a la carte_spring 2012

Á la carteÁ la carte

Spring 2012

The Napa Valley wine tasting experience is now just minutes away from home on Hartz Avenue in Danville!

The Tasting Room & Fine Art Gallery is open Tuesday thru Sunday

for wine tasting and light seasonal food pairings.

Live acoustic music every Friday evening.

Available for special events, private tastings, parties, business meetings, and luncheons.

We can accomodate romantic parties for two or special events of up to 55 guests.

For more information please call or visit our website at www.AuburnJames.com

AuburnJames Tasting Room & Gallery

321 Hartz Avenue, Suite #1Danville, CA 94526

925.984.2138

3 A La Carte www.alacarteonline.com Spring 2012

Á la carte Spring 2012

EditorDenise Rousset

Graphic DesignerLaurie Prindle

Food Writer Nicholas Boer

Technical SupportLightSpeed Systems

Sentinel Newspapers, Inc.390 Diablo Rd., Suite 145Danville, CA 94526

(925) [email protected]

On the cover:Chef Peter Chastain

at Prima in Walnut Creek

Valley Restaurants • Issue 2 • March 2012


IntroductionWelcome to the second issue of A la Carte Magazine. For the first time this month and going forward, we will be featuring a fine-dining executive chef in each issue.

In this issue you will hear from Chef Peter Chastain of Prima Ristorante in Walnut Creek. Esteemed food scene writer Nicholas Boer will bring us feature articles that will introduce us to the finest culinary artists in the Bay Area. Providing these insights is one way we hope to entice diners to try something new in the corridor instead of always going to the same few places. Or perhaps you will see something here that you may have enjoyed in the past, but have forgotten about.

New this issue is our GREAT GIVEAWAY! We will be giving away a $25 gift certificate to one of the fine establishments in this publication EVERY WEEK! Enter with separate receipts as often as you like. The more you dine out and submit your receipts, the greater your chances of winning.

To enter for a chance to win one or more of these gift certificates, just dine in or make a purchase in one or more of the individual establishments that have printed their menus in this magazine and take a picture of, and email a copy of your receipt containing the name of the restaurant, the date and the amount of your purchase to us here at A la Carte and you will automatically be entered to win. You must include your name, phone number, email and home address (where we can send your gift certificate if you are a winner). Send that email to [email protected]

Another way to enter is to snap a photo of the QR Code below with your smart phone and register there, also uploading your receipt. Or go to our website at www.AlaCarteOnline.com and click on the link to register for the drawing.

We look forward to your comments and participation in the weeks and months to come. This issue will be current until July when the Summer/Fall issue will be released. Until then, keep on dining out and enjoying our wonderful eating establishments!

Spring 2012 www.alacarteonline.com A La Carte 5

Directory

Fine Dining page 5

Casual/Family Dining page 11

Bistro, Bar & Grille page 17

Quick & Easy page 20


Table of Contents

Winery AuburnJames Winery....................................inside front cover

Fine Dining........................................................5 Focus: Executive Chef and Recipe Peter Chastain, Prima............................6 Edited by Nicholas Boer

Prima Ristorante and Wine Shop...................8 Cypress.........................................................9 Vic Stewart’s.................................................10

Casual / Family Dining......................................11 El Nido Mexican Restaurant.........................12 Sen Ro Sushi Japanese Cuisine.....................13 Don Jose’s Mexican Restaurant.....................14 Iron Horse Deli and BBQ.............................15 Danville Dining Guide.................................16

Bistro, Bar & Grille............................................17 That Bar........................................................18 Luna Loca....................................................19

Quick & Easy.....................................................20 Lettuce.........................................................21 Extreme Pizza...............................................22 Slow G’s Eatery.............................................22

Fine Dining Hightlights......................................23A. G. Ferrari Catering FAQs................................24

Catering A. G. Ferrari..................................................back cover


Fine Dining

Maine Lobster SaladTomato and Cucumber Zuppa

by Prima


How does a chef stay inspired? By journeying for culinary treasures. Here’s a vignette from a three-week vacation Peter Chastain took last spring. He spent most of the time in Turkey, but got away to a small island of Sicily for a couple of nights—and one particularly memorable meal.

On the Island of Pantelleria—often referred to as The Black Pearl of the Mediterranean—my friend and I are dining at a restaurant where the “menu” is brought on a platter—still moving!

“What of this small catch would you like to eat tonight?” our chef queries. We look at each other. “All of it,” we reply in unison. “Va bene.” she says, and makes off to her small kitchen leaving us with her husband to watch the soccer finals and sip local wines made from grapes grown in what are essentially holes—for protection from the fierce Sirracco winds off the deserts of Africa (Pantelleria is part of the provence of Sicily, located between Sicily and Africa). We nibble at little zucchini fritters, sweet and sour onions, grilled eggplant rolls and toasts smeared with butter and prawn roe. Homemade pastas in various shapes arrive with fresh shrimp, sea urchin and fried sole seasoned with onions and vinegar. Unbelievable flavors and textures!

As our hostess sets out clean plates and utensils, and opens two more bottles of rich wines to accompany a platter of whole baked sea bass we realize we are

truly doomed. We make our way through this glorious feast and, knowing desserts are on the way, take a walk for some invigorating sea air. It would have been fine had I died that night, but we somehow make it back to our accommodations. I later dream I’m a small sea bass, very full from dinner, swimming in the cold, clear, blue water of the Mediterranean waiting to be taken, dispatched and prepared with all the elegant simplicity, care and passion our hostess poured into her cooking—this time for unsuspecting hungry guests back home at Prima in Walnut Creek. I wake up grinning at how tasty I might be, head out for more sea air and write down what I remember on how to prepare that delicious fish…

FocusPETER CHASTAIN Executive Chef-owner of Prima Ristorante in Walnut Creek


Whole Baked Branzino with Fennel, Capers, Olives, Tomato and Sage

Serves 1-2 as an entree or 4-6 as an antipasto

This dish goes well with a little arugula dressed with lemon, oil and salt or simple boiled greens such as beet greens, rapini or chard. It pairs excellently with crisp, Italian white wines such as Fiano di Avelino, Arneis or Greco di Tuffo.

1 2-pound Mediterranean Sea Bass (Branzino) or other firm white fish such as Tai Snapper, Rhode Island Black Bass or True Snapper, scaled with guts and gills removedKosher saltFreshly ground black pepperExtra virgin olive oil12 fresh sage leaves1 small sweet yellow onion, diced1 fennel bulb, diced1 tablespoon capers, rinsed10 olives (Castelventrano and Gaeta are two of my favorites) 1 small can whole, peeled San Marzano tomatoes passed through a food mill to remove the seeds1 lemon

Preheat oven to 400 degrees. Rinse the fish well in cold water and pat dry with paper towels. Season both the inside and the outside well with salt and pepper. Heat a saute pan large enough to accommodate the fish and sear one side in olive oil over moderate heat taking care not to overheat the oil. Add the sage leaves, turn over the fish and finish in the oven—about 10 minutes. Remove the fish to a platter with the sage leaves and keep in a warm place. Wipe the pan clean and saute the onion slowly until golden. Add the fennel and capers and cook until the fennel begins to soften—about 5 minutes. Add the tomato and olives and simmer until the sauce is pulpy. Finish with a few drops of lemon juice and some fresh olive oil. Serve immediately with the hot fish.


Prima Ristorante & Wine Shop 1522 N. Main StreetWalnut Creek, CA 94596925.935.7780

Salumeria Mortadella

From Bologna, Studded with PistachiosSalame Toscano

Crafted in Tuscan Style by Fra ManiSpeck

Smoked Prosciutto from Alto AdigeFinocchiona

Pork Salame with Fennel and Cracked Black PepperSoppressata

Hint of Clove in this Hand Crafted Salami from Fra ManiProsciutto di San Daniele

18-month Black LabelAffettati Assortiti 32.00

Assorted Chef’s Selection

AntipastiPacific Octopus Salad

with Potato, Lemon and OreganoWood Oven Roasted Local Wild Mushrooms

Soft Polenta and Goat CheeseFresh Mozzarella, Toasted Walnuts and Shaved Celery

with Extra Virgin Olive Oil and Hot PepperPizzetta Napoletana

Tomato, Mozzarella, Anchovy and Hot Pepper

InsalateSalad of Mixed Lettuces

Shaved Parmigiano Reggiano and Aceto VivoArugula Salad with Mushrooms, Artichokes

Celery, Pecorino and Aceto Vino Insalata Rosso: Treviso, Endives and Castelfranco

Blood Oranges, Olives, Anchovies and VinegarBaby Beet Salad

Farro, Frisee, Humbolt Fog Goat Cheese and Citrus Vinaigrette

Caesar Salad

Paste e RisottoRisotto

Asparagus, Smoked Prosciutto and Taleggio

Ravioli Filled with Braised Sonoma Duck and Parmigiano Served with Tomato and Balsamico

Linguine al Tutto di MareDay Boat Scallops, Hopper Prawns, Clams,

Mussels and Calamari with Herbs, Toasted Garlic and Lemon

Tagliatelle with a Classic Emilian Meat Sauce

Secondi PiattiGrilled Ahi Tuna

Caper Pesto, Artichokes, Olives and Corona Beans

Grilled Niman Ranch Pork Rib Chop ‘Al Balsamico’Served with Buttered Winter Vegetables

Lamb Shank Slow Simmered with Tomato, White Wine and Soffritto

Braised Greens

Grilled Rib Eye of Piemontese BeefPorcini-Potato Gratin

Wild Arugula with Lemon

Menu ‘Degustazione’ Asparagus Roasted in the Wood Oven

Truffle, Shallots and Lemon2010 Colle Stefano, Verdicchio di Matelica, Marche

Orrechiette ‘Little Ear Pasta’with Brussel Sprouts, Pancetta, Capers and Pecorino

2009 La Planeta Cerasuolo di Vittoria, Nero d’Avola/Frappato, Sicily

Lamb Shank Slow Simmered with Tomato, Herbs and Soffritto

2010 Terre Nere Etna Rosso, Nerello Mascalese, Sicily

Forelle Pear Poached in Red WineStuffed with Sweetened Mascarpone

2010 Cascina Ca’Rossa Birbet, Roero, Piemonte

Sample Menu / Menu Changes Daily / See our Website for Daily UpdatesWWW.PRIMAWINE.COM

Be sure to visit us during Walnut Creek Restaurant WeekApril 16 through 22


Sides

FRITES fries tossed with truffle oil 6RISOTTO leeks greens squash 6

PUREE DU POMME AVEC HOMMARDlobster mashed potatoes 15BETTERAVES sautéed beets

thyme & rosemary 6MACARONI AU FROMAGE macaroni and cheese

orecchiette pasta herbed bread crumbs 6

dinnerBeginningsDUO DE TERRINE DU CANARD 13duck liver mousse pâte & duck rilletteport fig reduction & crostinisCROQUETTE DU CRABE 12crab cakes served with shaved saladlemon-thyme vinaigretteTARTARE 14blade chopped usda prime new york steakcapers gherkins shallotscrostiniCASINO CLAMS 12clams baked with bell peppers bacon onionstarragon & parsleyCOCKTAIL DE CREVETTES 12grilled prawnscocktail sauceESCARGOT 11baked with garlic shallots butter and pernodin mushroom capsSAUMON FUMÉ 14thinly sliced smoked salmonserved with créme fraîche capers red onions

GreensBETTERAVES 8beet carpaccio winter radish greensarugula vinaigretteBIBB 8bibb lettuce toasted shallots parmesantossed with champagne vinaigretteFRISSÉ 9frissé tossed with lyonnaise dressingpoached egg and lardon of baconEPINARDS 18 for 2baby spinach prepared tablesidetossed with a warm bacon dressingROMAN 16 for 2hearts of romaine prepared tablesidewith our signature caesar dressing

Soupe 7DU JOURinquire with your serverL’OIGNONonion soup topped with croutongruyere & swiss cheese

Vegetarian & Gluten Freeplease inquire with your server

Children’s Optionsplease inquire with your server

Please inform your server of any allergiesParties of 8 or more 18% gratuity

winter 2012From The Farm

ENTRECÔTE ET FRITES 32aged certified angus beef NY finished tableside

with au poivre sauce signature fritesCANARD 25

roasted duck breast crispy duck legbraised french lentils

wild horse “cheval sauvage”santa maria highland, pinot noir, 2008, 14

COQ AU VIN 22chicken braised in red wine

LAPIN 24braised rabbit ragout

tarragon pappardelle pastaintelligent design “santa barbara cuvée”

rhone blend, 2008, 10VEAU 25

scallopini of vealchampagne mushroom cream sauce

OSSO BUCCO 24bone-in braised shank

ragout of onions olives and mushroomschateau st. andre corbin

st. george st emilion, france, 10FILET MIGNON 32

grilled filet mignonfricasse of mushrooms leeks bacon

bitter cheese butter

From The WavesMOULES ET FRITES 24

musselssausage tomatoes brown ale & herbs

signature fritesCREVETTES 23

prawn sautéewhite wine garlic stewed tomatoessonoma cutrer “russian river ranches”

sonoma, chardonnay, 2010, 11LOTTE 25

oven-roasted monkfishcitrus braised endive

ESPADON 23grilled swordfish

clams sauce romescopaco & lola “albarino” rias baizes,

spain, 2010, 10TURBOT 24stuffed turbot

braised spinach and leeksINQUIRE WITH SERVER ABOUT PLAT DU JOUR

SaucesBEARNAISE butter sauce with tarragonBORDELAISE red wine and beef demi

LE BEURRE AU FROMAGE BLEU butter sauce with blue cheeseROMESCO red bell pepper & almond

(925) 891-41971388 Locust St.Walnut Creek

www.cypresswc.com


APPETIZERSSauteed Crab Cakes, made in-house with fresh blue crab atop lightly dressed baby greens and finished with a roasted red pepper vinaigrette and chive oil . . 14

Sauteed Colossal Prawns, jumbo prawns basted in garlic, served with Vic’s cocktail sauce and spicy creme fraiche . . 24

Coconut Prawns, large tiger prawns dipped in a coconut batter, served golden brown with a pineapple ginger sauce and a spicy chili sauce . . 15

Crispy Calamari with Zesty Tartar Sauce, lightly dusted and deep fried, served with lemon and our own sauce . . 14

Crab Gratin, fresh crab, garlic, and green onions, in a cream sauce, served with sourdough croutons . . 19

Jumbo Prawn Cocktail, a house favorite, fresh baby iceberg lettuce, jumbo prawns, lemon and our spicy cocktail sauce . . 17

Vic’s Onion Rings, herb and beer battered onions, served with our famous mustard horseradish dipping sauce . . 9 half order . . 6

Sizzling Roasted Garlic served in a skillet with toasted sourdough crostinis . . 9

SOUP AND SALADSLobster Bisque, puree of lobster with tomato and a light brandied cream . . 8

Baby Iceberg Salad with peppered bacon, sweet cherry tomatoes and our housemade Pt. Reyes chunky blue cheese dressing . . 10

Caesar Salad, with your choice of chopped or grilled whole Romaine, Caesar dressing, Parmesan-Reggiano cheese and sourdough croutons . . 11

Chopped Spinach and Bacon Salad, spinach, red onions, bacon and hard cooked egg with a warm bacon vinaigrette . . 9

Mixed Baby Greens Salad, a healthy variety of seven different baby lettuces tossed gently with our house fresh herb and champagne vinaigrette . . 7

Add to the above salads:Sliced Grilled Chicken Breast for $6 or Sliced New York Strip Steak for $10

THE GRILL

Bone-In Ribeye “Cowboy Cut” grilled, bone-in, with a green peppercorn and port wine demi-glace . . 48

Stewart’s Steak, center cut top sirloin stuffed with bacon, topped with a blue cheese sauce, over brandied cream demi-glace . . 34

Porterhouse, “the king of steaks,” brushed with a Texas marinade and roasted garlic chive butter, grilled to perfection . .38

New York Strip, bone-in, cut from the tenderest short loin, seasoned with hearty western spices and a red wine and sage compound butter . . 36

Grilled Filet Mignon, tenderloin of beef grilled to order and topped with a cracked black pepper demi-glace . . 45 Petite Cut . . 36

Sierra Nevada Peppercorn Steakwith cracked black pepper, roasted garlic crust

and brandied demi-glace . . 32

Vic’s Ribeye, accompanied by Vic’s signature barbecue sauce and caramelized Bermuda onions . . 32

Prime Rib of Beef, rubbed with kosher salt and cracked black pepper, slow roasted, and served with au jus . . 16-ounce cut . . 36 . . 12-ounce cut . . 29

The above entrees include a choice of buttermilk mashed potatoes, scallion scalloped potatoes, baked potato or house specialty rice.

HOUSE SPECIALTIES

Skewers of Filet Mignon and Tiger Prawns with a teriyaki and toasted sesame seed glaze, house specialty rice and sautéed broccoli florets . . 36

Chicken Saltimbocca, pan-seared breast of chicken, topped with prosciutto and our housemade mozzarella, and finished with Marsala sauce. Served with buttermilk mashed potatoes . . 27

Braised Lamb Shank, served with rosemary jus over roasted garlic buttermilk mashed potatoes . . 32

Classic Surf and Turf, featuring Vic Stewart’s famous petite filet mignon, a succulent Caribbean lobster tail and sautéed broccolini . . market price

Beef Bourguignonne, sauteed tips of filet mignon braised in red wine, with mushrooms and onions in a rich demi-glace sauce, served with Yukon gold chive gnocchi tossed lightly in brown butter and sage . . 28

Vic’s Famous Meatloaf, made with ground filet mignon, veal and pork, wrapped in bacon, and served with mashed potatoes and a roasted garlic and mushroom gravy . . 26

FRESH FISH

Filet of Fresh Salmon, grilled pesto crusted salmon served over Parmesan polenta . . 29

Fresh Petrale Sole, pan seared, served with crispy shal-lot country potatoes and asparagus spears with beurre blanc . . 26

Executive Chef Blake Erickson • Sous Chef Efren Zuniga(Sample menu - for full seasonal menu please see www.vicstewarts.com)

(925) 943-5666www.vicstewarts.com

850 South BroadwayWalnut Creek, CA


Casual/Family Dining

Cherry Bombs by Sentro Sushi


Open 7 days a week • Kids Night Mondays • Taco Tuesdays • Happy Hour Mon-Sat

Patio SeatingLive Music on the Patio

Seafood Dishes Served with Rice and Beans (Pinto, Black or Refried)

Tilapia in Garlic/Cilantro sauce. White wine, garlic, lime, and cilantro............................15.

Red Snapper a la veracruzana................................................................................................16.

Salmon in a Tomato Tequila sauce, roasted garlic, tomato, and a touch of cream………........………...............16.

Prawns a la Diabla. Devilish Shrimp cooked in chiles, tomato, onion, bell pepper, and garlic…................….17.

Fish or Shrimp Tacos (3) tacos with choice of Grilled Fish or Shrimp , sautéed onions, tomatoes, and cilantro, topped with cheese and sliced avocado………..........…..……13. with Shrimp.............15.

Fajitas Grilled with bell peppers, onions and tomatoes.

Chicken Fajitas 15. Tender Steak Fajita 16. Shrimp Fajitas 17. Or Combo of any two $3 more

Specialties Served with Tortillas, Rice & Beans. (Pinto, Black or Refried)

Enchiladas de Mole - 2 enchiladas chicken, topped w/our homemade mole sauce & melted jack cheese....12.50

Don Briante Combo of Pork & Beef Chile Verde Pork & Colorado Beef…………………................................…..16.

Chile Verde Pork……………………………………………………………..............................................................…...16.

Chile Colorado Beef…………………………………............................................................…………………………..16.

Pollo en Mole chicken breast strips, in a dark mole sauce blended of onion, garlic, and a variety of chilies. Served with Tortillas ………………………………………….........................................................................……………16.

Carnitas El NiDo Specialty

Carlito’s Carnitas with Shrimp - grilled onion, bell pepper and roasted jalapenos…………...............................................................................…………… 19.

Carnitas en Mole In a dark sauce, made with a blend of chilies, spices, garlic and onion……….................................................................................................................................................…..16.

Carnitas Rancheras w/grilled onions & cilantro.…...................................…15.50 add jalapenos............50

Carnitas Joaquin only carnitas no toppings…………………………………………………….........................15.

Burritos, Combinations, Tostadas, Salads & Soups availableVegetarian dishes available: Fajitas, Burritos, Tamales and Enchiladas

Go to www.elnidodanville.com for full lunch & dinner Menu107 A Town and Country Dr. Danville CA 94526

(925) 820-5330


3168 Danville BoulevardAlamo, Ca. 94507(925) 743-8997

www.donjosesrestaurant.com

AntojitosTaquitos Tiny rolled, deep fried corn tortillas filled with seasoned shredded Beef. Served with guacamole and sour cream.Six 6.95 Twelve 11.95

Guacamole Fresh avocado with a tasty blend of ingredients. 7.25

Quesadilla Piping hot flour tortillas filled with melted cheese, and topped with sour cream, guacamole, diced tomato and green onion. 7.95With Chicken or Shredded Beef 8.95 Wings of Fire Mexican-Style spicy chicken wings, served with ranch dressing dip. 7.95

Frijoles Dip Our homemade refried beans for chip-dipping. Served mild or hot. 4.25

Potato Skins Covered with melted Jack cheese, topped with tomatoes, green onions, sour cream and sprinkled with bacon bits. Small 7.95 Large 12.95

Combotizer Can’t decide what to start with? Try this delicious sampler platter: chicken wings, potato skins, taquitos & quesadilla. Sour cream and guacamole. 11.95

Salads & TostadasAvocado Salad Sliced avocado and tomato on a bed of lettuce. 7.25

Compuesta Mixed greens topped with chicken, cheese, guacamole, tomato, our house dressing and corn chips dipped in frijoles. 9.95

Regalo Crisp corn tortilla topped with lettuce, beef, chicken, cheese, guacamole, tomato and our house dressing. 9.95

Grilled Chicken Salad Grilled, seasoned chicken breast with lettuce, tomato, cucumber, cheese and ranch dressing. 10.95

Super Tostada Crisp flour tortilla topped with frijoles, lettuce, choice of beef or chicken, cheese, tomato, ranchera sauce, sour cream and guacamole. 9.95 Shredded beef add 1.25

EspecialidadesMalinchi Crisp flour tortilla covered with frijoles, ranchera sauce, cheese, beef or chicken, tomatoes, sour cream and guacamole. 10.95 With Chile Verde or Chile Colorado $11.95

Chimichangas Flour tortilla, filled with beef or chicken; cheese, deep fried and topped with our special sauce, sour cream and guacamole. Arroz y frijoles. One 10.95 Two 12.95

Flautas Two rolled flour tortillas filled with chicken, deep fried and topped with guacamole and sour cream. Arroz y frijoles.

Golfos Soft tacos filled with seasoned chicken, cheese and guacamole. Arroz y frijoles. One 10.95 Two 12.95

Tamales Homemade tamales, served in corn husks, sauce on the side. Arroz, frijoles and sour cream. One 10.95 Two 12.95

Presidente Chicken flauta, chile relleno, and chicken enchilada verde. Arroz y frijoles. 14.95

El Gordo Cheese enchilada, Chicken flauta, beef burrito and a golfo. Arroz y frijoles. 15.95

Fajitas Marinated strips of either chicken, beef or combo, mixed with onions, tomatoes, bell peppers. Arroz, frijoles and warm tortillas. 13.95

Tacos Dos Amigos Soft taco filled with grilled chicken or with grilled beef. Served with arroz, frijoles and mild pico de gallo. One 10.95 Two 12.95

Chile Colorado Cubed Sirloin Tip cooked in our special mild red chile sauce. Arroz, frijoles and warm tortillas. 12.95

Chile Verde Tender chunks of pork in our mild green chile sauce. Arroz, frijoles and warm tortillas. 12.95

Arroz con Pollo Tender chicken breast on a bed of arroz, smothered in our special cheese-ranchera sauce. 13.95

Special Enchiladas served w rice & beans

Enchilada Ranchera Corn tortilla stuffed with cheese and smothered with ranchera sauce, topped with guacamole and sour cream. One 10.25 Two 12.95

Enchilada Verde Corn tortilla stuffed with cheese or chicken, topped with a tasty green tomatillo sauce, melted cheese and sour cream. One 10.95 Two 12.95

Spicy Enchilada This one’s hot!!! Our cheese enchilada topped with a spicy-hot sauce. One 10.25 Two 12.95

Mole Enchilada Corn tortilla filled with chicken and topped with Mama’s mole sauce. Sour cream on the side. One 10.25 Two 12.95

Combinacionesserved w rice & beans

Enchiladas: chicken, cheese, or beefBurritos: beef, chicken or frijolesTostadas: beef or chickenTacos: beef or chickenOrders w shredded beef add 1.00

Un Bocado 9.95No. 1 EnchiladaNo. 2 TacoNo. 3 Chile RellenoNo. 4 BurritoNo. 5 Tostada

Bastante 11.95No. 6 Enchilada, Chile RellenoNo. 7 Taco, EnchiladaNo. 8 Two EnchiladasNo. 9 Two TacosNo. 10 Tostada, EnchiladaNo. 11 Enchilada, BurritoNo. 12 Taco, Chile RellenoNo. 13 Tamal, Chile RellenoNo. 14 Tamal, EnchiladaNo. 15 Taco, Burrito

Demasiado 13.95No. 16 Taco, Enchilada, Chile RellenoNo. 17 Enchilada, Burrito, Chile Relleno

Special BurritosSuper Burrito Extra large flour tortilla stuffed with arroz, frijoles, ranchera sauce, cheese and beef or chicken. Sour cream and guacamole. 9.95

Veg Burrito Extra large flour tortilla filled with sauteed vegetables, salsa verde, arroz y frijoles. Sliced avocado, tomato and sour cream. 9.95

Fajita Burrito Extra large flour tortilla filled with marinated fajita style chicken or beef, cheese, arroz y frijoles. Sour cream and guacamole. 10.95

Burrito Verde Extra large flour tortilla filled with arroz, frijoles, cheese and Chile Verde (tender pork). Sour cream and guacamole. 10.95

Burrito Colorado Extra large flour tortilla filled with arroz, frijoles, cheese and Chile Colorado (cubed sirloin). Sour cream and guacamole. 10.95


BreakfastWe offer a great range of standard breakfast

items. Our specialties include Homemade Biscuits and Gravy, Eggs Benedict with

fresh Hollandaise sauce and a Build-Your-Own Omelet.

Smoked Sandwiches(On French Roll or Texas toast

and served with one side) Smoked Brisket: ¼-lb $9.50 ½-lb $12.Chunky Pulled Pork: ¼-lb $9.50 ½-lb $12. Smoked Chicken Sandwich: ¼-lb. $9.50 1/3-pound $12. Spicy BBQ Hot Links:¼-lb. $9.50 ½-lb $12.

Smoked Meats Plates(Served with Texas toast and two sides)

Brisket Plate: ½-lb. $14. 1-lb. $20. Trimmed Pork Rib Rack: ½-Rack $14. Full Rack $25.Chunky Pulled Pork: ½-lb. $12. 1-lb. $18. Smoked & Grilled ½ Chicken: $12 Spicy BBQ Hot Links: ½-lb $10. 1-lb. $17.Combo Plate: (any combo of meats): ½-pound $14. 1-lb. $20.

Smoked Meats To-Go(With Texas Toast and Sauce)

Brisket: $16/lb. Chopped Beef BBQ: $12/lb. Pulled Chicken: $15/lb. Smoked Chicken on Bone: Half $8. Whole $12.Hot Links: ½-lb $7. 1-lb $13.Chunky Pulled Pork: $14/lb.Pork Ribs: ½-Rack $12. Full Rack $22.

Fresh Angus Burgers, Marinated Chicken Steaks and Wings

1/2lb. of Ground Angus or Marinated chicken served on a bun and small fries.

(Lettuce, tomato, onion, mayo, mustard and pickles are included)

Hamburger: $8. Dbl. $11. Marinated Grilled Chicken: $8 Dbl. $11. Burger for Four: 20 oz. burger patty on a ten inch bun w/large fries. Great for a family: $20. add cheese $24. Roadrunner Wings: Choice of BBQ, Sweet and Spicy, Buffalo or Wick-ed Hot: ½ Doz. $5. Baker’s Dozen: $9.

Hot SandwichesRegular: $6.95 Large: $10.95

Served on soft French roll and mayo unless noted. Add Avocado, Bacon or Cheese: $1.50 ABC: Avocado, smoked bacon, Tillamook cheddar and tomato on thick grilled Texas toast.TBA Melt: Roasted turkey, bacon, avocado, tomato, and provolone. Roast Beef BBQ: Roasted beef on an onion Kaiser Roll w/ Tillamook ched-dar cheese & BBQ sauce. French Dip: Roast beef on garlic bread with beef broth for dunking. No Mayo. Philly Steak: Roasted beef served with sautéed onions and melted provolone on a soft roll. Texas Grilled Cheese: Provolone & Tillamook cheddar cheese w/ bacon and tomato on Texas toast. Southern Fried Chicken: Fried chicken on an onion Kaiser bun with lettuce, tomato & honey mustard sauce. Buffalo Style Fried Chicken: as above but with buffalo sauce. BBQ Style Fried Chicken: as above but with BBQ sauce.

Cold SandwichesRegular: $6.95 Large: $10.95

Served on soft French roll and mayo unless noted. Add Avocado, Bacon

or Cheese: $1.50Club: Turkey, ham, Swiss cheese and smoked bacon on sliced sourdough. TBA: Turkey, smoked bacon, avocado, tomato and romaine. BLT: Smoked bacon, romaine and tomato.

Build Your OwnMeats: Turkey, Roast Beef, Ham, or Tuna.Cheeses: Tillamook Cheddar, Swiss, Pepper Jack, Provolone, AmericanBreads: Soft roll, Sliced Sour or Wheat.

Kid’s MenuHamburger w/ fries: $5.00 Cheeseburger w/fries: $6.00 Chicken Tenders w/fries: $6.50Grilled Cheese w/fries: $5.00Quesadilla: Cheese $4.00 w/Meat $5.50Mac and Cheese: $5.00Burrito: Beans and Cheese $4.00 w/Meat $5.00 PB & J: On Texas toast $4.00 (Strawberry or Grape Jelly)

Soups, Salads and Sides

Cole Slaw: $2.00Pasta Salad: $2.00Baked Beans: $2.00Potato Salad: $2.00 Steak Cut French Fries: $3.00Sweet Potato Fries: $4.00Garlic Fries: $3.50Onion Rings: $3.50Fresh Steamed Veggies: $3.50Soup: Cup $2.50 / Bowl $5.00House Salad: $3.00 Large Salad: $6.50Salad w/Meat: $8.50

Iron Horse: Breakfast, BBQ & Deli

115 Hartz Ave., Danville CA 925-743-1474 www.ironhorsedeliandbbq.COM

Smoked Brisket:

Breakfast: Wed-Sun: 8a-11a Lunch and Dinner Mon-Wed: 11a-8pThur-Sat: 11a-9p Sun:11-2p

HALAL ITEMS: Halal Hamburgers upon availability

(please call or ask your server)

Smoked Chicken Sandwich:

Smoked Chicken on Bone: Pulled Chicken: Chopped Beef BBQ: Brisket:

Smoked & Grilled ½ Chicken:

Brisket Plate:

Marinated Grilled Chicken:

Roadrunner Wings:

BBQ Style Fried Chicken:

lettuce, tomato & honey mustard sauce. Buffalo Style Fried Chicken:

Philly Steak:

avocado, tomato, and provolone. Roast Beef BBQ:

French Dip:

Chicken Tenders w/fries:

HALAL ITEMS:


AFC Sushi Bar3496 Camino Tassajara785-0845

Akira Sushi Bistro449-A San Ramon Valley Blvd.552-5888

Amazing Wok9000 Crow Canyon Road STE H736-1888

Amber Bistro500 - A Hartz Ave.552-5238

Amici’s Pizzeria720 Camino Ramon837-9800

Aryana Afghan Cuisine9000 Crow Canyon Rd.736-7781

Ascona Pizza3414 Camino Tassajara736-4949

AuburnJames Winery321 Hartz Ave., Ste. 1 925.984.2138

Bagel Street Cafe3422 Camino Tassajara736-0888

Bagel Street Cafe316 Sycamore Valley Rd.831-9318

Big Apple Bagels9000 Crow Canyon Rd. #J648-1811

Brandy Ho’s Hunan Food9000 Crow Canyon Rd.648-7900

Bridges44 Church St.820-7200

Café Meyers3468 Camino Tassajara736-7772

China Bistro426 Diablo Rd.820-2736

China Paradise3446 Camino Tassajara Rd.736-1221

China Paradise531 Hartz Ave.838-8998

Chow445 Railroad Ave.838-4510

Country Waffles428-B Railroad Ave.838-8824

Denny’s807 Camino Ramon820-8240

El Nido107 Town & Country Dr. #A820-5330

Esin Restaurant & Bar750 Camino Ramon341-0974

Father Nature’s172 E. Prospect Ave.820-3160

Faz600 Hartz Ave.838-1320

Fish on Fire Sushi Bar & Grill101 Town & Country Dr. #C837-1027

Forbes Mill Steakhouse200 Sycamore Valley Rd.552-0505

Garlex Pizza9000 Crow Canyon Rd.648-7300

High Tech Burrito202 Sycamore Valley Rd.838-2333

Incontro Ristorante455 Hartz Avenue 820-234

Jules Thin Crust Pizza820 Sycamore Valley Rd.743-2790

Kane Sushi Japanese Cuisine125 Hartz Ave.362-8686

Kinder’s Meats Deli BBQ105 Town & Country Dr.552-6328

Koji’s Sushi480 San Ramon Valley Blvd. #E855-1084

Leo’s Asian Cuisine105 Town & Country Dr.820-8887

Los Panchos480 San Ramon Valley Blvd., #H820-0181

Lotsa Pasta171 Hartz Ave.855-1400

Luna Loca500 Sycamore Valley Rd.831-3644

Mangia Mi406 Hartz Ave. #A831-3276

Maria Maria La Cantina710 Camino Ramon820-2366

Mountain Mike’s Pizza130 Hartz Ave.552-7071

Norm’s Place356 Hartz Ave.552-6676

Panda Express495 San Ramon Valley Blvd.314-1389

Pascal French Oven155 Railroad Ave. # B838-7349

Patrick David’s416 Sycamore Valley Rd.838-7611

Pete’s Brass Rail & Car Wash201 Hartz Ave.820-8281

Piatti100 Sycamore Valley Rd.838-2082

Primo’s Pizza & Pasta298 Hartz Ave.838-8214

Rising Loafer Café & Bakery340 Hartz Ave.838-8800

Santorini105 Town and Country Dr. 743-1035

Sideboard NeighborhoodCoffeehouse & Kitchen411 Hartz Ave.984-2713

Similan Thai Cuisine9000 Crow Canyon Rd. #K648-1790

Strizzis3456 Camino Tassajara736-9292

Sushi Bar Hana301 Hartz Ave. #106820-0670

Sushi Yokohama558 San Ramon Valley Blvd.820-3823

Thai House254 Rose Ave.820-0635

That Bar148 E. Prospect Ave.743-8466

The 202 Grill202 Sycamore Valley Rd.855-9123

The Crown331 Hartz Ave.855-2185

The Great Impasta318 Sycamore Valley Rd.831-9363

The Peasant & The Pear267 Hartz Ave.820-6611

Tower Grille301 Hartz Ave. #103820-6996

Uncle Wang’s150 Hartz Ave.820-6088

Uptown Cafe327 Hartz Ave.838-8588

Valley Medlyn’s Coffee Shop330 Hartz Ave.552-6449

Wild Vine Hideaway120 E. Prospect Ave.837-2206

Wizzbangz Burgers35 Railroad Ave.820-9900

Yuki of Tokyo200 Hartz Ave. #E838-2505

Z Pizza95 Railroad Ave.362-4010

Restaurant Guidewww.shopdanvillefirst.com


Bistro/Bar & Grill

Black and Blue Saladby That Bar


BURRITOS Seafood $21.95

Tender, delicate crab and prawns, sautéed and seasoned to perfection. Rolled in a flour tortilla and topped with a cream sauce. Served with rice and black beans.

Chicken $13.95A large flour tortilla filled with our specially seasoned chicken and charro beans covered with sauce, then topped with jack cheese. Served with sour cream, rice and charro beans.

Pork $13.95Tender chunks of pork in our chili verde sauce with charro beans rolled into a large flour tortilla, covered with a tomatillo sauce. Served with sour cream, rice and charro beans.

Beef $13.95A large flour tortilla filled with chili colorado and charro beans rolled and covered with enchilada sauce. Served with sour cream, rice and charro beans.

Vegetable $12.95In-season assorted fresh garden vegetables sautéed with seasonings, rolled in a flour tortilla, and topped with salsa cruda and jack cheese. Served with sour cream, rice and charro beans.

APPETIZERSSeafood Nachos $15.95

Hot crunchy tortilla chips with a mix of black beans, jack and cheddar cheese, salsa cruda, sour cream, guacamole, jalapenos and topped with crab and prawns that are sautéed with garlic butter, white wine and lemon.

Nachos $8.95Tortilla chips individually layered with black beans, jack and cheddar cheeses, topped with salsa cruda, sour cream, guacamole and jalapenos.

Add Chicken or Beef $3.00

Guacamole Market PriceRipe, delicious avocados delicately seasoned with salt, garlic and finely chopped cilantro, onions and tomato.

Ceviche $10.95The best you will ever eat! A blend of white fish and shrimp marinated in lime juice mixed with onion, spices and cilantro.

QuesadillaA soft, flour tortilla with cheese and your choice of filling. Served with guacamole and sour cream Seafood $16.95 Chicken or Beef $10.95 Cheese $8.95

SOUPS & SALADSSeafood Salad $20.95

A mix of fresh greens topped with snow crab, prawns, black beans, jack cheese, black olives, salsa cruda and cilantro.

Taco Salad $12.95Fresh lettuce topped with ground beef or chicken, beans, sour cream, guacamole, jack and cheddar cheeses, salsa cruda and olives.

Caesar Salad $8.95with Grilled Chicken $11.95

Crisp romaine lettuce mixed with our house dressing.

Carnitas Salad $13.95Tender cooked carnitas sliced and served with beans, sour cream, guacamole, salsa cruda, jalapenos and olives, layered over fresh greens.

Chicken Salad $13.95Tender chicken, marinated and grilled, served on a bed of fresh greens topped with beans, jack and cheddar cheeses, sour cream, guacamole, salsa cruda and olives.

STEAK & SEAFOOD SPECIALTIESAll seafood specialties served with black beans, rice and your choice of corn or flour tortillas

Filet Mignon $25.95Filet Mignon grilled to perfection! Served with rice and vegetables. with Prawns, scampi style $31.95

Luna Loca Special $22.95Two Soft corn tortillas stuffed with snow crabmeat and topped with our special cream sauce.

Menu and prices may vary

ONE ITEM COMBINATION#1 Enchilada

A soft tortilla stuffed with your choice of cheese, beef or chicken and topped with enchilada sauce. Served with rice and charro beans.

#2 TacoA soft flour tortilla stuffed with your choice of chicken or beef, topped with salsa cruda, cheese and lettuce. Served with rice and charro beans.

#3 Chile RellenoA fresh (in season) Anaheim mild green chile stuffed with jack cheese, coated with a fluffy egg batter, lightly fried to a golden brown and smothered in relleno sauce. Served with rice and charro beans.

#4 TamaleCorn meal masa filled with spicy beef, then steamed in a corn husk and piled with chili colorado. Served with rice and charro beans.

#5 Fish TacoTender white fish lightly battered and pan fried to a golden brown. Served in a soft corn tortilla with marinated cabbage and our special house sauce. Served with rice and black beans.

#6 Shrimp TacoJumbo shrimp sautéed scampi style, chopped and served in a soft corn tortilla with marinated cabbage and our special house sauce. Served with rice and black beans.

Any combination of 1, 2 or 3 items

500 Sycamore Valley Road, West • Danville, CA 94526 (in the Livery)Telephone: (925) 831-3644 • Fax: (925) 831-3552 www.lunalocadanville.com

OPEN 7 DAYS • Dine In • Takeouts • Full Bar • Catering • HAPPY HOUR Daily 3-6PM

MEXICAN SPECIALTIESSizzling Fajitas

Our secret marinade makes this dish the best you have ever had! Served with bell peppers, onions, rice, charro beans, jalapeno peppers, sour cream and salsa cruda. Your choice of flour or corn tortillas.

Chicken or Beef $17.95 $32.95 Prawns $22.95 $41.95 Vegetable $15.95 $28.95

Chicken Sixty-Three $17.95Grilled breast of chicken, sliced and served with fresh vegetables sautéed in butter, white wine and garlic. Served with rice.

Carnitas $16.95Chunks of roast pork cooked with fresh garlic, oranges, salt and pepper. Served with salsa cruda, rice and charro beans. Your choice of corn or flour tortillas.

Chili Colorado $16.95Tender chunks of lean beef sautéed in our special colorado sauce. Served with rice and charro beans. Your choice of corn or flour tortillas.

Chili Verde $16.95Try this and you will like it! Lean and tender pork sautéed with green chilies, vegetables and spices. Served with rice and charro beans. Your choice of corn or flour tortillas.

Steak Picado Only for the Brave at Heart! Very Spicy!

Chunks of lean filet mignon, chicken or prawns sautéed with bell peppers, onions and a special blend of spices. Served with rice, charro beans, salsa cruda and parmesan cheese. Your choice of corn or flour tortillas. Beef $22.95 Chicken $19.95 Prawns $24.95

for one for twoServed Sizzling Hot!


Quick & EasyBrought to you by friends of the farmers

Wham Bam Thank You Mammothby Extreme Pizza


1632 Locust St., Walnut Creek (925) 933-5600 www.lettuce1.net

SANDWICHESSALADS

SOUPS

V.I.P.................................11.95

NAPA..............................10.95

C.E.O...............................11.95

CHIPOTLE CHOP...........10.95

BIG COBB......................10.95

CAESAR...........................7.95

VERDE..............................9.95

OPPA................................9.95

SONOMA..........................9.95

MISSION...........................9.95

FARMERS.........................9.95

SHANGHAI.....................10.95

PINK LADY.....................11.95

SOHO................................9.95

FUSION...........................11.95

YOUR SALAD.................10.95

NEW YORK BLT...........8.95

ROMA..........................9.95

SFO...............................9.95

VEGAN.........................9.95

CAPRICE.....................9.95

TUSCAN.......................9.95

Butter lettuce with avocado, white shrimp, cranberries,toasted pine nuts, gorgonzola dressing

Organic spring mix with field berries, rosemary chicken, toasted sugar walnuts, honey balsamic vinaigrette

Butter lettuce with smoked salmon, english cucumber, capers, tomato, asparagus, dill vinaigrette

Butter lettuce, apple bacon, avocado, tomato, red onion,eggs, blue cheese, grilled chicken, house cobb dressing

Romaine hearts with shaved parmesan, oven bakedgarlic croutons, lemon caesar dressing

Organic baby spinach with green apples, golden raisins,mushroom, red onion, smoked bacon, toasted pecans,balsamic vinaigrette

Romaine lettuce with roma tomato, cucumber, mushroom,red onion, olives, feta cheese, lemon oil vinaigrette

Organic spring mix, mandarin oranges, avocado, pear,mango, toasted pecans, goat cheese dressing

Organic baby spinach with grilled chicken, mushroom,artichoke, tomato, roasted peppers, balsamic vinaigrette

Mixed greens with grilled portobello, pencil asparagus, baked beets, garlic croutons, edamame, bell peppers,fresh basil, pesto vinaigrette

Romaine hearts,Napa cabbage, sesame chicken, snap peas mandarin orange, red pepper, crispy wanton, orange soy vinaigrette

Butter lettuce with grilled salmon, english cucumber,red onion, roma tomato, fresh dill vinaigrette

Organic spring mix, roasted red pepper, sun dried tomato, artichoke, asparagus, grilled chicken, balsamic vinaigrette

Baby greens with herb crusted ahi tuna, red onion,whole wheat noodles, fresh mushroom, tofu, snap peas,sesame seeds, soy ginger vinaigrette

Choice of lettuce (add 4 basics plus 1 premium & dressing)

Apple bacon, sliced ripe tomato, shredded romaine,herbed mayo, Acme focaccia bread

Imported prosciutto, provolone cheese, basil,roasted bell pepper, olive oil, Acme focaccia bread

Grilled chicken, avocado, tomato, shredded romaine,mayo, provolone cheese, Acme ciabatta bread

Grilled portobello mushroom, zuchini, tomato, freshbasil, extra virgin olive oil, Acme roll

Fresh mozarella, tomato, red onion, balsamic vinegar,fresh basil & olive oil on Acme focaccia bread

cup bowl

HONEY ROASTED BUTTERNUTSQUASH WITH GREEN APPLE.........

PORTOBELLO MUSHROOM...........

OVEN ROASTED TOMATO BASIL.....

NEW ENGLAND CORN CHOWDER.....

VEGETABLE MINESTRONE...........Vegetable broth

Vegetable broth & cream



Smoked bacon, potato, & vegetable broth

4.50

4.50

4.50

4.50

3.95

6.95

6.95

6.95

6.95

5.95

ADD CHICKEN .................................. 9.95

1/2 & 1/2ADD-ONS

BASICS.....1.00CHICKEN....2.00SHRIMP.......0.80SALMON.....4.00TUNA..........4.00

soup / salad /sandwich / pasta

10.95PASTA .................10.95BRUSCHETTA.......3.00GARLIC BREAD....1.50

Gluten free

ea.

Organic spring mix, spicy chicken, ripe mango, corn,black beans, goat cheese, chipotle lime vinaigrette

Grilled garlic chicken, portabello mushroom, pesto, sun dried tomato, Acme ciabatta breadHerb Crusted chicken, portabello mushroomtomato, provolone cheese, fresh basil, Acme ciabatta

SANDWICHESSALADS

SOUPS

V.I.P.................................11.95

NAPA..............................10.95

C.E.O...............................11.95

CHIPOTLE CHOP...........10.95

BIG COBB......................10.95

CAESAR...........................7.95

VERDE..............................9.95

OPPA................................9.95

SONOMA..........................9.95

MISSION...........................9.95

FARMERS.........................9.95

SHANGHAI.....................10.95

PINK LADY.....................11.95

SOHO................................9.95

FUSION...........................11.95

YOUR SALAD.................10.95

NEW YORK BLT...........8.95

ROMA..........................9.95

SFO...............................9.95

VEGAN.........................9.95

CAPRICE.....................9.95

TUSCAN.......................9.95

Butter lettuce with avocado, white shrimp, cranberries,toasted pine nuts, gorgonzola dressing

Organic spring mix with field berries, rosemary chicken, toasted sugar walnuts, honey balsamic vinaigrette

Butter lettuce with smoked salmon, english cucumber, capers, tomato, asparagus, dill vinaigrette

Butter lettuce, apple bacon, avocado, tomato, red onion,eggs, blue cheese, grilled chicken, house cobb dressing

Romaine hearts with shaved parmesan, oven bakedgarlic croutons, lemon caesar dressing

Organic baby spinach with green apples, golden raisins,mushroom, red onion, smoked bacon, toasted pecans,balsamic vinaigrette

Romaine lettuce with roma tomato, cucumber, mushroom,red onion, olives, feta cheese, lemon oil vinaigrette

Organic spring mix, mandarin oranges, avocado, pear,mango, toasted pecans, goat cheese dressing

Organic baby spinach with grilled chicken, mushroom,artichoke, tomato, roasted peppers, balsamic vinaigrette

Mixed greens with grilled portobello, pencil asparagus, baked beets, garlic croutons, edamame, bell peppers,fresh basil, pesto vinaigrette

Romaine hearts,Napa cabbage, sesame chicken, snap peas mandarin orange, red pepper, crispy wanton, orange soy vinaigrette

Butter lettuce with grilled salmon, english cucumber,red onion, roma tomato, fresh dill vinaigrette

Organic spring mix, roasted red pepper, sun dried tomato, artichoke, asparagus, grilled chicken, balsamic vinaigrette

Baby greens with herb crusted ahi tuna, red onion,whole wheat noodles, fresh mushroom, tofu, snap peas,sesame seeds, soy ginger vinaigrette

Choice of lettuce (add 4 basics plus 1 premium & dressing)

Apple bacon, sliced ripe tomato, shredded romaine,herbed mayo, Acme focaccia bread

Imported prosciutto, provolone cheese, basil,roasted bell pepper, olive oil, Acme focaccia bread

Grilled chicken, avocado, tomato, shredded romaine,mayo, provolone cheese, Acme ciabatta bread

Grilled portobello mushroom, zuchini, tomato, freshbasil, extra virgin olive oil, Acme roll

Fresh mozarella, tomato, red onion, balsamic vinegar,fresh basil & olive oil on Acme focaccia bread

cup bowl

HONEY ROASTED BUTTERNUTSQUASH WITH GREEN APPLE.........

PORTOBELLO MUSHROOM...........

OVEN ROASTED TOMATO BASIL.....

NEW ENGLAND CORN CHOWDER.....

VEGETABLE MINESTRONE...........Vegetable broth




Smoked bacon, potato, & vegetable broth

4.50

4.50

4.50

4.50

3.95

6.95

6.95

6.95

6.95

5.95

ADD CHICKEN .................................. 9.95

1/2 & 1/2ADD-ONS

BASICS.....1.00CHICKEN....2.00SHRIMP.......0.80SALMON.....4.00TUNA..........4.00

soup / salad /sandwich / pasta

10.95PASTA .................10.95BRUSCHETTA.......3.00GARLIC BREAD....1.50

Gluten free

ea.

Organic spring mix, spicy chicken, ripe mango, corn,black beans, goat cheese, chipotle lime vinaigrette

Grilled garlic chicken, portabello mushroom, pesto, sun dried tomato, Acme ciabatta breadHerb Crusted chicken, portabello mushroomtomato, fresh basil, Acme ciabatta

LettuceFINEST QUALITY PRODUCE FROM LOCAL FARMS AND RANCHES


Open til 6:30 pm M-F

Slow G’s Eatery Sandwiches like no other. We only use skinless chicken breast and lean cuts of beef and pork. You won't find packaged deli meats at Slow G's which tend to be high in sodium, sugar, and fat and contain all sorts of additives and preservatives. Yuck! Our chicken, beef, and pork are slow cooked on the premises in cast iron Dutch ovens for moist, tender, and flavorful meats. We even make our own spreads and don't add any salt or sugar to these either. Yum! We do quinoa salads, too! The Eats Sandwiches $6.99. Orange-Cranberry Pork Loin Sandwich on a ciabatta roll. What a spread! Apple Butter Pork Loin Sandwich with romaine and onion on a sour-dough roll. Our version of “pork chops ‘n apple sauce.” Roasted Red Pepper Roast Beef Sandwich with horseradish, romaine, olive oil infused with garlic and rosemary, as well as a drizzle of balsamic on a sourdough roll. Wow! Edamame Pesto Chicken Sandwich with a hint of lemon, mint, and a drizzle of balsamic vinegar on a sourdough roll. A tasty double dose of protein! Wasabi Edamame Chicken Sandwich It’s our Edamame Pesto Chicken Sandwich with shredded carrots and some heat! Apple Butter Chicken Salad Sandwich with almonds on a toasted ciabatta roll. Unlike any other chicken salad sandwich. We slow cook the apples then make our own apple butter. No worries...there’s no butter in this apple butter. Chicken and Creamy Avocado Sandwich with tomatoes and thinly sliced red onions on a sourdough roll. Veggie Sandwich on a wheat roll. Beets, shredded carrots, and our edamame pesto amped up with almonds and finished off with a drizzle of balsamic vinegar. Go ahead meat eaters and beet haters...it’s unbelievable! Build Your Own Sandwich. You decide! Breads available: sourdough roll, ciabatta roll, wheat roll, sliced sour-dough, sliced multigrain, sliced gluten free, Ezekiel no sodium Quinoa Salads $6.99 regular / $3.99 small (Pronounced “keen-wah.”) A grain that has even more protein and fiber than brown rice. Edamame Pesto Chicken Quinoa Salad Apple Butter Chicken Quinoa Salad Veggie Quinoa Salad Wasabi Edamame Chicken Quinoa Salad

Slow G’s Eatery

Eat well...feel well. 440 Diablo Road, Danville (in the Fresh & Easy shopping center)

(925) 831-1268 slowgeatery.com

M-F 11 am - 6:30 pm; Sat 11 am - 3 pm; Closed Sundays

Cut unhealthy fat! Cut sodium! Cut sugar!

Menu items and prices subject to change.


Fine Dining HighlightsInside front cover: AuburnJames: The AuburnJames Danville Tasting Room & Gallery at 321 Hartz Avenue is set in the heart of historic downtown Danville and wrapped by an art gallery which showcases some outstanding local and nationally known contemporary impressionist works. There you will enjoy award winning wine flights along with small plates that are designed to complement the overall wine experience. “At AuburnJames, our chef and our wine maker take pride in presenting food & wine pairings that bring something special to Danville’s palate.” Visit AuburnJames’ website at www.auburnjames.com

Page 8: Prima: “Executive Chef/Owner Peter Chastain demonstrates a keen Italian sensibility at Prima using the highest quality local and sustainable ingredients the market has to offer each day. Peter considers the essence of Prima’s cooking to be an act of stewardship in preserving Italian food tastes and traditions and providing good value to guests. Allow Peter to craft a special Italian dining experience for your visit with a “Prima Chef’s Table” menu.” Visit Prima’s website at www.primawine.com

Page 9: Cypress: “Owner and Executive Chef Rick Delamain and his chefs pride themselves in showcasing their finest creations with local and sustainable farmers, ranchers, vintners, and distillers. Not only do they focus on the best ingredients, but the best techniques as well. When in the kitchen, the goal is to think from the perspective of each of our guest’s pleasure. With this combination, you can be assured of a delight for all your senses on each and every visit.” Visit Cypress’’s website at www.cypresswc.com

Page 10: Vic Stewart’s: Located inside the historic 1891 Walnut Creek train depot, one can dine in a cozy compartment of the antique 1901 Pullman executive train car or lounge in the Tahoe Room with its lodge-like setting. Best known for their steaks, they were selected as one of the “Great Steak Houses of North America”, and they were also Diablo Magazine’s Best of the East Bay “Best Steak House” in 2007. Visit Vic Stewart’s website at www.vicstewarts.com

Back Cover: Catering-AG Ferrari Foods: Not only does AG Ferrari do catering for any kind of occasion, but they also have a retail outlet located in La Fiesta Square, at 23 Lafayette Circle in Lafayette—one of 9 Bay Area locations. “Our products, which range from artisan olive oils and balsamic vinegars, to rustic pastas and sauces, are carefully selected to represent the quality and diversity of Italy’s 20 regions. We are dedicated to finding Italy’s artigiani, small, artisanal producers who are passionate about what they do”. Visit their website at www.agferrari.com


When one is planning a special occasion and selecting a caterer, there are questions that come up. Here is a list of our most frequently asked questions for your information:

Q. What kind of catering do you do?

A. We are the perfect solution for offi ce meals and home entertaining. We offer wonderful authentic Italian foods, handsomely presented platters for delivery or for pick-up in our stores. We can create menus and proposals tailored to meet any event. Our Catering Department specializes in large-scale events like conferences, receptions and weddings. Call us at 800-335-5090 and we will create a proposal tailored to your specifi c event. China, fl atware and stemware are available with full-service catering. Q. Is delivery available?

A. Delivery is available with minimum order size and is subject to availability. The minimum order for delivery in Alameda, Contra Costa, Marin, San Mateo, San Francisco and Santa Clara Counties is $125.00. All deliveries require 24 hours notice. Q. What is included in your basic service?

A. We will set your table with a family-style buffet. All you need to do is announce, “Food is served!” Salads can be tossed at your request. Disposable warming dishes for hot foods are available upon request at an additional charge. For more formal events, China, linens, fl atware, stemware and chafi ng dishes are available for an additional fee. Q. Do you have service staff available?

A. Our basic service does not include service staff. However, our Catering Department does provide service staff as part of its special event catering. Q. Does your menu cover every menu and service available?

A. No. For larger events, call our Catering Department to discuss customizing foods and services to your specifi c needs. Q. How do I place an order?

A. Call the A.G. Ferrari Foods Catering Department directly at 800-335-5090 or email at [email protected]. Our menu can be viewed at www.agferrari.com Q. What is your cancellation policy?

A. Unless otherwise stipulated, cancellations require 24 hours’ notice. After that time, you will be charged for any foods that have been ordered.

Three Ways to Enter:

1. Follow the QR Code to the entry form on our website at www.alacartonline.com -or-2. Email the image of your receipt to: Spring [email protected] your name, phone number, and the address where we can send your gift certificate if you win. Be sure to attach the image of your receipt. -or-3. Go to our website at www.alacarteonline.com and enter the drawing through the Giveaway link.


Spring 2012

www.alacarteonline.com

Enter the drawing for weekly chances to win a

$25 restaurant gift certificate!

Dine at a restaurantin this current issue of A la carte magazine,

then send in a copy of your dining receipt to be entered in a drawing for a

$25 gift certificate at

one of A la carte’s featured restaurants.

The photo of your receipt must include the name of the restaurant or deli, the date and the amount of your purchase. The drawing includes only the establishments that are individual advertisers and listed in the table of contents.

Take a picture of your receipt and send it to [email protected] your name, phone number, and the address where we can send your gift

certificate if you win. Be sure to attach the image of your receipt.

Three Ways to Enter:

1. Follow the QR Code to the entry form on our website at www.alacartonline.com -or-2. Email the image of your receipt to: Spring [email protected] your name, phone number, and the address where we can send your gift certificate if you win. Be sure to attach the image of your receipt. -or-3. Go to our website at www.alacarteonline.com and enter the drawing through the Giveaway link.


Spring 2012

www.alacarteonline.com

Enter the drawing for weekly chances to win a

$25 restaurant gift certificate!

Dine at a restaurantin this current issue of A la carte magazine,

then send in a copy of your dining receipt to be entered in a drawing for a

$25 gift certificate at

one of A la carte’s featured restaurants.

The photo of your receipt must include the name of the restaurant or deli, the date and the amount of your purchase. The drawing includes only the establishments that are individual advertisers and listed in the table of contents.

Take a picture of your receipt and send it to [email protected] your name, phone number, and the address where we can send your gift

certificate if you win. Be sure to attach the image of your receipt.

a la carte_spring 2012

Documents

carte spring

carte magazine

summerfall issue

fine establishments

casualfamily dining

directoryfine dining

tasting room fine art

special events