Crispy calamari with sweet chili orange muscat reduction 10. Prince Edward Island mussels in a spicy coconut & lemongrass broth on a bed of angel hair pasta 12. Sautéed crab cakes, honeydew mayonnaise with spicy jicama 12. Crab meat stuffed Anaheim pepper, wrapped in proscuitto with a chili-lime butter sauce 9. Chef’s daily soup 6. French Cheese Plate Roquefort, Mimolette, Brie 14. Italian Cheese Plate Marmottino, Ricotta Salata, Grana Padano 14. World Cheese Plate Pastor Picon, Drunken Goat, Red Leicester 14. Baby romaine hearts with avocado, hearts of palm, pickled red onion, queso fresco, fresh tomato, black pepper-lime vinaigrette 8. Mixed baby greens, manchego cheese, pepitas, pickled red onion, yellow tomatoes, honey raspberry champagne vinaigrette 8. Boston bibb lettuce, candied walnuts, blue cheese crumbles, boiled egg, apple wood smoked bacon, creamy blue cheese vinaigrette 8. Add Grilled Chicken Breast 5. Add Grilled Salmon 7. An array of mushrooms, roasted garlic, epazote, pepitas, truffle oil, white cheddar & gruyere cheese 11. Port wine poached figs, goat cheese, proscuitto, candied walnuts 13. Seared Filet, white cheddar, basil pesto with macadamia nuts, crisp greens 13. Buffalo mozzarella cheese, vine-ripened yellow tomatoes, garlicky olive tapenade & oregano 12. Early Dinner Menu 3 Courses $24 Available before 6:30 Course 1 Chef’s daily soup Mixed baby greens Salad Course 2 Chili & Herb crusted Salmon, garlic mashed potatoes & broccolini with a chili-lime tomato butter sauce Grilled Pork Chop over roasted red potato cinnamon-pear demiglace with a carrot and green bean medley Grilled Beef Tenderloin, boursin mashed potatoes, broccolini with a cabernet demi-glace Course 3 Orange Zest Vanilla Bean Crème Brulée Mexican Chocolate Soufflé Bread Pudding Join us for Sunday Brunch 10-3 Grilled Beef Tenderloin, boursin mashed potatoes, broccolini with a cabernet demi-glace 24. Trout Almondine, angel hair, French beans, lemon buerre blanc watercress salad 22. Chili & Herb crusted Salmon, garlic mashed potatoes & broccolini with a chili-lime tomato butter sauce 18. Grilled Pork Chop over roasted red potato cinnamon-pear demiglace with a carrot and green bean medley 18. Pan roasted Duck Breast with plum port reduction, fried rice pilaf, and French beans 20. Executive Chef Gabriel Rodriguez Sous Chef Brian Austin Private Banquette Room Available Ask your Server for Details