Menu
Date: July 2009
Appetizers
Chilled Seafood Salad - Lobster, Shrimp and Jumbo Crab with Lemon Creme Fraiche and Avocado Cream $16.00
Braised Beef Ravioli - morel mushroom ragout and parmesan $12.00
Caesar Salad - Crisp Romaine Lettuce, Aged Parmesan Cheese and Garlic Sourdough Croutons $9.00
Tomato Salad - ugly ripe and yellow beefsteak tomatoes with red onions, basil, Point Reyes Blue Cheese, and 8-year-old Balsamic Reduction $12.00
Escargot - with garlic-herb butter and puff pastry $13.00
Assortment of Artisanal Cheeses - accompanied with Toasted Multigrain Baguette $14.00
Seared Maine Diver Scallops with roasted red peppers, spring onion, arugula and poblano-avocado sauce $14.00
Heirloom Melon and Prosciutto - mache lettuce, cucumber, shaved parmesan and vanilla vinaigrette $11.00
Lobster Bisque - Maine Lobster and Creme Fraiche finished with Brandy $9.00
Entrees
All
Steaks are Cooked over Oak-Fired Grill
Cowboy Steak - 20-ounce bone-in rib-eye with fried onion and red wine butter $47.00
Braised Beef Shortribs - Herb-roasted Fingerling Potatoes, julienne vegetables and natural jus $32.00
New York Strip Steak - 12 oz. Strip Steak with Peppercorn Brandy Sauce and Potato Gratin with Diamond White Cheddar $42.00
Yachtsman Filet Mignon - 8-ounce Filet with Mashed Potatoes and a Red Wine Sauce $39.00
Porterhouse - 24 oz. Center Cut Porterhouse with fresh cut fries and Roasted Garlic Butter $44.00
Roasted Free-Range Chicken Breast - crushed fall root vegetables, baby spinach, and toasted almond butter $28.00
Spice-crusted Ahi Tuna - jasmine and red rice, grilled spring onion, and hazelnut-romesco sauce $37.00
Herb-crusted Rack of Lamb - braised artichokes, sunchoke puree, and cabernet olive reduction $33.00
Tasting of Brentwood Corn - Yeast-raised Brentwood corn cakes, roasted corn salad, braised beet greens, corn nectar and popcorn shoots $24.00
Side Dishes
Truffle
Mac and Cheese - orecchiette pasta and goat cheese $9.00
Cauliflower - with citrus gremolata $8.00
Creamed Spinach - with Parmesan Cheese $7.00
Sauteed Mushroom Caps - with Sherry and Cabernet Wine Sauce $7.00
Porcini Mushroom Risotto - with aged Gouda $9.00
Rainbow Carrots - with honey-herb butter $7.00
Desserts
Meyer Lemon Meringue - blueberry gelato shooter and blueberry compote $8.00
Sorbet Trio -- passion fruit, plant city strawberry, and lemon basil $7.00
The Yachtsman Sundae -- trio of gelato with amarena cherries $8.00
Mango Cheesecake --with raspberry foam and artisan ganache $8.00
Creme Brulee with fresh berries and rolled chocolate $8.00
Trio of Valrhona Chocolate - peanut, espresso, and salted caramel $11.00
Artisanal Cheese Platter $14.00
