The STAGE California Fusion Restaurant and Cafe Menu

assorted finger food, served on wooden palette

grilled chicken breast, red & white cabbage, fried wontons, california tengeriens & chinoise dressing

sauteed pieces of beef lion, mushrooms & red onion in sour cream sauce, served with garlic fries

russian potato, carrot & pickle salad

ukrainean beet, carrot, pickle & potato salad

with walnuts, mayonnaise & lemon garlic

of trio mushroom

wrapped in bacon with gorgonzola

traditional greek philo, meat & cheese pie

baked in mussel shell

with seafood

served individually w/ steamed rice

served individually w/ steamed rice

1/2 hen w/ roasted potatoes and veggies

Choose from $45/$57/$69 Per Person

burrata, arugula, prosciutto, infused summer glaze

with dragon kale, persimmon, potatoes, chives and paprika Chablis

with sweet basil, olive oil and balsamic glaze

garlic butter, Dolin Vermouth and ciabatta toast

baked mushroom julienne, prosciutto melon, picante shrimp cocktail, salmon roll, pearl gorgonzola confit

pita chips with your choice of two: hummus, tzatziki, roasted pepparade & olive tapenade

fried baby calamari

salmon, sturgeon, balik

Wrapped in smoked bacon & gruyere w/ saison dipping sauce

cook your steak to perfection, just the way you like it, on a sizzling hot stone straight from wood-fired oven with chef's california-inspired three signature sauces and flash truffle oil fried brussels sprouts

peppered filet mignon with shiitake mushroom au jus, potato au gratin and spicy tomato and avocado fattoush

14 oz prime angus, grilled to perfection, with fire roasted bodega garlic herbed potatoes & balsamic glazed vegetables

charcoal-grilled corn-fed lamb chops with fire roasted bodega garlic herbed potatoes & vegetables au gratin

areni noir braised short ribs, California golden potato puree with sweet corn, green peas and goat cheese filled shishitos

slow charcoal roasted bone marrow & sea snails served with carrots and cucumber fricassee, grilled lamb chop

wood-fired oven baked fresh atlantic salmon, pappardelle with mint, lime, green peas, parmigiano reggiano and asparagus

filet of wild chilean sea bass in tangerine ginger confit, black rice, california raisin, crème fraiche broccolini

whole branzino, baked in wood-fired oven with celo spinach, california vine tomatoes, herbs de provence & tarragon

angus beef tenderloin, chicken breast, shrimp & scallop

angus beef tenderloin, chicken breast, shrimp & scallop, lamb chops, salmon filet, pork loin

angus beef tenderloin, chicken breast, shrimp & scallop, lamb chops, salmon filet, pork loin

arugula, blueberries, antelope valley red onions, red radish and champagne vinaigrette

with grapefruit, sweet onions, sliced cucumbers, avocado and amalfi lemon dressing

glazed california walnuts, sun-dried tomatoes, crumbled gorgonzola, cranberries, modena aged balsamic vinaigrette

seared tiger shrimp, fresh atlantic salmon, calamari, scallop, sun-dried tomatoes, crumbled gorgonzola, sonoma mixed greens, tossed in chef's special vinaigrette

porcini, shiitake and portobello, asparagus, light white wine sauce and grana padano

tiger shrimp, chicken & andouille sautéed with onions and peppers in a spicy cajun blend, tossed in fresh linguine

creamy spanish saffron risotto, truffle oil, green peas & asparagus

shrimp, calamari, scallop & mussel, roasted garlic sauce & linguine

potato dumplings with roasted garlic sauce, shiitake, spinach and bone marrow

caramelized pear, gorgonzola and prosciutto di parma

cello spinach, red onions, shiitake, crumbled blue cheese

champignon, artichoke with creamy pesto sauce

with garlic, parsley, truffle oil

sweet mascarpone, rum-drunken lady fingers, rich espresso, crème anglaise, cocoa

traditional french custard with a crisp caramel top

swirled custard, pistachio and chocolate gelatos, topped with praline pistachios

swirled vanilla and amarena cherry gelatos, topped with real amarena cherries

Viennese pastry base filled with drunken apples, cinnamon, topped with vanilla ice cream

brie, drunk imbriago, danish blue cheese, cacciotta al tartufo, fig preserve & rye bread

Prochiuto wrapped melon, caprese, hiring shubha in wonton bowl, got cheese with truffled honey in wonton bowl, deviled egg with red caviar

Chopped cucumber, cherry tomato, onions, olive, feta w/ olive oil & vineger

Traditional puff cheese pie

Baked in cognac, leek, herb de provence

Served w/ horse raddish sauce and papas bravas

Shrimp & scallop

Served w/ roasted vegetables

Organic ½ chicken herbed & fire roasted with medley of heirloom potatoes & green beans

Charcoal grilled with roasted potatoes and grilled vegetables

Grilled filet mignon, topped with creamy gorgonzola, quinee, in burgundy au jus & ricotta heart raviolis