SUMMER DINNER 2010
Tuesday- Saturday 5:30 - 9:30
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 SALAD WITH RADICCHIO AND MACADAMIA NUTS
SOY REDUCTION, WONTON CRISPS 12-
SUMMER ZUCCHINI TART
PUFF PASTRY CRUST, FETA CHEESE, BASIL PESTO COULIS,
ROASTED CHERRY TOMATOES 7-
PRINCE EDWARD ISLAND MUSSELS
STEAMED WITH A THAI CHILI SAUCE, LEMON GRASS, BASIL, & CILANTRO 11-
WILD MUSHROOM CAKE
CREAMY GARLIC HERB SAUCE, CRISPY LEEK GARNISH 6-
SWEET AND STICKY GRILLED PORK SPARERIBS
PICKLED RED ONIONS 10-
CHEESE PLATE, RIGEL’S SELECTION
TRIO OF CHEESES, CHERRY PRESERVES, SPICED NUTS 10-
HEIRLOOM TOMATOES LAYERED WITH FRESH MOZZARELLA
BASIL PESTO, WHITE BALSAMIC VINAIGRETTE, FRESH BASIL, BALSAMIC REDUCTION 9-
GREEK SALAD WITH BABY GREENS
CHERRY TOMATOES, SHAVED RED ONIONS, CUCUMBER , KALAMATA OLIVES,
FETA CHEESE, LEMON HERB VINAIGRETTE 7-
CAESAR SALAD
HEARTS OF ROMAINE, CAESAR DRESSING, FRESH SHAVED PARMESAN
& GARLIC-HERB CROUTONS 7-
SOUP OF THE DAY
CUP 5- BOWL 6.50
e n t r e e s
ROASTED SALMON FILET WITH LIME AND SEA SALT
FRESH CORN AND GREEN BEAN SALAD WITH ARUGULA,
CHIPOTLE CREME FRAICHE 22-
CIDER CURED CENTER CUT PORK CHOP, CHIPOTLE BBQ SAUCE
CREAMY CORN AND GREEN CHILE SAUCE,
BUTTERMILK MASHED POTATOES 27-
GRILLED CUMIN SCENTED LAMB KEBABS
COUSCOUS PILAF, GRILLED VEGETABLES,
TZATZIKI AND MINT SAUCES 23-
ROASTED CORN RISOTTO
SWEET RED BELL PEPPERS, SCALLIONS,
CHIVES, SHAVED PARMESAN 16-
ASIAN GLAZED ALASKAN HALIBUT, MISO VINAIGRETTE
MATCHSTICK VEGETABLE STIR FRY,
HOISIN AND CHILI SAUCES, 26-
PAN ROASTED CHICKEN BREAST, FRESH PEACH PAN SAUCE
ALMOND RICE PILAF, STEAMED GREEN BEANS 19-
EGGPLANT RAVIOLI WITH SUMMER SQUASH
FRESH HERBS, ROASTED CHERRY TOMATOES,
SHAVED PECORINO ROMANO 18-
CHILI RUBBED, NIMAN RANCH RIB EYE STEAK,
SAVORY TOMATO BREAD PUDDING,
GRILLED SUMMER VEGETABLES 29-
SEARED WILD SEA SCALLOPS, WASABI BEURRE BLANC, PINEAPPLE SALSA
SAUTEED BOK CHOY, SCALLION MASHED POTATOES 23-
FRESH POTATO GNOCCHI
IN A RICH TOMATO, BASIL, AND WINE SAUCE
WITH FRESH MOZZARELLA 16-