Dinner
Choose any three courses for $49


Starters

Soup of the Day

Caesar Salad
Romaine Lettuce, Grape Tomatoes,
House-Made Caesar Dressing, Parmesan Cheese
La Cana Albariño, Rias Baixas, SP ‘08 7/Half Glass

Beef Carpaccio
Thinly Sliced Beef, Shallot and Shiitake Confit, Capers, Balsamic Reduction, Truffle Oil
Mas de La Dame Rose du Mas,
Les Baux de Provence, FR ‘09 6/Half Glass

Tomato & Watermelon Salad
Heirloom Tomatoes, Watermelon,
Olive Oil Vinaigrette
Canaletto Prosecco Brut, Veneto, IT NV 6/ half gl

Lobster Salad
Hearts of Palm, Red Onion, Edamame
Creamy Pesto Dressing Add $5
Pascal Jolivet “Attitude,” Sauvignon Blanc,
Loire Valley, FR ‘08 7/ half gl

Entrees

Roasted Chicken
Fingerling Potatoes, Roasted Roma Tomato,
Sautéd Escarole
La Rioja “Alberdi”, Rioja, SP ’03 8/half gl

Grilled Skirt Steak
With Red Beans, Chayote and Apple Salad,
Sweet Corn
Selby “Bobcat” Zinfandel, Sonoma County, CA ‘07 7/half gl

Braised Short Ribs
Braised Carrots and Onions, Brandy Cream,
Topped with a Puff Pastry Shell,
Roasted Fingerling Potatoes
Antigal “Uno,” Malbec, Mendoza, AR ‘07 8/Half Glass

Duck Confit
With White Beans, Sausage, Carrots,
Onions and Leeks
Ciacci Piccolomini d’Aragona Rosso,
Toscana, IT ’07 6/half gl

Catch of the Day
Fresh Fish and Mixed Vegetables
Mitolo “Jester,” Shiraz, McLaren Vale, AU ’07 8/half gl

Lobster Tail
Melted Butter, Asparagus, Baked Potato Add $18
Solaire by Robert Mondavi, CA ‘06 7/half gl

Desserts

Chocolate Dream
Vanilla Ice Cream, Hot Fudge, Brownie

Custard Flight
Coffee, Pistachio, Mango, Vanilla, and Chocolate

Strawberry Lemon Shortcake
Strawberry Mousse, Lemon Sable Crumble,
Fresh Strawberries, Whipped Cream

Prelude Sundae
Cinnamon ice Cream, Cinnamon Sugar Apples, Whipped Cream

Sides
House-Made French Fries

Beverages

Coopertini
Belvedere IX, Pomegranate Juice and Pear Nectar

Soft Drinks, Juices
Cappuccino
Espresso
Specialty Teas
Bottled Water, Sparkling or Still