Salads
Organic Mixed Greens from the Valley jicama, mustard-madeira dressing 6.95
Caesar Salad 7.95 with Grilled Free Range Chicken 12.95
Oriental Warm Scallops and Arugula mango and bell pepper confit, ginger dressing 15.95
Belgian Endives and Tomato Salad goat cheese, walnuts, cranberry vinaigrette 9.95

Pasta and Pizza
Fettuccine Alfredo with Asiago and PortaBella Mushrooms 14.95
Penne Pasta with Asparagus, Sundried Tomatoes and Arugula vegetable consommé 15.50
Linguini with Clams, Mussels and Shrimps marinara sauce 19.95
Four Cheeses Pizza Monterey jack, parmesan, mozzarella and goat cheese, truffle oil 12.95
Fresh Tomato and Basil Pizza 11.50
Roasted Lamb and Mango Chutney Pizza 15.50
Grilled Free Range Chicken Pizza mushrooms, olives and Monterey jack cheese, truffle oil 13.95
Filet Mignon and Gorgonzola Pizza 15.50

Main Plates
Vegetarian Plate a variety of grilled, steamed and braised vegetables and polenta, sauce provençal 14.95
Grilled Fresh Salmon Filet spinach, roasted potatoes 21.95
Seared Fresh Tuna candied orange zest, wasabe spiced succotash and rice 24.50
Roasted Citrus Chicken lemon grass sauce, potato pancakes, organic vegetables 18.95
Roasted Rack of Lamb herbs and mustard crust, rosemary potatoes, organic vegetables 29.50
Grilled New York Steak and Sautéed PortaBella Mushrooms merlot sauce, potato gratin 28.50
Braised Young Rabbit and Tamale Dumplings cabernet red cabbage, mango tequila relish 21.95
Vineyard Casserole of Tender Beef served in pastry shell, zinfandel sauce 19.50
Grilled Pork Chop (14 oz. cut) baked apple and cranberries, roasted garlic mashed potatoes 21.50

Desserts all à 6.75
Fresh Strawberry Tarte
Crème Caramel
Cheesecake with Port and Raspberry Coulis
Profiterole au Chocolat
Key Lime Mousse
Fresh Fruit Sorbet
Merlot-Poached Pear with Spumante