Menu
Appetizers
Squash Soup 6.
Roasted butternut squash w/ a dollop of spiced whipped cream.
Wah Gyu Kushi 8.
Tender beef skewers w/ a true wasabi root sauce.
Fingerling Potatoes 8.
Velvety organic potatoes w/ bacon tossed w/ crème fraiche.
Lip Stick Peppers 9.
Grilled sweet red peppers marinated in 10-yr aged balsamic served warm w/ fresh mozzarella.
Popcorn Shrimp Salad 12.
With organic mixed greens & cilantro in a spicy sesame dressing.
Roasted Beet Salad 12.
With lolla rosa lettuce & a sherry vinaigrette. Topped w/ Red Wood Hill Farm goat cheddar cheese.
Proscuitto & Walnut Salad 12.
Proscuitto de Parma w/ organic walnuts & sliced organic nectarines w/ a sun-dried tomato vinaigrette.
Tomato & Cucumber Salad 12.
Organic Japanese tomatoes & cucumbers w/ avocado tossed in a fire-roasted red bell pepper dressing.
Heirloom Tomato Salad 12.
An assortment of vine ripened heirlooms in a sherry vinaigrette w/ a shiso pesto.
Zucchini Blossoms 12.
Stuffed w/ spicy albacore, artichokes, & fresh mozzarella. Made tempura style w/ a citrus-jalapeno sauce.
Crispy Duck Risotto 14.
Our famous duck confit & risotto sautéed crispy on the outside. With an herb salad & tomato-truffle oil sauce.
Foie Gras 18.
Seared Sonoma foie gras w/ an organic blueberry sauce over parmigiano reggiano crusted puff pastry.
Second Course
Steak Pasta 19.
Tender braised steak tossed w/ linguine, fresh parsley and oven roasted heirloom tomatoes.
Shrimp and Polenta 19.
Citrus marinated shrimp. Served w/ soft polenta and swiss chard w/ a saffron sauce. Try with the Tor Chard.
Roasted Duck 21.
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 22.
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 22.
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 22.
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 22.
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 24.
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 27.
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 29.
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 29.
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 38.
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.
