Menu Date: September 2011

Adults: $39.99 plus tax and tip

Choice of Antipasti for the Table

Cured Meats and Shellfish
Proscuitto, Chorizo Bilbao, Chef's blend of Marinated Olives, Tomatoes
Manchego Cheese, Chilled Sauteed Clams, and Shrimp tossed in a Wasabi Vinaigrette

Grilled Vegetables and Cheeses
Manchego Cheese, Chef's blend of Marinate Olives, Tomatoes
Ciligiene Mozzarella, Endive Cups with Apples, Walnuts, Dried Cranberries,
Blue Cheese, Marinated Piquillo Peppers, Artichoke Hearts, Zucchini
Eggplant and Asparagus

Mixed Greens with House Citrus-Tarragon Vinaigrette

Sourdough rolls

Choice of Entree

Santa Maria Style Tri-tip
Slow roasted over rock salt and smoked with red oakwood. Served with Cheddar-herb mashed potatoes and a medley of seasonal vegetables.

Today's Sustainable Fish
served over Wild Rice Pilaf topped with a sweet-and-spicy Pineapple Chutney
served with a medley of seasonal vegetables

Spinach and Ricotta Agnolotti
Topped with fresh spinach, sun-dried tomatoes, julienne onions, and asparagus served in a light mushroom broth.

Herb-Crusted Chicken Breast
Served with Cheddar-herb mashed potatoes and a medley of seasonal vegetables.

Mafalde Pasta with Italian Sausage
Curly ribbons of pasta tossed in a Piemonte-style ragu with spicy Italian sausage, sauteed bell peppers and sweet onions.

Cioppino
Lobster Tail, Scallops, Sustanable Fish, Green-lip Mussels
Shrimp, and Bilbao Chorizo in a Fire-roasted Tomato Broth

Dessert for the Table

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