Appetizers

• NEW ORLEANS STYLE DUNGENESS CRAB CAKES

  With tartar sauce, ginger vinaigrette and Caribbean apple coleslaw  19

• AHI WRAPPED AVOCADO*

  Ponzu sauce and ginger teriyaki glaze with sliced jalapenos and topped with daikon sprouts  18

• CRISPY CALAMARI

  Served with lemon aioli and spicy cocktail sauce  15

Soups & Salads

• LOBSTER BISQUE

  With Focaccia bread  15

• ORGANIC MIXED BABY GREENS

  With apples, beets and balsamic vinaigrette topped with Point Reyes bleu cheese and candied walnuts  12

• CAESAR SALAD*

  Hearts of romaine, shaved parmesan and baked croutons in a house made Caesar dressing  12

ENTRÉES

• ROASTED ROSEMARY PRIME RIB*

  Slow roasted rosemary crusted prime rib with au jus and horseradish cream on side, Colcannon mashed potato, and sautéed broccoli  49

• CHILEAN SEA BASS*

  Seared herb crusted Chilean Sea Bass with Meyer lemon beurre blanc, sundried tomato roasted garlic mashed potato, and grilled asparagus  49

• GRILLED CHICKEN FORESTIER

  Mary’s chicken breast and wing (skin on) with a light, creamy crimini mushroom Marsala sauce, brown and wild rice, and sautéed broccolini  35

• RAINBOW SEAFOOD PAPPARDELLE

  House made pappardelle with roasted prawn and scallops skewer, chopped clams, toasted garlic, broccoli, red chili flakes, clam juice, sundried tomato butter and garlic bread  45

• FILET MIGNON WRAPPED IN BACON*

  Grilled filet mignon wrapped in bacon with a red wine sauce, roasted garlic parmesan scalloped potatoes, grilled herb asparagus, and topped with crispy onion rings  55