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David is in the Kitchen
- Brie cheese baked and topped with a warm house-made chutney, roasted heads of "melt in your mouth" garlic for squeezing, grapes, and toasts for spreading. 8.
Tomato Caprese - Locally grown Heirloom tomatoes, sliced and served with Mozzarella cheese and fresh basil, drizzled with a and toasted bread-crumbs. 9.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and white wine. 7.
Market Pasta - A bed of warm Spaghettini pasta tossed with fresh cherry tomatoes, our house-made basil pesto, and Parmesan cheese topped with toasted pine-nuts. A simple dish so wonderful in flavors! 14.
(With chicken, add 6.)
Pasta Cavatappi - Fresh locally grown cherry and (With chicken, add 6.) sauteed with sun-dried tomatoes, Kalamata olives, capers, garlic, garbanzo beans, and fresh arugula flashed with white wine and lemon. Served tossed with "Cavatappi" pasta - short curly tube shaped pastas and finished with a bit of Parmesan. A vegetarian dish. 17.
RED: D.K. Cellars Meritage)
(Heat Scale of 1 - 10 = 8)
Yellow Thai Curry - Fresh Pacific cod and jumbo scallops in a mild yellow Thai curry with chunks of carrots, potatoes, simmered in a coconut milk yellow curry sauce, served with Basmati rice. 28.
(Heat Scale of 1 - 10 = 6)
Grilled Skirt Steak -
marinated in a roasted garlic, olive oil and brine, char-broiled to medium-rare (or what you would like), sliced and served on a bed of dressed Arugula leaves, topped with a and Parmesan oil. With mashed potatoes and fresh vegetables. 28.
Barbecued Pork Tenderloin - Niman Ranch pork tenderloins, brined for juiciness, then dry-rubbed with our herb-blend, char-broiled to medium, brushed then simmered with our house-made barbecue sauce and served sliced. With mashed potatoes and fresh vegetables. 25.
Rack of Lamb - Some of us LOVE lamb, so here you go! Australian lamb rack coated in minced garlic, bread crumbs, and Dijon, roasted medium rare, sliced and served with a fresh mint, ginger and garlic pesto. With mashed potatoes and fresh vegetables. 29.
Rib-Eye Steak - A 16 oz. Rib eye, dry-rubbed with herbs, grilled to your specifications, and topped a dollop of "Cowboy Butter" - a paprika, garlic and herb butter. Served with fresh vegetables and d potatoes 29.
Jumbo Prawns - Large Pacific prawns pan-sauteed with cilantro, chunks of fresh pineapple, garlic and tomatoes, and finished with a sweet chile pan sauce, served with Basmati rice. With mixed vegetables. 27.
8.00 Per person Minimum Table Service Charge
Split Plate Charge: 5.00
We use Kosher Salt for our cooking and on the Tables
Special Diets: inform your servers to let us help.