*******

Christmas Eve and Christmas dinner

Specials 2017 Served From 5:00 to 9:00

Also offering our regular menu for Breakfast lunch and dinner

Celtic Christmas music  with Harp and Violin Featuring Mickie Zekley and  Family 6-9 PM

Appetizers

Chestnut Soup with Grappa Cream

8

Chicory (Radicchio and Endive) Salad with Boquerones, Pickled Quince, Hazelnuts and Pomegranate Molasses

14

Crispy Potato-and Sauerkraut Cakes with Smoked Trout on a Pistachio -Sage Cream

14

Main courses

Clementine and Cranberry Glazed Cornish Game Hens Served on Wild Rice Pilaf, with Asparagus and Blood Orange-Tarragon Hollandaise

35

Sufeto di Sette Pesci (Seven Fish Stew)

Prawns, Crab, Scallops, Clams, Mussels, Calamari, and Lobster   Served over Saffron Risotto with Red Pepper Rouille and Garlic Crostini

45

Desserts

Persimmon Pudding with a Maple-Cognac Hard Sauce

 

Celtic Christmas music  with Harp and Violin Featuring Mickie Zekley and  Family 6-9 PM

 

New Years Eve 2017

 Specials Served From 5:00 to 9:00

Also offering our regular menu for Breakfast lunch and dinner

Music by the John Gilmore Trio 6-9 PM

To Start

Cranberry Pomegranate Bellini with Lime

12

 

Appetizers

Lobster Bisque with Caviar Crème Fraiche

10

 

Crab, Green Mango, and Avocado with Cilantro

Served in an Endive cup with Red Chili oil, Thai basil oil,

And a mint-lime Coconut cream

15

 

Baked Brie with Cranberry-Pecan Crumble, and Truffle-Cognac Chicken liver Mousse with Caramelized Shallot Jam and Crostini

19

Main courses

Five Spice Duck Breast Seared Rare with Huckleberries

Served with Coconut Jasmine Rice and Sesame roasted Baby Carrots and Parsnips

35

 

Seared Diver Scallops with a Champagne Vanilla Butter Sauce

Served with Bacon and Apple sautéed Baby Spinach on a Crispy Potato Pancake

39

 

Horseradish and Rosemary salt-crusted Prime Rib, with Creamy Wild Mushroom Polenta, Garlic Roasted Asparagus and a Red Wine Reduction

39

 

 

 

Thanksgiving Dinner Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

 

“Mom’s Traditional Thanksgiving”

Served from Noon to 3:30pm

Cider Glazed Mary’s Turkey with Porcini Gravy, Stuffing, Mashed Potatoes, Roasted Yams & Caramelized Apples, Green Bean Casserole, and Cranberry Sauce     

29

Thanksgiving Dinner

Served from 5 till 9:30

Appetizers

Butternut Squash Soup with Pomegranate Syrup, Crème Fraiche and Crispy Pancetta Garnish

8

Hazelnut Profiteroles with a Mascarpone, Date and Gorgonzola Dolce filling served with a savory Frangelico and Sage Crème Anglaise

14

Winter Salad of Shaved Brussels Sprouts, Chioga-Beets, Caramelized Red Pears, Blood Orange Supremes, Torn Radicchio, Toasted Pumpkins Seeds and a Citrus Vinaigrette. Served with Robiola Cheese Crostinis

14

Smoked Trout with Roasted Wild Mushrooms, Fennel Bulb Confit, Walnuts, Smoked Gouda and a Huckleberry Balsamic Syrup

16

Entrée

Cider-Glazed Mary’s Turkey, with a wild Mushroom, Tarragon, Fig Stuffing and Porcini Mushroom Gravy. Served with a Celery Root and Pesto Puree, Roasted Brussels Sprouts with Spanish White Anchovies, Capers and Walnuts, Sweet Potato Spoon Bread, and Cranberry Chutney with Orange, Red Currant, and Black Mustard Seed

39

 

Acorn Squash Rings stuffed with Caramelized Shallots, Blistered Grapes and Pumpkin Seeds drizzled with Maple Syrup and a Sage Cream. Served with a Mini Potato Leek and Apple Gratin on a Pistachio Crust and Parmesan-Panko Crusted Brussels Sprouts, Cranberry Chutney with Orange, Red Currant, and Black Mustard Seed

29

 

Special dessert

Bourbon Pumpkin Pie with Pecan Streusel

8

 

Previous

 

Easter Brunch Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

Served 9-3

 

Salad of spring Greens with Quiche Lorraine Croutons

Tossed with a Maple and Apple Cider Vinaigrette

12

Gruyere Popover Sandwich,

Filled with Fried Eggs, Apple Smoked Bacon, and Creamed Baby Spinach. Side of Fresh Fruit

15

Dark Chocolate Waffle

with White Chocolate Crème anglaise,

Fresh Strawberries, and Chocolate–Espresso Whipped Cream

15

Gingerbread Dutch Baby

topped with Maple-poached Pears And Crème Fraiche

15

Poached Eggs Béarnaise on Arugula

served with Sarladaise Home Fries (Potatoes sautéed in duck fat with fresh herbs) and Praline Bacon

18

 
 

Easter Dinner Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

Served 5-9

 

Pea-shoot and Baby Artichoke salad

Pea shoots, Baby artichokes, Radishes, Parmesan Pan-Rustic Croutons

and Drizzled with lemon and extra virgin olive oil

12

Zucchini and White-corn Cakes

Served with Smoked Trout Rillettes and Crème fraiche

15

Baked Salmon with a fresh herb Pesto

Served on a Chiogga Beet Galette with Roasted Radishes

and an Orange Dill Sauce

35

Honey and Rye Whisky Glazed Ham

With Creamy Artisan Organic White Corn Polenta,

And Cipollini Onion, Apple and Bacon Bake

30

Herb and Dijon Crusted Rack of Lamb,

Served with Spring Asparagus Flan, Dauphine Potatoes 

And Mint Salsa Verde

40

Cinco De Mayo Brunch Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

Served 9-3 Friday, Saturday and Sunday

 

Black bean soup with a cilantro-lime Cream

7

Baked Chimichanga Breakfast Burrito

with a Black Bean, Chorizo, Egg filling and Avocado Tomato -Watercress salsa,

12

Bacon and hash brown Quesadilla

Filled with Hash Brown Potatoes, Monterey Jack Cheese, Green Chilies, Bacon and Ancho Chili Powder. Topped with Fried Eggs and pico de gallo

14

Yucca Hash Browns

with Bacon, Onion and a Lime –Cilantro Mojo

Topped with Poached Eggs and Chipotle Hollandaise

14

Goat Cheese And Blue Corn Tortilla Enchiladas

With Red Chili Tomato Sauce and Jicama Slaw

15

Santa Fe Burger

8 oz. of Grass-fed Beef with  Roasted Green Chilis, Queso Sauce and Blue Corn Tortilla Chips. Served with Southwest Potato Salad.

16

 

Special Desert

Chipotle and Banana Ice Cream

Served in a Baked Cinnamon Sugar Tortilla Shell. Topped with Ibarra Chocolate and Espresso Whipped Cream

8

Cinco De Mayo Dinner specials 2017

Also offering our regular menu for Breakfast lunch and dinner

Served 5-9

Appetizers

Black Bean Soup with a Cilantro–Lime Cream

7

Grilled Washington Oysters

with Mango Pico de Gallo and Red Chili Horseradish

3 ea.

Apache Fry Bread- fried in Duck Fat,

Dusted with Smoked Paprika and drizzled with Honey

12

Southwest Black Bean Cakes with a Fried Tortilla Crust

Served with Cilantro Pickled Red Onions and Key-Lime mayo

12

 

Entrees

Crispy Rainbow Trout with Red Tomatillo Sauce.

Served with Roasted Asparagus in Chipotle Lime Butter and a Roasted Garlic and Yucca Puree

28

Roasted duck Breast with a Chili Pomegranate Sauce.

Served with Red-Chili Rubbed, Grilled Sweet Potato slices in a Green Onion Vinaigrette, and a Fresh White Corn, Pasilla Chili and Desert-Sage Savory Bread Pudding

30

Chile Rubbed 12 oz. Grilled Rib Eye Steak with Chipotle Brown Butter.

Served with Yukon Gold Potato Gratin and Bacon, Red Chile, Tamarind, Braised Collard Greens

35

 

Special Desert

Chipotle and Banana Ice Cream

Served in a Baked Cinnamon Sugar Tortilla Shell. Topped with Ibarra Chocolate and Espresso Whipped Cream

8

 

 

 
 
 

Previous Holidays

Saint Patrick’s Day specials March 17 -

Served all day (from 11:30)

Also offering our regular menu for Breakfast lunch and dinner

APPETIZERS

Guinness and Onion soup with Irish and Cheddar Crouton     8

Irish Wild Smoked Salmon with Chive Potato Pancakes and Crème Fraiche       12

Corned-Beef and Cabbage Pizza          12

MAIN COURSES

Beer-Braised Irish Bangers and Colcannon        18

Stout Braised Beef Potpies with Irish Cheddar-Stout Crust        18

Corned Beef and Cabbage with Potatoes Onions and Carrots        20

 

DESSERTS

Chocolate Stout Layer Cake with Chocolate Frosting

SPECIAL COCKTAILS

Guinness Stout Bottles  3

Stout Float- Guinness, Vanilla Ice Cream and a dash of luck       5

Guinness Stout Eggnog       5

Prosecco Spritzer with Mint and Lime (Mint Royale)     10

CELTIC MUSIC FROM 6-8:30 BY STARLIGHT TRIO

 

 

                                      NEW YEARS EVE DINNER 2016

  Also offering our regular menu for breakfast, lunch and dinner

 Reservations strongly advised 707 964 6844

Served From 5:00 to 9:00

Appetizers

Soup of Cauliflower,

With Crispy Brussels sprouts                                                              8

And Smoked Salmon Cream Garnish

 

Pear and Watercress Salad with Cashews                       12

And Honey Ginger Vinaigrette

 

Maine Scallop Ceviche                                               16

Diver Scallops with Red Pepper, Tomato, garlic,

Ginger, Soy, Scallions, Cilantro, and citrus

 

Grilled Quail                                                              19

With a Fig and Balsamic Reduction

 

Main courses

 

Herb Stuffed Wild Black Seabass (Hook and Line Caught)

Baked in a Grape Leaves, With Pistachio Gremoulata,

Wild Mushroom Custard And Roasted Asparagus                                    35

 

Dukkah-Crusted Rack of Lamb

With Pomegranate Molasses, Butternut Squash Pudding

And Caramelized Brussels sprouts                                                  39

 

Roasted tenderloin of Beef

Stuffed with Gorgonzola and Rosemary

Served with Wild Mushroom and Potato Gratin,

Braised Red Chard and a Brandy Morel Demi-Glace                        39

 

Desserts                                   

Candy Cap Crème Brulee                                                    8  

 

Red Wine Poached Pears                                                   8    

With Star Anise & Pistachios

 

Extra Virgin Olive Oil Ice Cream                                        8   

With Balsamic Strawberries

.

 

Valentines day Dinner

Tuesday Family Style Dinner February 14, 2017

 

          Blue Collar Winemakers Dinner   

First Course

Roasted Beet Soup with Crème Fraiche

Strawberry- Rhubarb Salad with Mint and Hazelnuts

Second Course

Tagliatelle with Mussels and Tarragon

 

Entrée

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Toasted Israeli Couscous with Pinenuts

Spring Asparagus

 

Adults $18

Children 12 and under $10

 

Add Wine Pairings from Graziano Family Wines

 

First course

2016 Monte Volpe Sangiovese Rosato

 

Second Course

2014-15 Monte Volpe Pinot Grigio

 

Third Course

2012 Enotria Barbera

 

Add $6 Per Glass

No Other Menu Substitutions for Family Style Dinner

No split tickets for Family Meal

 

 

 

 

 

 

THANKSGIVING DAY 2016

“Moms Traditional Thanksgiving”

Served from 12:pm to 3:00pm

Full Bird Turkey, Gravy, Stuffing, Mashed Potatoes

Roasted Yams, Green beans, and Cranberry sauce      25

 

Thanksgiving dinner

Served From 5;00 to 9:00

 

Appetizers

Roasted Pumpkin and Pear soup                           8

(Gluten Free Vegetarian)

Fuyu Persimmon And Arugula Salad with Pomegranates seeds, Goat cheese, Candied Pecans

And a Pomegranate Vinaigrette                                              12                                                

Ricotta Cheese Stuffed Mushrooms with sundried tomato

Garlic, Parsley, and Parmesan

(Gluten Free Vegetarian)                                                           12

 

Main courses

Porcini Mushroom and citrus Roasted turkey with Herbs de Provence and a fresh sage gravy.

Served with a Ciabatta Chestnuts and Pancetta stuffing

White Polenta with Wild mushrooms and Robiola cheese,

Brussels sprouts with onion and bacon

Fresh cranberry and orange relish                                       35

Individual Stuffed sugar Pumpkin with wild mushrooms,

Spinach Sundried Tomato, wild rice and Gruyere,

Caramelized Brussels sprouts

White Polenta with wild Mushrooms and Robiola cheese          28

(Gluten Free, Vegetarian)

 

Desserts                                   

Chocolate Panna Cotta with Espresso Cream    8

Pumpkin Pie with whipped cream                            8

Fig Tart with Pistacio Crust                           8

 

 

CHRISTMAS EVE dinner 2016

 

Also offering our regular menu for breakfast, lunch and dinner

                                                            Reservations strongly advised 707 964 6844

                                                                            Served From 5:00 to 9:00

Appetizers

                   Parsnip & White Bean Soup with Fresh Sage              8               

Salad of Baby Kale, Butternut Squash,Quinoa, Dried Cranberries, Goat cheese and walnuts                   12

                          Oysters Rockefeller   4 each                                  

White  Cheddar Gougeres With Apple Prosciutto and Sage    12                            

                          

Main courses

Lobster Pasta in a fresh herb Cream

Fettuccine with Maine lobster with Smoked Gouda, Mascarpone, and Romano with tomato,

Thyme, Tarragon and Cream                   35                                   

 

                    Sufeto di Sette Pesci (seven fish stew)

            Clams, Mussels, Monkfish, Scallops, Prawns, Crab, Calamari, with Spanish chorizo, and Arborio Rice,

                      In a saffron and fennel and tomato broth                         39             

 

Prime Rib Roast

With a porcini and spinach stuffing, Irish Whisky Gravy, Horseradish Cream

Celery Root and Potato Puree, And Roasted Asparagus                                          39                                     

 

Desserts

Eggnog Custard Cups in a pate Brisee crust        8             

                             Toffee kumquat pudding                        8                                         

Chocolate –Ginger Cake with Bourbon sauce      8             

 

CHRISTMAS DAY Dinner 2016

Also offering our regular menu for breakfast, lunch and dinner

   Reservations strongly advised 707 964 6844

Served From 5:00 to 9:00

Appetizers

                Parsnip &White Bean Soup with Fresh Sage 8               

Salad of Baby Kale, Butternut Squash,Quinoa

 Dried Cranberries, Goat cheese and Walnuts                          12

                     Oysters Rockefeller                  4 each                                  

White cheddar Gougeres With Apple Prosciutto and Sage                       12

                            

Main courses

Lobster Pasta in a fresh herb Cream

Fettuccine with Maine lobster with Smoked Gouda, Mascarpone, and Romano with tomato,

Thyme, Tarragon and Cream                   35                                   

 

                 Sufeto di Sette Pesci (seven fish stew)

         Clams, Mussels, Monkfish, Scallops, Prawns, Crab, Calamari, with Spanish chorizo, and Arborio Rice,

                            In a saffron and fennel and tomato broth                         39             

 

Prime Rib Roast

With a porcini and spinach stuffing, Irish Whisky Gravy, Horseradish Cream

Celery Root and Potato Puree, And Roasted Asparagus                                          39                                     

 

Desserts

Eggnog Custard Cups in a pate Brisee crust        8             

                        Toffee kumquat pudding                           8                                         

Chocolate –Ginger Cake with Bourbon sauce      8          

Last Year

 

Christmas Eve 2015


Traditional  
Cumin Roasted Potatoes with Caviar and Smoked Salmon
~

Sweet Pear and Gorgonzola Salad with Arugula and Pecans
~

Muscovy Duck Breast With Pomegranate Wine Sauce,
Toasted Israeli Couscous With Pinenuts and Parsley

Pumpkin and Cauliflower Casserole

35

Pescatarian
Sweet Pear and Gorgonzola Salad with Arugula and Pecans
~

Day boat Scallops with Wild Mushroom Risotto, White Truffle Oil, Crispy Fried Leeks and a Gran Mariner Gastrique

35


Vegetarian Selection


Cannellini Bean and Kale Bruschetta
~

Shaved Brussels Sprouts and Chestnut Salad
with Apple Fennel, Stilton, Sherry Vinaigrette
~

Shepherds Pie with Leeks, Wild Mushrooms, Carrots Parsnips, Rosemary Pearl Onions Fresh Peas. Potatoes and Celery Root Topping

30


Special Deserts

 Almond Pear Gallette

Spiced Sugarplum and Caramelized Apple Tart with Calvados Cream

8

 

The Night of Christmas 2015

 


Traditional

Smoked Trout Rillettes with Radishes and Celery

Spiced Pumpkin, Lentil and Goat Cheese Salad


Roast Beef Tenderloin with Port Sauce, Green Beans with Sage and Pancetta, Dijon Roasted Potatoes

40

 

Pescetarian
Spiced Pumpkin, Lentil and Goat Cheese Salad


Wild Mushroom Ragout on Crispy Polenta with Comte Cheese


Shrimp, Scallops and Stuffed Squid
on Lemon Risotto with Baby Spinach

35

 

Vegetarian

Spiced Pumpkin, Lentil and Goat Cheese Salad


Wild Mushroom Ragout with Puff Pastry and Gruyere

Brussels Sprout and Apple Tart with Walnut Pesto


Quinoa Stuffed Acorn Squash with Chickpeas And Fresh Herbs

30

Special Desserts

Persimmon Pudding with a Brandy Hard Sauce
Chocolate Tart with a Gingersnap Crust




New Year’s Eve 2015                                                    

Traditional
Foie Gras with Date Puree and Pomegranate

Arugula Salad with Pear, Gorgonzola and Pecans


Crab Bisque


Herbed Fillet of Beef with Tomato Madeira Confit, Wild Mushroom Bread Pudding, Baby Spinach with Nutmeg Butter

49

Pescetarian

Butter Poached Lobster with Asparagus,
Saffron Cream and Roasted Chioga Beets


Grilled Day Boat Scallops with Pomegranate brown Butter and Toasted Hazelnuts, Roasted Wild Mushrooms with Lemon Chile Oil

40


Vegetarian Selection

 

Chevre Stuffed Dates with Pomegranate Molasses and Chile Oil

 

Beet Tart with Dill and Caraway

 

Seared Brussels Sprouts with Smoked Gouda Sauce
and Freshly Grated Horseradish

Ricotta Gnocchi with Brown Butter and Sage

35

Special Desserts

Pistachio Dark Chocolate Crisps

Tangerine Bavarian

8