SUMMER DINNER 2008

Tuesday- Saturday  5:30 - 9:30

CHEF CJ HAMMER

RESERVATIONS: (650) 326-2530

S T A R T E R S

CHILI ENCRUSTED FRIED CALAMARI
HONEY CHILI AND CITRUS SOY DIPPING SAUCES  10-

BRUSCHETTA
WITH GOAT CHEESE AND A TOMATO-HERB RELISH  6-

AHI TUNA POKE WITH WATERMELON AND MACADAMIA NUTS
WONTON CRISPS  11-

SUMMER ZUCCHINI TART
PUFF PASTRY CRUST, FETA CHEESE, BASIL PESTO COULIS, 
ROASTED CHERRY TOMATOES  7-

PRINCE EDWARD ISLAND MUSSELS STEAMED IN SHALLOTS AND WHITE WINE  
TOSSED WITH A DIJON PARSLEY VINAIGRETTE  11-

WILD MUSHROOM CAKE
CREAMY GARLIC HERB SAUCE, CRISPY LEEK GARNISH 6-

HEIRLOOM TOMATOES LAYERED WITH FRESH MOZZARELLA
BASIL PESTO, WHITE BALSAMIC VINAIGRETTE, 
FRESH BASIL, BALSAMIC REDUCTION  9-

TOSSED BABY GREENS
CHERRY TOMATOES, BALSAMIC RED ONIONS, ROASTED BELL PEPPERS, 
CUCUMBER NOODLES, KALAMATA OLIVES, 
WHITE BALSAMIC VINAIGRETTE, FETA CHEESE  8-  

CAESAR SALAD
HEARTS OF ROMAINE, CAESAR DRESSING, 
FRESH SHAVED PARMESAN & GARLIC-HERB CROUTONS  7-

 
SOUP
CUP 5-       BOWL 6.50

e n t r e e s 

GRILLED SALMON, BASIL AIOLI, GRILLED SUMMER VEGETABLES
ORZO PASTA WITH CHERRY TOMATOES, DILL, AND FETA CHEESE  22-

CIDER CURED DOUBLE CUT PORK CHOP, CHIPOTLE BBQ SAUCE
CREAMY CORN AND GREEN CHILE SAUCE, BUTTERMILK MASHED POTATOES  25-

PAN SEARED LOCAL HALIBUT, SUNDRIED TOMATO BEURRE BLANC
PESTO INFUSED MASHED POTATOES, YELLOW WAX BEANS  25-

BASQUE STYLE CHICKEN BREAST
ROASTED WITH SWEET RED PEPPERS, CHERRY TOMATOES, ANDOUILLE SAUSAGE, 
CARAMELIZED ONIONS, AND PAPRIKA OVER SAFFRON RICE  19-

FOUR CHEESE RAVIOLI
BASIL PESTO BROTH, SHAVED PARMESAN, SUMMER VEGETABLE RATATOUILLE  17-

GRILLED SKIRT STEAK, ROASTED CHERRY TOMATOES WITH GARLIC AND THYME
TOMATO BREAD PUDDING, GRILLED SUMMER VEGETABLES  23-

SEARED WILD SEA SCALLOPS, CILANTRO SAUCE, LEMON-LIME CORN RELISH
ASIAN SLAW WITH GREEN APPLE AND DAIKON     23-

ROASTED CORN RISOTTO
SWEET RED BELL PEPPERS, SCALLIONS, CHIVES, SHAVED PARMESAN  16-

SEAFOOD PAELLA WITH SMOKED CHICKEN AND SAUSAGE
MUSSELS, CLAMS, AND PRAWNS, SAFFRON RISOTTO  22-

FRESH POTATO GNOCCHI
IN A RICH TOMATO, BASIL, AND WINE SAUCE WITH FRESH MOZZARELLA  16-

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