Menu Date: June 2009
Note: California Grill uses the freshest foods possible therefore the menu changes weekly.
* Vegetarian dish
Sushi
Yellowfin Tuna Three Ways - Poki, Tartare, and Tataki $21
Sashimi - Yellowfin Tuna, Salmon and Hamachi $19
"Snake in the Grass" - Barbecue Eel with Shrimp Tempura, Avocado and Cucumber $22
Sakura Roll - Salmon, Tuna, Hamachi with Avocado, Crispy Tempura, and Citrus Dipping Sauce $19
Tempura "Malibu" Roll - grouper, snapper, cobia, hamachi, tuna tartare, and spicy sesame sauce $19
Spicy Kazan Roll - crab, shrimp, bay scallops, tuna and fireball sauce $20
California Roll - jumbo lump crab with avocado and cucumber $20
Yoshie's Deluxe Sushi Platter - maki and nigiri $25
First Course
Creamy Asparagus Soup - topped with Maine lobster and white truffle whipped cream $10
Roasted Zuckerman's farm Asparagus - with Serrano ham, black garlic vinaigrette, and fried egg $15
Crispy Blue Point Oysters - with Hearts of Palm, Bacon, Avocado Aioli, and Green Garlic Chimichurri $15
Asian Rock Shrimp Salad - with local Citrus, Hearts of Palm, Red Onions, Soy Reduction, and Wasabi Cream $16
Duck Confit and Trofie Pasta - with Wild Mushrooms, Caramelized Onions, Arugula, Parmesan, and Mushroom Jus $16
Marinated Spring Vegetable Salad - with Artichokes, Asparagus, Pastel Radish, Goat Cheese, 8 year old Balsamic* $13
Hearts of Romaine - with roasted garlic dressing, marinated anchovies, olives, aged parmesan and croutons $10
Maine Lobster Risotto - wwith Midnight Moon Goat Cheese, Lobster Oil, and Meyer Lemon Beurre Blanc $18
Sonoma Goat Cheese Ravioli - with sun-dried tomatoes, pesto, shiitake mushrooms and basil* $13
Main Course
Filet of Beef - with Cheesy Idaho Potato Mash, Buttered Asparagus, and and teriyaki barbecue sauce $44
Pan-roasted Pacific Halibut Fillet - with "Stir-fry" Vegetables, Sticky Rice, and Ginger-Soy-Hijiki Broth $35
Crispy Free-Range Chicken - with Handmade Cavetelli Pasta, Porcini Bolognese, Ramps, and Confit Tomato $32
Potato Wrapped Coachella Artichoke and Chévre - with Spring Onions, Asparagus, Sunchokes, and Lemon Foam* $26
Day Boat Cod "Fish and Chips" - Confit Fingerling Potatoes, English Pea Purée, Pickled Ramp Aioli, Truffle Oil $35
Columbia River Salmon - with Heirloom Carrots, English Peas, Mushrooms, Pinot Noir Mushroom Reduction $38
Ostrich Filet - Sweet Potato Gnocchi, Wild Mushrooms, Cipollini, Bacon, Edamame, Huckleberry Emulsion $36
Seared Pork Tenderloin - with goat cheese polenta, button mushrooms and zinfandel glaze $32
Desserts
Sweet Celebration - Cashew Nut Dacquoise Cake with Poached Pears, Berries, Lychee Cream, and Ginger-Caramel Ice Cream $11
Caramel Apple - Warm Heirloom and Granny Smith apple, golden raisin, and walnut tart with caramel ice cream, rum-caramel sauce, and apricot almond jam $11
"The Original" - The California Grill's legendary butterscotch creme brulee with a duo of banana cakes and caramelized bananas $11
Valrhona Chocolate Cake and Raspberry - Warm chocolate cake with molten center, housemade raspberry ice cream and raspberry sauce $12
Inspired by "The Year of a Million Dreams" - Cashew nut dacquoise cake with roasted stone fruits, blackberries, lychee cream and ginger caramel ice cream $11
Trio of Temptation - (no sugar added) Cheesecake with Pistachio Cookie and Chocolate Banana Sauce, White Chocolate Mousse with Passion Fruit Puree, and Florida Strawberries with Mojito "Sabyon" $11
California Grill's Cheese Board (frequently changes) all 5 for $18
Banon de Chalais - Hails from the sunny and windswept hillsides of Provence, France. This French cow's milk cheese is wrapped in fresh chestnut leaves that are briefly steeped in brandy. Still young and fresh flavored, it absorbs the delicate, subtle vegetal flavors of the leaves. The leaves turn brown when the cheese has reached its peak ripeness.
Comte - Its name is French for "county," and is named after the Franche-Comte region. The manufacture of the cheese began as early as the 12th century, when shepherds would spend the summer months in their remote huts of the Jura massif. The rind is usually a dusty-brown color, and the internal pate is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild, slightly sweet and "nutty." Monte Enebro - Handmade in Avila, Spain, by legendary cheese maker Rafael Baez and his daughter Paloma. The Baezs make their complex goat's milk cheese from pasteurized milk and inoculate the logs with the same mold used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. This cheese arrives creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires a more intense, pungent finish.
Fleur de Maquis - Produced in Corsica from the milk of the Lacaune ewes. This cheese also goes by Brin d'Amour, meaning "a breath of love." During production, the smallish wheels are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird's eye chile. It strikes a wonderful balance for an herb-encrusted cheese, with the flavors and aromas of the herbs subtly enhancing the taste and quality of the paste.
Rogue River Blue - This is a seasonal cheese and is only available in the fall months. It is naturally rinded. This aging process imparts flavors from the Rogue River Valley. These naturally occurring molds impart flavors of wild ripened berries, hazelnuts and pears. For preservation, the cheese is then wrapped in grape leaves from the Applegate Appellation. The grape leaves are soaked in pear brandy and tied with raphia.
Cabrales - A renowned blue cheese from the Northern Spanish region of Asturias. It is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed caves and has a creamy texture, a complex flavor and a powerful bouquet. Cabrales is salted, wrapped in foil and matures for six months in natural limestone caverns. Complement this cheese with Fig Cake.
Beverages
Subject to change
California Grill Featured Wines and Sake
Roederer Sparkling Brut, Anderson Valley $12.00
Honig Cabernet Sauvignon, Napa '05 $12.00
Kakujo Junmai Ginjyo $13.00
Chalk Hill Imagine Chardonnay, Sonoma '05 $11.00
Martin Weyrich Moscato Allegro, CA '07 $9.00
Hess Estate Collection Cabernet Sauvignon, Mt. Veeder '05 $20.00
Port, Madeira, and Dessert Wine (3-oz. Pour)
Fonseca 20 Year Tawny Porto $12.00
Quinta Do Crasto "LBV" Porto '00 $9.00
Guenoc "Port," Guenoc '05 $8.00
Far Niente "Dolce," Napa '05 $45.00
Mount Horrocks Cordon Cut Riesling '06 $15.00
Clare Valley, Australia Royal Tokaji, Tokaji Aszu 5 Puttonyos '03 $12.00
Yalumba Museum Muscat, SE Australia $9.00
Adelsheim Deglacé, Pinot Noir, Willamette '06 $13.00
D'Oiveiras Riserva Boal Madeira 1922 $53.00
Blandy's 15 Year Old Malmsey, Madeira $17.00
Quady "Essensia" Orange Muscat, California '06 $8.00
Clos de Paulilles Banyuls Rimage '06 $10.00
Klein Constantia Vin de Constance, S. Africa '02 $15.00
Mission Hill Riesling Icewine Reserve, Okanagan '06 $23.00
Mondavi Winery Moscato d'Oro, Napa '06 $9.00
Cordials, Single Malts, Brandies, and Cognacs
Charbay Black Walnut Liqueur, CA $32.00
Busnel Calvados Pays d'Auge $9.75
Remy Martin XO Cognac $32.00
Courvoisier XO Cognac $29.00
Remy Martin "Louis XIII" Cognac (1 oz.) $135.00
Larressingle VSOP Armagnac $12.00
Grand Marnier "100 Year," France $29.00
Grand Marnier "150 Year," France $37.00
G. E. Massenez Poire Williams, Eau-de-Vie $10.25
Mount Gay Rum "Extra Old," Barbados $9.75
Jacopo Poli"Merlot Di Poli," Grappa Veneto $12.00
Villa Marzia Limoncello, Italy $7.50
Labrot & Graham "Woodford Reserve" Straight $10.25
Bourbon, Kentucky Bushmills "3 Wood" Single Irish Whiskey $17.00
Booker's Small Batch Straight Bourbon, Kentucky $12.00
Johnnie Walker Blue Label Scotch $37.00
The Macallan "12 Year," Speyside $12.00
The Macallan "18 Year," Speyside $29.00
The Macallan "25 Year," Speyside $95.00
Glenmorangie "10 Year," Northern Highlands $12.00
The Glenlivet "12 Year," Speyside $10.25
Glenfiddich "12 Year," Speyside $10.25
Laphroaig "15 Year," Islay $20.00
