Dinner Menu

Chef Steve Schultz strives to use the highest quality meats, sustainably-caught seafood and locally farmed & organic produce whenever possible.


Gilroy garlic Swiss fondue with fresh baked sourdough bread.
Steamed Prince Edward Island Mussels with garlic & vine ripened tomatoes, in a beurre blanc sauce.
Oregon wild mushroom soup laced with cream.
California field greens salad with vine ripened tomatoes & your choice of dressing.
Caesar salad with romaine lettuce, vine ripened tomatoes & New York Caesar dressing.
Roasted Portobello mushrooms with French goat cheese, red pepper coulis & a balsamic syrup.
Grilled garlic shrimp with warm brie, grilled vegetables & roasted corn salsa, in a beurre blanc sauce.
Roasted beet salad with baked goat cheese, California field greens and an extra virgin olive oil & balsamic vinegar reduction.

Lunch Entrees

Grilled garlic shrimp salad with feta cheese, cucumbers, vine ripened tomatoes, peppers, California field greens, roasted corn salsa & basil tomato vinaigrette.
Grilled herb chicken breast sandwich on a sesame roll with jack cheese & your choice of french fries or potato salad.
Roasted Portobello mushroom on a roll with goat cheese, roasted peppers & your choice of french fries or potato salad.
Grilled chicken Caesar salad with romaine lettuce, vine ripened tomatoes, kalamata olives, peperoncinis & New York Caesar dressing.


San Francisco Pier Stew with white fish, shrimp, mussels & roasted peppers in a garlic, tomato basil, chardonnay broth.
Grilled rosemary & thyme chicken breast with green vegetable, Yukon gold mashed potatoes, roasted corn salsa and pan gravy.
Mesquite honey BBQ chicken salad with gala apples, blue cheese, spiced pecans, California field greens & honey mustard vinaigrette.
Salad of roasted Portobello mushrooms with grilled vegetable, Wilcox vine ripe tomatoes, baked goat cheese, California field greens & a balsamic vinaigrette.
Grilled Pacific Northwest salmon filet with risotto & green vegetable in a buerre blanc sauce.
Grilled New York Steak in a red wine sauce, Yukon gold mashed potatoes & green vegetable.
1/2 lb. Black Angus hamburger with Wisconsin cheddar & hickory smoked bacon and your choice of french fries or potato salad.
Caldo of braised pork shoulder with red New Mexico & poblano chilies, garlic, lime, cilantro & roasted corn salsa.
Tilapia fillet baked in foil with a garlic butter & white wine sauce, sweet onions, tomatoes, basil, Yukon gold mashed potatoes, and green vegetable.
Las Cruses chili spiced mesquite honey BBQ ribs & your choice of french fries or potato salad.
Linguini bolognaise with braised beef, pork & veal in a plum tomato, garlic, & red wine herb sauce, and parmesan cheese.