Dinner Menu

Our dinner menu features a wide variety of entrees that are carefully crafted to accompany a quality wine.  The menu reflects the creative talents of Executive Chef Paul Singhapong's southwestern, asian and french influences.  Try something new or go with one of your favorites...

Join us for dinner and a bottle from our extensive wine list ...

Pan Seared Diver’s Sea Scallops with shrimp & spinach risotto, sun dried tomato vinaigrette

Pistachio Crusted Salmon with braised red cabbage, ginger carrot sauce

Roasted Sea Bass with green bean & root vegetables, saffron champagne sauce

Seafood Linguini with lemon, garlic, basil and white wine sauce

Pan Seared Duck Breast with sweet potato pureé & fig jam glaze

Rosemary Roasted Chicken with fingerling potatoes & brussel sprouts

Bacon Wrapped Pork Loin with creamed corn, sage jus

Seared Kobe Beef with gorgonzola potato gratin & herb roasted tomato

Pan Seared Beef Tenderloin with parsley potatoes, sauteed mushrooms, gorgonzola cheese & red wine sauce

Additional Choice of Side Dish: Sauteed Button Mushrooms, Baby Spinach, or Macaroni & Cheese

Dinner and Dessert menus vary slightly by location and product availablity.

Pan Seared Beef Tenderloin

Rosemary Roasted Chicken

Volcano Chocolate Cake

Volcano Chocolate Cake
with Cinnamon Cream

Puff Pastry
with Mascarpone and Berries

Creamy Chocolate Fondue
with Fruit

Ginger Crème Brulee