Our rich & creamy crab cakes are made with a generous portion of rock crab meat mixed with diced bell pepper, jalapeno & cilantro. Each crab cake is rolled in panko bread crumbs and flash fried. Served with a sweet & spicy Thai sauce

Fresh goat cheese wrapped in a won-ton and fried quickly to slightly melt the goat cheese. This rich, creamy experience is drizzled with our house balsamic reduction glaze

Fresh mozzarella slices layered with vine ripe tomatoes and fresh basil. Drizzled with extra virgin olive oil and a balsamic reduction

Our chicken wings are made with boneless, chicken breasts that are hand breaded, cooked to order and tossed in your choice of sauce: Barbeque, Buffalo-style, or Habanero sauce

Served with blue corn pitas, fire-roasted red bell pepper strips and a squeeze of lemon

Jumbo shrimp breaded by hand with a sweet coconut breading. Served with a rich peanut sauce

One pound of black mussels steamed and served in a Thai curry-coconut sauce with French bread

Slow roasted baby back ribs served with our own smoky barbeque sauce

Cream cheese topped with fresh basil pesto and baked lightly brown. Served with sourdough bread and crouton rounds

Large platter with an arrangement of Cypress Grove Humbolt Fog, Brie, Point Reyes Mt Tam Triple Cream, Swiss Gruyere & White Cheddar. Garnished with fresh fruit and crostinis

Coconut Shrimp, Chicken Wings, Chevre Flutes, Crab Cakes, Hummus & Baby Backs. Served with pita triangles & dipping sauces

Ask your server for today's selection.

Crisp romaine lettuce tossed with house Caesar dressing, vine ripe tomato, Parmesan and fresh baked croutons

Caesar or green salad

Our signature salad mix consisting of romaine, butter lettuce & spring mix, topped with crumbled Gorgonzola, avocado, red & yellow bell peppers, beets, red cabbage, mushroom & vine ripe tomato

Bosc pears poached and seared with candied walnuts and Humboldt Fog cheese on a bed of spring mix drizzled with balsamic vinaigrette

Strips of sirloin and grilled Yukon Gold potatoes served on a bed of our signature salad mix

Warm chevre flutes served on our signature salad mix with sun dried tomatoes, candied walnuts, basil and balsamic vinaigrette

Our lunch-size 1/3 rack of meaty pork baby back ribs dry rubbed, slow roasted and finished with our own smoky barbeque sauce on the charbroiler. Served with fresh seasonal vegetables and wild rice pilaf

Fresh chicken half marinated in a rosemary garlic brine, herb rubbed and slow roasted in our rotisserie oven Pairs well with "Laetitia Estate" Pinot Blanc 2005

Hand cut pork loin chop crusted with herbs and garlic, slow roasted and then seared on the charbroiler. Served with fresh seasonal vegetables and wild rice pilaf Pairs well with "Tolosa Edna Ranch" Syrah 2004

Pork tenderloin grilled on the oak fired grill, sliced into medallions, laid over mashed Yukon Gold potatoes and accompanied with carmelized apples, fresh seasonal vegetables and drizzled with a port wine reduction

Fettucini tossed in a light cream sauce with sun-dried tomatoes, black olives, cauliflower, snow peas and capers
Add oak fired chicken or steak $3.
Add oak fired shrimp or salmon $5
Pairs well with "Tolosa" Pinot Noir 2005

A mountain of seasonal vegetables stir fried with a tangy peanut sauce and garnished with our incredible sun-dried tomato polenta spears Add oak fired chicken or steak $3.
Add oak fired shrimp or salmon $5.

Jumbo prawns sauteed in a traditional scampi sauce with butter, garlic, white wine aand a squeeze of lemon. Served over linguini pasta Pairs well with Domaine Alfred 2005

Penne pasta tossed with a rich basil pesto sauce and topped with a charbroiled chicken breast
Add oak fired chicken or steak $3.
Add oak fired shrimp or salmon $5.

Sesame crusted yellowfin tuna seared rare and drizzled with ginger soy glaze Pairs well with Tolosa "No Oak" Chardonnay 2006

Fresh daily and local when possible, we choose the best we can find from the sea. Ask your server for today's catch

Fresh farm raised natural King salmon baked en pappiote with a citrus-dill butter Pairs well with "Edna Valley" Chardonnay 2006

Prime grade 8 ounce top sirloin steak cooked to your liking on our oak fired grill, then smothered with sauteed mushrooms & onions and accompanied with roasted sweet corn succotash

New Zealand spring lamb T-bones marinated in olive oil,rosemary & garlic, cooked on our oak fired grill to temperature and accompanied with a melon salsa

Oak fire grilled 12 ounce ribeye steak cooked to your liking and finished with a smoked tomato butter

A beautifully marbled New York steak marinated in Scotch Whiskey. Cooked to your liking on our oak fired grill and finished with our infamous green peppercorn sauce. Served with fresh seasonal vegetables and a side of your choice

Beautifully marbled prime rib aged in house for added flavor, herb crusted and slow roasted. Served au jus with spicy horseradish.

Petite Cut 8 oz

Clubhouse Cut 12 oz

Lineman Cut 16 oz

20 ounce Choice grade porterhouse grilled on our oak fired grill to your liking