Dinner

STARTERS

Coconut Crusted Shrimp     12

A Chef’s Table Classic with Orange Horseradish Dipping Sauce

Herbed Chicken Ravioli     9

Vine Ripened Tomato, Kalamata Olive, Fresh Basil & Olive Oil Broth

Baked French Onion Soup au Gratin     8

Bistro Style with Caramelized French Gruyere Cheese

Endive, Apple & Candied Walnut Salad     9

With Gorgonzola Panna Cotta, Dried Blueberries & Wild Chives

Baby Romaine “Wedge”    9

Tender Hearts of Romaine topped with Chunky Gorgonzola Dressing,

Baby Grape Tomatoes, Crisp Pecan Smoked Bacon & Shaved Red Onion

Asian Crusted Spiced Tuna     11

Served Rare With Ponzu-Sesame Marinated Tomatoes, Sriracha Aioli & Crispy Fried Leeks

Herbed Utah Goat Cheese Strudel     10

Topped with Organic Arugula Salad, Roasted Red Pepper Dressing

& Shaved Serrano’s in a Sherry Vinegar Dressing

Jumbo Lump Crab Cakes     13

Pan Seared Fresh Crab “Cakes” with Cajun Tartar Sauce & marinated Cucumbers

Beef Carpaccio with Baby Caesar Salad     11

Shaved Filet Mignon “Crudo” topped with Caesar Dressed Hearts of Romaine,

Crisp Asiago Croutons, Grilled Artichoke Hearts & Aged Balsamic Reduction

Roast Smoked Paprika Scented Diver Scallops     11

With Basil Corn Risotto & Roast Shiitake Mushrooms

Fresh Mozzarella & Vine Ripened Tomatoes     11

Vine Ripened Tomatoes, Creamy Mozzarella Fresh Pesto Dressing

Garden Greens, Toasted Pine Nuts & Crispy Croutons

Jumbo Shrimp Cocktail      12

Slow Poached “Prawns”, House Cocktail Sauce, Fried Capers & Fresh Lemon

All Chef Table Entrees are served with Choice of Petit Tuscan Tomato Soup, Butternut Squash Bisque or CT Artisan Green Salad with Choice of Dressing

ENTREES

Blackened Ahi Tuna Loin    30

Pan Roasted, #1 Ahi Tuna Loin over New Orleans Style Dirty Rice,

With Grilled Scallions & Fresh Lemon Butter Sauce

Mesquite Grilled Breast of Chicken     24

Topped with Dried Cherry Barbecue-Demi Glace Sauce

served with Crushed Local Red Potatoes & Roast Broccolini

Wild Mushroom Filet Medallions     34

Twin Petit Filet Mignon Medallions Topped with Wild Mushrooms & Sweet Marsala

Served with Whipped Potatoes & Roasted Green Beans

Parma Pork Tenderloin     26

Pan Roast, Parma wrapped “Ballard Farms” Pork Filet Mignon,

Carved over Fire Roasted Local Corn & Porcini Mushroom Risotto

Steak Frites 26

Char-Grilled 10oz. NY Cut USDA Choice Sirloin topped with Maitre d’Hotel Butter served with Parmesan-Truffle Fries, Buttered Broccoli & Classic Bearnaise Sauce

Roast Crab Crusted Pacific Cod     34

Seared Pacific Cod Fillet topped with Maryland Style Lump Crabmeat,

Served with Whipped Potatoes, & Fresh Tarragon Sauce

Char-Grilled Certified Black Angus NY Strip Steak    37

Char-Grilled  NY Cut “CAB” Sirloin with Roast Red Potato Onion Hash & Baby French Beans, with choice of Mango Chutney, Mushroom Veal Reduction or Bearnaise Sauce

Prosciutto Stuffed Chicken   27

Hand Rolled Chicken Breast, Prosciutto, Swiss Cheese, Basmati Rice, Sauteed Vegetables

Sweet Chili Glazed Salmon with Mango   29

Pan Seared Salmon Fillet topped with a Sweet Chili Glaze & Fresh Mango Salsa

Served over Lemon Whipped Potatoes & Baby Asparagus Spears

“Wellington Farms” Rack of Lamb    36

Roast Herb Crusted Rack of Lamb with Roast Garlic, Herbed Olive & Sun Dried Tomato Demi-Glace, Two Potato Gratin & Baby String Beans

Rigatoni Sonoma Style     22

Semolina Rigatoni with Herbed Breast of Chicken, Roasted Tomatoes, Grilled Artichoke Hearts, Baby Spinach & Aged Parmesan Cheese in an EVOO scented Chicken Broth

Macadamia Alaskan Halibut     38

Nut Crusted, Pan Roast Alaskan Halibut fillet served over Basmati Rice Pilaf &

Dilled Julienne Vegetables with Shaved Brussels Sprout

Chef’s Table Filet Mignon     39

Char-Grilled 8 oz USDA Choice Filet Mignon over Whipped Potatoes with Broccolini, Roast Tomato and choice of Mango Chutney, Veal Reduction or Classic Bearnaise Sauce

Fresh Cherry Duck Breast     29

Crispy Skinned Maple Leaf Farms Breast of Duck with a Dried Cherry Gastrique Sauce, House-made Dried Fruit Chutney, Two Potato Gratin & Garden Vegetables