Hors d’Oeuvres
Entrees
Smoked & Grilled
Smoked Memphis Style Pork
Shoulder or Baby Back Ribs
dry rubbed & slow smoked served with house
made barbecue sauce
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Smoked Texas Style Beef
Brisket
dry rubbed & slow smoked served with
house made barbecue sauce
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Cedar Planked Salmon
tandori
spice, seasonal fruit chutney
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Oak Grilled Santa Maria Tri
Tip
salsa fresca, horseradish cream
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Oak Grilled Halibut
Slow roasted tomato relish, verjus
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Oak Grilled Sea Bass
cipollini onions, beurre rouge
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Oak Grilled Flat Iron Steak
bordelaise
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Oak Grilled Rib Eye
foie gras jus
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Oak Grilled & Braised
Short Ribs
red
wine veal sauce
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Oak Grilled Filet
wrapped
in prosciutto and mushroom duxelles, veal jus
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Oak Grilled Marinated
Chicken
marinated
in lemon, garlic, rosemary & olive oil
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Oak Grilled Pork Chop
brined in molasses, roasted pear relish
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Pan Seared Chicken
fresh herbs, chicken jus
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Pan Seared Carpenter Ranch
Squab
squab jus
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Crispy Arctic Char
artichokes
baragouille
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Crispy Rock Fish
sauce vert
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Crispy Sea Bass
tomato-caper-relish
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Pan Seared N.Y Steak
mustard- pinot noir butter
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Pan Seared Halibut
béarnaise foam
Fresh Pastas
Potato Gnocchi
fava beans, pancetta, parmesan
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Tagliatelle
four meat bolognese
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Squid Ink Spaghetti
lobster sugo, botarga
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Ricotta Agnoloti
brown butter, sage
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Herb Spaghetti
summer truffles, ricotta
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Pappardelle
pheasant sausage, roasted peppers, ricotta
salata
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Sweet Corn Ravioli
heirloom tomato, olive oil, basil
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Butternut Squash Gnocchi
pumpkin
seed oil, roasted pumpkin seeds
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Short Rib Ravioli
red wine veal sauce
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Spaghettini
rustic tomato sugo, parmesan