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STARTERS

CAESAR SALAD
traditional, with parmesan tuile 9

SALAD OF BABY GREENS AND CHÈVRE STUFFED OVEN TOMATOES

fresh herb balsamic vinaigrette 9

ENDIVE AND WATERCRESS SALAD

Point Reyes blue cheese, candied pecans, asian pears, champagne vinaigrette 10

CRISPY BLUE POINT OYSTERS

roasted jalapeño aioli, fried shallots, frisée 11

EGGPLANT AND GOAT CHEESE CANNELLONI

oven tomato garlic sauce, basil chiffonade 10

SOUP OF THE DAY

good enough for lunch, good enough for... 8

BUFFALO MOZZARELLA
balsamic marinated mini tomatoes, basil pesto sauce 10

SMOKED SALMON á la JACKSON POLLACK

rye crisps, capers, pickled shallots, crème fraiche, lemon, tomato, chives 11

SHRIMP TEMPURA
gingered asian slaw, garlic chili sauce 13

SEARED FOIE GRAS

caramelized peach, black raspberries, brioche 18

Because every ingredient is not listed on the menu,

please advise your server of any food allergies, food intolerances, or dietary restrictions.

Due to the preparation time, please pre-order the chocolate soufflé for dessert.

We accept Visa, MasterCard, American Express, & Discover. We do not accept checks.

07/09/08
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MAIN COURSES

GRILLED FILET of ALASKAN HALIBUT

ultra healthy veggies du jour 29

GRILLED SOCKEYE SALMON

grilled eggplant, sautéed fingerling potatoes, tomato sweet pepper sauce 27

DIVER SEA SCALLOPS TEMPURA

julienne veggies, whipped yukon potatoes, curried lobster nage 28

SAUTEED BLACK TIGER SHRIMP

scampi tomatoes, angel hair pasta, basil pesto sauce 26

BUTTER POACHED MAINE LOBSTER

lemon snap pea risotto, English pea coulis MP

DISH OF THE DAY

ever changing, exciting and new MP

PAN ROASTED BREAST OF CHICKEN

garlic sautéed green beans, crispy creamy potato, pan jus 26

MOULARD DUCK BREAST

grilled vegetable terrine, potato rôsti, balsamic peach compote 27

GRILLED RIBEYE STEAK

sautéed spinach, steak house fries, béarnaise sauce 33

OPEN FACE BEEF WELLINGTON

pastry crust, mushroom duxelles, candied carrots, whipped yukon potatoes 34

SIDE O RINGS
trio of dipping sauces 6

There is a $3 charge for splitting starters and $5 charge for splitting main courses.
J Brian Bennington, Chef/Owner Cynthia Bennington, Pastry Chef/Owner
07/09/08