Dinner Menu
A P P E T I Z E R S
CURED SALMON
with Boursin cheese, mixed greens and pesto bread; balsamic and basil oil
8.50
CHILLED GULF SHRIMP
with avocado and tomato salsa; gazpacho sauce
8.25
ROASTED VEGETABLE ANTIPASTI
with feta cheese and olives; extra virgin olive oil
7.00
~
SHRIMP AND BRIE
in a phyllo pastry with scallions; ginger soy sauce
8.75
BAY SCALLOPS
in a crispy pastry shell with a garlic brandy butter
8.50
ROASTED PORTABELLA MUSHROOM
glazed with goat cheese, sun-dried tomatoes and black olives;
basil pesto sauce
7.50
SIGNATURE SOUP
selections of the day
4.00
S A L A D S
ROMAINE LETTUCE
with red onions, tomatoes and sourdough croutons; roasted garlic dressing
6.00
SEASONAL MIXED GREENS
with artichokes bottoms and calamata olives; lemon oregano vinaigrette
6.00
M A I N E N T R E E S E L E C T I O N S
SAUT�ED SALMON
with Napa cabbage, shiitake mushrooms and daikon salad;
ginger lime vinaigrette
24.75
POACHED HALIBUT
with julienne vegetables; spicy saffron fume
25.50
ROASTED LOBSTER TAIL
with parsley potatoes; lobster sauce
29.95
SAUT�ED LINGUINE
with rock shrimp and bay scallops, mushrooms, spinach and
roasted tomatoes; herb infused olive oil
23.75
PENNE PASTA
with fresh tomatoes and basil; extra virgin olive oil
21.00
CHICKEN SCALOPPINE
with roasted peppers and mushroom tomato risotto; oregano juice
23.50
ROASTED COLORADO LAMB CHOPS
with whipped potatoes and turnips; red wine shallot sauce
29.95
GRILLED SIRLOIN OF BEEF
with roasted potatoes and seasonal vegetables; mustard rosemary sauce
29.50
GRILLED PORTERHOUSE STEAK
with roasted potatoes and seasonal vegetables; natural juice
29.95
7/96
