Menu Date: April 2009

Starters

Sauteed Hand-Harvested Diver Scallops - with a Sauce of Lemon, Lobster, and Tahitian Vanilla. $19

Citrus Seared Ahi Sashimi - Blue Crab & Peanut Lettuce Cup with a Spicy Tangeriene-Habanero Sauce. $17

Cornbread Crusted White Asparagus and Roasted Baby Artichokes - with Applewood Smoked Bacon and a Meyer Lemon "Tartar Sauce". $17

Duck Meat Balls and Pumpkin Fettuccini - Chanterelle Mushrooms, Caramelized Onions in a Rich Duck Sauce. $18

Our Signature Pizzetta - Shaved American Prosciutto, Black Mission Figs, Caramelized Onions and Cambozola cheese. $15

Wood Fired Pizetta of the Season - $15

Diligently Selected Cheeses - Eight Domestic and Imported Cheeses served with homemade fruit compotes and artisan toasted bread $17

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 Poke Hand Roll, Ebi Shrimp Shooter, Potato Pancake with Citrus Cured Salmon, Tangierine Grilled Scallop, 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

Tempura Fried Lobster and Asian Beet Salad - Mizuna Salad with black radish, green apples, and Coconut-Lime vinaigrette. $18

Salad of Roasted Baby Beets , Sophia Goat Cheese, and California Citrus - with Jaime Farms Watercress, Mache, and Moro Blood Orange Vinaigrette. $16

Select Organically Grown Field Greens - with Shaved Marinated Cucumbers and Napa Rose Fresh Herb Vinaigrette. $12

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

Chef's Seasonal Market Soup. $15

Main Courses

Fish & Shellfish

Wild John Dory Sauteed in Lemon Butter - braised Spring fennel, white shrimp, capters, and red bell pepper sauce. $37

Thyme Roasted "Kampachi" Yellowtail - wild rice rosotto, toasted pine nuts and oven roasted root vegetables. $36

Grilled Wild Pacific Swordfish - Cabarnet Sauvignon braised beef cheeks and "lobster bubbles". $39

Squash Ravioli Sauteed in Sage-Brown Butter - Portobello mushrooms, Parmagiano-Reggiano, black truffles, and charred tomato sauce. $32

Slowly Braised "Pork Osso Bucco" - Red cabbage with Applewood smoked bacon and a strawberry Zinfadel glaze. $36

Colorado Rack of Lamb Crusted with Santa Barbara Walnuts - with braised lamb shank, roasted parsnips, and Sanoma mushrooms. $40

Grilled Petite Filet Mignon of Angus Beef - Crispy gnocci and baby brussel sprouts sauteed in Hazelnut brown butter. $40

"The Vintner's Table"
A Chef's Tasting Menu inspired by the Bright, Fresh Flavors of Springtime
Four Course Prix Fixe Menu: $85 - Add Flight of Four Wines: $45

Fresh Santa Barbara Spot Prawns Roasted in Rock Salt with Shrimp Fondue - Fried scallop laced with tangerine and red bell pepper rouille, buttermilk fried haricot verts with asparagus and spring onions
De Valier, Soave DOC, Veneto, Italy, 2007

Spring Lamb Loin Stuffed with Sun Dried Tomatoes - Artichoke Tapenade on Kalamata Olive-Merlot Jus with wild arugula, artichoke salad, and tarragon vinaigrette
Miner Family, Rosato di Sangiovese, Menocino County, 2007

Pan Roasted "Prime Beef" New York Strip Steak with Wine Country "Steak Sauce Butter" - Braised Wild Ramps, Chanterelle Mushrooms, Fresh Morels, Potato & Fiscalini "Liona" Gratin.
Gargiulo, Cabernet Sauvignon, Oakville, 2005

Orange Scented Pound Cake "French Toast" - with California Strawberries and Lemon Creme
Brassfield Estate, Late Harvest Riesling, High Valley, 2005

Napa Sides

Local Brussels Sprouts - Sauteed with Toasted Garlic, Olive Oil, Parmesan & Red Chili Flakes. $10

Truffled "Mac & Cheese" Orecchiette Pasta - with Parmagiano-Reggiano. $12

Roasted Organic Broccoli - with Pine Nuts, Applewood smoked bacon, and tangerine Hollandaise. $10

Napa Rose Desserts

S'Mores Pop-over - with toasted marshmallows, peanut butter ice cream, and chocolate sauce $12.00

Tahitian Vanilla Creme Brulee Tart - with marinated raspberries $12.00

Scharffen Berger Chocolate "Truffle Cake" - with Cinnamon Ice Cream. $12.00

"Best Hot Chocolate Ever" - blending two Michel Cluizel's Finest Single estate chocolates with hazelnut cream filled doughnuts. $12.00

"Fresh from the Oven" Pecan Apple Crisp - with bourbon and caramel ice cream. $12.00

California Citrus Panna Cotta - with pistachio coconut shortbread and fresh fruit relish. $12.00

Fresh Homemade Ice Cream or Sorbet $12.00

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