Brick Oven Baked Flatbreads

Triple Cheese . . . Pecorino, Asiago, and Provolone with Sun-dried Tomato and Arugula Pesto - 11.00

House-cured Duck Prosciutto with Kalamata Olive Spread, Micro Arugula, and Shaved Manchego Cheese - 13.00

Roasted Chicken with Sweet Onion Marmalade, Smoked Tillamook Cheddar, crispy Bacon and Chili Aioli - 13.00

Slow Roasted "Adobo" Pork with Fire-roasted Tomato Sauce, Queso Fresco, and Avocado Crema - 14.00

Sushi & Sashimi

Yellowfin Tuna Three Ways . . . Poke, Tartare, and Tataki 21.00

Sashimi (sah-SHEE-mee) . . . Yellowfin Tuna, Salmon, and Hamachi 19.00

“Snake in the Grass” . . . Barbecue Eel with Shrimp Tempura, Avocado, and Cucumber 22.00

Crab and Beef "Oscar" Roll…..Jumbo Lump Crab, Seared Rare Beef Filet, Spicy Tarragon Sauce - 20.00

Spicy Kazan Roll . . . Crab, Shrimp, Bay Scallops, Tuna, and Fireball Sauce - 20.00

California Roll . . . Jumbo Lump Crab with Avocado and Cucumber 20.00

Yoshie’s Deluxe Sushi Platter . . . Maki and Nigiri - 25.00


First Course

Maine Lobster Risotto with Midnight Moon Goat Cheese, Lobster Oil,
and Meyer Lemon Beurre Blanc - 18.00

Early Summer Salad with California Peaches, Candied Pecans,
Point Reyes, and Raspberry Vinaigrette* - 13.00

Asian Rock Shrimp Salad with local Citrus, Hearts of Palm, Red Onions, Soy Reduction and Wasabi Cream - 16.00

Hearts of Romaine with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and Croutons - 10.00

Sonoma Goat Cheese Ravioli with Sun-dried Tomatoes, Pesto,
Shiitake Mushrooms, and Basil* - 13.00

Sweet Corn Bisque with Corn and Bacon "Hushpuppies"
and Cumin Crème Fraîche - 10.00

Main Course

Grilled Pork Tenderloin with Goat Cheese Polenta, Button Mushrooms, and Zinfandel Glaze - 32.00

Pan-roasted Pacific Halibut Fillet with "Stir-fry” Vegetables,
Sticky Rice and Ginger-Soy-Hijiki Broth - 35.00

Grilled Porterhouse Lamb Chops, Roasted Marble Potatoes,
Summer Vegetables, Sherry Vinaigrette, Salsa Verde - 40.00

Wild King Salmon with Roasted Artichokes, Blistered Tomatoes,
Marinated Olives and Lobster-Tomato Nage - 38.00

Florida Stone Bass with Gnocchi, Wild Mushrooms, Bacon, Almonds,
Edamame, Grilled Romaine, Vidalia Soubise - 35.00

Oak-fired Filet of Beef with Cheesy Idaho Potato Mash, Buttered Asparagus, and Teriyaki Barbecue Sauce - 44.00

Crispy Free-Range Chicken with Handmade Cavatelli Pasta, Porcini Bolognese, Ramps, and Confit Tomato - 32.00

Handcrafted Spring Pea and Mascarpone Ravioli with Morel Mushrooms, Pecorino, and Sweet Carrot Jus* - 26.00

Desserts
Sweet Celebration
"Peaches and Cream"…California Peaches, Dulce De Leche Cake, and Panna Cotta - 11.00
Mondavi Winery Moscato d’Oro, Napa ’06 - 9.00

Blueberry & Lemon
Blueberry Clafoutis with Salted Blueberry Caramel Sauce, Lemon Sorbet, and Pistachio Cookie - 11.00
Adelsheim Deglacé, Pinot Noir, Willamette ’06 - 13.00

Banana Crème Brûlée
An interpretation of classic Banana Cream Pie with Crème Brûlée, Toasted Meringue, and Walnut Biscotti - 11.00
Fonseca 20 Year Tawny Porto - 12.00

Valrhona Chocolate Cake and Cherries
Warm Chocolate Cake with Molten Center, House-made Cherry Swirl Ice Cream, and Balsamic Macerated Bing Cherries - 12.00
Dow’s “LBV” Porto ’03 - 9.00

"Trio of Temptation"**
Cheesecake with Pistachio Cookie and Chocolate Banana Sauce, White Chocolate Mousse with Passion Fruit Purée, and California Strawberries with Mojito “Sabayon” - 11.00
Mount Horrocks Cordon Cut Riesling Clare Valley, Australia ’06 15.00

Black Walnut and Chévre Cheesecake
Laura Chenel Cheesecake with Crushed Black Walnuts, crisp Almond Cookie, and Pudwill Farms’ Berries - 11.00
Elderdon Botrytis Semillon, Riverina ’07 - 12.25
 

August 2009