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Now Open Mondays
Winemaker’s Dinner
June 12, 2008 at 6:30 PM
Call Now for Reservations
Menus
Breakfast
Smoked Salmon
Bagels, cucumbers, pickled onions, capers & cream cheese
$9.00
Banana Smoothie
Ripe Banana, strawberries, non-fat yogurt & brown sugar
$6.00
Continental
Seasonal Fruits, breakfast breads, orange juice & coffee
$8.00
Oatmeal
Cinnamon, poached pears dried cranberries & brown sugar
$6.00
Low Carb
Two eggs bacon or sausage, fresh
seasonal fruit
$8.00
Sterling
Two eggs any style, bacon or sausage, Chanterelle potatoes
$9.00
Texas Toast
Crème Brule style, vanilla, sugar & egg custard
$8.00
Healthy Start
Scrambled eggs, vine ripe tomatoes, pesto & chicken apple sausage
$9.00
Frittata
Three eggs, sun-dried tomato, marinated artichokes, apple wood bacon
$9.00
Skillet
Scrambled eggs, black beans, green chilies, chiriso
& jack cheese
$9.00
Appetizers __
Crab Cakes
Dungeness crab cakes, sesame crusted, Tatsoi, long bean, and red bell
salad. Asian Vinaigrette
$12.00
Tandori Chicken Skewers
Tandori spiced chicken, corn gazpacho,
cilantro pesto
$11.00
Duck Corn Dogs
Watermelon
salad, sundried cherry ketchup, spicy mustard
$11.00
Scallops
Sautéed jumbo sea scallops, wild rice cake, corn veloutee,
micro green salad
$12.00
Quesadilla
Rock shrimp, jack cheese, spinach & artichoke chili crema
$10.00
Vegetable Terrine
Broccoli, Carrot and Cauliflower mousse, basil & tomato coulis
$9.00
Salads ______
Iceberg Wedge
Iceberg lettuce, shaft blue
cheese, pickled red onion
$7.00
Caesar
anchovy, olive oil, & toasted garlic dressing. Dried tomato, capers
& pine nuts. Polenta croutons
$8.00
Calamari
Crispy rings & tentacles, Arugula mango & papaya salad, sweet
chili dressing
$11.00
Strawberries
Arugula, bleu cheese, white balsamic vinaigrette
$9.00
Eggplant
Marinated & grilled eggplant, fresh mozzarella, basil tomato &
roasted bell. Balsamic reduction
$9.00
Shrimp
Colossal shrimp, daikon & seaweed salad, pongo vinaigrette
$12.00
Portabello
Crispy eggroll, garlic Arugula, parmesan
artichoke & pesto, mixed baby lettuce
$10.00
Entrées_______
Lasagna
Pesto, spoon spinach, shitake mushrooms, mozzarella & goat
cheese
$16.00
Duck
Wellington
Roasted Duck, asparagus, red bells wrapped in pastry, blackberry
cabernet savignon
$23.00
Veal Chanterelle
Porcini crusted medallions of Veal, mushroom
ragout, mashed potatoes, veal demiglaze
$25.00
Flat Iron Steak
green
chili, goat cheese ravioli, baby spinach, red pepper puree
$21.00
Chicken
Boneless breast, seasoned & grilled, fresh corn, cilantro &
chili pico de gallo
$18.00
Lamb
Grilled Australian lamb, pear, pearl onion & mushroom hash, fig
& apricot chutney
$26.00
Salmon
Sautéed salmon filet, wild rice cake, heirloom
tomato vinaigrette
$25.00
Seafood
Linguini
Sautéed lobster, scallop & shrimp. Tomato & zucchini lemon
linguini
$22.00
Baby Back Ribs
Slow roasted half rack, Vietnamese BBQ sauce, asian pear slaw
$21.00
Skirt Steak
Basil lemon & garlic
marinated, grilled portabello mushroom,
crispy potato cake
$19.00
Chanterelle Burger
One Half pound Kobe beef, ciabetta roll, lettuce, tomato & pickle. Crispy
wedge fries
$16.00
Ravioli
Grilled breast of chicken, mozzarella, parmesan
& ricotta cheese, spring vegetables
$16.00
Specials of the
Day
Split plate, additional ...$5.50
Parties of 6 or more subject to a 18% service charge
Champagne Brunch
Brunch
includes fresh baked pastries and breakfast breads, an array of
delicious salads, Strawberry Soup, sliced fresh seasonal fruit,
imported cheeses, assorted chilled seafood, and decadent dessert table,
Champagne
All Selections $31.95
Chef Turknett’s
French Toast
Sourdough
bread layered with mascarpone cheese, caramelized apples, raisins,
walnuts and
warm maple syrup. Choice of bacon, ham or sausage
Omelet
Three eggs
wrapped around grilled asparagus, applewood
bacon, roasted peppers
and jack cheese. Served with
Chanterelle potatoes
The Basics
Three eggs
cooked any style, served with a choice of bacon, ham or sausage. Served
with Chanterelle potatoes
Huevos Rancheros
Three eggs on
crispy tortillas, black beans, jack cheese, avocados and green chilies
with ranchero sauce
Belgian
Waffle
House-made
buttermilk waffles topped with caramelized apples and whipped cream.
Served with a choice of bacon, ham or sausage
Eggs
Chanterelle
Twin filet
steak with two poached eggs on garlic croutons topped with Béarnaise
sauce. Served with Chanterelle potatoes
Creole Eggs
Benedict
Two poached
eggs on crispy crab cakes topped with Creole tomato sauce. Served with
Chanterelle potatoes
Flat Iron
Steak
Grilled and
marinated flat iron, Portobello mushroom, tarragon butter sauce,
Chanterelle potatoes
Crabmeat Hash
Rock crab, poblano chilies, poached eggs topped with an orange
hollandaise sauce
Salmon Nicoise
Spinach, nicoise olives, green beans,
steamed potato & roast corn
Jambalaya
Breast of chicken,
andouille sausage, tomatoes, roasted bell
peppers and basmati rice
Moroccan Lamb
Chops
Lamb chops marinated in olive oil,
lemon juice, cumin, coriander, cardamom, turmeric
and sun-dried tomatoes with
black olive couscous
Executive Chef – Jim Turknett
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