Menu Date: March 2010
Note:
California Grill uses the freshest foods possible therefore the
menu changes weekly.
* Vegetarian dish
Brick Oven Fired Flatbreads
Triple Cheese - Pecorino, Asiago, and Provolone with Sun-dried Tomato and Arugula Pesto* $12
Roasted Rock Shrimp - with green chili sauce, provolone, spicy sour cream, and crispy sweet potato chips $15
Tamarind Braised Beef - with thai coconut curry, mango pickles, bok choy, sesame, and triple cheese $13
Pastrami Smoked Salmon - with lemon cream cheese, poached egg vinaigrette and fingerling chips $14
Sushi
Yellowfin Tuna Three Ways - Poki, Tartare, and Tataki $23
Sashimi - Yellowfin Tuna, Salmon and Hamachi $21
"Snake in the Grass" - Barbecue Eel with Shrimp Tempura, Avocado and Cucumber $26
Spicy Crab and Eel Roll - Lump Crab, Barbecue eel, tempura crunch, yuzu sauce, and asian slaw $22
Tempura "Malibu" Roll - grouper, snapper, cobia, hamachi, tuna tartare, and spicy sesame sauce $21
Spicy Kazan Roll - crab, shrimp, bay scallops, tuna and fireball sauce $22
California Roll - jumbo lump crab with avocado and cucumber $22
Yoshie's Deluxe Sushi Platter - maki and nigiri $28
First Course
Creamy Sunchoke and Celery Root Soup - with truffled creme fraiche, "sun chips," Nueske's bacon $11
Crispy Asian Rock Shrimp Salad - with Florida citrus, red onions, soy reduction, and wasabi cream $17
Lobster Salad - with yuzu mayonnaise, crushed avocado, moro vinaigrette, and black peppercorn cracker $18
Heirloom Apple Salad - with winter greens, almonds, cranberries, maytag blue cheese, cranberry vinaigrette $14
Hearts of Romaine - with roasted garlic dressing, marinated anchovies, olives, aged parmesan and croutons $11
Braised Lamb Shank Risotto - with manchego, mirepoix vegetables, and mint-studded chimichurri $16allearsnet
Sonoma Goat Cheese Ravioli - with sun-dried tomatoes, pesto, shiitake mushrooms, and basil $14
Main Course
Grilled Pork Tenderloin - with goat cheese polenta, button mushrooms and zinfandel glaze $34
Panko-crusted Day Boat Cod - with littleneck clams, roasted early vegetables, lobster saffron broth and herb aioli $36
Sweet Potato-Ricotta Tortelloni - with wild mushroom, crosnes, brown-butter-raisin vinaigrette, almond milk $28alleCrispy Chicken - with spring leek and manchego fondue, truffled whipped potatoes, pino noir chicken glaze$33
Pan-seared Loch Duart Salmon - with citrus couscous, marcona almonds, sundried tomatoes, citrus nage $37Seared Bison - with sweet potato, bacon, piquillo pepper hash, sweet onions and mustard-veal demi $42
Pan-roasted Wild Striped Bass Fillet - with "stir-fry" vegetables, sticky rice, ginger-soy-hijiki broth $38
Oak-fired Fillet Of Beef - with Tillamook Cheddar Gratin, broccolini, and teriyaki barbecue $44
Desserts
Sweet Celebration - Warm Apple Cobbler, Walnut-Oatmeal Streusel, Calvados Ice Cream, and Apple Caramel Drizzle $12allearsnet
Florida "Strawberry Shortcake" - Citrus scented sponge cake w/warm balsamic strawberries, basil ice cream, and almond brittle $12allearsnet
Bananas and Caramel - Crispy baked phyllo squares layered w/banana, caramel, mascarpone mousse, and caramelized banana $12
Valrhona Chocolate Cake - Warm chocolate cake w/molten center, cappuccino caramel crunch ice cream, sweet whipped cream and coffee caramel sauce $13
"Trio of Temptation" (No Sugar Added) - Chocolate cappuccino, vanilla, and mango pot de cremes $12
Mascarpone and Meyer Lemon Cheesecake - Whipped cheesecake and meyer lemon panna cotta w/huckleberry jam $12
California Grill's Cheese Board (frequently changes) all 5 for $20
Tomme Noire des Pyrenees - Tomme Noire des Pyrenees is a pasteurized cow's milk cheese. This rustic cheese comes from the Pyrenees region of France. An aging period of 21 days minimum is permitted for the black-crusted tomme. The cheese is salted with dry salt or with brine. The exture is supple and the taste is creamy and only slightly salty. The color is normally ivory white, varying to pale yellows.
L'edel de Cleron - A creamy, soft cheese has a combination of earthy, herbal, and slightly balsamic flavors. It embodies the aura of the pine forest of the Jura Mountains where it is made. It is smade from gently pasteurized cow's milk; then, banded with a strip of bark, and aged to develop the oozy, runny character of the real cheeses called Vacherin du Haut Doubs or Vacherin Mont d'Or.
Fleur Verte - Fleur Verte is a goat's milk, herb-coated chevre from France. Its flower-like shape is coated with dried thyme, tarragon, and crushed pink peppercorns, coating the exterior and perfuming the chalk- white interior. This fresh cheese is aged for only 4 days which explains the light textures and uncomplicated taste of its pate. It is also one of the largest single fresh goat cheeses around.
Pecorina Fresco di Pienza - Percorino Fresco di Pienza is a pasteurized cheese. This young cheese is made strictly from the milk of pure-bred ewes raised in Tuscany. Mild, pliable and full of sweet grassy flavor, the D.O.P. designation guarantees that it is produced within, and exemplary of, the region of Tuscany per codified standards. This bright, clean, and mildly tangy treat partners beautifully with fatty, salty, dried salumeria.
Montbriac - Montbriac is made in Pouligny-Saint-Pierre in central France by a small agricultural concern. It is the result of a successful experiment, which combined blue mold with a typically French soft, creamy cheese. This cheese is made by injecting their delicious soft-as-Brie cheese with the same mold that is used to product Roquefort. The result is a rich and sinfully creamy french blue.
