California Grill
Contemporary Resort

Menu Date: October 2011

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

Rotisserie BBQ Chicken - with chipotle-corn salsa, roasted peppers and smoked cheddar $13

Braised Pork - Adobo, black beans, red onions, queso fresco, tomatillo-nopales pico de gallo $13

Chef's Garden Heirloom Tomatoes - baby mozzarella, tomato jam and micro basil* $13

Sushi

Tuna Three Ways - Poki, Tartare, and Tataki $23

Sashimi - Yellowfin Tuna, Salmon and Hamachi $21

Dragon Roll - Spicy and Tataki tuna with shrimp tempura, bell pepper, avocado, and chili soy glaze $28

Spicy Kazan Roll - crab, shrimp, bay scallops, tuna and fireball sauce $22

California Roll - jumbo lump crab with avocado and cucumber $22

Crab and Seafood Roll - hamachi, salmon, cream cheese, jalapeno, seasoned blue crab $22

Yoshie's Deluxe Sushi Platter - maki and nigiri $28

First Course

Crispy Rock Shrimp Salad - with Florida citrus, red onions, soy reduction, and wasabi cream $17

Heirloom Apple Salad - Fourme d'ambert, spiced pecans, and apple vinaigrette* $14

Fried Zucchini with Blossoms - ricotta and almond filling, sweet corn puree, cilantro vinaigrette * $15

Creamy Parsnip and Sunchoke Soup - apple gastrique, truffled goat cheese gourgere* $11

Hearts of Romaine - with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and Croutons $11

Heirloom Tomato Salad - Neuske's bacon, red onion, baby arugula, Villa Manodori Balsamic $15

Sonoma Goat Cheese Ravioli - with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms, and Basil* $14

Dungeness Crab Stack - avocado, cucumber, tomato ginger vinaigrette $19

Main Course

Grilled Pork Tenderloin - with Goat Cheese Polenta, Roasted Mushrooms, Zinfandel Glaze, and Sage $37

Oak-fired Filet of Beef - Mascarpone Potatoes, Blue Lake Beans, Arugula Oil, and Teriyaki Barbecue $47

Wild Pacific Salmon - with Parsnip silk, wilted fall greens, salt roasted heirloom beets, walnut vinaigrette $39

Handmade Fettuccine - sauteed wild and cultivated mushrooms, buttermilk ricotta, tiny basil * $31

Pacific Halibut - with House-Made shrimp dumpling, stir-fry vegetables, Chinese long beans, shiso broth $39

Cast Iron-seared Bison - truffle mac & cheese, brussel sprouts, cipollini, smoked bacon, glace de viande $47

All Natural Duck Two Ways - seared breast, potato rosti, cherry demi, confit leg, pomegranate gastrique $34

Florida Snapper - dungeness crab risotto, Zellwood corn, snap peas and sauce choron $39

Desserts

Heirloom Apple Bread Pudding - brown butter and candied bacon ice cream, Jack Daniel's Anglaise $12

Honey Crunch Cake - honey-glazed pineapple, canton ginger honey syrup, and cranberry compote $12

S'Mores Valrhona Chocolate Cake - Warm chocolate cake w/molten center, Tahitian vanilla marshmallow, graham cracker sable, and peanut butter gelato $13

Gianduja Mousse with Cocoa Nib Tuile - hazelnuts, cappuccino Anglaise, and Bailey's ice cream $12

Bananas and Caramel - Crispy baked phyllo squares layered w/banana, caramel, mascarpone mousse, and caramelized banana $12

Fall Trio** - Pear Napoleon, pear and marcona almond rice pudding, and pumpkin panna cotta $12 a

Mango Goat Cheesecake - spiced rum mango compote, macadamia nut florentine, coconut sorbet $12

**No sugar added

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California Grill's Cheese Board (frequently changes) all 5 for $20

SeaHive - SeaHive is hand- rubbed with Beehive wildflower honey and sea salt. The honey is harvested from a local farm where the bees visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color. This artisanal gourmet cheese indeed bursts with flavor: sweet, floral notes of the honey, salt and the sharpness of the cheese; a real adventure in flavor.

Nancy's Hudson Valley Camembert - Nancy's Hudson Valley Camembert is a pasteurized cow and sheep's milk cheese from Old Chatham Creamery in New York. This creamy, soft-ripened cheese is smooth and buttery with the texture of a triple-creme. It is sweet with a buttermilk depth and a little tang.

Truffle Tremor - Cypress Grove's Truffle Tremor is made from pasteurized cultured goat's milk and Tuber Aestivum Vittadini, otherwise known as a black truffle. This bloomy-rind cheese has an earthy flavor with a slight tanginess reminiscent of fresh cream. Cypress Grove's Truffle Tremor cheese is rich, lush, and velvety.

Petite Agour - Petit Agour is a pure unpasteurized sheep's milk cheese 'Pur Brebis' and a winner of two gold medals at the Paris Salon de L'Agriculture. The semi -firm paste is sharp, deep, and earthy with notes of butter and toasted nuts. The rind of the cheese is rubbed with spices to help protect the interior and to give the exterior a rusty hue.

Roaring Forties Blue - King Island Dairy Roaring Forties Blue is a full flavored Pasteurized blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavor. The wax also assists in retaining the blue's moisture, creating a smooth and creamy texture.

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