restaurant month | 2017 · restaurant 12/2016-7107 $20 per person wine pairing | $10 per person not...

FIRST COURSE A choice of one

French Onion Soup Kendall-Jackson ‘Vintner’s Reserve’

Mixed Green Salad Local organic greens, candied walnuts, apples, bleu cheese crumbles tossed with raspberry vinaigrette

Chateau Ste. Michelle Riesling

SECOND COURSE A choice of one

Prime Rib French Dip Shaved prime rib, onion straws toasted baguette, au jus, french fries

Louis Martini Cabernet Sauvignon

Beer Battered Fish and Chips Atlantic cod, tartar sauce, french fries, malt vinegar

Coppola Diamond Collection Yellow Sauvignon Blanc

Pan Seared Salmon Burger Arugula, tomato, remoulade on a toasted brioche bun, french fries

La Crema Chardonnay

Month | 2017

3RD ANNUAL

Restaurant

12/2016-7107

$20 PER PERSONWINE PAIRING | $10 PER PERSON

not including tax and gratuity

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offers.

Lunch MenuJanuary 13th - February 8th Monday-Saturday 11am-4pm


Crispy Calamari Tossed with serrano peppers and served with sweet thai chili sauceConundrum ‘Caymus’ White Blend

French Onion SoupKendall-Jackson ‘Vintner’s Reserve’

Mixed Green Salad Local organic greens, candied walnuts, apples, bleu cheese crumbles tossed with raspberry vinaigrette

Beringer White Zinfandel

Spinach & Artichoke Dip Tortilla chips, sour cream, salsaEcco Domani Pinot Grigio


Blackened Chicken Pasta Sun-dried tomatoes and basil cream sauceCa’Momi Bianco

Crab Stuffed Salmon Hazelnut lemon butter sauce, rice pilaf and seasonal vegetablesLa Crema Chardonnay

Grilled Vegetable Plate Asparagus, sautéed spinach, mushrooms, zucchini, bell peppers, red onions, fennel, tomato & brown basmati rice with balsamic reduction glaze

St. Francis Merlot

SUPPLEMENTAL DISHRoast Prime Rib of Beef Au jus, creamy horseradish, baked potato, seasonal vegetables upcharge +5


Filet Mignon Crispy onion straws, baked potato, seasonal vegetables +8Murphy-Goode Cabernet Sauvignon

THIRD COURSE A choice of one

Home Made Brownie Pie With vanilla ice creamPeanut Butter Banana Cream Pie

Sparkling Wine

Dinner MenuJanuary 13th - February 8th

Monday-Thursday 4pm-9pm | Friday & Saturday 4pm-10pm | Sunday 4pm-9pm


Month | 2017

3RD ANNUAL

Restaurant

12/2016-7107



Month | 2017

3RD ANNUAL

Restaurant


Crispy Calamari Topanga canyon fennel, lemonCoppola Yellow Label Diamond Collection Sauvignon Blanc

Caramelized Brussels Sprouts California walnuts, golden raisins, pork belly, pecorinoVotre Sante Pinot Noir

New England Clam ChowderOyster Bay Sauvignon Blanc

Chopped Caesar Salad Romaine, parmesan, sun-dried tomato, croutons, white anchoviesKendall Jackson Vintner’s Reserve Chardonnay


Prosciutto Wrapped Halibut Creamed leeks, butternut squashSonoma Cutrer Chardonnay

Pan Roast Mary’s Chicken Marble potatoes, braised greens, red chili mustard, marjoram jusMacMurray Ranch Pinot Noir

Classic Prime Rib Mashed red bliss potatoes, seasonal vegetables, au jus, horseradish crèmeMurphy Goode Cabernet Sauvignon

UPGRADESFilet Mignon 8 oz Red wine jus, served with choice of mashed potatoes

or marble potatoes and seasonal vegetables +5Justin Cabernet Sauvignon

Seafood Pasta Grilled lobster tail, scallops, jumbo shrimp, fresh fish, lobster & shrimp sauce, roasted tomato +5La Crema Chardonnay


Triple Layer Chocolate Torte Whipped cream Castaway Cheesecake Caramel apples, graham cracker

Michele Chiarlo Moscato d’Asti “Nivole”

BURBANK

12/2016-7107CASTB



Dinner MenuJanuary 13th to February 8th

Monday-Thursday 4pm-10pm | Friday & Saturday 4pm-11pm | Sunday 4:30pm-10pm


Month | 2017

3RD ANNUAL

Restaurant


Garlic Parmesan Mozzarella Sticks basil marinara sauceSt. Francis Merlot

Crispy Calamari sweet thai chili sauce and garlic aioli Conundrum ‘Caymus’ White Blend

French Onion topped with gruyere cheese Sanford Flor De Campo Pinot Noir

Local Arcadian Harvest Mixed Greens candied walnuts, grapes, sliced apples and raspberry vinaigrette

Yellow Label Diamond Coppola Sauvignon Blanc


Roast Prime Rib of Beef seasoned and slow-roasted, served with au jus creamy horseradish sauce, baked potato and fresh seasonal vegetables

Murphy Goode Cabernet SauvignonBlackened Chicken & Mushroom Farfalle Pasta tossed in garlic cream sauce and parmesan cheese

Votre Sante Pinot NoirDrunken Shrimp Diablo Fettuccine sautéed shrimp in butter with garlic, shallots and spicy diablo sauce

served over fettuccine and topped with parmesan cheese and fresh basilSophia Coppola Rosé


Madagascar Crème Brûlée mixed berriesClassic TiramisuSparkling Wine

$39 PER PERSON WINE PAIRING | $10 PER PERSON

Not including tax and gratuity

SAN BERNARDINO

12/2016-7107CASTS



First Course A choice of oneGuaymas Ceviche Chef’s choice of f ish marinated

in fresh lime juice with tomatoes, onions, cilantro, serrano peppers, and fresh avocado

Ecco Domani Pinot Grigio

Chile Calamari Crispy calamari and serrano pepper with queso fresco, served with creamy chile de arbol sauce

Conundrum Caymus White Blend

Ensalada Guaymas Romaine hear ts, jicama, avocado, tomatoes, pickled red onions and

goat cheese with a lime-oregano vinaigrette Mirassou Moscato

Sopa de Tortilla Topped with fresh avocado, queso fresco and tor tilla strips

Ferrari Carano Fume Blanc

Month | 2017

3RD ANNUAL

Restaurant

MENU January 13th - February 8th

$25 PER PERSON not including ta x and g rat uit y

OPTIONAL WINE/BEER/GUAYMAS MARGARITA PAIRING | $10 PER PERSON

Consuming raw or undercooked meats, poultry, seafood, shellf ish, or eggs may increase your risk of food borne illness, especially if you have cer tain medical conditions. Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offers

12/2016-7107

Second Course A choice of oneGuaymas Margarita or Bottled Mexican Beer

BURRITOSCarne Asada Steak | Carnitas Pork | Pollo Chicken

Flour tor tilla f illed with black beans, Guaymas rice, spicy salsa, lettuce and topped with enchilada and ranchero sauce, sour cream and mixed cheeses

ENCHILADASEnchiladas de Queso Cheese | Enchiladas de Pollo Chicken | Enchiladas de Carne Beef

Two enchiladas made with tor tillas served with salsa, cilantro, black beans, Guaymas rice and fresh sour cream

TACOSCarnitas Pork | Carne Asada Steak | Pollo Chicken

Made with corn tor tillas, lettuce, onions, cheese, cilantro, and cascabel sauce

Pescado FishFresh guacamole, cabbage, cilantro, pumpkin seeds and chipotle aioli

Third Course A choice of one

Flan Homemade daily

Homemade Churros Cajeta sauce & vanilla ice cream

Sparkling Wine

Month | 2017

3RD ANNUAL

Restaurant


Artichoke and Pepper Jack Cheese Dip parmesan crostinisBeringer White Zinfandel

Calamari Fritti peppers, jalapeños, olives, chipotle and cocktail saucesEco Domani Pinot Grigio

New England Clam ChowderWilliam Hill Chardonnay

Organic Mixed Greens cherry tomatoes, red onions, raspberry vinaigrette, croutonsPacific Rim Riesling


Grilled Atlantic Salmon choice of lemon caper or pico de gallo, served with quinoa and chef’s vegetablesLa Crema Chardonnay

Ribeye USDA Choice 10 oz grilled or blackened, scalloped potatoes, local market vegetablesMassimo Malbec

Free Range Chicken Breast crimini mushrooms, spring onions, mashed potatoesVotre Sante Pinot Noir

Seafood Symphony shrimp, scallops, salmon, mussels, sautéed garlic, cajun spices, white wine, penne pastaSokol Blosser “Evolution” White Blend


Triple Chocolate Brownie vanilla bean ice creamCrème Brûlée fresh seasonal berries

HS Lordships Upside Down Apple Pie warm vanilla bean ice cream*

Sparkling Wine

12/2016-7107


not including tax and gratuityConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offers. *Contains Nuts.


ANTOJITOS Appetizers A choice of one

Baja Ceviche Clasico Shrimp & red snapper marinated in fresh squeezed lime and serrano chile tossed with tomatoes, red onion and cilantro

Coppola Diamond Collection Sauvignon Blanc

Spicy Calamari Fried in a light jalapeño-tempura batter served with chipotle aioli Mirassou Moscato

Mexican Caesar Crisp romaine hearts, house made caesar dressing and cotija cheese topped with crispy tortilla strips

Kendall Jackson Vintner’s Reserve Chardonnay

Tortilla Soup Gascon Malbec

PLATOS FUERTES Entrées A choice of one

House Margarita or Bottled Mexican Beer

Sizzling Fajitas Served on a cast iron skillet with onions, peppers, tomatoes and nopales with Spanish rice and refried beans. Choice of grilled chicken or carne asada

Enchiladas Verdes Two chicken enchiladas smothered in a tangy fresh roasted tomatillo sauce, topped with melted jack cheese, served with Spanish rice and refried beans

Carne Asada All natural, thinly sliced, grilled skirt steak served with pico de gallo, guacamole, Spanish rice, refried beans and choice of tortillas

Salmon a la Plancha en Pipian Verde Seared salmon with a green chile sesame sauce, seasonal salsa, mashed potatoes, grilled vegetables

POSTRES DessertsA choice of one

Fried Ice Cream

FlanSparkling Wine

Month | 2017

3RD ANNUAL

Restaurant

DINNER MENU January 13th to February 8th


$29 PER PERSON not including ta x and g rat uit y

WINE/BEER/MARGARITA PAIRING | $10 PER PERSON

12/2016-7107

Month | 2017

3RD ANNUAL

RestaurantRestaurant • Lounge • Special Events


Odyssey Estate Salad Mixed greens, roasted kabocha squash, toasted pumpkin seeds, pumpkin oil and pomegranates seeds

Votre Sante Pinot Noir, SonomaOdyssey Estate Chicken Soup Tuscan kale, onion, carrots, garbanzo beans,

roasted chicken breast, chorizo, tomato, rosemary, chicken brothSt. Francis Merlot, Sonoma

Baby Beet Roasted red and yellow baby beets, frisee, radicchio, romaine lettuce, baby arugula, goat cheese, candied walnuts, orange segments, orange thyme vinaigrette

Gerard Bertrand Rose’, Languedoc FranceMango Habanero Shrimp Jumbo shrimp, mango habanero sauce, bleu cheese dressing, cilantro, celery

Conundrum White Blend, California


Cedar Plank Salmon Sweet soy glaze, seasonal vegetables, spicy cabbage saladSonoma Cutrer, Chardonnay, Russian River

Herb Roasted Prime Rib Mashed potatoes, creamy horseradish queen cutAvalon Cabernet Sauvignon, Napa

Jidori Chicken Breast 10 oz Organic airline breast, pan roasted, free range, caramelized onions, au gratin potatoes, seasonal vegetables, chicken jus

La Crema Chardonnay, MontereyPolynesian Shrimp Herb grilled marinated shrimp, lemon grass coconut scented jasmine rice,

bananas, grilled maui onions, sweet curry sauceOyster Bay Sauvignon Blanc, Marlborough New Zealand

SUPPLEMENTAL ENTRÉECenter Cut Filet Mignon 8 oz Fingerling potatoes, local market vegetables +5

Justin Cabernet Sauvignon, Paso Robles


Apple Tart Tatin Warm apple tart, caramel sauce and vanilla bean ice creamCrème Brûlée Rich custard with a thin layer of caramelized sugar and fresh berries

Flourless Chocolate Cake Chantilly cream and brandied black cherries

Sparkling Wine



12/2016-7107


Monday-Thursday 4pm-10pm | Friday & Saturday 4pm-11pm | Sunday 4pm-10pm


Month | 2017

3RD ANNUAL

Restaurant


Calamari parmesan crusted, chives, smoked tomato aioli, lemonSanta Margherita, Pinot Grigio, Italy

Coconut Shrimp orange-ginger marmaladeConundrum, White Blend, California

Caesar Salad crisp romaine, cream anchovy vinaigrette, garlic croutonsSquealing Pig, Sauvignon Blanc, Marlborough

French Onion Soup gruyere grilled cheese sandwichGerard Bertrand Rose’, Languedoc, France

SECOND COURSEA choice of one

Miso Marinated Chilean Sea Bass black thai rice, chinese broccoli, sweet chile sauceLa Crema, Pinot Noir, Monterey

Herb Roasted Prime Rib seasonal vegetables, baked potato, creamy horseradish, au jusOlelo, Merlot, Central Coast

Roasted Jidori Chicken roasted breast, truffled dark meat roulade, herbed dumplings, natural jusOlelo, Chardonnay, Central Coast

Filet Mignon seasonal vegetables, roasted garlic mashed potatoesFistacuffs, Cabernet Sauvignon, Napa Valley

THIRD COURSEA choice of one

Chocolate Lava Cake toasted marshmallow, s’mores ice cream

Vanilla Bean Crème Brûlée tuile cookie, seasonal berries

Butterscotch Pudding fiddle faddle, blackberries

Sparkling Wine

DINNER MENU Available January 13th to February 8th, Sunday to Thursday

$45 per person not including tax and gratuity

Wine Pairing | $22 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offer.

01/2017-7107

REEF MENU 8.5X11

STARTERS A choice of one

Calamari Sunset tiki sauceEcco Domani Pinot Grigio

Spinach & Artichoke Dip Creamy spinach, artichokes, sour cream, pepper jack cheese, tortilla chipsOyster Bay Sauvignon Blanc

Clam ChowderKendall Jackson Vintner’s Reserve Chardonnay

Local Harvest Green Salad Organic mixed greens, apples, candied walnuts, raspberry vinaigretteCoppola Diamond Yellow Label Sauvignon Blanc

ENTRÉES A choice of one

Prime Rib French Dip Sandwich Sliced prime rib, au jus, french friesGascon Malbec

Beer Battered Fish & Chips Island sauce, malt vinegar, french friesLa Crema Chardonnay

Grilled Shrimp & Scallops With Pineapple Bacon Fried Rice Hawaiian fried rice inside a pineapple half layered with grilled shrimp and scallops

Conundrum White Blend

DESSERT A choice of one

Lava CakeTiramisu

Sparkling Wine - Wycliff Brut, California

12/2016-7107

Lunch MenuJanuary 13th to February 8th

Monday - Saturday 11am - 4pm




Month | 2017

3RD ANNUAL

Restaurant

REEF MENU 8.5X11


Calamari Sunset tiki sauceEcco Domani Pinot Grigio

Spinach & Artichoke Dip Creamy spinach, artichokes, sour cream, pepper jack cheese, tortilla chips Oyster Bay Sauvignon Blanc

Clam ChowderKendall Jackson Vintner’s Reserve Chardonnay

Local Harvest Green Salad Organic mixed greens, apples, candied walnuts, raspberry vinaigretteCoppola Diamond Yellow Label Sauvignon Blanc


Grilled Shrimp & Scallops with Pineapple Bacon Fried Rice Hawaiian fried rice inside a pineapple half layered with grilled shrimp and scallops

Conundrum White Blend

Macadamia Nut Crusted Mahi Mahi Mango papaya relish, coconut rice, seasonal vegetables, beurre blanc sauceVotre Sante Pinot Noir

Herb Roasted Prime Rib With garlic mashed potatoes, fresh seasonal vegetablesGascon Malbec

SUPPLEMENTAL ENTRÉESeafood Collage Lobster tail, scallops, shrimp, fresh salmon, linguine, white wine sauce +5

La Crema Chardonnay


Lava CakeTiramisu

Sparkling Wine - Wycliff Brut, California



12/2016-7107


Monday-Thursday 4pm-10pm | Friday & Saturday 4pm-11pm | Sunday 4:30pm-10pm


Month | 2017

3RD ANNUAL

Restaurant


New England Clam ChowderLa Crema Chardonnay

Organic Mixed Greens Salad heirloom tomato, cucumber, red onion, garlic croutons, champagne vinaigrette

Sophia Coppola Rosé


The “Whiskey” Burger Whiskey Red’s house blend 8oz beef, whiskey BBQ sauce, white cheddar,

crispy onions, tomato, butter lettuce, toasted brioche bun and parmesan friesDry Creek Zinfandel

Lobster Roll chilled lobster meat, herb mayonnaise, buttered brioche roll and parmesan fries

La Crema Chardonnay

Famous Fish and Chips tartar sauce, lemon, malt vinegar and parmesan fries

Kendall-Jackson Vintner’s Reserve Chardonnay

$20 PER PERSON not including tax and gratuity

WINE PAIRING | $10 PER PERSON

January 13th to February 8th Monday-Friday 11am-3pm

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offer.

Month | 2017

3RD ANNUAL

Restaurant

Lunch Menu

hiskey

Redsbar

and p

atioon the water

12/2016-7107


New England Clam ChowderLa Crema Chardonnay

Organic Mixed Greens Salad heirloom tomato, cucumber, red onion, garlic croutons, champagne vinaigrette

Sophia Coppola Rosé

Crispy Calamari lime aioliEcco Domani Pinot Grigio

Warm Spinach & Artichoke Dip tortilla chipsCoppola Diamond Yellow Label Sauvignon Blanc


Famous Fish and Chips tartar sauce, lemon, malt vinegar and parmesan friesKendall-Jackson Vintner’s Reserve Chardonnay

Steak & Fries fire-grilled hangar steak, parmesan fries and chimichurriMurphy-Goode Cabernet Sauvignon

Grilled Lemon Salmon bloomsdale spinach, whipped potatoes, fresh herbs Oyster Bay Sauvignon Blanc


Chocolate Crunch Tart sesame brittle, bourbon caramel sauceStrawberry Shortcake strawberries, basil, whipped cream, house-baked biscuit

Key Lime Pie graham cracker crust, whipped cream, lime twist

Sparkling Wine

$29 PER PERSON not including tax and gratuity


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offer.

Month | 2017

3RD ANNUAL

Restaurant

Dinner Menu

hiskey

Redsbar

and p

atioon the water

12/2016-7107

January 13th to February 8th Monday-Thursday 3pm-10pm | Friday 3pm-11pm | Saturday 4pm-11pm | Sunday 4pm-10pm

StarterA choice of one

Spinach & Artichoke Dip Baby Spinach, Artichoke Heart, Monterey Jack, Parmesan, House Cut Chips Ecco Domani Pinot Grigio

Fried Dill Pickle Spears Served With Whole-Grain Mustard Ranch Kendall Jackson Vintner’s Reserve Chardonnay

Front Range Bison Chili House Specialty Apothic Red Blend

Chopped Salad Lettuce, Smoked Bacon, Tomato, Hard-Boiled Egg, Grilled Corn, Shredded Cheese, Red Onion, Avocado & Bleu Cheese Crumbles with Choice Of Dressing

Votre Sante Pinot Noir

EntréesA choice of one

Bison Burger* 8 oz Front Range Ground Bison, Aged Cheddar Cheese, Lettuce, Tomato, Onion & Served with a Side of House-Made Bacon Aioli, Sunbird Fries

Gnarly Head Old Vine Zinfandel

Pecan Crusted Red Trout Rocky Mountain Pan-Seared Trout with Toasted Pecan Breading & Grilled Lemon

Coppola Diamond Collection Yellow Label, Sauvignon Blanc

The Beef Brisket Rubbed with Our House-Spice Blend & Simmered Overnight in Brown Sugar, Tomato Glaze, Sunbird Smashed Potatoes and Seasonal Veggies

Massimo Malbec Mendoza, Argentina

Supplemental DishPrime Rib Creamy Horseradish, Au Jus, Sunbird Smashed Potatoes, Seasonal Veggies +$5


DessertA choice of one

Flourless Chocolate Cake

Old Fashioned Cheesecake

Sparkling Wine

$25 PER PERSON not inc lud ing t a x and g ratu i t y



12/2016-7107

DINNER MENU Januar y 13th to Februar y 8th

$ 3 5 P E R P E R S O N (t a x a n d g r a t u i t y n o t i n c l u d e d ) • W I N E PA I R I N G | $ 1 0 P E R P E R S O N

CONSUMER ADVISORY Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. CONSUMER INFORMATION There is risk associated with eating raw oysters If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. IF UNSURE OF YOUR RISK, CONSULT A PHYSICIAN Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offer.

-DINNER MENU-JANUARY 13TH TO FEBRUARY 8TH

FIRST COURSEA choice of one

Artichoke Crisps fried baby artichoke hearts, zesty lemon caper aioli Ecco Domani, Pinot Grigio, delle Venezie, Italy

Crab & Corn Chowder vidalia onions, crouton, vermont cheddar and provolone cheese Conundrum ‘Caymus’ White Blend, California

Traditional Caesar Salad croutons, shaved parmesan, caesar dressing Kendall Jackson Vintner’s Reserve, Chardonnay, California

SUPPLEMENTAL DISHBlue Point Oysters mignonette, cocktail & mustard sauces +5

Coppola Diamond Collection Yellow Label, Sauvignon Blanc, Sonoma

SECOND COURSEA choice of one

Stuffed Gulf Grouper jumbo crab, basil garlic beurre blanc, served with your choice of creamy citrus lime risotto, smashed potatoes or the vegetable of the day

La Crema, Chardonnay, MontereyBacon Wrapped Meatloaf pepper tomato relish, mashed potatoes and gravy

Dry Creek Vineyards Heritage Zinfandel, SonomaOrange Blossom Chicken garden rosemary, garlic evoo, smashed potatoes, bourbon garlic butter

Oyster Bay, Sauvignon Blanc, Marlborough New Zealand

SUPPLEMENTAL DISHSeafood Mixed Grill fried oyster on the half shell, butter poached lobster and shrimp, grilled salmon and scallop,

served with your choice of creamy citrus lime risotto, smashed potatoes or the vegetable of the day +10 King Estate Signature, Pinot Gris, Oregon


Signature Cheesecake Key Lime Pie

Sparkling Wine

{ {12/2016-7107

Month | 2017

3RD ANNUAL

Restaurant

First CourseA choice of one

Calamari Buttermilk battered with chili aioli drizzle and house marinaraCoppola Diamond Collection Yellow Label Sauvignon Blanc

Short Rib Pierogies House-made pierogies stuffed with braised shor t ribs, potatoes and white cheddar topped with caramelized red onion and horseradish cream

Dry Creek Vineyards Heritage Zinfandel

French Onion The one that made the french famousEcco Domani Pinot Grigio

Wedge of Iceberg Topped with crisp bacon, fresh tomatoes, crumbled gorgonzola, red onion, and bleu cheese dressing

Francis Ford Coppola Votre Sante Pinot Noir

Second CourseA choice of one

Fish and Chips Beer battered f ilet of cod served golden brown with lemon dill tar tar, coleslaw and french fries


Pan Seared Salmon With ar tichokes and tomatoes topped with lemon and herb butter, parmesan risottoLa Crema Chardonnay

Chicken Parmesan Topped with mozzarella cheese and served with fettuccineSt. Francis Vineyards Merlot

SUPPLEMENTAL ENTRÉEPrime Rib With natural jus, slow rosted & perfectly seasoned with

mashed potatoes and an asiago cheese popover +5Murphy Goode Cabernet Sauvignon

Third CourseA choice of one

Upside Down Apple Walnut Pie Cinnamon ice cream

Blondie Brownie Caramel sauce, vanilla ice cream

Sparkling Wine

Dinner Menu January 13th to February 8th

$30 PER PERSON not i nc l ud i ng ta x a nd g ra tu i t y



RESTAURANT & SPECIAL EVENTS

12/2016-7107

12/2016-7107

Month | 2017

3RD ANNUAL

Restaurant

DINNER MENU JANUARY 13TH TO FEBRUARY 8TH

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offers.


SALMON CAKECorn Salsa + Poblano Butter Sauce

Kendall Jackson Vintner’s Reserve Chardonnay, California

SPINACH & ARTICHOKE DIPArtichoke Hearts + Fresh Spinach + Pepper Jack Cheese + Crostini

Ecco Domani Pinot Grigio, delle Venezie, Italy

NEW ENGLAND‘ISH CLAM CHOWDEROur Executive Chef Puts a Spin on the New England Classic

Coppola Diamond Collection Yellow Label Sauvignon Blanc, Sonoma

BABY WEDGE SALADBacon Ranch + Smoked Cheddar + Tomatoes + Red Onions

Votre Sante Pinot Noir, Sonoma


PARMESAN CRUSTED CHICKEN Parmesan Garlic Crust + Rice Pilaf + Chef’s Vegetables + Lemon Butter Sauce

MacMurray Ranch Pinot Noir, Central Coast, California

CRAB AND SHRIMP STUFFED CODLemon Butter + Rice Pilaf + Chef’s Vegetables

La Crema Chardonnay, Monterey

RIBEYE*

Herb Rub + Roasted Shallot Compound Butter + Whipped Potatoes + Chef’s VegetablesMurphy Goode Cabernet Sauvignon, California


CREME BRULEE CHEESECAKE WITH STRAWBERRY TOPPING

APPLE CROSTADA

CHOCOLATE TUXEDO CAKE

Sparkling Wine

$30 PER PERSON not including tax and gratu it y


Month | 2017

3RD ANNUAL

Restaurant

FIRST COURSEA choice of one

Seafood Gumbo Traditional new orleans favorite

Ecco Domani Pinot Grigio

Mixed Greens Onion, tomato, shaved parmesan, apples, mustard balsamic vinaigrette

Coppola Diamond Collection Yellow Label Sauvignon Blanc

SECOND COURSEAll entrees (except Pasta) served with your choice of Crispy French Fries,

Asiago Gratin Potatoes, Fully Loaded Smashed Red Potatoes or Chef’s Choice Vegetable of the Day A choice of one

Blackened Seafood Penne Pasta Lump crabmeat, jumbo shrimp and blackened cajun alfredo


Pan Roasted Chicken Breast Mushrooms, green onions, roasted garlic butter, red wine demi

Votre Sante Pinot Noir

Pecan Crusted Speckled Trout Lump crabmeat, mushrooms, green onions, creole menuire sauce

Jackson Vintner’s Reserve Chardonnay

SUPPLEMENTAL Filet Mignon

8 oz Filet hand cut and brushed with roasted garlic butter +5 Louis Martini Cabernet Sauvignon


Turtle CheesecakeBananas Foster Bread Pudding

Sparkling Wine

DINNER MENU

$25 per person not inc luding ta x and gr atui t y

Wine Pairing | $10 per person

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Limited time only. Not offered during brunch or for special events. Management reserves all rights. Valid from January 13th - February 8th. Cannot be combined with any other offer

12/2016-7107

January 13th to February 8th

restaurant month | 2017 · restaurant 12/2016-7107 $20 per person wine pairing | $10 per person not...

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