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Brick Oven
Baked Flatbreads
"Sicilian Flatbread with Sopressata,
Tomato Compote, Provolone Cheese, and Pepperoncini
Relish 12
Triple Cheese, Pecorino, Asiago, and Provolone
with Sun-dried Tomatoes and Basil Pesto* 10
Chef's Garden Heirloom Tomato Flatbread with
Roasted Garlic, Provolone, and Arugula 13
Roast Chicken with Applewood Bacon, Crisp
Romaine, Caramelized Onions, and Lemon Mayonnaise
13
Sushi &
Sashimi
Yellowfin Tuna Three Ways ... Poki, Tartar,
and Tataki 20
Sashimi ... Yellowfin Tuna,
Salmon, and Hamachi 18
"Snake in the Grass"... BBQ Eel with Shrimp Tempura with
Avocado, and Cucumber 22
Double Crunch Rainbow Roll..Cobia, Salmon, Tuna,
Tempura Crunch, and Tobikko 19
Tempura Malibu Roll...Grouper, Snapper, Cobia,
Hamachi, Tuna Tartare, and Spicy Sesame Sauce 19
Spicy
Kazan Roll...
Crab, Shrimp, Bay Scallops, Tuna, and Fireball
Sauce 19
California Roll... Jumbo Lump Crab with Avocado
and Cucumber 18
Yoshie's Deluxe Sushi Platter...Maki and Nigiri 24
First Course
Cream of Heirloom Tomato Soup with
Parmigiano-Reggiano Foam and Basil 9with Brandy Whipped Cream and
Fresh Tarragon 9
Sautéed Maine Lobster and Shrimp Cakes with
Vietnamese Melon Relish, fresh Mint, and Lime
16
Simply Heirloom Tomatoes with Red Onion,
Reserve Sherry Vinegar, Ricotta Insalata, and
Micro Basil 13
Hearts of Romaine with Roasted Garlic
Dressing, Marinated Anchovies, Olives, Aged
Parmesan, and Sourdough Croutons 9
Salad of Chilled Watermelon, Arugula, Frisee,
Pickled Red Onion, Feta Cheese and 8 year old
Balsmico 12
Sonoma Goat Cheese Ravioli with Sun-dried
Tomatoes, Pesto, Shiitake Mushrooms, and Basil*
11
Sautéed Hudson Valley Foie Gras with Croissant
Bread Pudding, Plum Compote, and Port Wine Jus 16
Main Course
Grilled Pork Tenderloin with Creamy Goat
Cheese Polenta, Button Mushrooms, Zinfandel Glaze
29
Whole Wheat Pasta stuffed with Wild
Mushrooms, Spinach, Fontina, Porcini-Celery Broth,
and Black Truffles 26
Oak-fired Beef Filet with Boniato Mashed
Potatoes, Sauteed Haricot Very, and Teriyaki
Barbecue Sauce 41
Scottish Salmon
Filet with Roasted Fingerling Potatoes, Yellow
Beans, and Porcini Mushroom vinaigrette 32
Roasted
Free-Range
Chicken Breast with Salad of Heirloom
Tomatoes, Arugula, Croutons, and Natural Jus
28
Pan Roasted
Grouper Fillet with Olive Oil Crushed
Potatoes, Cipollini Onions, and Red Wine Butter
Sauce 33
Roasted Lamb
Tenderloin with Eggplant "two ways", Rosemary
Potatoes, Confit Garlic, and Currant Tomatoes
34
Pacific Halibut with Red Pepper Fennel
Compote, Cranberry Beans, Buerre Blanc, and
Serrano Ham 33
*
Vegetarian Zone
"We are happy to discuss with you and attempt to
accommodate any dietary or special needs diets"
Dessert
Menu
Peachy Keen - Peach
Cheesecake, Bellini "Bubble Tea", and Spiced Tea
Cake with Vanilla Crème Glace 10
The Original - The California Grill's
Legendary Butterscotch Crème Brûlée with a Duo of
Banana Cakes, and Caramelized Bananas 10
Valrhona Chocolate and Apricot - Warm
Chocolate Cake with Molten Center, House-made
Apricot Ice Cream, and Apricot Sauce 9
Inspired by "The Year of a Million Dreams" -
Cashew Nut Dacquiose Cake with Roasted Stone
Fruits, Blackberries, Lychee Cream, and Ginger
Caramel Ice Cream 10
Chocolate Temptation -
Chocolate Pyramid with Chocolate Gelato, Berry
Compote, and Chocolate-Hazelnut Crunch 10
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