SMALL PLATES QUESADILLA chipotle-roasted chicken, green chiles, white cheddar, pineapple salsa Crispy Salmon Sushi Roll wasabi cream, sesame seeds, sweet chili sauce, vegetable slaw DUNGENESS Crab Cakes pan-seared, shaved fennel & watercress, orange-cumin reduction Ahi Tuna Poki* chilled sushi-grade tuna, avocado, taro chips, cucumber, sriracha Parmesan-Crusted Tomato vegetable gazpacho, basil oil, water SALADS Baby Greens baked brie crostini, carrots, sweet peppers, walnut vinaigrette GOLDEN Beet ruby red grapefruit, avocado, arugula, spanish almonds, brûléed goat cheese Spinach strawberries, leeks, fennel, aged balsamic, extra-virgin olive oil, shaved parmesan Cobb diced chicken, avocado, point reyes blue cheese, egg, smoked bacon, red wine vinaigrette PRAWN grilled, asian vegetable slaw, sesame-ginger dressing SANDWICHES Fried Green Tomato BLT open-faced, parmesan- and panko-crusted tomato, bacon, romaine, herb aioli MOROCCAN CHICKEN harissa-marinated chicken breast, hummus, grilled vegetables, pita, side salad BLAST smoked bacon, lettuce, avocado, smoked salmon, tomato, wasabi mayo, potato bread FRENCH DIP roast beef, smoked mozzarella, caramelized onion, demi baguette Sweet & Spicy Wrap mongolian barbecue-marinated pork tenderloin, spicy pear, slaw, fries CHEF SPECIALTIES PIZZETTE ask your server for today’s creation, served with salad Vegetarian Lasagna roasted mushrooms, butternut squash, zucchini, three cheeses Soy-Simmered Salmon* edamame risotto, pea sprouts, lotus chips Bloody Mary Medallions* bloody mary-marinated beef, horseradish fingerling potatoes, HALIBUT TACOS green papaya slaw, chipotle cream, mango salsa, avocado Risotto spring vegetables, fresh mozzarella, saffron-corn purée, crispy shallots, fresh herbs Bento Box ask your server for today’s creation
Executive Chef: paul marks sous chef: mai phan-redwine |