cranberry compote
seasonal greens, avocado vinaigrette
sweet chili and sesame dressing
ponzu dressing
sambal aïoli
spicy aioli, potato chips
grilled pita chips
burrata cheese, micro basil, aged balsamic vinegar
fire roasted, goat cheese beignet
locally sourced, please ask our server for the selection
romaine lettuce, traditional dressing, parmesan, garlic crouton
california greens,candied pecans, tomatoes, crumbled blue cheese, white balsamic dressing
honey dijon vinaigrette, hard-boiled egg, crisp bacon, cherry tomato and artichoke
grilled tenderloin, portobello mushrooms, yukon gold smashed potatoes, seasonal vegetables. chef’s wine pairing: opolo, mountain zinfandel
brandt beef – the true natural beef™, chimichurri, crisp parmesan potato, asparagus. chef’s wine pairing: beringer knights valley, cabernet sauvignon
brandt beef – the true natural beef, truffle fries, peppercorn sauce. chef’s wine pairing: alexander valley, cabernet sauvignon
warm harissa potato salad, arugula, roasted tomato. chef’s wine pairing: deloach, pinot noir
rocket salad, conchiglioni jumbo shell stuffed with ricotta and spinach, spicy tomato chutney. chef’s wine pairing: spellbound, petite sirah
crispy skin, spinach and ricotta stuffed, yukon gold smashed potato, asparagus. chef’s wine pairing: napa cellars, chardonnay
twisted pasta, pancetta, portobello mushroom, sundried tomato, mozzarella, arugula. chef’s wine pairing: canvas, chardonnay
conchiglioni jumbo shell stuffed with ricotta and spinach, tomato sauce and organic fall vegetable aborio risotto. chef’s wine pairing: kendall-jackson, chardonnay
lobster tail, jumbo shrimp, diver scallops, asparagus, lobster crème sauce. chef’s wine pairing: napa cellars, chardonnay
ballerine pasta, untraditional carbonara, fresh cracked pepper. chef’s wine pairing: canvas, pinot grigio
seared rare, goose fat roasted potato, wasabi-ponzu sauce. chef’s wine pairing: la crema, pinot noir
miso-sake glazed, green tea soba noodle, basil- young coconut broth. chef’s wine pairing: canvas, pinot grigio
corn-cherry tomato balsamic succotash, broccoli rabe, aged parmesan risotto
“burnt cream”, fine tahitian vanilla beans, smooth creamy custard, topped with caramelized sugar, fresh berries
a creamy classic accented with all the right spices with pumpkin filling, on a sweet dough crust
almond sugar shell crust, white chocolate mousse, seasonal berries, raspberry coulis
intensely rich chocolate cake, chocolate sauce center, served with vanilla ice cream
chef’s seasonal inspired
traditionally luscious, served with berries dipped in grand marnier
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.