Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato and lime salsa
Fresh Dungeness crab meat layered between diced avocado, sweet tomato and toasted brioche
Grilled jumbo shrimp with Asian slaw, flavored with rice wine vinegar, sesame oil and garlic
Sweet, tender fresh Maine lobster and butter lettuce with mango, avocado, julienne beets, carrots and a champagne vinaigrette
Organic field greens, slivered Oregon pears, goat cheese, candied pecans with a light balsamic vinaigrette
Butter soft red & green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts
Crisp Romaine lettuce tossed in a classic Caesar dressing with shaved Parmesan Reggiano, croutons and Anchovies
Topped with fiery salsa, crackled bacon & chives
Homemade tubes of pasta filled with imported cheeses, spinach and sausage in an tomato-tinted cream sauce
An authentic Roman preparation comprised of homemade pasta, Pancetta, onions, tomato, garlic and fresh oregano with freshly grated Parmesan Reggiano
Angel hair pasta tossed with fresh tomatoes, garlic, extra virgin olive oil and sautéed jumbo shrimp
Thin slices of quickly sautéed tenderloin, tossed with hand-cut wide fettuccine in a sauce of mushrooms, onions, tomatoes, Cabernet Sauvignon and a dash of sour cream
Homemade delicate spaghetti in an authentic sauce of ground veal, brunoise vegetables, a hint of tomato, with a splash of cream, perfumed with bay leaf
Crisply sautéed sea scallops, nestled atop creamy Italian short grain rice, with fresh sweet corn, baby tomatoes and chanterelle mushrooms
Executive Chef Jay Trubee, Chefs De Cuisine Jorge Barajas
Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace
Grilled Prime beef, presented with a fresh Tarragon hollandaise
The most tender center cut, grilled, drizzled with cabernet demi glace topped with crisply fried onions
Sparkling fresh center cut swordfish, grilled, accompanied with a fresh lemon and tomato vinaigrette
Filet of organic Scottish salmon wrapped in parchment paper with julienne vegetables, crème fraiche and aromatic fresh herbs, served tableside
Pan roasted organic boneless chicken breast, sliced with a truffled mushroom essence
Grilled rib chop of pork stuffed with apples, sausage and Chef Jorge's dates, presented with a port wine demi glace
Thinly sliced, sautéed veal liver with pancetta, caramelized shallots and a splash of sherry wine vinegar
Luscious fresh pineapple cheesecake in a Macadamia nut crust with a dusting of coconut As featured in Gourmet Magazine
Fresh raspberries studded in a rich custard with a caramelized sugar crust
A tart cored apple filled with cinnamon and pecans, encased in puff pastry, baked, drizzled with a luscious caramel sauce, served with vanilla ice cream
Moist dark chocolate cake layered with Belgian semi-sweet chocolate mousse and raspberries, glazed with bittersweet chocolate, in a pool of fresh raspberry coulis
A steamed pudding made from Chef Jorge's locally grown Medjool dates warmed with a whiskey-laced butterscotch sauce, with vanilla ice cream
A recipe from June's native Scotland comprised of toasted oats and brown sugar with fresh strawberries and rhubarb, and vanilla ice cream
Warmed and glazed with a bittersweet chocolate sauce, drizzled with Grand Marnier
A variety of flavors served in a crisp, sweet handmade tulip shell made with pecans and almonds
Capacity 30. Minimum requirement for privacy. 24@ $115/Person*
Capacity 40. Minimum requirement for privacy. 30 @ $115/person*
Capacity 64. Minimum requirement for privacy. 55 @ $115/person*
Capacity 14. Minimum requirement for privacy. (Price upon request)
Capacity 180. Available for the evening. (Price upon request)
with dinner
Chef's selection of fine California wines with dinner
Homemade tubes of pasta filled with a mixture of imported cheeses, spinach and sausage in an tomato tinted cream sauce
Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato salsa
Grilled jumbo shrimp with Champagne and fresh herbs
Sweet, fresh Northern crab encased in an herb crust sautéed with roasted red pepper Hollandaise
Fresh Dungeness crab meat layered between diced avocado, sweet tomato and toasted brioche
Topped with fiery salsa, crackled bacon and chives
Made with organic free-range chicken
With white wine and cream
Made from fresh, tender, sweet Maine Lobster garnished with shrimp and sherry
Butter soft red & green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts
Mixed field greens with raspberry vinaigrette and Sonoma goat cheese croutons
Hearts of palm and artichoke heart with organic field greens and roasted red pepper vinaigrette
Shredded and crisply sauteed potatoes layered onto a bed of mixed greens and fresh herbs
Organic field greens, slivered Oregon pears, goat cheese, candied pecans with a light balsamic vinaigrette
Romaine lettuce with our homemade traditional Caesar dressing and fresh shaved Parmesan cheese
Marinated, grilled and sliced Portabella mushroom over organic field greens with baby tomatoes dressed in an aged balsamic vinaigrette
Roast strip loin presented with a Bordelaise sauce topped with crisply fried slivered onions
Roast tenderloin of prime beef drizzled with cabernet demi glace topped with crisply fried onions
Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace
Roasted with fresh plums and dates
Pan roasted organic boneless chicken breast, sliced with a truffled mushroom essence
Organic Scottish salmon with fresh Tarragon Hollandaise
With mushrooms, Tarragon and white wine
Soy ginger glaze and wasabi with Jasmine rice
Fresh filet of local swordfish napped with Creole honey-mustard and toasted pecans
Black beans and aged sherry wine vinegar with a fresh tomato and lime salsa
Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach with Pommery Hollandaise
With pineapple hollandaise and toasted Macadamia nuts (Upon availability)
A steamed pudding made from Chef Jorge's locally grown Medjool dates warmed with a whiskey-laced butterscotch sauce, with vanilla ice cream
Tart slivered apples on a crisp pastry crust in a pool of caramel sauce
Imported milk, dark and white chocolate in a pool of raspberries
Fresh raspberries studded in a rich custard with a caramelized sugar crust
Rich cappuccino custard crowned with a layer of Belgian bittersweet chocolate
With raspberry Coulis and fresh cream
Fresh Bartlett pears baked in a sweet pastry shell with marzipan filling
Traditional northern Italian dessert of homemade lady fingers, rum soaked espresso and layered with mascarpone and shaved chocolate
With spiced pears and cream Chantilly
Warmed with Grand Marnier and served with vanilla ice cream in a hand-made tulip shell made with pecans and almonds
Grilled jumbo shrimp, Charred chile with four cheeses and Cannelloni della Casa
Butter soft red and green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts
Roast tenderloin of prime beef drizzled with cabernet demi glace with crisply fried onions
Pan roasted organic boneless chicken breast, sliced with a truffled mushroom essence
Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach with Pommery hollandaise
Chef's selection 3 dessert sampler
Cannelloni di Casa. Grilled Miso glaze shrimp with Asian slaw. Potato Pancake with smoked salmon and crème frâiche
Butter lettuce with mango, avocado, julienne beets and carrots with a champagne vinaigrette
Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach with Pommery hollandaise
Roast tenderloin of prime beef lined with Foie Gras and wild mushroom duxelle, wrapped in a flaky puff pastry graced with a rich demi glace
Roasted Rack of Veal with a medley of sautéed wild mushrooms with a Cabernet demi glace
Roast Butternut squash with almonds and sautéed Bramley heirloom apples
With lobster and shrimp garnish
Organically grown field greens with Sonoma goat cheese croutons and cranberry citrus vinaigrette
Bourbon basted served with mashed potatoes, apple, sausage, date stuffing and fresh cranberry
Stuffed with figs and apricots served with a vintage port sauce
Topped with slivered fried onions served with a Cabernet Sauvignon demi glace
Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach with Pommery hollandaise
Served warm with crème Chantilly
With vanilla ice cream
A tart cored apple encased in puff pastry, baked with cinnamon and pecans, served with vanilla ice cream
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.
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