Dinner Menu

Dinner is served Tuesday through Saturday Starting at 5pm. On Fridays and Saturdays there are 2 seatings available, 5:30pm & 8:30pm. Dinner reservations highly recommended: 714-545-1411. Please No Young Children at Dinner. All prices, wines, and vintages are subject to change.

~Seasonal Tasting Menu~

First

Wild Lobster Bisque & Panko Crusted, Pan Fried Lobster Medallion.

Paired with a 2010 Chateaux de Lascaux Rosé, Languedoc France

Second

Fresh Chanterelle Mushroom Duxelle & Tomato Concassé Crostini & Herb & Goat Cheese Stuffed Shitake Mushroom.

Paired with a 2009 Terres Falmet Cinsault, Languedoc France

Third

White Bean Cassoulet simmered with Pork Shoulder, Smoked Bacon & Pork Sausage, finished with Herb Focaccia Crumbs.

Paired with a 2009 Terres Falmet Carignan, Languedoc France

Last

House Made Peanut Butter & Dark Chocolate Ice Cream, Fresh Chocolate & Peanut Butter Fudge.

Paired with a N.V. Noval Black Porto, Portugal

70.

~Original Tasting Menu~

First

Sautéed Sea Scallop on a nest of Crispy Fried Yucca finished with Tarragon Chardonnay Sauce.

Paired with a 2010 Domaine de Bernier Chardonnay, France

Second

Handmade Fettuccini Pomodoro garnished with Aged Pecorino Romano Cheese.

Paired with a 2009 Castelvero Barbera, Piedmonte Italy

Third

Four Ounces of All Natural Filet Mignon & Crispy Fried Onions with Bleu Des Basque Demi Cream Sauce.

Paired with a 2009 Zolo Cabernet Sauvignon, Mendoza Argentina

Last

Grandma's Cheesecake, Wild Berry Puree

Paired with a NV Ferreira Ruby Port

70.

~Vegetarian Tasting Menu~

First

Salad of Baby Spinach with Fresh Berries, Marcona Almonds, Fresh Goat Cheese & Honey Balsamic Vinaigrette.

Paired with a 2008 Chateau Bianca Riesling, Willamette Oregon

Second

Mozarella Buratta, Panko Crusted Eggplant, Grape Tomatoes & Basil Pesto.

Paired with a N.V. Grotta del Sole Gragnano della Penisola Sorrentina, Italy

Third

House Made, Pan Fried Polenta with Pomodoro Cream Sauce garnished with Aged Pecorino Romano Cheese.

Paired with a 2007 Vignedileo Sangiovese, Marche Italy

Last

Mini Pecan Pie Tartlets garnished with Vanilla Fleur De Sel Butterscotch Sauce & Whipped Cream.

Paired with 2006 Chateau Roumieu-Lacoste Sauternes, France

70.

~Vegan Tasting Menu~

First

Seasonal Greens with Grape Tomatoes, Hearts of Palm, Kalamata Olives, & Citrus Vinaigrette.

Paired with a 2010 Simonsig Sauvignon Blanc, Stellenbosch South Africa

Second

Fresh Andalusian Gazpacho garnished with Spanish Extra Virgin Olive Oil.

Paired with a N.V. Grotta del Sole Gragnano della Penisola Sorrentina, Sorrento Italy

Third

Cajun Seasoned Quinoa & Seasonal Vegetables garnished with Fresh Cilantro Puree.

Paired with a 2007 Von Hovel Riesling Spatlese, Mosel Saar Ruver Germany

Last

Seasonal Fresh Fruit with Wild Berry Puree.

Paired with a NV Ferreira Ruby Port

65.

~Italian Tasting Menu~

First

Frutti di Mare- Cold Salad of Shrimp, Calamari, Octopus, Shredded Carrots & Lemon Vinaigrette.

Paired with a 2009 Corte Le Marsure Pinot Grigio, Venezia Giulia Italy

Second

Fresh Mozzarella Buratta Caprese, Grape Tomatoes, Flash Fried Arugula & Balsamic Reduction.

Paired with a N.V. Grotta del Sole Gragnano della Penisola Sorrentina, Sorrento Italy

Third

Hand Made Pappardelle- Fresh English Peas, Pork Sausage Pomodoro Ragu, garnished with Aged Pecorino Romano.

Paired with a 2007 Vignedileo Sangiovese, Marche Italy

Last

Fresh Pistachio & House Made Espresso Ice Cream.

Paired with a NV Quady's Batch 88 Starboard, CA

70.

~Comfort Tasting Menu~

First

Seasonal Greens, Hearts of Palm, Artisan-Cured Ham & Crispy fried Artichokes Tossed in Creamy Tarragon Dressing, garnished with Aged Pecorino.

Paired with a 2010 Domaine de Bernier Chardonnay, France

Second

Porcini Mushroom Macaroni & Creamy Artisan Cheeses.

Paired with a 2007 Dragani Montepulciano D'Abruzzo, Italy

Third

All-Natural Australian Lamb Meatloaf with Sauteed Spinach & Peppercorn Demi Glace.

Paired with a 2004 Chateau Jean-Pierre Gaussen Bandol, Bandol France

Last

Peanut Butter & Banana Bread Pudding

Paired with a NV Gonzales Byass Solera 1847 Oloroso Sherry

70.

~Savory Tasting Menu~

First

Seasonal Greens, Crispy Prosciutto, Fried Onions & Maytag Blue Cheese Dressing.

Paired with a 2007 Von Hovel Riesling Spatlese, Mosel Saar Ruver Germany

Second

Sautéed, Prosciutto Wrapped Baby Artichokes drizzled with Citrus-Infused Extra Virgin Olive Oil.

Paired with a 2009 Corte Le Marsure Pinot Grigio, Venezia Giulia Italy

Third

Beef Tenderloin Stroganoff with Shitake Mushrooms, served over Hand Made Fettuccini drizzled with Creamed Demi Glace.

Paired with a 2007 Dragani Montepulciano D'Abruzzo, Italy

Last

Two Artisan Cheeses with Marcona Almonds & Fruit Garnish.

Wine pairing depends on the selection of tonight's cheeses

75.

~The Premium Tasting Menu~

First

Large Shrimp Sautéed in Soju & finished with Indonesian Lemon Grass Curry Sauce, garnished with Flash Fried Glass Noodles.

Paired with a 2007 Von Hovel Riesling Spatlese, Mosel Saar Ruver Germany

Second

Hand Made Raviolo filled with Smoked Duck, Goat Cheese & Porcini Mushrooms Sautéed in Brown Butter with Sage.

Paired with a 2007 Dragani Montepulciano D'Abruzzo, Italy

Third

All-Natural Austrailian Char Grilled Lamb Chops with a Dried Blueberry Malbec Demi Glace & Crispy Fried Yuca.

Paired with a 2008 Benjamin du Chateau Lamartine Cahors, France

Last

Rich Dark Chocolate Cream Cheese Cake with Butter Graham Cracker Crust & Whipped Cream.

Paired with a N.V. Quady’s Batch 88 Starboard

80.

~Epicurean Tasting Menu~

First

House Made Sheep's Milk Cheese, Wild Baby Arugula, Mortadella, Candied Grape Tomatoes & Grilled Focaccia.

Paired with a N.V. Fleuraison Blanc de Blancs, France

Second

House Made Duck Pate, Pork Rillette, Olive Tapenade, Dried Cherry, Cranberry Corvina Reduction, Focaccia Crostini.

Paired with a NV Grotta del Sole Gragnano della Penisola Sorrentina, Sorrento Italy

Third

Slow Cooked Beef Tongue, Potato & Carrot Batonnet, with Peppercorn Demi Glace.

Paired with a 2004 Chateau Jean-Pierre Gaussen Bandol, Bandol France

Last

Blue Cheese Ice Cream, Pistachio Crusted Blue Cheese Cake & Point Reyes Blue Cheese drizzled with Wildflower Honey.

Paired with a 2006 Chateau Roumieu- Lacoste Sauternes, France

80.

~Tossed~

All tossed dishes are served with Herb Foccacia Crisps.

Old Vine Salad

Seasonal Greens with Grape Tomatoes, Kalamata Olives, Shaved Pecorino & Citrus Vinaigrette

11.5

Add ½ glass of 2010 Simonsig Sauvignon Blanc

5.5

Baby Spinach

Fresh Spinach, Fresh Berries, Marcona Almonds, Goat Cheese & Honey Balsamic Vinaigrette

12.5

Add ½ glass of 2008 Chateau Bianca Riesling

5.5

Crispy Blue

Seasonal Greens, Crispy Proscuitto, Fried Onions & Maytag Blue Cheese Dressing

11.5

Add ½ glass of 2007 Von Hovel Riesling Spatlese Riesling

5.5

Artichoke Hearts of Palm

Seasonal Greens, Hearts of Palm, Artisan-Cured Ham & Crispy fried Artichokes Tossed in Creamy Tarragon Dressing, garnished with Aged Pecorino

13.

Add ½ glass of 2010 Domaine de Bernier Chardonnay

5.5

Frutti di Mare

Cold Salad of Shrimp, Calamari, Octopus, Shredded Carrots & Lemon Vinaigrette on a bed of Arugula Greens

14.5

Add ½ glass of 2009 Corte Le Marsure Pinot Grigio

5.5

~Pasta~

All pasta is handmade daily!

Fettuccini Pomodoro

Handmade Fettuccini, tossed in a Light Pomodoro Sauce & garnished with Aged Pecorino Romano Cheese

12.

Add ½ glass of 2009 Castelvero Barbera

5.5

Beef Tenderloin Stroganoff

Vintage Premium Natural Beef Tenderloin Medallions & Shitake Mushrooms, served over Hand Made Fettuccini drizzled with Creamed Demi Glace

17.

Add ½ glass of 2006 Dragani Montepulciano D'Abruzzo

6.5

Hand Made Raviolo

Raviolo filled with Smoked Duck, Goat Cheese & Porcini Mushrooms Sautéed in Brown Butter with Sage

14.5

Add a ½ glass of 2007 Dragani Montepulciano D'Abruzzo

6.5

Hand Made Pappardelle

Fresh English Peas & Pork Sausage Pomodoro Ragu & garnished with Aged Pecorino Romano

14.5

Add a ½ glass of 2007 Vignedileo Sangiovese

5.5

~Smaller Plates~

Our smaller plates are designed to be shared, enjoyed as a light meal, or for you to create your own tasting menu.

Eggplant Buratta

Mozarella Buratta, Panko Crusted Eggplant, Grape Tomatoes & Basil Pesto

14.5

Add ½ glass of N.V. Grotta del Sole Gragnano della Penisola Sorrentina

5.5

Caprese of Mozarella Buratta

Fresh Buratta, Flash Fried Arugula, Grape Tomatoes & Citrus Infused Extra Virgin Olive Oil

14.5

Add ½ glass of N.V. Grotta del Sole Gragnano della Penisola Sorrentina

5.5

Sautéed Sea Scallops

3 Jumbo Scallops on a nest of Crispy Fried Yuca finished with Tarragon Chardonnay Sauce

16.5

Add 1/2 glass of 2010 Domaine de Bernier Chardonnay

5.5

Antipasto

A Taste of Two Artisan Cheeses, Pork Rillette & Duck Pate, garnished with Olives & Toasted Crostini

14.5

Add ½ glass of N.V. Grotta del Sole Gragnano della Penisola Sorrentina

5.5

Indonesian Curry Shrimp

Large Shrimp Sautéed in Soju & finished with Spicy Lemon Grass Curry Sauce, garnished with Flash Fried Glass Noodles

16.5

Add ½ glass of 2007 Von Hovel Riesling Spatlese Riesling

5.5

Porcini Mushroom Mac & Cheese

Macaroni, Porcini Mushrooms and a blend of Artisan Cheeses

13.

Add a ½ glass of 2007 Dragani Montepulciano D'Abruzzo

6.5

Polenta Pomodoro

Pan Fried Homemade Polenta finished with a Pomodoro Cream Sauce & Pecorino Romano Cheese

13.

Add a ½ glass of 2007 Vignedileo Sangiovese

5.5

Beef Tongue

Slow Cooked Beef Tongue, Potato & Carrot Batonnet, with Peppercorn Demi Glace

15.

Add a ½ glass of 2004 Chateau Jean-Pierre Gaussen Bandol

6.

Petite Filet Mignon

Six Ounces of Vintage Premium Natural Prime Filet Mignon & Crispy Fried Onions with Bleu Des Basque Demi Cream Sauce.

22.

Add 1/2 glass of 2009 Zolo Cabernet Sauvignon

5.5

Char Grilled Lamb Chops

Two All-Natural Australian Char Grilled Chops with Dried Blueberry Syrah Demi Glace, Garnished with Crispy Fried Yuca

17.5

Add ½ glass of 2008 Benjamin du Chateau Lamartine Cahors

5.5

Vegan Cajun Quinoa

Cajun Seasoned Quinoa & Seasonal Vegetables garnished with Fresh Cilantro

11.

Add ½ glass of 2007 Von Hovel Riesling Spatlese Riesling

5.5

Artichokes

Sautéed, Prosciutto Wrapped Baby Artichokes drizzled with a Citrus Infused Extra Virgin Olive Oil

14.

Add ½ glass of 2009 Corte Le Marsure Pinot Grigio

5.5

18% Gratuity Will be Added to Parties of 6 or More

Corkage: $25 per bottle, limit of 2 bottles per table no exceptions