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 (minimum 6) Each 2.00
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
Barbequed Pork Quesadilla • Caramelized onion, Vella Toma cheese, avocado salsa 8.50

E N T R E E S A L A D 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
Grilled Steak • Green Goddess dressing, romaine, avocado, blue cheese 15.25

S A N D W I C H E S
Served with French Fries, House-made Barbeque Potato Chips or Greens
Carolina Barbecued Pork • Coleslaw, cider vinaigrette 10.00
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
Ahi Tuna Burger • Pickled ginger, spicy soy mayonnaise, red onion, lettuce 14.25

F I S H
Served with choice of potato: Mashed, French Fried or Baked Red (except pastas)
Grilled Wild King 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

M E A T S
Served with choice of potato: Mashed, French Fried, Baked Red (except pastas)
Chicken Pasta • Broccoli, smoked bacon, garlic, egg noodles, cheddar cream 14.25
Pan Roasted Rocky Junior Chicken Breast • Wild mushroom pan sauce 15.75
Steaks served with choice of sauce:
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

S I D E S
Caesar • Garlic-anchovy dressing, Parmesan 6.75
Mixed Greens • Roasted beets, dry jack cheese, sherry vinaigrette 5.75
Iceberg Wedge • Blue cheese dressing 5.50
Brussels Sprouts with Bacon 3.50
Sautéed Broccoli 2.50
Cauliflower Gratin with Cheedar 4.50
Sautéed Mushrooms 4.25
Grilled Artichoke 4.00
Sautéed Spinach 3.50
Macaroni and Cheese 5.75