APPETIZERS | BRUNCH | LUNCH | DINNER | GOURMET | CHEF'S MENU | DESSERT APPETIZERS Curried Cauliflower Soup $5.00 Baby Field Greens Tossed in Vinaigrette and Gorgonzola $5.00 Caesar, the Classic Dressing $6.00 My Mothers Butter Lettuce Salad, Champagne Vinaigrette $6.00 Warm Goat Cheese Salad with Citrus Vinaigrette $7.00 Tomato and Mozzarella Salad with Tuscan Olive Oil $8.00 Sand Dab Tempura $8.00 Crab and Ahi Spring Roll, Ponzu Sauce $8.00 Saffron Risotto with Fresh Porcini and Truffle Oil $8.00 Barbecued Beef Ribs in a Maple Glaze $8.00 Seared Foie Gras with Figs and 10yr Balsamic Vinaigrette $12.00 Smoked Pheasant Ravioli with Wild Mushroom $8.00 Smoked Salmon Pierogi with Brown Butter and Crème Fraiche $8.00 Ocean Harvest Plate-Ginger/Black Pepper Cured Salmon, Lemon Cured Halibut & Mussel Ceviche $10.00 back to top BRUNCH - Sundays only Adult $19.95 Children $9.95 Includes your choice of Appetizer, Main Course, and Dessert. Brunch is served with a Glass of Sparkling Wine, Beckmen Sauvignon Blanc, or Coppola Zinfandel. BRUNCH APPETIZER SELECTION Curried Cauliflower Soup Fresh Pacific Oysters on the Half Shell Steamed Mussels in Champagne and Tomato Broth Fontina, Radicchio and Goat Cheese Pizza Hand-Made Fettucine with Smoked Chicken, Tomato and Mascarpone Baby Field Greens Tossed in Vinaigrette and Gorgonzola Caesar, the Classic Dressing with a Modern Twist My Mothers Butter Lettuce Salad, Champagne Vinaigrette Warm Goat Cheese Salad with Citrus Vinaigrette Tomato and Mozzarella Salad with Tuscan Olive Oil Sand Dab Tempura Barbequed Beef Ribs in a Maple Glaze Fresh Fruit Assortment back to top BRUNCH MAIN COURSE SELECTION Brioche French Toast with Real Maple Syrup Goat Cheese and Red Pepper Omelet with Chives Soft Scrambled Eggs with Chanterelles and Shrimp Local Dungeness Crab Cake with a Poached Egg, Spinach and Hollandaise Grilled Polenta with Fresh Spinach and Melted Havarti Cheese Pressed Cuban Sandwich, Tender BBQ Pork with Spicy Marinated Onions and Melted Cheese Chile-Lime Marinated Chicken on Organic Arugula and Pecorno Cheese Roasted Veal Shank with Porcini and Truffle Oil Seared Salmon on a Bed of Field Greens with Citrus-Herb Vinaigrette Roasted Halibut with Fresh Spinach and Lemon Beurre Blanc Pacific Style Bouillabaisse with Basil Aioli Organic Cambrian Prime Rib with Horseradish Cream Rare Grilled Flat Iron Steak with Marinated Tomatoes and Blue Cheese Dressing Roasted Butternut Squash with Wild Mushroom and Carmelized Shallots (Vegan) PLEASE SEE DESSERT MENU back to top LUNCH Goat Cheese and Red Pepper Omelet with Chives $8.00 Cayucos Burger, ½ lb. on a Housemade Bun with Gorgonzola and Prosciutto Served with Sweet Potato Chips and Vegetable Salad $8.00 Portabella Burger with Fontina Cheese and Spicy Onions $9.00 Pressed Cuban Sandwich, Tender BBQ Pork with Spicy Marinated Onions and Melted Cheese $8.00 Classic Grilled Reuben Sandwich with Housemade Corned Beef and Sauerkraut $8.00 Chile-Lime Marinated Chicken on Organic Arugula and Pecorino Cheese $10.00 Seared Salmon on a Bed of Field Greens with Citrus-Herb Vinaigrette $12.00 Roasted Halibut with Fresh Spinach and Lemon Butter $14.00 Pacific Style Bouillabase with Basil Aioli $14.00 Rare Grilled Flat Iron Steak with Marinated Tomatoes and Blue Cheese Dressing $12.00 Smoked Salmon Pierogi with Brown Butter and Crème Fraiche $8.00 Smoked Pheasant Ravioli with Wild Mushrooms $10.00 Hand-Made Fettucine with Smoked Chicken Tomato and Mascarpone $10.00 Grilled Polenta with Fresh Spinach and Melted Havarti Cheese $8.00 Roasted Butternut Squash with Wild Mushrooms and Carmelized Shallots (Vegan) $10.00 back to top DINNER Hand-Made Fettucine with Smoked Chicken, Tomato and Mascarpone $14.00 Seared King Salmon, Glazed with Honey and Sesame on a Bed of Lentils with Smoked Tomato Beurre Blanc $18.00 Roasted Halibut with Spinach in Lemon Butter $18.00 Swordfish with Jerusalem Artichoke, ½ Dried Tomato and Tuscan Olive Oil $19.00 Sauteed Cayucos Red Abalone in Hazelnut-Mango Butter $49.00 Sea Scallop and Foie Gras Napoleon with Madeira Essence Pacific Style Bouillabase and Basil Oil $21.00 Free-Range Chicken Breast Roasted in a Potato Crust $18.00 Roasted Veal Shank with Fresh Porcini and Truffle Oil $19.00 Rare Grilled Flat Iron Steak on Arugula with Pecorino Cheese and Roasted Shallot Dressing $17.00 Organic Cambrian Prime Rib with Horseradish Cream $19.00 Angus Rib Eye (16oz.) with Marinated Tomatoes and Blue Cheese Dressing $20.00 Grilled Filet Mignon with Organic Vegetables and Green Peppercorns $23.00 Grilled Local Lobster and Filet Mignon, Bernaise Sauce $28.00 Rare Roasted Venison Loin with Butternut Squash and Carmelized Apples $24.00 Roasted Rack of Lamb with Garlic Potatoes, Mustard and Chive $26.00 Grilled Polenta with Fresh Spinach and Melted Havarti Cheese $12.00 Roasted Butternut Squash with Wild Mushroom and Carmelized Shallots (Vegan) $12.00 back to top GOURMET MENU $60.00 Appetizer Warm Goat Cheese Salad with Citrus Vinaigrette Chamdeville Brut White Sparkling Wine 1st Course Seared King Salmon, Glazed with Honey and Sesame on a Bed of Lentils with Smoked Tomato Beurre Blanc 2000 Chateau Routas Rouviere Rose Main Course Grilled Filet Mignon with Celery Root Puree and Fois Gras 1997 Liparita Merlot Dessert Choice from Dessert Menu Warre’s Warrior Porto Special Reserve back to top CHEF’S DINNER $90.00 Appetizers Crab and Ahi Spring Roll, Ponzu Sauce Veuve Cliquot Ponsardin Burgundian Escargot with Chantrelles and Oxtails 2000 Claiborne and Churchhill Gewurztraminer 1st Course Roasted Sea Scallops with Spinach in Lemon Butter 1999 Bernardus Sauvignon Blanc Main Course Roasted Rack of Lamb with Garlic Potatoes, Mustard and Chives 1997 Volker Eisele Cabernet Cheese Humboldt Fog Goat Cheese Dessert Choice from Dessert Menu Warre’s Warrior Porto Special Reserve back to top DESSERT MENU Assorted Sorbets with Fresh Berries $5.00 Assortment of Homemade Ice Creams with Double Rich Chocolate Sauce $5.00 Mocha Crème Brulee $5.00 Pumpkin Tira Mi Su with Ginger Cream Anglaise $5.00 Goat Cheesecake with Raspberries $5.00 Chocolate Hazelnut Terrine with Raspberry Coulis $5.00 Warm Bread Pudding with Carmelized Walnuts $5.00 Carmelized Almond and Hazelnut Tart $5.00 Chocolate Oblivion Torte – Chef’s Favorite Way to Eat Chocolate $7.00 Cookie Assortment $3.00 back to top

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