Natalia's Menu

atlantic trolled yellowfin, di qualita sushi, seared rare with black, asian sesame seeds and served with pickled ginger, seaweed salad and wasabi-joyu

salmon farmed in the fjords of the north sea, smoked over a collection of woods with hints of heather and sage, pastrami-seasoned and offered with traditional garnishes of chopped red onion, horseradish, capers and pumpernickel toast points

full georgia coastal white shrimp, peppercorn steamed and served, just warm, on butter lettuce, with a marie louise

traditional scia crudo from parma, of the emilia romagna region of central italia, thinly sliced and dribbled with olio, and served with whole milk mozzarella

named for the venetian renaissance painter vittore carpaccio and originated in harrys bar in venice, this chilled and sliced raw filetto is offered over california arugula with fried capers, a horseradish cream and shaved parmigiano

a staple of natalias for over two decades, robust shrimp sauteed in a guarded creole recipe with hints of garlic and thyme

the house signature, swimming atlantic blue crab cake, sauteed and finished over a classic remoulade sauce

as a point of departure, this traditional russian pastry is stuffed with spicy italian sausages, beef, seared white onions and served with a hand-beaten bearnaise

shell-stuffed field snails, prepared in the classic style of brandy, shallots, melted butter and garlic, with a touch of tomato sauce

living butter lettuce topped with sliced, seasonal pears from the pacific northwest, and drizzled with a white balsamic vinaigrette

legendarily created by the italian immigrant caesar cardini at his caesars hotel in tijuana in the 1920s for san diego airmen; ours is the traditional caesar dressing, a soft but tangy essence, offered on romaine with homemade croutons, shaved parmigiano and a whim of kalamata olives

invented in the 1950s on the isle of capri by margherita mellino at trattoria da vincenzo for her sun-bronzed beachgoers, we adhere to her original recipe of fresh vine-ripe tomatoes, fior di latte or whole milk mozzarella, drizzled with extra virgin olive oil, a turn of cracked pepper, and finished with shredded and whole basil leaves

bed of organic spinach greens, topped with a warm pancetta dressing and a single poached egg

organic, baby arugola with a white balsamic vinaigrette, extra virgin olive oil and freshly shaved parmigiano

dry rub, grass fed new york strip, grilled and topped with maytag blue cheese, caramelized onions and finished with our shallot red wine sauce

nightly creation of the chef, typically using medallions of filetto de mignon, but can incorporate other cuts of meat

delicate canadian duck cured, deboned and roasted, served fully sliced and slightly crispy, with raspberry or black cherry sauce

sauteed with mushrooms and marsala wine

lightly breaded and pan cooked with dollops of butter and squeezed lemon

alla oscar tschirky, sauteed, topped with king crab, steamed asparagus spears and bearnaise

fish of the day in parchment

an old menu staple, our olive oil marinated organic scottish salmon is wrapped in thin ribbons of potato, seared then baked, and offered with a champagne sauce

yellowfin tuna, sashimi grade, grilled to temperature, served with sauteed ginger and scallions, and drizzled with our homemade tamari sauce

these five to seven inch, deep-water shrimp, are lightly grilled, then covered with mixed mushrooms sauteed in sherry and butter with a touch of scallions

two, six ounce warm water lobster tails from the equatorial coasts of africa, beer battered and deep fried, and served with a richly made, honey-hinted dijonnaise