a warm verjus-olive vinaigrette. Excellent w/ the Flowers or Peter Michael chardonnay.

Slow Cooked Pork

Tenderized in a garlic-orange marinade. Fork tender, over haricot verts (French green beans) and crispy artichokes. Try with the Stag’s Leap syrah or the Estancia pinot.

Short Ribs

Two racks braised until fork-tender in a sake-soy broth. Served w/ tender Yukon Gold fries and organic baby carrots. Mt Veeder or Caymus cabernets would be a great compliment.

Skirt Steak

Cooked med-rare w/ hand made pasta tossed in a creamy horseradish sauce and black kale. Tastes great with the Wolf Blass shiraz, Stag's Leap syrah, or Twomey merlot.

Petite Filet

A 6 oz. cut of USDA Prime tenderloin cooked med-rare. Served w/ a parsnip puree and sugar snap peas with a soy-espresso sauce. Excellent with the Failla syrah or the Hollywood & Vine cab.

Curry Lamb

Colorado lamb loin roasted med-rare. Served over a bed of crispy-shiitake rice and marinated onion with cilantro and a Japanese style curry sauce. Excellent with the Soter Cab Franc or the Groth cabernet.

Chilean Seabass

Pan roasted over a bed of braised leeks w/ pureed potato and a heirloom tomato-thai chili sorbet. This fish melts in your mouth. Pairs excellent with the Eroica Reisling.

Filet Mignon

Our famous USDA Prime filet cooked med-rare and glazed w/ a brandy-merlot reduction. Served w/ roasted garlic potatoes with shitake mushrooms. The best steak in Valencia! Turjanis pinot or Silver Oak cabernet.

New York Steak

1 ½" thick of tender USDA Prime beef grilled med-rare. Served w/ a parsnip puree and grilled asparagus, with a soy-espresso sauce. Try with the Caymus cabernets or Peter Michael Les Pavots.