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California Grill Menu
Appetizers
Oven-dried Tomato Flatbread- Beefsteak Tomatoes, Mozzarella di Bufala, Aged Balsamic 13.00
Three-Meat Signature Meatballs- Picholene Olives, Herbed Orzo, Chimichurri, Lavender Mint 15.00
Pork Pâte Flatbread- Roasted Garlic, Mascarpone Cheese, Royal Trumpet Mushroom Chips 14.00
Baked Local Prawns- Charred Lemon, Blistered Baby Tomato and Cippolini Onion Relish, Watercress 20.00
Roasted “Surf & Turf”- New Smyrna Clams, Saffron-infused Fennel and Chorizo Butter, Bone Marrow 16.00
Duck in all its Glory- House-made Sausage, Rillettes, Prosciutto, Duck Liver Pâté, Cranberry Compote 17.00
Sonoma Goat Cheese Ravioli- Tomato-Fennel Broth, crispy Mushrooms, Tiny Basil, Benziger Estate Olive Oil 14.00
Sushi
Tuna Four Ways- Poke, Tartare, Maki, Nigiri 26.00
Yuzu-marinated Sashimi- Yellowfin Tuna, Salmon, Hamachi, Snapper, Wasabi Oil 24.00
Dragon Roll- Spicy and Tataki Tuna, Shrimp Tempura, Bell Pepper, Avocado, Chili-Soy Glaze 29.00
Spicy Kazan Roll- Crab, Shrimp, Scallops, Tuna, Fireball Sauce 26.00
California Combination Roll- Jumbo Lump Crab, Avocado, Cucumber, Shrimp Tempura 24.00
Pork Belly Nigri- House-cured Pork, Bacon and Yuzu Rice, Spicy Teriyaki 22.00
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Soup & Salads
Crispy Rock Shrimp Salad- Baby Greens, Asian Pear, Red Onions, Soy Reduction, Wasabi Cream 17.00
Heirloom Tomatoes- Daily Variety with Grilled Bread, Baby Basil, ricotta, Blistered Shisito Vinaigrette 17.00
Baby Romaine- Roasted Garlic Dressing, Boquerones, Sun-dried Tomatoes, Brioche Croutons 15.00
Farmers Salad- Season’s Peak Vegetables, Soft-poached Organic Egg, Honey-Sherry Vinaigrette 16.00
Carrot and Cilantro Soup- Spiced Paprika Oil, Lime-blackened Halibut, Citrus-Coriander Bloom 12.00
Entrées
Pork Two Ways- Grilled Tenderloin, Goat Cheese Polenta, Mushrooms, Lacquered Belly, Applesauce 37.00
Oak-fired Filet of Beef- Heirloom Tomato Risotto, Marinted Baby Vine Tomatoes, Basil, Tomato Butter 49.00
Wild Columbia River Salmon- Zellwood Sweet Corn Pudding, crispy Salmon Cakes, spiced Saffron Broth 42.00
24-Hour Short Rib Filet- Caramelized Root Vegetables, Olive Oil Potato Puree, Red Wine Butter 40.00
Georges Bank Scallops- Homemade Potato Gnocchi, Smoked Pork, Grilled Onions, Rapini, Parmesan Foam 43.00
Bell & Evans Chicken- Teriyaki Barbecue Glaze, Truffle Macaroni & Cheese, Glazed Vegetables, Chicken Sausage 35.00
Heirloom Squash Ravioli- Root Spinach, Salsify, Petite Herb Salad, Sage Brown Butter, 15 year Balsamic 32.00
Pacific Halibut- Parsnip Silk, Roasted Heirloom Beets, Arugula, Macadamia Vinaigrette, Beet Syrup 42.00
Desserts
Chef’s Selection Cheese Board- Selection of Five unique Cheeses with Accompaniments 20.00
Chocolate Pudding Cake- Luscious Chocolate Cake with Nutella Filling, Meringue Kisses, and Mint Chantilly 13.00
Warm Homemade Fritters- Banana-stuffed, Cinnamon-dusted Fritters with Toasted Caramel Marshmallows complemented with a Trio of Dipping Sauces 12.00
Sundae Sampler- Unique and playful Sundaes with a nostalgic twist: Caramel Corn, Coke® Float, and Strawberry and Basil 12.00
Lemon Meringue Cheesecake- Meyer Lemon-Mascarpone Cheesecake, Ctirus Cookie, and Charred Meringue Clouds 12.00
Seasonal Tasting- Heirloom Apple – Apple Cupcake with Cream Cheese and Streusel, Warm-spiced Cider, Peanut Butter Caramel Apple, and Apple Cheddar Turnover with Compote and Caradom Glaze 12.00
