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Brick Oven Baked Flatbreads
"BLT" $13.00
with heirloom tomatoes, nueske's bacon, provolone, crisp romaine, and lemon aioli
Triple Cheese, Pecorino, Asiago, Provolone $10.00
with Sun-dried Tomatoes and Basil Pesto*
Oak-fired Mushrooms Flatbread $11.00
with Creamed Baby Spinach, Onions and Gorgonzola Cheese*
Chipotle Braised Chicken $12.00
with Sweet Onion Marmalade, crispy Bacon and Chili Aioli
Sushi
Yellowfin Tuna Three Ways $20
Poki, Tartar, and Tataki
Sashimi $16
Yellowfin Tuna, Salmon, and Hamachi
"Snake in the Grass" $22.00
Eel with Shrimp Tempura, Avocado and Cucumber
Double-Crunch Rainbow Roll $19.00
Cobia, Salmon, Tuna, Tempura Crunch and Tobikko
Spicy Sensation $18
Scallops, Tuna, Avocado, Tobiko, and Fireball Sauce
California Roll $17
jumbo lump crab with Avocado and Cucumber
Hurricane Roll $19.00
Spicy Crab, Shrimp, Tuna, Cucumber and Tempura Squid
Yoshie's Deluxe Sushi Platter $24
Maki and Nigiri
Sushi
First Course
Lobster Bisque $9.00
with Brandy Whipped Cream and Fresh Tarragon
Sonoma Goat Cheese Ravioli $11
with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms, and Basil *
Market Greens $12.00
with crisp Apples, Candied Walnuts, Point Reyes Bleu Cheese and Cranberry Vinaigrette*
"Simply" Heirloom Tomatoes $13.00
with red onion, reserve sherry vinegar, extra virgin olive oil, and sea salt*
Hearts of Romaine $9
with Roasted Garlic Dressing, Marinated Artichokes, Olives, Aged Parmesan, and Croutons
Fresh Maine Lobster $18.00
with Hearts of Palm, Avocado, Tomato, crisp Serrano Ham and Citrus Vinaigrette
Wood-fired Quail $16.00
with Fresh Black Mission Figs, Truffle, Frisee, Mache and Port Wine Sauce
Sauteed Veal Sweetbreads $16.00
with Wild Mushroom Ragout, Frisee and Watermelon Radish
Goat
Cheese Ravioli
Main
Course
Oak-fired Filet of Beef $36
with Roasted Root Vegetables, Edamame and Teriyaki Barbecue Sauce
Crispy Petite Chicken $28.00
with Potato Gnocchi, Creamy Kohlrabi, Pomegranate Reduction and Chervil
Hand Crafted Butternut Squash Ravioli $23.00
with Oyster Mushrooms, Parmigiano and Truffle Brown Butter*
Red Snapper Fillet $31
with crispy Rice Galette, Roasted Squash, Zucchini, Peppers and Coconut Curry Sauce
Grilled Pork Tenderloin $26
with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze, and Sage
Pacific Halibut $31
with Farro Risotto, Haricot Vert, Yellow Wax Beans, Confit Tomatoes and Lobster Sauce
Serrano Ham Wrapped Rainbow Trout $30.00
with Fingerling Potatoes, Escarole, Capers and Sauce Grenobloise
Buffalo Strip Steak $36
with corn pancake, fava beans, wild mushrooms, bacon and crispy shallots
Pork
Tenderloin with Polenta
Desserts
Plum Tart $10
Freshly Baked Plum Tart with Mascarpone Mousse and Plum Compote
"Caramel Apple" $10.00
Apple Jalousie Tart with Caramel Foam, Caramel Apple Shooter, and Green Apple Meringue with Apple Sorbet
Banana and Butterscotch "Buzz" $10
Caramelized Bananas and Butterscotch Custard Stack with Coffee Caramel, Cocoa Nib, and Crunchy Plantain
Valrhona Chocolate and Coffee $10
warm chocolate cake with molten center, house made white coffee ice cream, and cappuccino anglaise
Inspired by "The Year of a Million Dreams" $10
Honey Crunch Cake with Chantilly Cream, Oven-roasted Golden Pineapple and crunchy candy crumble
Cheese Selections
Enjoy all five for 17.00
Ciabot - This Italian bloomy rind cheese blends unpasteurized cow and sheep's milk. It has a luscious butterfat content of fine sheep's milk much like a French Perail cheese, but the cow's milk smoothes out this rich cheese. So often associated with soft sheep milk cheeses, Ciabot is much like a two milk Robiola. Complement this cheese with Apple Chutney.
Pleasant Ridge Reserve - An Artisanal Farmstead Cheese made from unpasteurized milk of Wisconsin cows, fed and managed using "old world" practices. The sweet flavors of the pasture grass, herbs, wildflowers and clovers are detectable in every taste of Pleasant Ridge Reserve. Complement this cheese with Honey Comb.
Corsu Vecchiu - Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean. Semi-firm in texture, as the cheese ages from 1 to 6 months it develops a mold speckled, tannish to grey natural rind covering a straw colored paste with numerous small eyes. The paste of Corsu Vecchiu provides a tangy flavor that is sweet, nutty and somewhat salty tasting meats. Complement this cheese with Quince Paste.
Tessiner Geisskase - Tessiner Geisskase is a raw goat's milk cheese from Switzerland, similar to the French Tome de Savoie, this is a rugged and rustic cheese which has crumbly texture with a really outstanding mouth feel. The best way to describe this seasonal specialty is Herbal and Floral. Pair this fine cheese with Candied Marcona Almonds.
Cabrales - A renowned blue cheese from the Northern Spanish region of Asturias. It is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed caves and has a creamy texture, a complex flavor and a powerful bouquet. Cabrales is salted, wrapped in foil and matures for six months in natural limestone caverns. Complement this cheese with Fig Cake.
California Grill House Wines
EOS Chardonnay, Paso Robles '03 $10.00
Kakujo Junmai Ginjyo Sake $12.75
Honig Cabernet Sauvignon, Napa '03 $11.00
Martin Weyrich Moscato Allegro, CA '05 $9.00
Roederer Estate Sparkling Brut, Anderson Vly. $10.00
Jessie's Grove "Earth, Zin & Fire," Lodi '05 $9.00
(*Vegetarian Zone)
Thanks to Paula & Alec K. for sending this menu
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