Menu Date: April 2008

Starters

"Kona Kampachi" Carpaccio & Ahi Tartare - Avocado Mousseline and Ruby Red Grapefruit Vinaigrette. $17

Sauteed Hand-Harvested Diver Scallops - with a Sauce of Lemon, Lobster, and Tahitian Vanilla. $17

Cavatelli Pasta - tossed with Sauteed Lobster & Snow Crab, Tender Leeks and Chervil in a Lobster Sherry-Cream Sauce. $19

Grilled Quail - stuffed with Hearth Roasted Portobello Mushroom Creamy Stone Ground Polenta and Sunset Chili-Toasted Almond Mole. $15

Wine Country Mushroom Risotto - Sonoma Mushrooms, Imported Parmigiano-Reggiano and Truffle Butter. $17

Our Signature Grilled Rabbit Bratwurst - Braised Beluga Lentils, Caramelized Fennel and Sauteed Beet Tops. $15

Shaved Prosciutto Pizzetta - with Red Flame Grapes, Caramelized Onions and Cambozola. $13

Wood Fired Pizetta of the Season - $14

Starters to Share
(Please allow 15 min preparation time for these starters as they are made to order!)

Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Beef Cucumber Roll, Curried Crab Taco, Ahi "Tatiki" Hand Roll, Tarragon Lobster Relish, Potato Pancake with Citrus Cured Salmon, "BBQ" Fried Oyster, and Grape Leaves Stuffed with Pheasant and Preserved Lemon. For two. $45

The Sizzling Beach Rock - A Combination Appetizer of Garlic Seared Shrimp, Soy Glazed Spare Ribs and Lemon Grass Chicken Skewers cooked on a Hot Beach Stone. For two. $36

Salads & Soups

Simple Field Greens - with Marinated Cucumbers and Champagne Vinaigrette. $12

Wine Country "Caesar" - Grilled Hearts of Romaine with Toasted Garlic-Golden Balsamic Dressing. $16

California Endive and Forelli Pear Salad - Dried Cranberries, Candied Walnuts with Cider Vinaigrette and Blue Cheese. $15

Portobello Mushroom Bisque "Cappuccino" - with Brandied Thyme "Froth". $14

Chef's Seasonal Market Soup. $15

Main Courses

Fish & Shellfish

Grilled Salmon and Wild Mushrooms - Sauteed Salsify, Baby Spinach with Porcini Mushroom Foam. $36

Roasted Shells of the Sea - Sweet Shrimp, Pink Scallops, Little Neck Clams & Mediterranean Mussels in a Light Crab Broth with Meyer Lemon, Garlic & Coriander. $42

Cashew Crusted "Tai Snapper" - with Tempura Fried Shrimp over Fried Himalayan Red Rice with Pineapple and Tangierine-Coconut Vinaigrette. $34

Meats & Game

Angus Filet Mignon "au Poirve" - topped with Melted Brie, Roasted Walnuts, Sun-Dried Cherries and Cabernet Sauvignon-Cherry Essence. $39

Bacon Wrapped "Maple Leaf Farms" Duck Breast - Wild Coastal Mushrooms and Dried Apricot Pecan Conserve. $35

Rustic Wine Country Grilled Sonoma Rabbit - Spanish Sausage, Cipollini Onions, Cherry Peppers and Green Olives. $34

Grilled Colorado Lamb "Double Chop" - Sweet Potato Raviolis, Black Tuscan Kale, Braised Lamb Shoulder and Petit Syrah Jus. $40

Angus Beef Short Rib - Slowly Braised in Pomegranate-Zinfandel Jus, Crushed Olive Oil Poached Potatoes, Roasted Garlic and Grilled Endive. $35

"The Vintner's Table"
A Chef's Tasting Menu inspired by the Fresh Bright Flavors of Springtime in Wine Country

Grilled Kona Kampachi - with a Lobster, Blue Crab, Shitake & Cucumber Salad and Cara Cara Orange & Yuzu Vinaigrette.
Nora, Albarino, Rias Baixas DO, Galicia, Spain 2005

Colorado Mountain Lamb Loin - Poached in Extra Virgin Olive Oil over Orecchiette Pasta, Pancetta, Roasted Cauliflower and Stinging Nettle Pesto.
Domain de la Charbonniere, Cuvee Mouree de Perdrix, Chateauneuf du Pape 2003

Pan Roasted Alaskan Halibut - Smoked Morels, Wild Oregan Ramps, Japanese Jolly Tomatoes, Marble Potates and "Santa Monica's Farmer's Market" English Pea Coulis.
LaSorda, Chianti Classico DOCG, Tuscany 2005

California Citrus Almond Cake Tart - with Fresh Strawberries and Mascarpone Cream Anglaise.
Abbazia, Brachetto DOC, Piemonte 2005

Four Course Vintner's Prix Fixe $85. Add Flight of Four Wines $45

Napa Sides

Farm Fresh Vegetables - with Blue Cheese Stuffed Onion, Broccoli and Heirloom Carrots. $9

Brussels Sprouts - Sauteed with Toasted Garlic, Olive Oil, Parmesan & Red Chili Flakes. $9

Scalloped Yukon Potatoes - with Gruyere Cheese, Leeks & Applewood Smoked Ham. $9

Napa Rose Desserts

Our Signature Scharffen Berger Chocolate Velvet Pate - with Candied Hazelnut Anglaise and Bailey's "Pot de Creme". $12

Golden Pineapple "Upside Down" Cake - with Macadamia Nut Caramel Ice Cream and Passion Fruit Coulis. $11

Tahitian Vanilla Bean Creme Brulee - with a Raspberry Conserve. $12

Warm California Strawberry-Coconut Crisp - with Brown Sugar Sour Cream Chantilly. $11

"Light & Refreshing" Fresh Mango-Lemon Parfait - with Chilled Lemongrass "Soup" and Minted Lemon Sorbet. $10

Valrhona Chocolate Truffle Cake - with Milk Chocolate-Orange Ganache and Cinnamon Ice Cream. $12

Freshly Homemade Ice Cream or Sorbet - $9

A Study of Cheese - Chef's Diligently Selected Artisan Cheeses with House Made Chutneys. $16

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