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_______S
M A L L P L A T E S T O S T A R T________
Calamari
Fritti $7.00
With a spicy red bell and habanero pepper aioli
Crostini $6.00
Topped with poached salmon salad, spinach, and goat cheese
tapenade with white bean relish
Pan-Seared Jumbo Scallops $9.00
With a creamy, sweet Napa cabbage slaw
Bacon Wrapped Lamb Tenderloin Jus $8.00
Over mustard-potato salad with rosemary
Crab-Stuffed Yellow Tomato $8.00
Served on green bean salad with tomato coulis and toast
Steamed Mussels $8.00
In a tomato, saffron, and white wine broth
Seared and Chilled Yellowfin Tuna $8.00
On angel hair bell pepper salad and sesame cilantro
vinaigrette
Grilled Quail $8.00
On fried white cheddar polenta with blackeye pea vinaigrette
________S
O U P S A N D S A L A D S________
Chilled
Gazpacho Soup $4.00 Cup, $6.00 Bowl
Corn and Potato Chowder $4.00 Cup, $6.00 Bowl
With chive sour cream
House Salad $5.00
With spiced pecans, poached pears, and Gorgonzola
vinaigrette
Caesar Salad $5.00
Served with croutons and Parmigiano-Reggiano cheese
Spinach Salad $5.00
Warm sweet and sour bacon vinaigrette, strawberries, chopped
egg, and sliced red onion
Add Gorgonzola or anchovies to salads $1.00
________E
N T R E E S_______
Grilled
Beef Tenderloin Filet $23.00
With dijon mashed potatoes, green beans, and Gorgonzola
Pan-Seared Duck Breast $20.00
With curried mashed potatoes, sautéed vegetables, and star
anise sauce
Grilled Pork Tenderloin $18.00
With spicy corn relish, scallion mashed potatoes, and
grilled asparagus
Mushroom Stuffed Rainbow Trout $19.00
With wild rice salad, balsamic brown butter sauce, and pecan
pesto
Pan-Roasted King Salmon $18.00
Served over creamy corn, snap pea, shiitake mushroom,
tomato, and basil succotash
Pan-Seared Jumbo Scallops $21.00
With mushroom-risotto cake, haricot verts, lemon-crab butter
sauce
Grilled BBQ Mahi $19.00
Served on creamy Napa slaw, herbed polenta, and crispy fried
shoestrings
Herb-Marinated Fried Chicken $17.00
On mustard-potato salad with roasted green beans, and
truffle oil
Bacon-wrapped Crab Stuffed Shrimp $20.00
On fried white cheddar polenta, summer squash, tomato
horseradish jus
________P A S T A________
Fettuccine
$11.00 half, $15.00 full
With mushrooms, chicken, and chorizo in a saffron cream
sauce
Goat Cheese Ravioli $10.00 Half, $14.00 Full
In sundried tomato broth and topped with traditional
caponata
Linguine $10.00 Half, $14.00 Full
In basil pesto topped with grilled portobello cap
Penne $15.00
With Shrimp, bacon, tomato, summer squash and Gorgonzola in
an herbed cream sauce
Lasagna $13.00
With chicken and pork sausage, marinara sauce, and
mozzarella cheese
________D
E S S E R T S________
Crème Brûlée
$5.50
Rich vanilla custard topped with caramelized sugar and fresh
berries
Double Chocolate Torte $6.00
A layer of rich dark and white chocolate over a ground
English toffee crust with a raspberry sauce
Lemon Gingersnap Tart $6.00
Lemon curd, gingersnap crust, citrus sauce, fresh berries,
and whipped cream
Tiramisu $6.00
Espresso-soaked ladyfingers layered with Mascarpone cheese
filling, bittersweet chocolate shavings, and chocolate
espresso sauce
Strawberry-Peach Cobbler $6.00
Fresh strawberries and peaches baked inside a sweetened
crust and topped with a scoop of vanilla ice cream
Johnson's Ice Cream and Sorbet $4.50
Ask for our current selections
To accommodate your request, a $2.00 surcharge is added
to split entrées.
Executive Chef: David Tetzloff
Pastry Chef: Diana Erickson
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