Pacific Pineapple Martini - Pineapple Infused Strawberry Vodka, shaken and served up $10
Pomegranate Margarita - Herradura Reposado Margarita finished with Pama liqueur $12
Mango Caipiroska - Absolut Mango, Fresh Limes, Mango Puree, served on the rocks $9
Cucumber Mojito - Ten Cane Rum, Fresh Limes, Mint Leaves, Cucumber slices $12
Dewar’s Diablo – Dewar’s White Label, Cranberry Juice, Jalapeno, Lemon Juice $9 |
|
RESTAURANT WEEK 2009
First Course
(CHOICE OF)
Thai Mussels
Nestled in a broth of red curry, coconut, kaffir lime leaves and lemongrass
Cono Sur, Sauvignon Blanc, Chile $8
Pink Pepper Dusted Calamari Strips
Sweet & Spicy Chili Sauce
Montevina, Zinfandel, Terra d’Oro $12
Mediterranean Salad
Fresh herbs, mixed greens, olives, tomato, cucumber, feta cheese & champagne vinaigrette
Louis Bouillot, Blanc de blanc, NV, Bourgogne $12
Ceviche Martini
Costa Rican Mahi Mahi, habanero, tomato, lime and cilantro
Fantasia, Torrontes, Argentina $8
4th Course
Surf & Turf Roll
Angus Beef torched over a spicy tuna roll, micro greens and a drizzle of truffle oil
Louis Latour, Pinot Noir, Bourgogne $9
Second Course
(CHOICE OF)
Soy Glazed Hawaiian Ahi Tuna
Seared Ahi tuna, wasabi potato cake & shrimp spring roll
Tieffenbrunner, Pinot Grigio, Veneto, Italy $12
Pan Seared Scallops
Creamed corn, roasted peppers, lobster and basil
Groth, sauvignon Blanc, Napa $15
Crispy Softshell Crab
Roasted garlic potatoe puree, wild pea shoots & 10 yr Aged Balsamic
Lancatay, Malbec, Mendoza, Argentina $8
Pomegranate Glazed Moulard Duck Breast
White asparagus & grilled gorgonzola polenta
Quattro Mani, Montepulciano d’Abruzzo, Italy $10
Hawaiian Mako Shark
Citrus marinated & grilled, baby vegetables and salsa verde
Antinori, Bramito, Chardonnay, Umbria, Italy $11
Desserts
(CHOICE OF)
New York Style Cheesecake
Grilled pineapple passion fruit sauce
Chocolate Croissant Bread Pudding
Warm Dark & White chocolate chunks, cherries, almonds, and crème anglaise
Key Lime Pie
Honey lime sauce & key lime crème
Ruby Red, Asti Spumante-Graham’s Six Grapes $8
Executive Chef – Tiffany Derry
General Manager – Rex Hutchison
RESTAURANT WEEK 2009 $35.00 per person (food only-no coupons allowed)
THREE COURSE WINE $18.00 per person (choose three wines from Restaurant Week Menu)
4TH COURSE $8.00 additional per person
20% gratuity will be added for parties of 6 or more.
There may be small bones in some fresh fish. We are not responsible for an individual's allergic reaction to our food or ingredients used in food items. The consumption of raw or undercooked seafood, meats or eggs may increase your risk of food-borne illness, especially if you have a medical condition or weakened immune system. |
