Fresh Mozzarella with sliced Kumato Tomato, fresh Basil, and Garlic infused olive oil. Drizzled with Balsamic Vinegar glaze
7 $
Prosciutto con Melone
Thin sliced Parma Prosciutto over fresh Cantaloupe
9 $
Calamari Fritti
Breaded calamari rings & tentacles quick fried and served with Santa Monica cocktail sauce & Lemon
11 $
Steamed New Zealand Mussels
½ Lb. Blue Mussels steamed in Chef's special garlic broth. Served with dipping bread
9 $
Shrimp Cocktail
5 Jumbo Tiger Prawns with Santa Monica cocktail sauce & Lemon
9 $
Escargot
½ Dozen snails baked in French Garlic Butter
10 $
Lobster Mac & Cheese
Barilla Elbow pasta baked in Lobster Sauce with rich Parmesan & Swiss
9 $
Pate of Foie Gras
Pate of Duck Liver with a hint of Port flavor. Served with sliced tomato, green onion, red pepper, Duck confit, and lightly toasted bread
14 $
Soup & Salad
Lobster Bisque
Soup of the house made with Spanish Sherry
11 $
French Onion Soup
Traditional French style Onion soup with a dash of Cognac, topped w. melted cheese on toast
10 $
Garden Dinner Salad
Fresh greens with Champagne flowered dressing
6 $
Classic Caesar
Traditional Caesar salad tossed with anchovy paste, creamy Caesar dressing, shaved Parmesan and garlic croutons
9 $
Pasta
Penne Alfredo
Barilla Italian pasta tossed in creamy Alfredo sauce. Wine Recommendation: Dry Creek Sauvignon Blanc
19 $
Risotto Tartufo with Grilled Prawns
Creamy risotto with Black truffle surrounded with lobster sauce and topped with 6 grilled prawns. Wine recommendation: Roaderer Sparkling Wine
32 $
Lobster Ravioli
Large ravioli pasta stuffed with lobster meat served over lobster sauce With a slice of Lobster Tail and topped with Parmesan. Wine recommendation: Jordan Chardonnay
32 $
Seafood
Alaskan Salmon
Fresh, wild cut filet lightly blackened, seared & oven-broiled. Served over seafood sauce. Wine recommendation: Snoqualmie Chardonnay
28 $
Chilean Sea Bass
Fresh filet pan-seared and finished in the oven. Served over seafood sauce, topped with lemon and a bit of caviar. Wine recommendation: Jordan Chardonnay
36 $
Colossal Sea Scallops
U8 Scallops Seared and Served with your choice of Linguine Alfredo, Marinara or Aglio & Olio. Wine recommendation: Santa Margarita Pinot Grigio
36 $
Aragosta Lobster Tail
lobster tail oven baked and served with clarified butter. Wine recommendation: Jordan Chardonnay
49 $
Surf & Turf Platter for Two
lobster tail and Filetto Gorgonzola. Wine recommendation: Meiomi Pinot Noir
82 $
Entrees
Duck Legs Confit 7 oz.
Confit de Canard- Confiting is the method of preserving duck meat in its own fat through long-time heating and following quickly roasting until golden crisp skin, served with onions mashed potato and champagne red cabbage
28 $
Hungarian Tenderloin Goulash
Beef tenderloin tips Stewed in Hungarian Paprika sauce. Served with dill & goat cheese mixed Spatzle Little Spicy! Wine recommendation: Wilde Horse merlot
28 $
Lamb Osso Bucco
Rear Lamb Shank braised with carrot & celery. Drizzled with demi-glace. Wine recommendation: Sterling Merlot
28 $
Rack of Lamb
New Zealand prime Lamb served with Mint Sauce. Wine recommendation: Earthquake Petit Syrah
36 $
Aragosta Filet Mignon
Filet Mignon topped w. Asparagus, Béarnaise sauce & sliced Lobster Meat. Wine recommendation: Charles Krug Cabernet
47 $
Filetto Gorgonzola
Italian style filet mignon topped with steak sauce and Gorgonzola cheese. Wine recommendation: Earthquake Petit Syrah
36 $
Filet Mignon Boston
Filet mignon topped with Port reduction and grilled Prawn. Wine recommendation: Charles Krug Cabernet
39 $
Chateaubriand cut for one or two person
Angus tenderloin sliced and served over cabernet sauce. Wine recommendation: Charles Krug Cabernet
36 $
The Real Foie Gras
3 of 2oz. sliced from whole Rougie duck liver, seared, baked with caramelized onions- mashed potato. Wine recommendation: Tokaji Aszu 5 puttonyos