Executive Chef: Kurt Spataro • Chef: Andrew Tescher

A P P E T I Z E R S
Oysters on the Half Shell • Cocktail sauce and lemon Each 2.00
Steak Tartar • Shallots, mustard, capers, parsley, Parmesan, toasted croutons 9.00
House Smoked Salmon • Capers, red onions, herb cream cheese, toast points 8.75
Crab Cakes • Tartar sauce and lemon 12.25
Chicken and Shiitake Springrolls • Soy-scallion dipping sauce 8.25
Chilled Jumbo Shrimp Cocktail • Cocktail sauce and lemon 12.75
Buttermilk Onion Rings • Cilantro Lime Dip 5.50
Barbequed Pork Quesadilla • Caramelized onion, Vella Toma cheese, avocado salsa 8.50

S A L A D S
Mixed Greens • Mixed greens, roasted beets, dry jack cheese, sherry vinaigrette 5.75
Warm Spinach Salad • Smoked bacon, egg, mushrooms, crouton, sherry vinaigrette 7.00
Caesar • Garlic-anchovy dressing, Parmesan 6.75
Iceberg Wedge • Creamy blue cheese dressing, red onion, tomato, radish 5.50

E N T R E E S A L A D S & S A N D W I C H E S
Dungeness Crab Louie • Romaine lettuce, watercress, avocado, egg, capers 15.25
Seared Ahi Tuna • Napa cabbage, mushrooms, sesame seeds, soy vinaigrette 14.75
Cobb • Chicken, avocado, bacon, egg, blue cheese, cherry tomatoes 12.25
Sandwiches served with French Fries or House-made Barbeque Potato Chips
Painted Hills Angus Beef Burger • House ground daily, fully dressed 10.25
Sirloin Steak Sandwich • Chimichurri (classic Argentine steak sauce), watercress 13.50
Smoked Chicken Breast Club • House smoked bacon, avocado, lettuce, tomato 10.75

F I S H & P O U L T R Y
Served with choice of potato: Mashed, French Fried, Baked Red (except pastas)
Grilled Salmon • Ginger-soy glaze 19.50
Blackened Pacific Red Snapper • Tasso cream 17.50
Pan Fried Petrale Sole • Lemon, parsley, capers 18.25
Shrimp Fettuccine “Scampi Style” • Garlic, parsley, lemon 18.25
Chicken Pasta • Broccoli, smoked bacon, garlic, egg noodles, cheddar cream 14.25
Pan Roasted Rocky Junior Chicken Breast • Wild mushroom pan sauce 15.75

S T E A K S & C H O P S
Served with choice of potato: Mashed, French Fried, Baked Red
Niman Ranch Pork Chops • Maple glaze, apple butter, buttermilk onion rings 18.25
Grilled Lamb T Bone Steaks • Cabernet reduction 23.00
Steaks served with choice of sauce:
Béarnaise, Blue Cheese Butter, Cabernet Reduction, Chimichurri, House Made ”K1“ Steak Sauce
Marinated Skirt Steak • 10 ounce cut 17.50
Grilled New York Steak • 10 ounce cut 25.00
Chateaubriand for Two • 16 ounce filet steak, served sliced 49.00

V E G E T A B L E S & S I D E S
Brussels Sprouts with Bacon 3.50
Sautéed Broccoli 2.50
Cauliflower Gratin with Cheddar 4.50
Sautéed Spinach 3.50
Sautéed Mushrooms 4.25
Grilled Artichoke 4.00
Macaroni and Cheese 5.75