Kaiser Grille Palm Springs Menu

All fresh, all premium, handcrafted. Enough said.

Patrón añejo tequila, Cointreau, fresh lime, organic agave, Grand Marnier float.

El Jimador tequila, fresh lime, local grapefruit, cointreau, fresh rosemary combier pink grapefruit liqueur.

Tres Generations añejo, organic agave nectar, hand squeezed lime, himalayan pink salted rim.

Palm canyon drive - Cazadores silver, Crème Yvette liqueur - crème des fruits rouges (mixed dark red berries and violet), Cointreau, organic agave, muddled berries, fresh lime.

Prosecco, Caravella limoncello, blueberries, fresh lavender.

Chopin Vodka macerated with fresh black mission figs, Figcello liqueur de rose (liqueur of figs and rose petals), figs, Le Grand Courtage brut rosé, rose petals.

Laetitia brut cuvee, St. Germain elderflower liqueur, Lustau sherry, pressed cherry juice, lavender.

French sparkling, Plymouth gin, raw sugar cube, Luxardo cherry.

White peach bellini – simply prosecco with house-made peach puree.

(USA)

(Sweden)

(Poland)

(USA)

(France)

(Poland)

(Netherlands)

(Russia)

(Well)

(London)

(London)

(London)

(London)

(Holland)

(London)

(Scotland)

(Well)

12 yr

12 yr

15 yr

12 yr

Maestro Dobel blanco tequila, muddled pineapple, serrano chili, fresh lime.

Fresh Watermelon is muddled with jalapeño slices. Shaken with Cazadores Anejo Tequila, Cointreau Orange Liqueur, watermelon liqueur, fresh lime juice and organic agave nectar. Served over ice with tagine spiced rim.

Fresh mango is muddled with jalapeño slices. Shaken with Mango infused Tequila, Cointreau Orange Liqueur, fresh lime juice and organic agave nectar. Served over ice with tagine spiced rim and fresh mango and lime.

A cool and refreshing blend of muddled mint and cucumber with Hendricks Gin, St. Germaine Elderflower Liqueur and fresh lemon juice.

Mid century modern - local prickly pear cactus nectar adds bright and subtle smoothness.

Just what is says! Creamy and thick eggnog, coconut rum, Kahlúa, cinnamon stick garnish.

Crushed Candy Can Rim. Vodka, Kahlúa, Peppermint Schnapps, White and Dark Chocolate liqueurs, fresh brewed espresso, hint of creaam.

Bombay gin, splash of Grey Goose vodka, lillet blanc – french white wine with a hint of citrus, long lemon twist.

Bulleit Bourbon, Vya sweet vermouth, balsamic grenadine, regans’ orange bitters, blood orange and brandied luxardo cherry. The perfect start.

Grey Goose Cherry Noir, Cointreau, Roi René Rouge Cherry liqueur, muddled cranberry and cherry juice, fresh lemonade splash.

This aptly named classic 19th century cocktail features Tanqueray gin, Lillet Blanc – french white wine with a hint of citrus, cointreau orange liqueur, and Tempest absinthe.

Belvedere pink grapefruit vodka, shaken with Combier liqueur de pamplemousse rosé (pink grapefruit), muddled fresh local grapefruit, opal basil and organic sweet turbinado syrup.

Local medjool date infused Woodford Reserve bourbon, demerara raw sugar, Regans’ orange bitters, Angostura bitters, fresh blood orange juice.

Bulleit Rye, lemon juice, sweet red vermouth, house made grenadine.

Grey Goose Citrus vodka, pomegranate, fresh lemon juice, Caravella Limoncello, turbinado sugar rim.

Van Gogh blueberry and acai vodka, crushed blueberries, acai nectar, fresh lemon, Caravella limoncello, turbinado sugar rim.

Tito’s vodka, fresh mint - muddled with local lime and organic turbinado syrup. crisp and refreshing.

Easy as pie! Smooth and creamy, too. Spiced rim, Pumpkin Puree, Vanilla Vodka, Baileys Irish Cream, a hint or cream, cinnamon, nutmeg.

Tito’s handmade vodka, muddled fig, limoncello, ginger beer, thyme sprig.

El Jimador tequila, jalapeño syrup, lime, ginger beer, candied ginger, candied chili.

Fresh, fragrant, floral. Italicus Rosolio di Bergamotto aperitivo with prosecco, Giffard Abricot du Roussillon liqueur, lemon, rosemary, sun dried organic apricot.

Pavan liqueur – made from moscato wine and orange blossoms, muddled blue berries, raspberries and black berries, pinot noir, citrus soda splash.

Pavan liqueur – made from moscato wine and orange blossoms, muddled peaches, sauvignon blanc, citrus soda splash.

Sonoma (Knight's Valley), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Sonoma (Dry Creek), Dry, Red Bottle

Napa Valley (Rutherford), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Napa Valley, Dry, Red

Napa Valley, Dry, Red

Sonoma, Dry, Red Bottle

California, Dry, Red Bottle

Sonoma (Alexander Valley), Dry, Red Bottle

Napa Valley, Dry, Red

Central Coast (Paso Robles), Dry, Red

Napa Valley (Oak Knoll), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Columbia Valley, Dry, Red Bottle

Sonoma, Dry, Still White Bottle

Napa Valley, Dry, Still White Bottle

Burgundy (Poully Fuisse), Dry, Still White Bottle

Sonoma, Dry, Still White Bottle

Central Coast (Santa Rita Hills), Dry, Still White Bottle

Napa Valley, Dry, Still White Bottle

Burgundy (Pouilly-Vinzelles), Dry, Still White

Napa Valley, Dry, Still White

Central Coast, Dry, Still White Bottle

Central Coast (Santa Lucia Highlands), Dry, Still White

Russian River, Dry, Still White Bottle

Sonoma (Sonoma Coast), Dry, Still White

Central Coast (Santa Lucia Highlands), Dry, Still White Bottle

Central Coast (Santa Lucia Highlands), Dry, Still White Bottle

Veneto, Dry, Still White Bottle

Mendocino (Anderson Valley), Dry, Dessert White Glass

Mendoza, Dry, Red

Mendoza, Dry, Red Bottle

Napa Valley, Dry, Red Bottle

Napa Valley, Dry, Red

Sonoma County, Dry, Red

Sonoma, Dry, Red

Napa Valley, Dry, Red

Napa Valley, Dry, Red

Napa Valley, Dry, Red Bottle

Sicily, Sweet, Still White Bottle

Malaga, Sweet, Dessert White Glass

California, Sweet, Dessert White Glass

Lodi, Dry, Red Bottle

Napa Valley, Dry, Still White

Veneto, Dry, Still White Bottle

Trentino, Dry, Still White

Alto Adige, Dry, Still White Bottle

Oregon, Dry, Still White Bottle

California, Dry, Still White Bottle

Chehalem Mountains (Ribbon Ridge), Dry, Red Bottle

Sonoma, Dry, Red

Sonoma County (Russian River Valley), Dry, Red

Sonoma (Sonoma Coast), Dry, Red

Central Coast (San Luis Obispo), Dry, Red Bottle

Central Coast (San Luis Obispo), Dry, Red Bottle

Central Coast (Santa Lucia Highlands), Dry, Red Bottle

Willamette Valley (Yamhill-Carlton), Dry, Red Bottle

Anderson Valley, Dry, Red Bottle

Douro, Sweet, Dessert Red Glass

Douro, Sweet, Dessert Red Glass

Douro, Dry, Dessert Red Glass

Central Coast (Santa Ynez Valley), Dry, Red Bottle

Napa Valley, Dry, Red Bottle

Mendoza, Dry, Red

Napa Valley, Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Bordeaux, Dry, Red

Sonoma (Alexander Valley), Dry, Red Bottle

Napa Valley, Dry, Red

Rhone (Cotes du Rhone), Dry, Red

Provence, Dry, Still Rose

Rhone (Vacqueyras), Dry, Red

Washington, Dry, Still White Bottle

Central Coast (Santa Barbara), Dry, Still White Bottle

Columbia Valley, Off Dry, Still White

Rhone (Costieres de Nimes), Dry, Still Rose Bottle

Provence, Dry, Still Rose

Tuscany, Dry, Still Rose

Tuscany (Chianti Rufina), Dry, Red Bottle

Tuscany (Chianti Classico), Dry, Red

Tuscany (Rosso di Montalcino), Dry, Red

Loire (Sancerre), Dry, Still White

Napa Valley, Dry, Still White Bottle

North Coast, Dry, Still White

Marlborough, Dry, Still White

Mclaren Vale, Dry, Red

South Australia, Dry, Red Bottle

California, Dry, Sparkling Rose Split (187mL)

Champagne, Dry, Sparkling White Bottle

Champagne, Off Dry, Sparkling White Bottle

North Coast, Dry, Sparkling Rose Bottle

Champagne, Dry, Sparkling Rose Bottle

Champagne, Dry, Sparkling White Bottle

Champagne, Dry, Sparkling White Bottle

Washington (Wahluke Slope), Dry, Red Bottle

Central Coast, Dry, Red Bottle

Central Coast (Santa Barbara), Dry, Red Bottle

Tuscany, Dry, Red

Central Coast (Paso Robles), Dry, Red

Bekaa Valley, Dry, Still White Bottle

California, Off Dry, Still White Bottle

Pays d'Herault, Dry, Still White Bottle

Bordeaux (Graves), Dry, Still White Bottle

Napa Valley, Sweet, Still Rose

Lodi, Dry, Red

Amber Lager, Spain, Galicia Bottle

English-Style India Pale Ale, United States, San Diego, CA

Euro Pale Lager, Italy, Milano Bottle

European-Style Dark/Münchner Dunkel, Mexico, Distrito Federal

Golden or Blonde Ale, United States, California 16 oz Pint

Hard Cider, United States, Begium

India Pale Ale, United States, California Bottle

India Pale Ale, United States, Ilinois Bottle

rish-Style Red Ale, United States, California 16 oz Pint

Lager, Belgium, Leuven 16 oz Pint

Lager, United States, Missouri Bottle

Lager, Mexico, Mexico Bottle

Lager, Netherlands, Holland Bottle

Light Lager, United States, Colorado 16 oz Pint

Light Lager, Mexico, Distrito Federal 16 oz Pint

Mexican-Style Pale Lager, United States, California

Non-alcoholic, Spain, Galicia Bottle

Non-Alcoholic (Beer) Malt Beverage, Germany, Bremen

Pale Lager, Mexico, Sinaloa

Wheat Ale, United States, California 16 oz Pint

Sito's (Lebanese for Grandmother's) recipe! Our hummus is made from fresh chickpeas, poached with lemon, herbs, spices, celery, carrot, onion, and garlic. Whipped with garlic, lemon juice, salt, cayenne pepper, cumin, tahini (sesame paste), EVOO. Our baba ghanoush combines the smokiness of our wood oven roasted eggplant with garlic, lemon, tahini and EVOO. Served with wood oven baked Lebanese flatbread, house-made labneh, EVOO, and za’atar (zesty spice blend of lemony sumac, thyme, oregano, cumin and sesame seeds), babby carrots and cucumber slices.

Tender calamari rings immersed in buttermilk for 24 hours, then flash fried until crispy and served with charred lemon, roasted red pepper and horseradish cocktail sauces.

Local organic Medjool dates (the jewel of the date family - known for their size, soft creamy texture and subtle sweetness and rich flavor), walnut, gorgonzola and mascarpone cheese stuffed, wrapped with thick-cut applewood smoked bacon, almond wood-fired oven roasted. Served with a petit organic arugula salad and drizzled with an aged balsamic reduction.

Thick cut fresh Zucchini, breaded with parmesan and seasoned Italian bread crumbs. Flash fried and served with ranch dressing.

Meats: San Daniele black label riserva prosciutto (cured 24 months), Genoa hard salami, soppressata, capicola, spicy calabrese. Cheeses: Shaft’s bleu cheese (aged in Sierra Nevada gold mines), fresh ciliegine mozzarella, Parmigiano Reggiano, aged manchego. Includes olives, salted marcona almonds, mostarda, grapes, and crostini.

Almond-wood oven fired dip of fresh spinach, house wood oven roasted fresh artichokes marinated in olive oil, garlic, fresh herbs, and aged vinegar, wit mascarpone cheese, and Parmigiano Reggiano. Served with fresh parmesan crostini.

A colorful medley of Sushi Grade Pacific Ahi, Mango, Japanese Cucumber, Cabbage, Sake Soy and Ginger Reduction in Wonton Shells. Tobiko Caviar, Seaweed Salad and Pickled Ginger Garnish.

Wood oven roasted, tossed with spicy, house-made buffalo sauce and chipotle pineapple BBQ. Served with Kranch dressing, carrot and celery sticks.

Prosciutto de San Daniele black label riserva (cured 24 months and known as the finest Italian Prosciutto), fresh melon, fresh Gioia (credited as first introducing burrata to the United States in 1992) burrata mozzarella cheese, organic arugula and shaved fennel salad, champagne vinaigrette, aged balsamic drizzle, crostini.

A mélange of heirloom tomato varieties, fresh, raw, roasted, marinated – best of the market, whim of the chef, simply presented with fresh Gioia burrata, black sea salt, aged balsamic reduction, first press olive oil, cracked black pepper.

Colorful layers of line caught, sushi grade Pacific ahi, mango, Hass avocado, Japanese cucumber, wasabi, tobiko caviar, edamame, seaweed salad, sake, soy and ginger reduction.

Steamed north pacific black mussels and Cherrystone clams in Thai yellow curry, garlic, coconut milk, lemongrass, and fresh ginger, with grilled baguette.

True Spanish Octopus. Slowly braised, charcoal grilled and presented tossed into a tangy and flavorful medley of celery, fennel, roasted shallots, sea salt, rosemary roasted baby white potatoes, black olives, roasted artichokes, roasted tomatoes and zesty lemon vinaigrette. Garnished with Calabrian chili rouille - a French Mediterranean spicy garlic, anchovy, red chile and pureed egg yolk accompaniment.

A rich, chunky blend of Dungeness and King crab, fine herbs, chopped red and yellow pepper with a hint of bread crumbs. Pan sautéed and served with remoulade sauce, spinach and wood oven roasted tomato salad, with Meyer lemon and fresh herb vinaigrette.

The best shrimp cocktail! Colossal, succulent, wild white Gulf shrimp, poached with lemon, herbes de provence, celery, carrots, and onion. Served deeply chilled with pungent horseradish cocktail sauce and grilled lemon.

Classic French onion soup topped with gruyére and emmental cheese and baked in our almond wood oven.

Hand-crafted lobster ravioli, sweetness of sherry wine, truffle oil, crème fraiche.

Market fresh full head of crisp and tender baby iceberg, applewood smoked bacon, heirloom tomatoes, red onion, Kaiser Grille citrus bleu cheese dressing, Shaft’s California bleu cheese - aged in Sierra Nevada gold mines.

Almond-wood oven roasted, multi-colored seasonal beets, french chèvre goat cheese, mixed greens, pine nuts and champagne vinaigrette.

Romaine hearts, house zesty caesar dressing, shaved parmigiano reggiano DOC , focaccia croutons and marinated white spanish anchovies.

Mixed greens, baby spinach, aged Spanish Manchego cheese, green apple, local organic Medjool dates, Kalamata olives, walnuts, and white balsamic vinaigrette.

True Spanish Octopus. Slowly braised, charcoal grilled and presented tossed into a tangy and flavorful medley of celery, fennel, roasted shallots, sea salt, rosemary roasted baby white potatoes, black olives, roasted artichokes, roasted tomatoes and zesty lemon vinaigrette. Garnished with Calabrian chili rouille - a French Mediterranean spicy garlic, anchovy, red chile and pureed egg yolk accompaniment.

Prosciutto de San Daniele black label riserva (cured 24 months and known as the finest Italian Prosciutto), fresh melon, fresh Gioia (credited as first introducing burrata to the United States in 1992) burrata mozzarella cheese, organic arugula and shaved fennel salad, champagne vinaigrette, aged balsamic drizzle, crostini.

A mélange of heirloom tomato varieties, fresh, raw, roasted, marinated – best of the market, whim of the chef, simply presented with fresh Gioia burrata, black sea salt, aged balsamic reduction, first press olive oil, cracked black pepper.

Hand shredded, almond wood oven roasted, Mary’s organic and pastured chicken, with romaine, napa and red cabbage, organic greens, shredded carrots, slivered almonds, julienne snow peas, edamame, sesame seeds and fried wontons, tossed with soy, ginger, sweet chili dressing.

Delightful tossed medley of chilled and chopped wild white shrimp, radicchio and organic mixed greens, grilled and marinated baby artichokes, hearts of palm, feta, kalamata olives, heirloom tomatoes, and avocado. Tossed with a tangy, citrus, lemon and herb vinaigrette.

Oak wood fire grilled Faroe Islands King Salmon over mixed greens, baby spinach, aged Spanish Manchego cheese, green apple, local organic Medjool dates, Kalamata olives, walnuts, and white balsamic vinaigrette.

Sushi Grade - Fresh Ahi. Peppercorn, furikake and sesame seed crusted, seared rare, diced and tossed with sake, soy, garlic and ginger reduction. Served over a salad of shredded organic carrots, red and bell peppers, mushrooms, broccoli, slivered asparagus, shredded red and napa cabbage, edamame, julienned snow peas, spinach, black and white sesame seeds, sliced almonds, and organic mixed greens. Soy, ginger, sweet chili dressing.

Hand cut USDA prime beef aged in house. Grilled, sliced and served over organic arugula and fennel salad with wood oven roasted tomatoes, Shaft’s bleu cheese, tossed with red balsamic vinaigrette and garnished with onion rings.

We cut a very limited number of Steaks and Chops for two such as Chateaubriand, Double Porterhouse and Cowboy Rib Chops.

Petite, lean and tender 6 oz center cut filet mignon. Paired with a beautiful and succulent 12 oz. butter poached Maine lobster tail. Served with Madagascar green peppercorn sauce, whipped yukon gold potatoes, asparagus, grilled lemon and drawn butter.

Our 14 oz center cut USDA Prime aged boneless Rib Eye steak paired with a beautiful and succulent 12 oz butter poached and roasted Maine lobster tail. Served with Madagascar green peppercorn sauce, whipped yukon gold potatoes, asparagus, grilled lemon and drawn butter.

Fire broiled, hand-cut Faroe Islands salmon fillet, topped with jumbo Alaskan king crab meat, grilled asparagus spears, and béarnaise sauce. Served with creamy butter-whipped yukon gold potatoes. The Faroe Islands are a remote and isolated autonomous authority within the Kingdom of Denmark. This natural wild salmon habitat is known for its pure, deep and cold waters, pristine environment and ecology that produces what is universally known as salmon that is among the richest and finest in the world.

A Kaiser favorite. The most lean and tender steak. This classic steakhouse dish features three medallions of our center cut lean and tender filet mignon. Wood broiled, placed over a pool of Cognac and Madagascar green peppercorn sauce au poivre. Topped with succulent and sweet jumbo Alaskan king crab meat and char-grilled jumbo asparagus spear. Finished with rich and tangy sauce béarnaise. Accompanied with butter whipped Yukon Gold potatoes.

Wood fire grilled jumbo asparagus served with béarnaise.

Fresh baby green beans sautéed with butter, shallots, and toasted sliced almonds. A simple classic.

Delightful, traditional French Mediterranean dish. Wood oven baked melange of fresh tomatoes, zucchini, squash, eggplant, onion, olives, red and green peppers, garlic, thyme and marjoram.

Wood oven roasted organic baby carrots, with turmeric, local honey and orange.

Wood oven roasted brussels sprouts with garlic, old balsamic reduction.

Simple, fresh organic baby spinach sauteed with garlic, lemon, EVOO.

Sautéed with garlic, shallots, thyme, pink Himalayan salt, butter, hint of lemon, white wine. Savory and richly satisfying.

Sautéed with EVOO, butter, garlic, lemon, sea salt & pepper.

Fresh spinach, sautéed in olive oil with garlic, fresh herbs, pinot grigio wine blended with organic carnaroli rice, organic vegetable stock, and Parmigiano Reggiano.

Melange of the best seasonal mushrooms with shallots, fresh herbs, wine, organic carnaroli rice and pecorino romano.

Ultimate wood oven fired mac ‘n’ cheese featuring hand-rolled strozzapreti - Italian for priest choker, an elongated twisted pasta from Emilia-Romagna in northern Italy named after the priest’s collar it resembles.

Simply delicious. New Baby white potaoes are seasoned with our house salt & paper been with a hint or garlic, thyme and other herbs. Wood oven roasted and crushed. Roasted a second time for service.

Yukon Gold Potatoes. Simply whipped with French butter, sour cream, salt and pepper. The perfect complement.

A big bowl of a house favorite. Kennebec potatoes are known as the perfect potato for French fries and potato chips. Their firm flesh and low moisture content yield fries with a crispy exterior and a fluffy interior. Tossed in truffle oil and Parmesan cheese . If you haven't yet, pair with a glass of your favorite Champagne or sparkling wine for one of life's true pleasures.

Wood oven roasted and pureed with granny smith apples, a hint of turbinado brown sugar, cinnamon, orange zest, and fresh ginger.

Fire broiled, hand-cut Faroe Islands salmon fillet, topped with jumbo Alaskan king crab meat, grilled asparagus spears, and béarnaise sauce. Served with creamy butter-whipped yukon gold potatoes. The Faroe Islands are a remote and isolated autonomous authority within the Kingdom of Denmark. This natural wild salmon habitat is known for its pure, deep and cold waters, pristine environment and ecology that produces what is universally known as salmon that is among the richest and finest in the world.

Oak & Mesquite Wood Broiled King Salmon with Bearnaise Classic simplicity and purity allow the natural oils and flavors to shine brightly. The skin on fillet is lightly season, charbroiled to medium rare and presented with wood oven roasted crushed baby white potatoes, wood grilled asparagus. Finished with sauce Béarnaise.

Simply char broiled over a blend of oak wood and lump mesquite charcoal. Served with parmesan spinach risotto, sauteed spinach. Finished with a butter sauce of Lobster, champagne and Spanish saffron.

Simply wood fire grilled, skin-on fillet of Salmon. Served with ancient grain pilaf, grilled asparagus, basil oil and garlic, yogurt and dill sauce.

Skin on Fillet is sautéed with sweet butter, fresh lemon, chardonnay wine, and French capers. Presented with butter whipped Yukon Gold potatoes and grilled asparagus.

Oak wood fire grilled Faroe Islands King Salmon over mixed greens, baby spinach, aged Spanish Manchego cheese, green apple, local organic Medjool dates, Kalamata olives, walnuts, and white balsamic vinaigrette.

French Boned, Half Rack of Prime New Zealand Lamb - famous for its lamb, pristine air and water; sustainably and humanely raised; all natural - hormone and antibiotic free; organic livestock farming practices. Marinated with garlic, fresh herbs. Wood grilled then crusted and wood oven roasted with Dijon mustard, garlic and parsley seasoned bread crumbs. Presented with local medjool date, pomegranate, port wine lamb reduction and butter whipped Yukon Gold potatoes.

The best of Southwest and Asian Flavors. Extra thick, custom cut, all natural, hormone and antibiotic free, pure-bred Kurobuta hog. Simply wood roasted and served with two sauces: chipotle pineapple BBQ and sweet Asian chili glaze, puréed garnet yams, and apple jicama coleslaw.

Organic Mary’s free-range, pasture raised and fed, natural chicken, sautéed with lemon, french capers and chardonnay wine butter sauce. Served with butter whipped Yukon gold potatoes and fresh vegetables.

Rustichella D'Abruzzo (True Italian) Fettuccine ribbons with wood rotisserie roasted, hand pulled organic Mary's chicken with garlic, cream and Parmigiano Reggiano.

Rich and savory, ras el hanout - a Moroccan spice blend meaning “top/best of the shop”, braised with madeira wine, garlic, shallots, carrots, onions, celery, dried apricots, purple plums, olives, and fresh herbs. Presented over French butter whipped Yukon Gold potatoes with seasonal root vegetables, with shaved marcona almonds and gremolata - citrus zest garnish. A hearty, satisfying dish for a cool, crisp evening!

Rustichella D'Abruzzo (True Italian) Fettuccine ribbons with poached Colossal (U-7) wild white gulf shrimp with garlic, cream and Parmigiano Reggiano.

Tender filet of beef, sautéed with mélange of mushrooms and onions in a rich sauce of French Burgundy wine, demi-glace, wine and sour cream. Served over ribbons of true Italian fettuccine

Snake River Farms Wagyu Beef; hormone and antibiotic free, from the eye of the chuck; hand trimmed, ground in-house, hand-formed daily. Grilled over oak wood and mesquite charcoal. Thick-cut apple-wood smoked bacon, sharp cheddar cheese, balsamic glazed red onion and black pepper marmalade. Served on a fresh bun with l,t,o,p with French fries.

A true fresh Mediterranean Branzino (sea bass), stuffed with olive oil braised fennel, marinated baby artichokes, preserved lemon, fresh thyme and sea salt, Oak fire grilled and served with a sauce of French capers, mediterranean olives, sauvignon blanc wine, and heirloom tomatoes. Rested over spinach parmesan risotto with olive tapenade garnish.

Handcrafted! Fresh past stuffed with poached main lobster meat. Presented with sautéed broccoli, champagne, saffron and lobster sauce. Truffle oil drizzle, dill garnish.

Pristinely fresh deep, long-line caught fresh Pacific Swordfish. Rich, tender, and flaky. Almond wood and charcoal grilled. Placed over wild mushroom risotto with, wood grilled asparagus and roasted tomato, tarragon, shallot, pinot grigio emulsion.

Known as the world’s finest cold-water lobster tail. Butter poached, slow roasted and plated with butter whipped yukon gold potatoes, wood one honey roasted carrots, asparagus, drawn butter and grilled lemon.

Line-caught, sushi grade, center of the loin, Pacific ahi tuna encrusted in peppercorn, furikake, black and white sesame seeds. Seared rare with a sake, soy, ginger, mirin, and citrus reduction. Served with wasabi whipped yukon gold potatoes and stir-fry vegetables.

Fresh Fillet of Hawaiian Mahi Mahi. One of themost prized of the Hawaiian Fish. Sweet, delicate, white and flaky. Encrusted with crushed Hawaiian macadamia nuts, slow roasted and presented on butter whipped yukon gold potatoes with sautéed spinach. Finished with Thai yellow curry, lemongrass, coconut milk, ginger reduction.

Beautiful, fresh, Jumbo, U-8 hand harvested Diver Scallops. simply seasoned with house sea salt, pepper and herb blend. Pan seared to medium rare with a hint of lemon and chardonnay wine. Presented with two sauces - wood oven roasted yellow bell pepper puree and wood oven roasted red bell pepper puree, spinach and parmesan risotto, sautéed spinach and organic baby carrots wood oven roasted with orange, honey and turmeric.

Deep, long-line caught snow white sea bass from Prince Edward Islands. rich, white, delicate, tender, and flaky. Pan seared, placed over spinach and parmesan risotto with, grilled asparagus and roasted tomato, tarragon, shallot, pinot grigio emulsion. a la carte

Deep, long-line caught Patagonian Toothfish (snow white sea bass) from Prince Edward Islands. rich, white, delicate, tender, and flaky. Marinated and glazed with a paste of Aka Miso (red miso), fresh ginger, minced garlic, tamarind, brown sugar, rice vinegar, mirin (slightly sweet rice wine), scallions, and soy sauce. Roasted in a cast iron skillet and glazed with the marinade. Garnished with shaved scallions. Placed oon wild mushroom risotto, with sautéed broccolini. a la carte

Our organic Mary’s duck is pasture raised and fed organic natural ingredient diets free of hormones, antibiotics and other growth enhancements. It is air cooled, not plunged into a salt bath with bleach. Mary's is universally recognized as among the finest fresh poultry available. The Duck is rubbed with kosher salt, cracked peppercorns and fennel seeds, stuffed with oranges, lemon, limes, onion, celery, carrots, fennel, thyme and juniper berries. Roasted until crispy and succulent. Served semi boneless with wild rice blend, green beans almandine and wood oven honey and turmeric roasted organic baby carrots. complemented with tart cherry reduction of duck demi-glace, port wine, kirsch - cherry liqueur. Perfectly refined.

Our organic Mary’s chicken is free range, pasture raised and fed organic natural ingredient diets free of hormones, antibiotics and other growth enhancements. It is air cooled, not plunged into a salt bath with bleach. Mary's is universally recognized as among the finest fresh chicken available. Marinated in garlic, lemon, fresh thyme, and rosemary. Wood oven rotisserie roasted. Choose between two presentations of our wood fire rotisserie roasted, organic Mary's chicken: - marinated in garlic, lemon, fresh thyme, and rosemary served with whipped yukon gold potatoes and French Ratatouille Provencal or... - served with asparagus, olive, feta, tomato, onion salad, lemon vinaigrette

Organic Mary’s free-range, pasture raised and fed, natural chicken, sautéed with lemon, french capers and chardonnay wine butter sauce. Served with butter whipped yukon gold potatoes and fresh vegetables.

A classic almond wood baked rendition from Valencia, on the coast of Spain. Delectable and savory with lobster, Spanish saffron threads, shrimp, mussels, clams, seafood, chicken, rich Spanish chorizo with organic carnaroli rice.

Rich and savory, ras el hanout - a Moroccan spice blend meaning “top/best of the shop”, braised with madeira wine, garlic, shallots, carrots, onions, celery, dried apricots, purple plums, olives, and fresh herbs. Presented over French butter whipped Yukon Gold potatoes with seasonal root vegetables, with shaved marcona almonds and gremolata - citrus zest garnish. A hearty, satisfying dish for a cool, crisp evening!

Tender filet of beef, sautéed with mélange of mushrooms and onions in a rich sauce of French Burgundy wine, demi-glace, wine and sour cream. Served over ribbons of True Italian fettuccine.

Linguine ai Frutti di Mare (Seafood Linguine) A delicious variety of all that is fresh - shrimp, mussels, clams and fresh fish sautéed with garlic, tomatoes, shallots, chardonnay wine, fresh Mediterranean herbs, authentic artisan Italian linguine from Rustichella D' Abruzzo (founded in 1924 in Penne, Italy) and Parmigiano Reggiano.

Rustichella D'Abruzzo (True Italian) Fettuccine ribbons with poached Colossal (U-7) wild white gulf shrimp with garlic, cream and Parmigiano Reggiano.

Buco means hole. This pasta is popular in Rome and Lazio, Italy. Hearty pasta tubes with citterio pancetta, fresh figs, red chili flakes, black pepper, heirloom tomatoes, garlic, pecorino romano - savory and sweet with a little heat.

Rich sauce of ground prime beef, Kurobuta pork and fennel sausage with sweet tomatoes, garlic, fresh herbs, carrots, celery and onions, tossed with Rustichella d’Abruzzo penne, wood oven baked with fresh bufala mozzarella and Parmigiano Reggiano.

Italian fennel sausage, roasted red bell peppers, mushrooms, caramelized red onion with our zesty pizza sauce, real Italian mozzarella and Parmesan cheese. Our most popular pizza!

Pepperoni, sweet Italian sausage with zesty sauce, roasted garlic, Italian mozzarella and Parmesan cheese.

Roma tomatoes, basil, true Bufala mozzarella and Parmigiano Reggiano - a simple classic!

Hand-pulled herb roasted chicken, bbq sauce, caramelized red onion, mozzarella, micro cilantro.

Grilled pineapple, shaved ham and jalapeño, zesty sauce, mozzarella.

Prosciutto de San Daniele black label riserva (cured 24 months), fresh and sweet black figs, cambozola cheese, fennel and arugula salad with aged balsamic drizzle.

Classic tarte flambée with sweet caramelized onions, pancetta and gruyére cheese.

Callebaut Belgian chocolate. baked to order, rich molten chocolate truffle center, french vanilla ice cream, puréed berries, fresh berries and whipped cream.

Rich Belgian dark chocolate, layered mousse and chocolate cake, mixed berries.

Wood oven baked, served with house made caramel sauce and vanilla ice cream.

Tasting of three - vanilla bean, raspberry, and blueberry crème brûlée with brown turbinado sugar glaze, served with a chocolate coconut macaroon.

Italian mascarpone cheese, espresso soaked house-made lady fingers, natural turbinado sugar, cacao powder.

Meyer lemon juice, and zest, caravella limoncello, house made puree of raspberries and mixed berry garnish, hand rolled graham cracker crust.

Simple and decadent - Chocolate brownie with chocolate frosting, French Vanilla ice cream, house made Callebaut chocolate sauce, whipped cream, chopped walnuts.

Bailey's, Grand Marnier, Kahlua, Creme da Cacao

Jameson Irish whisky, raw suger cube, green creme de menthe, whipped cream.

Brandy, Chambord, Frangelico, Creme de Cacao

Bailey's, Tuaca, Butterscotch Schnapps.

Vanilla vodka, Kahlua, Godiva chocolate liqueur, Bailey's, chocolate rim.

Rumchata, espresso vodka, chocolate sauce, coco powder rim.

tasting notes: peach, rose, hay These delicate, shade dried leaves from China's Fujian province are naturally high in antioxidants. Chamomile petals, Chinese osmanthus flower, and a fragrant, toasty, creamy and lightly sweet bloom of flavor.

tasting notes: jasmine, steamed greens, brown sugar Delicate, tender green leaves from China's Fujian province are harvested each may, then placed amid just picked jasmine buds, which opens slowly to share their fragrance, many call it the perfect marriage.

Tasting notes: fall squash, lemon, and mint A rare green tea from China with aromatic spearmint grown in the pacific northwest and a hint of myrtle from Australia. Fez artfully evokes old morocco and tastes best when shared with friends while lounging on pillows.

Tasting notes: malt, honey, citrus A flavor somewhat superior to earl grey. Fragrant Ceylon Dimbula and uva are artfully combined with select teas from India's Assam Valley, then scented with the flavor of bergamont from the realm of Reggio Calabria, Italy.

Tasting notes: malt, carob, honeysuckle Named after one of the most beautiful cities in Sri Lanka, Kandy brings together full and flavory Dimbula with highly aromatic and intense Uva and highly scented high-grown Nuwara Eliya.

Tasting notes: mint, sugar, chocolate It is no secret that the world's best peppermint comes from the Pacific northwest, gently screened for perfect leaf size, it infuses a full, creamy flavor with distinct chocolate notes and an intense finish. A great after dinner drink.

Tasting notes: chamomile, apple, honey A blend of golden Egyptian chamomile flowers and mildly stimulating, fragrant Hyssop joined with smooth Cape Rooibos, rose petals and Indian flowers.

Patrón añejo tequila, Cointreau, fresh lime, organic agave, Grand Marnier float.

El Jimador tequila, fresh lime, local grapefruit, cointreau, fresh rosemary combier pink grapefruit liqueur.

Tres Generations añejo, organic agave nectar, hand squeezed lime, himalayan pink salted rim.

Palm canyon drive - Cazadores silver, Crème Yvette liqueur - crème des fruits rouges (mixed dark red berries and violet), Cointreau, organic agave, muddled berries, fresh lime.

Mid century modern - local prickly pear cactus nectar adds bright and subtle smoothness.

Prosecco, Caravella limoncello, blueberries, fresh lavender.

Chopin Vodka macerated with fresh black mission figs, Figcello liqueur de rose (liqueur of figs and rose petals), figs, Le Grand Courtage brut rosé, rose petals.

French sparkling, Plymouth gin, raw sugar cube, Luxardo cherry.

White peach bellini – simply prosecco with house-made peach puree.

(USA)

(Sweden)

(Poland)

(USA)

(France)

(Poland)

(Netherlands)

(Russia)

(Well)

(London)

(London)

(London)

(London)

(Holland)

(London)

(Scotland)

(Well)

12 yr

12 yr

15 yr

12 yr

Maestro Dobel blanco tequila, muddled pineapple, serrano chili, fresh lime.

Fresh Watermelon is muddled with jalapeño slices. Shaken with Cazadores Anejo Tequila, Cointreau Orange Liqueur, watermelon liqueur, fresh lime juice and organic agave nectar. Served over ice with tagine spiced rim.

Fresh mango is muddled with jalapeño slices. Shaken with Mango infused Tequila, Cointreau Orange Liqueur, fresh lime juice and organic agave nectar. Served over ice with tagine spiced rim and fresh mango and lime.

Just what is says! Creamy and thick eggnog, coconut rum, Kahlúa, cinnamon stick garnish.

Crushed Candy Can Rim. Vodka, Kahlúa, Peppermint Schnapps, White and Dark Chocolate liqueurs, fresh brewed espresso, hint of creaam.

Bombay gin, splash of Grey Goose vodka, lillet blanc – french white wine with a hint of citrus, long lemon twist.

Bulleit Bourbon, Vya sweet vermouth, balsamic grenadine, regans’ orange bitters, blood orange and brandied luxardo cherry. The perfect start.

Grey Goose Cherry Noir, Cointreau, Roi René Rouge Cherry liqueur, muddled cranberry and cherry juice, fresh lemonade splash.

This aptly named classic 19th century cocktail features Tanqueray gin, Lillet Blanc – french white wine with a hint of citrus, cointreau orange liqueur, and Tempest absinthe.

Belvedere pink grapefruit vodka, shaken with Combier liqueur de pamplemousse rosé (pink grapefruit), muddled fresh local grapefruit, opal basil and organic sweet turbinado syrup.

Local medjool date infused Woodford Reserve bourbon, demerara raw sugar, Regans’ orange bitters, Angostura bitters, fresh blood orange juice.

Bulleit Rye, lemon juice, sweet red vermouth, house made grenadine.

Grey Goose Citrus vodka, pomegranate, fresh lemon juice, Caravella Limoncello, turbinado sugar rim.

Van Gogh blueberry and acai vodka, crushed blueberries, acai nectar, fresh lemon, Caravella limoncello, turbinado sugar rim.

Easy as pie! Smooth and creamy, too. Spiced rim, Pumpkin Puree, Vanilla Vodka, Baileys Irish Cream, a hint or cream, cinnamon, nutmeg.

Tito’s handmade vodka, muddled fig, limoncello, ginger beer, thyme sprig.

Fresh, fragrant, floral. Italicus Rosolio di Bergamotto aperitivo with prosecco, Giffard Abricot du Roussillon liqueur, lemon, rosemary, sun dried organic apricot.

Pavan liqueur – made from moscato wine and orange blossoms, muddled blue berries, raspberries and black berries, pinot noir, citrus soda splash.

Pavan liqueur – made from moscato wine and orange blossoms, muddled peaches, sauvignon blanc, citrus soda splash.

Sonoma (Knight's Valley), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Sonoma (Dry Creek), Dry, Red Bottle

Napa Valley (Rutherford), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Napa Valley, Dry, Red

Napa Valley, Dry, Red

Sonoma, Dry, Red Bottle

California, Dry, Red Bottle

Sonoma (Alexander Valley), Dry, Red Bottle

Napa Valley, Dry, Red

Central Coast (Paso Robles), Dry, Red

Napa Valley (Oak Knoll), Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Columbia Valley, Dry, Red Bottle

Sonoma, Dry, Still White Bottle

Napa Valley, Dry, Still White Bottle

Burgundy (Poully Fuisse), Dry, Still White Bottle

Sonoma, Dry, Still White Bottle

Central Coast (Santa Rita Hills), Dry, Still White Bottle

Napa Valley, Dry, Still White Bottle

Burgundy (Pouilly-Vinzelles), Dry, Still White

Napa Valley, Dry, Still White

Central Coast, Dry, Still White Bottle

Central Coast (Santa Lucia Highlands), Dry, Still White

Russian River, Dry, Still White Bottle

Sonoma (Sonoma Coast), Dry, Still White

Central Coast (Santa Lucia Highlands), Dry, Still White Bottle

Central Coast (Santa Lucia Highlands), Dry, Still White Bottle

Veneto, Dry, Still White Bottle

Mendocino (Anderson Valley), Dry, Dessert White Glass

Mendoza, Dry, Red

Mendoza, Dry, Red Bottle

Napa Valley, Dry, Red Bottle

Napa Valley, Dry, Red

Sonoma County, Dry, Red

Sonoma, Dry, Red

Napa Valley, Dry, Red

Napa Valley, Dry, Red

Napa Valley, Dry, Red Bottle

Sicily, Sweet, Still White Bottle

Malaga, Sweet, Dessert White Glass

California, Sweet, Dessert White Glass

Lodi, Dry, Red Bottle

Napa Valley, Dry, Still White

Veneto, Dry, Still White Bottle

Trentino, Dry, Still White

Alto Adige, Dry, Still White Bottle

Oregon, Dry, Still White Bottle

California, Dry, Still White Bottle

Chehalem Mountains (Ribbon Ridge), Dry, Red Bottle

Sonoma, Dry, Red

Sonoma County (Russian River Valley), Dry, Red

Sonoma (Sonoma Coast), Dry, Red

Central Coast (San Luis Obispo), Dry, Red Bottle

Central Coast (San Luis Obispo), Dry, Red Bottle

Central Coast (Santa Lucia Highlands), Dry, Red Bottle

Willamette Valley (Yamhill-Carlton), Dry, Red Bottle

Anderson Valley, Dry, Red Bottle

Douro, Sweet, Dessert Red Glass

Douro, Sweet, Dessert Red Glass

Douro, Dry, Dessert Red Glass

Central Coast (Santa Ynez Valley), Dry, Red Bottle

Napa Valley, Dry, Red Bottle

Mendoza, Dry, Red

Napa Valley, Dry, Red Bottle

Central Coast (Paso Robles), Dry, Red Bottle

Bordeaux, Dry, Red

Sonoma (Alexander Valley), Dry, Red Bottle

Napa Valley, Dry, Red

Rhone (Cotes du Rhone), Dry, Red

Provence, Dry, Still Rose

Rhone (Vacqueyras), Dry, Red

Washington, Dry, Still White Bottle

Central Coast (Santa Barbara), Dry, Still White Bottle

Columbia Valley, Off Dry, Still White

Rhone (Costieres de Nimes), Dry, Still Rose Bottle

Provence, Dry, Still Rose

Tuscany, Dry, Still Rose

Tuscany (Chianti Rufina), Dry, Red Bottle

Tuscany (Chianti Classico), Dry, Red

Tuscany (Rosso di Montalcino), Dry, Red

Loire (Sancerre), Dry, Still White

Napa Valley, Dry, Still White Bottle

North Coast, Dry, Still White

Marlborough, Dry, Still White

Mclaren Vale, Dry, Red

South Australia, Dry, Red Bottle

California, Dry, Sparkling Rose Split (187mL)

Champagne, Dry, Sparkling White Bottle

Champagne, Off Dry, Sparkling White Bottle

North Coast, Dry, Sparkling Rose Bottle

Champagne, Dry, Sparkling Rose Bottle

Champagne, Dry, Sparkling White Bottle

Champagne, Dry, Sparkling White Bottle

Washington (Wahluke Slope), Dry, Red Bottle

Central Coast, Dry, Red Bottle

Central Coast (Santa Barbara), Dry, Red Bottle

Tuscany, Dry, Red

Central Coast (Paso Robles), Dry, Red

Bekaa Valley, Dry, Still White Bottle

California, Off Dry, Still White Bottle

Pays d'Herault, Dry, Still White Bottle

Bordeaux (Graves), Dry, Still White Bottle

Napa Valley, Sweet, Still Rose

Lodi, Dry, Red

Napa Valley, Dry, Red Bottle

California, Dry, Red Bottle

Sonoma, Dry, Red Bottle

Amber Lager, Spain, Galicia Bottle

English-Style India Pale Ale, United States, San Diego, CA

Euro Pale Lager, Italy, Milano Bottle

European-Style Dark/Münchner Dunkel, Mexico, Distrito Federal

Golden or Blonde Ale, United States, California 16 oz Pint

Hard Cider, United States, Begium

India Pale Ale, United States, California Bottle

India Pale Ale, United States, Ilinois Bottle

rish-Style Red Ale, United States, California 16 oz Pint

Lager, Belgium, Leuven 16 oz Pint

Lager, United States, Missouri Bottle

Lager, Mexico, Mexico Bottle

Lager, Netherlands, Holland Bottle

Light Lager, United States, Colorado 16 oz Pint

Light Lager, Mexico, Distrito Federal 16 oz Pint

Mexican-Style Pale Lager, United States, California

Non-alcoholic, Spain, Galicia Bottle

Non-Alcoholic (Beer) Malt Beverage, Germany, Bremen

Pale Lager, Mexico, Sinaloa

Wheat Ale, United States, California 16 oz Pint

Sito's (Lebanese for Grandmother's) recipe! Our hummus is made from fresh chickpeas, poached with lemon, herbs, spices, celery, carrot, onion, and garlic. Whipped with garlic, lemon juice, salt, cayenne pepper, cumin, tahini (sesame paste), EVOO. Our baba ghanoush combines the smokiness of our wood oven roasted eggplant with garlic, lemon, tahini and EVOO. Served with wood oven baked Lebanese flatbread, house-made labneh, EVOO, and za’atar (zesty spice blend of lemony sumac, thyme, oregano, cumin and sesame seeds), babby carrots and cucumber slices.

Colorful layers of line caught, sushi grade Pacific ahi, mango, Hass avocado, Japanese cucumber, wasabi, tobiko caviar, edamame, seaweed salad, sake, soy and ginger reduction.

A colorful medley of Sushi Grade Pacific Ahi, Mango, Japanese Cucumber, Cabbage, Sake Soy and Ginger Reduction in Wonton Shells. Tobiko Caviar, Seaweed Salad and Pickled Ginger Garnish.

Tender calamari rings immersed in buttermilk for 24 hours, then flash fried until crispy and served with charred lemon, roasted red pepper and horseradish cocktail sauces.

True Spanish Octopus. Slowly braised, charcoal grilled and presented tossed into a tangy and flavorful medley of celery, fennel, roasted shallots, sea salt, rosemary roasted baby white potatoes, black olives, roasted artichokes, roasted tomatoes and zesty lemon vinaigrette. Garnished with Calabrian chili rouille - a French Mediterranean spicy garlic, anchovy, red chile and pureed egg yolk accompaniment.

Wood oven roasted, tossed with spicy, house-made buffalo sauce and chipotle pineapple BBQ. Served with Kranch dressing, carrot and celery sticks.

Classic French onion soup topped with gruyére and emmental cheese and baked in our almond wood oven.

A traditional favorite with Andouille sausage.

Hand shredded, almond wood oven roasted, Mary’s organic and pastured chicken, with romaine, napa and red cabbage, organic greens, shredded carrots, slivered almonds, julienne snow peas, edamame, sesame seeds and fried wontons, tossed with soy, ginger, sweet chili dressing.

Delightful tossed medley of chilled and chopped wild white shrimp, radicchio and organic mixed greens, grilled and marinated baby artichokes, hearts of palm, feta, kalamata olives, heirloom tomatoes, and avocado. Tossed with a tangy, citrus, lemon and herb vinaigrette.

Sushi Grade - Fresh Ahi. Peppercorn, furikake and sesame seed crusted, seared rare, diced and tossed with sake, soy, garlic and ginger reduction. Served over a salad of shredded organic carrots, red and bell peppers, mushrooms, broccoli, slivered asparagus, shredded red and napa cabbage, edamame, julienned snow peas, spinach, black and white sesame seeds, sliced almonds, and organic mixed greens. Soy, ginger, sweet chili dressing.

Hand cut USDA prime beef aged in house. Grilled, sliced and served over organic arugula and fennel salad with wood oven roasted tomatoes, Shaft’s bleu cheese, tossed with red balsamic vinaigrette and garnished with onion rings.

The Faroe Islands are renown for producing salmon that ranks among the finest in the world. Almond wood grilled salmon fillet placed over a delightful medley of chopped radicchio and organic mixed greens, grilled and marinated baby artichokes, hearts of palm, feta, kalamata olives, heirloom tomatoes, and avocado. Tossed with a tangy, citrus, lemon and herb vinaigrette.

House roasted turkey breast tossed with chopped romaine, applewood smoked bacon, egg, Shaft’s bleu cheese - aged in Sierra Nevada gold mines. With heirloom tomatoes, avocado and choice of red balsamic vinaigrette or Kaiser Grille citrus blue cheese dressing.

Romaine hearts, house zesty caesar dressing, shaved parmigiano reggiano DOC , focaccia croutons and marinated white spanish anchovies.

Market fresh full head of crisp and tender baby iceberg, applewood smoked bacon, heirloom tomatoes, red onion, Kaiser Grille citrus bleu cheese dressing, Shaft’s California bleu cheese - aged in Sierra Nevada gold mines.

Mixed greens, baby spinach, aged Spanish Manchego cheese, green apple, local organic Medjool dates, Kalamata olives, walnuts, and white balsamic vinaigrette.

Almond-wood oven roasted, multi-colored seasonal beets, french chèvre goat cheese, mixed greens, pine nuts and champagne vinaigrette.

Italian fennel sausage, roasted red bell peppers, mushrooms, caramelized red onion with our zesty pizza sauce, real Italian mozzarella and Parmesan cheese. Our most popular pizza!

Pepperoni, sweet Italian sausage with zesty sauce, roasted garlic, Italian mozzarella and Parmesan cheese.

Roma tomatoes, basil, true Bufala mozzarella and Parmigiano Reggiano - a simple classic!

Hand-pulled herb roasted chicken, bbq sauce, caramelized red onion, mozzarella, micro cilantro.

Grilled pineapple, shaved ham and jalapeño, zesty sauce, mozzarella.

Prosciutto de San Daniele black label riserva (cured 24 months), fresh and sweet black figs, cambozola cheese, fennel and arugula salad with aged balsamic drizzle.

Wood oven roasted diced chicken tossed with mayonnaise, apple cider vinegar, sun-dried cranberries, walnuts, celery and poppy seeds on toasted cranberry bread.

Marinated char grilled chicken breast with spinach, tomato, wood oven blistered red pepper, sun-dried tomato and pesto mayo, pepper jack cheese and grilled poblano and cheddar focaccia.

Spicy buttermilk fried chicken breast with house-made buffalo sauce, mixed greens, shaft’s blue cheese and chipotle mayo on a grilled ciabatta bread bun.

House roasted sliced turkey breast, applewood smoked bacon, Swiss Emmenthal cheese, avocado, lettuce, tomato and sun dried cranberry mayo on toasted cranberry and pumpkin seed bread.

Split pea and andouille sausage soup with grilled sourdough, gruyere and sharp cheddar cheese sandwich.

Chef’s tuna salad on grilled ciabatta bun with romaine, sweet and ripe heirloom tomato, red onion and mozzarella.

Our signature Roasted Prime Rib of Beef. Sliced thinly and lightly dipped in au jus. Topped with grilled onions and French Gruyere chees. Served open faced on grilled French baguette with fresh whipped horseradish and au jus.

Chef’s choice of USDA Prime Steak is char broiled and served on a French roll with organic arugula, balsamic caramelized onions and provolone cheese and spicy chipotle chili and adobo aioli.

24 hour house pork dry rub pork butt. Slow smoked and roasted. Hand pulled and piled on toasted brioche buns with apple, jicama cabbage slaw and hot & sweet pineapple chipotle bbq sauce. Served with fresh Kennebec potato chips with sea salt dust.

A full 1/2-pound of 100% grass-fed beef chuck, hormone and antibiotic free, ground in-house daily, hand-formed. Thick-cut applewood smoked bacon, cambozola cheese, balsamic glazed red onion and black pepper marmalade. Served on a fresh in house baked cheddar, pasilla and cheddar bun with l,t,o,p and house cut kennebec potato chips fried in rice oil and dusted with pink Himalayan sea salt.

A full 1/2-pound of 100% grass-fed beef chuck, hormone and antibiotic free, ground in-house daily, hand-formed. Served on a Grilled marble rye with sharp cheddar and Swiss Emmental cheese with balsamic grilled onions. Served with and house cut kennebec potato chips fried in rice oil and dusted with pink Himalayan sea salt.

A full 1/2-pound of 100% grass-fed beef chuck, hormone and antibiotic free, ground in-house daily, hand-formed. Served on a fresh potato bun with l,t,o,p and house cut kennebec potato chips fried in rice oil and dusted with pink Himalayan sea salt.

Callebaut Belgian chocolate. baked to order, rich molten chocolate truffle center, french vanilla ice cream, puréed berries, fresh berries and whipped cream.

Rich Belgian dark chocolate, layered mousse and chocolate cake, mixed berries.

Wood oven baked, served with house made caramel sauce and vanilla ice cream.

Tasting of three - vanilla bean, raspberry, and blueberry crème brûlée with brown turbinado sugar glaze, served with a chocolate coconut macaroon.

Italian mascarpone cheese, espresso soaked house-made lady fingers, natural turbinado sugar, cacao powder.

Meyer lemon juice, and zest, caravella limoncello, house made puree of raspberries and mixed berry garnish, hand rolled graham cracker crust.

Simple and decadent - Chocolate brownie with chocolate frosting, French Vanilla ice cream, house made Callebaut chocolate sauce, whipped cream, chopped walnuts.

Bailey's, Grand Marnier, Kahlua, Creme da Cacao

Jameson Irish whisky, raw suger cube, green creme de menthe, whipped cream.

Brandy, Chambord, Frangelico, Creme de Cacao

Bailey's, Tuaca, Butterscotch Schnapps.

Vanilla vodka, Kahlua, Godiva chocolate liqueur, Bailey's, chocolate rim.

Rumchata, espresso vodka, chocolate sauce, coco powder rim.

tasting notes: peach, rose, hay These delicate, shade dried leaves from China's Fujian province are naturally high in antioxidants. Chamomile petals, Chinese osmanthus flower, and a fragrant, toasty, creamy and lightly sweet bloom of flavor.

tasting notes: jasmine, steamed greens, brown sugar Delicate, tender green leaves from China's Fujian province are harvested each may, then placed amid just picked jasmine buds, which opens slowly to share their fragrance, many call it the perfect marriage.

Tasting notes: fall squash, lemon, and mint A rare green tea from China with aromatic spearmint grown in the pacific northwest and a hint of myrtle from Australia. Fez artfully evokes old morocco and tastes best when shared with friends while lounging on pillows.

Tasting notes: malt, honey, citrus A flavor somewhat superior to earl grey. Fragrant Ceylon Dimbula and uva are artfully combined with select teas from India's Assam Valley, then scented with the flavor of bergamont from the realm of Reggio Calabria, Italy.

Tasting notes: malt, carob, honeysuckle Named after one of the most beautiful cities in Sri Lanka, Kandy brings together full and flavory Dimbula with highly aromatic and intense Uva and highly scented high-grown Nuwara Eliya.

Tasting notes: mint, sugar, chocolate It is no secret that the world's best peppermint comes from the Pacific northwest, gently screened for perfect leaf size, it infuses a full, creamy flavor with distinct chocolate notes and an intense finish. A great after dinner drink.

Tasting notes: chamomile, apple, honey A blend of golden Egyptian chamomile flowers and mildly stimulating, fragrant Hyssop joined with smooth Cape Rooibos, rose petals and Indian flowers.