Sample Menu (Actual menu changes regularly. Prices subject to market.) First courses Spring mix salad, grapes, gorgonzola cheese, onions, pecans, walnut sherry vinaigrette 7 Beet salad, feta cheese, pea shoots, balsamic vinaigrette 8 Oven Dried tomato bruschetta, goat cheese, balsamic basil chili essence 6 Roasted tomato soup 6 Second courses Grilled artichoke, spicy chipotle aioli 9 Maryland Crab Cakes, English cucumber, roasted pepper aioli 10 Seared duck foie gras, ginger French toast, apple compote 13 Spicy ginger glazed baby back ribs 8 Third courses Fish of the day, macadamia jasmine rice, Miso emulsion 11 Chicken Apple sausage, potatoes and cabbage 10 Seared rare Ahi tuna, sesame cabbage salad, soy glaze 10 Duck breast, root vegetables, balsamic soy reduction 12 Kobe beef top sirloin, potatoes, homemade steak sauce 15 Panko crusted Cayucos Abalone, ginger beurre blanc 19 Sides Green beans and Prosciutto 7

Sample Chef's Menu (Actual menu changes regularly. Prices subject to market.) First course Seafood Salad Scallop, Salmon, Ahi Pairing: Sophia Blanc de Blanc ***** Second course Cauliflower soup Tiger shrimp, vanilla oil Pairing: Gentil Alsace blend, Hugel, France ***** Third course Grilled Venison Butternut puree, zinfandel chocolate essence Pairing: Garnacha de Fuego, Spain ***** Fourth course Chocolate bread pudding Pairing: Tawny Port, Old Codger, Australia ***** Price 35 bucks or 50 with the wines