7.95Mr. Stox Made Onion Rings with Blue Cheese Dip
4.75Seasonal Green Salad with Choice of Dressing
6.75Wilted Spinach, Mushroom and Egg Salad with Warm Bacon Dressing
5.75Caesar Salad
13.95Chilled Pacific Shrimp, Avocado with a Dill Mustard Vinaigrette
15.95Diced, Sushi Grade Ahi with Cucumber and Avocado Tower Topped with a Wasabi Soy Vinaigrette
Salads and Sandwiches
13.95Club Sandwich Served on Two Pieces of Homemade Sourdough Bread, with Sliced Turkey Breast, Bacon, Avocado and Tomatoes
13.95Cobb SaladFinely chopped lettuce with diced turkey, egg, tomato, avocado, bacon bits and blue cheese crumbles with choice of dressing
15.95ahi nicoise salad, including rare sliced ahi, French beans, fingerling potatoes olives, egg, onion with basil vinaigrette and pine nuts
16.95Grilled Prime Sirloin on Top of Romaine Hearts, Grilled Onions, Tomatoes with a Seeded Mustard Dressing, Croutons and Roquefort Cheese
13.95Mesquite Grilled Breast of Chicken, Asparagus, Artichokes, Field Greens and Tomatoes in a Whole Grain Mustard Vinaigrette
15.95Baja Salad with Mesquite Grilled Swordfish, Corn, Tomatoes, Avocado and Field Greens in a Cilantro Vinaigrette
Pasta
11.95Tenderloin of Chicken, Kalamata Olives and Artichokes Tossed with Penne Pasta in Olive Oil and Garlic
16.95Pan Seared Scallops on Lemon Angel Hair Pasta Tossed with Asparagus and Vodka Cream Sauce
Seafood
15.95Grilled King Salmon with Baby Carrots, Garlic Mashed Potatoes and Pureed Basil Sauce
18.95Sesame Seeded Ahi Seared Rare with Sugar Snap Peas, Papaya Relish and Vegetable Spring Roll
29.95Maryland Lump Crab Cakes on a Yukon Potato, with Dijon Sauce with Spicy Peanut Slaw
18.95Lightly Panco Breaded Petrale Sole Served with Spinach Risotto and Baby Carrots in a Dill Caper Sauce
16.95Mesquite Grilled Swordfish Kabob Served with Forbidden Black Rice and Broccoli in a Lemon Sauce
Meat
13.95Bacon Wrapped Meatloaf with Braised Vegetables and Pearl Couscous in Sweet Vermouth Reduction
13.95Mesquite Grilled Chicken Breast in Roasted Red Bell Pepper Sauce
16.95Filet of Beef with Goats Cheese, Asparagus and Truffled Potatoes
19.95Wood Grilled Grass Fed Lamb Rack with Mustard Grits and Grilled Vegetables
21.95Roast Angus Prime Rib of Beef with Garlic Mashed Potatoes, Au Jus and Creamy Horseradish
22.95Prime New York Steak with Roquefort Yukon Potatoes, Asparagus and Red Onion Marmalade
Sweets
Creme BruleeWith a medley of berries under a candied lidOptions:
Above pastries (8.25)
, Sorbet; ice cream (5.75)
, Souffles (9.25)
Berry TartWith fresh raspberries and blackberries over a vanilla bean pastry cream tart on a pool of berry sauceOptions:
Above pastries (8.25)
, Sorbet; ice cream (5.75)
, Souffles (9.25)
Lemon Meringue,layers of lemon zest cake and lemon curd enrobed in a fluffy Italian meringueOptions:
Above pastries (8.25)
, Sorbet; ice cream (5.75)
, Souffles (9.25)
Velvet Cheesecake,Rich and creamy with a fresh strawberry sauce compoteOptions:
Above pastries (8.25)
, Sorbet; ice cream (5.75)
, Souffles (9.25)
Snickers Surprise,made with four nuts in a rich caramel covered with peanut butter, chocolate mousse and dark Belgian chocolate.Options:
Above pastries (8.25)
, Sorbet; ice cream (5.75)
, Souffles (9.25)
Warm Raspberries,Blackberries and blueberries baked under a crisp topping and served with blueberry ice creamOptions:
Above pastries (8.25)
, Sorbet; ice cream (5.75)
, Souffles (9.25)
Starters
15.95AhiDiced sushi grade ahi, cucumber, and avocado tower with wasabi soy vinaigrette
9.95Artichoke RavioliArtichoke ravioli in a garlic, tomato, olive oil sauce with toasted pine nuts as an entree18.95Options:
An entree (+9.00)
14.95English Stilton FondueEnglish stilton fondue with duck confit, grilled chopped onions and sourdough toast.
12.95Flat BreadBuffalo milk mozzarella, tomatoes, basil and kalamata olives on a thin charred flat bread
10.95Spring RollsVegetable spring rolls with papaya relish.
8.95Spicy Black Bean SoupServed with cajun shrimp and crispy polenta.
15.95ScallopsGrilled day boat scallops with smoked mozzarella stuffed eggplant with a tomato basil sauces.
8.25Lobster LatteWarm and silky lobster bisque topped with glazed cream.
14.95Pacific Shrimp CocktailJumbo shrimp with avocado, greens and dill mustard vinaigrette
7.95Onion RingsDipped in buttermilk, with our own bread crumbs, parmesan cheese and green onions cooked to a golden crisp. Served with a blue cheese dipping sauce.
8.25Caesar SaladCaesar salad of crisp romaine lettuce, homemade croutons and a zesty lemon anchovy vinaigrette.
8.25Garden GreensGoat's cheese, toasted walnuts, blueberries, and field greens tossed in a balsamic vinaigrette
15.95Crab SaladLump crab on warm cornmeal crusted tomato, basil vinaigrette, micro greens, and savory pine nuts.
Dishes to Share for Two or Three
39.95ChilledLobster tail medallions, spanish shrimp, dungeness crab fingers, sliced sesame coated rare ahi and smoked salmon with cucumber, sour cream and sevruga caviar.
35.00WarmMaryland jumbo lump crab cake, spicy vegetable spring roll and shrimp sauteed in garlic butter.
Entrees
31.95SalmonPan seared, cracked black pepper Shetland island salmon with roasted sweet mashed potatoes and broccoli in a pomegranate sauce.
32.95AhiSesame seeded ahi seared rare with sugar snap peas, papaya relish and vegetable spring roll.
29.95Linguni ScallopsPan seared diver scallops with spinach and lemon pepper linguini in a white wine sauce topped with corn, tomato and zucchini relish
49.50Lobster and RisottoSouth Australian lobster tail nestled on spinach risotto with asparagus, baby carrots and a lemon butter sauce.
34.95Maryland Crab CakesSauteed jumbo lump blue crab cakes on a yukon potato, with dijon sauce, and a spicy peanut slaw
32.95DuckMesquite grilled duck breast and confit leg served with navy white beans and grilled vegetables ragout in a rosemary reduction.
19.95ChickenMesquite grilled breast of chicken with forbidden black rice and Thai curry sauce topped with cucumber slaw
41.95Filet of BeefFilet of beef tenderloin, glazed with roquefort cheese, on a black current reduction with truffled creamy potatoes
32.95Osso BucoBraised veal shank in a sweet vermouth reduction with rustic vegetables and parmesan risotto.
32.95Prime RibSlow roasted aged angus prime rib of beef au jus with garlic mashed potatoes and vegetables. English cut - two slices 24.95Options:
English cut- two slices (+24.95)
44.95New York SteakUSDA prime New York steak with roquefort yukon potatoes, asparagus and red onion marmalade
46.95LambSliced rack of colorado lamb, mesquite grilled vegetables, pesto risotto and a thyme reduction two lamb chops 32.95Options:
Two lamb chops (+32.95)
Vegetarian
Appetizers
9.95RavioliArtichoke ravioli on sundried tomato cream
8.95PortabelloPortabello mushroom with grilled vegetables on pureed basil sauce, sprinkled with toasted pine nuts as an entree 16.95Options:
An entree (+8.00)
Salads
12.95Buffalo Milk MozzarellaWarm layers of buffalo milk mozzarella and tomatoes nested on spinach tossed with basil vinaigrette with artichokes and toasted pine nuts
13.95Grilled VegetablesMesquite grilled vegetables, browned goat’s cheese and field greens on a blackberry vinaigrette
Entrees
15.95Linguini PastaFresh vegetables tossed with linguini in olive oil, tomatoes and garlic
16.95Veggie PlateFresh vegetables surrounding roasted garlic mashed potatoes on a pureed basil sauce topped with onion rings
15.95Penne PastaTri-color penne pasta with kalamata olives, roma tomatoes and artichokes tossed in olive oil and garlic
Devine Desserts
8.25Creme BruleeWith a medley of berries under a candied lid
8.25Lemon MeringueLayers of lemon chello cake and lemon curd enrobed in a fluffy Italian meringue
8.25Velvet CheesecakeRich and creamy with a fresh strawberry compote
8.25Berry TartFresh raspberries and blackberries over a vanilla bean pastry cream tart on a pool of strawberry sauce
9.25SoufflesBonny Doon “framboise” raspberry, scharffen berger chocolate, or grand marnier. please allow thirty minutesOptions:
Bonny Doon “framboise” raspberry, Scharffen berger chocolate, Grand marnier
8.25Wild Berry CrispA medley of raspberries, blueberries and blackberries baked under a savory crisp topping and served with a white chocolate raspberry cream.
8.25Snickers SurpriseWalnuts, hazel nuts, pistachios and peanuts in a rich caramel covered with peanut butter, chocolate mousse and dark Belgian chocolate
5.75SorbetIn a glass flute with fresh berries
5.75Ice CreamAssorted ice creams with a homemade cookie
7.95Coffee StoxOur signature coffee drink is made with galliano, tia maria, a touch of creme de cassis and topped with fresh whipped cream. Available with regular or decaffeinated coffee.
3.25Coffee, Tea and Milk
Wines by the Glass
White
Kato2008 Sauvignon blanc, New ZealandOptions:
Glass (8.25)
, Bottle (28.00)
Chateau De Jau2005 Muscat de RivesaltesOptions:
Glass (12.50)
, Bottle (50.00)
Dolce,2004, Napa Valley, (by Far Niente)Options:
Glass (25.00)
, Bottle (135.00)
Platters to Go
Sweets
24.00Cookie PlatterOur homemade cookies, white chocolate pistachio, dark chocolate pecan and chocolate dipped macaroons forty eight cookies
95.00Festive Chocolate StrawberriesCalifornia stem strawberries dipped in chocolate with sprinkles and nuts forty pieces
120.00Assorted Pastry PlatterMini cheesecake, chocolate gateau, berry tart forty pieces
28.00Whole PastriesThese pasties can be portioned from twelve pieces to twenty four cheesecake
38.00Chocolate Cognac Gateau
36.00Chocolate Raspberry Terrine
42.00Godiva Cake
28.00Lemon Meringue Cake
35.50Round Fresh Berry Tart
Platters to Go - Main
Gourmet Salad Platters to-Go
45.00Garden Green SaladCarrots, cucumbers and tomatoes on spring mix greens with creamy vinaigrette
55.00Ceasar SaladRomaine hearts, Mr. Stox croutons, parmesan cheese and a zesty ceasar vinaigrette
60.00Penne Primavera SaladA delicious bland of fresh vegetables and penne pasta in a balsamic vinaigrette
75.00Rigatoni Pesto Chicken SaladBraised chicken breast slices in rigatoni pasta with kalamata olives, tomatoes and our own pesto dressing
125.00Black Bean and Swordfish SaladTasty black beans, onions, bell peppers and chunks of freshly grilled swordfish in a cilantro vinaigrette
65.00Goats Cheese and Spinach SaladBrowned goats cheese, artichokes, and tomatoes on spinach tossed in a balsamic dressing and toasted pine nuts
Gourmet Chilled Platters to-Go
95.00Domestic Cheese and FruitA display of cheddar, swiss, sonoma jack, and goats cheeses with fresh fruits and berries. served with Carr's crackers
150.00Artisan Cheese and Fresh FruitA selection of four artisan cheeses: Mt. Tam triple creme, spanish manenego, French saga blue and humbolt fog an aged goat cheese served with fresh fruit and berries as well as Carr's water crackersOptions:
Mt. Tam triple creme, Spanish manenego, French saga blue, Humbolt fog an aged goat
125.00Sliced MeatsNew York sirloin, genoa salami, turkey breast and prosciutto. offered with cheddar and provolone cheeses, roasted bell peppers and onions, kalamata olives, dill pickle slices, pesto sauce, dijon mustard and mayonnaise
175.00Jumbo ShrimpA dazzling display of forty eight jumbo tiger shrimp with mustard dill and cocktail sauces
130.00Filet Mignon of BeefLean slices of certified angus filet mignon roasted and accompanied by creamy horseradish sauce, grilled tomatoes, red onion, and sliced sourdough
135.00Smoked SalmonSliced and rolled apple wood smoked salmon with capers, onions, chopped egg gherkins and Carr's water crackers
Gourmet Hot Platters to-Go
175.00Shrimp ScampiForty eight hot plump garlic lemon sautéed scampi shrimp
75.00Vegetable Spring RollsOur own vegetarian spring rolls with a wonderful spicy sauce for dipping
185.00Crab CakesTwenty four blue lump crab cakes with spicy peanut napa cabbage slaw and tartar sauce
85.00Dijon Rosemary ChickenGrilled chicken breasts (24 pieces) seasoned with dijon mustard, garlic and rosemary
195.00Black AngusOne whole twelve pound slow roasted prime rib with au jus and creamy horseradish. Serves 12 guests as an entree
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