DINNER MENU
APPETIZERS
Fried Calamari & Zucchini - $15
garlic aioli | calabrese aioli
Burrata Cheese - $12
roasted tomatoes | basil | balsamic reduction | crostinis
Fried Brussel Sprouts - $10
bacon | apple cider gastrique
Surf & Turf Brochettes - $24
filet mignon brochette | grilled prawns brochette | soy ginger glaze
Grilled Artichokes - $14
parmesan reggiano | romesco sauce | garlic aioli
Crab Cakes - $16
cajun remoulade | micro salad| chive oil
SOUP & SALADs
Portuguese Bean Soup - $7
red beans | kale | linguica | spices
Little gem Salad -$10
avocado green goddess dressing | pickled onions | cherry tomatoes | cotija cheese | candied bacon
Iceberg Wedge - $10
crumbled bacon | sieved egg | tomatoes | crumbled bleu cheese | chives | bleu cheese dressing
Strawberry Salad - $10
blood orange | arugula | fromage blanc | shaved almonds | golden balsamic vinaigrette
Entrees
“Oscar” Style Filet & Lobster - $58
6 oz filet mignon | 6 oz north atlantic lobster | bearnaise | grilled asparagus | roasted fingerling potatoes
9 oz Filet Mignon - $46
choice of pearl onion port wine bordelaise or bearnaise | herb roasted fingerling potatoes | vegetables
12 oz Ribeye - $39
seasoned & grilled to perfection | herb roasted fingerling potatoes | vegetables
9 oz Marinated Skirt Steak- $34
soy & balsamic marinade | bistro rice | vegetables
Macadamia Nut Crusted Halibut - $36
blood orange cream sauce | bistro rice | vegetables
Grilled Salmon - $32
grilled asparagus | romesco sauce | dill & lemon compound butter | herb roasted fingerling potatoes
Oven Roasted Chicken - $27
gnocchi | pancetta | kale | wild mushrooms | confit tomatoes | marsala | fine herbs
Niman Ranch Stuffed Pork Chop - $27
granny smith apples | applewood bacon | sage | sparkling cider cream sauce
Spring Risotto Verde - $20
artichoke hearts | asparagus | spring peas | parmesan reggiano | basil oil
Fettuccine Pasta - $26
shrimp | roasted tomatoes | arugula | garlic | calabrese chilies | seafood brodo
Half Pound Chuck Burger - $20
bread & butter pickles | little gem lettuce | garlic aioli | pickled onions | white cheddar
Split plate charge $7 Outside dessert fee $2.50 per person 20% Gratuity for parties 13 or larger
Executive Chef Rebecca Pasqual
Bread Served Upon Request
Hand sanitizer is provided upon request ---- Please maintain physical distance from other customers Avoid unnecessary touching of restaurant surfaces ----Local health department phone number (916) 875-5881