Sonoma Entrees ::: Land

Roasted Rack of Lamb Persillade 38
A Four-Bone Rack of Colorado Lamb Coated with Dijon Mustard, Rosemary, Garlic and Parsley, Rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace
Grilled Filet Mignon 34
The Finest Beef Tenderloin with Melted Leeks and Truffle Butter
Grilled Porterhouse Pork Chop 28
Over Butternut and Maple Hominy. Topped with Pecanwood Smoked Bacon and Cide Jus
Seared Sirloin Au Bleu 32
Peppercorn & Coriander Encrusted Sirloin Topped with
Great Hills Bleu Cheese and Served with Port Wine and
Rosemary Demi-Glace
Duck Under Glass 29
Grilled Long Island Breast Over Long Grain and Wild Rice with Foraged Mushrooms and Truffle Demi and a Kiss of Cognac
Slow Roasted Veal Osso Bucco 36
Served over Creamy Polenta and Topped with Traditional Gremolata
Chicken Balsamico 26
Pan Seared Organic Chicken Breast Sautéed with Garlic, Fresh Thyme,
Capers, Olives and Scallion. Deglazed with Aged Balsamic Vinegar and finished with Whole Butter
Sherried Mushroom and Goat Cheese Strudel 24
Sauteed Spinach and Red Pepper Coulis
Sonoma Entrees ::: Sea

Pistachio Encrusted Atlantic Salmon 29
Over Parsnip Puree and Topped with Amaretto Butter and Candied Bacon
Seafood en Croute 34
Fresh Maine Lobster, Gulf Shrimp and Diver Scallops in a Nantua Cream. Puff Pastry Cornucopia
Cataplana 29
Roast Native Haddock Served in a Chorizo Clam Broth. Topped with Saffron Rouille
Daily Chef’s Creations
presented by your server prior to ordering |