RESTAURANT WEEK 2019

May 31-June 9, 2019

Choice of First Course

ROASTED SWEET CORN + CHILLED POTATO SOUP
Smoked Salmon | Garlic Chives | Balsamic

or

ROASTED CAULIFLOWER
Buffalo Dressing | Celery Puree | Carrot Puree | Blue Cheese

or

BEET + ARUGULA SALAD
Goat Cheese | Poached Pear | Candied Walnuts | Honey Mustard

or

CAESAR SALAD
Romaine | Smoked Bacon | Padano Cheese | Pineapple Croutons | Caesar Dressing

or

LOCAL GREENS
Red Grapes | Local Coachella Dates | Pt. Reyes Bleu Cheese | Red Wine Dressing

Choice of Entrée

TERIYAKI GLAZED SCOTTISH SALMON
Basmati Rice | Asparagus | Roasted Shitake Mushrooms

or

SESAME SEED CRUSTED TOFU
Wasabi Potato | Asparagus | Citrus Ponzu Sauce

or

PRIME GRILLED NEW YORK STEAK
Truffle Fries | Caramelized Onions | Arugula | Grana Padano | Merlot Reduction

or

CHARRED PORK PORTERHOUSE
Crispy Fruit Polenta | Baby Spinach | Pineapple + Raisin Relish | Calvados

or

AUSTRALIAN BARRAMUNDI
Lobster Potato | Asparagus | Crab + Green Onion Salad | Sweet Corn Broth

or

LEMON THYME CHICKEN BREAST
Braised Lentils | Exotic Mushrooms | Tiny Peppers | Crispy Goat Cheese | Merlot Reduction

Dessert Combo

CHOCOLATE KAHLUA DOME | CHOCOLATE SAUCE
APPLE STREUSEL | CARAMEL SAUCE

$49 per Person, not including tax & gratuity