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

Fresh Wild Seabass Ceviche on a Wonton Crisp with Sweet Soy & Micro Greens.

Paired with a 2009 Kung Fu Girl Riesling, Washington State

Second

Proscuitto Wrapped, Panko Crusted Fried Green Tomato & Fresh Sweet Creamed Corn, Garnished with Queso Fresco.

Paired with a 2009 Tintero Moscato d'Asti, Italy

Third

All Natural Quail on a bed of White Bean Puree with Spanish Chorizo, drizzled with a Strawberry Balsamic Reduction.

Paired with a 2008 Castillo de Monjardin Tintico, Navarra Spain

Last

Fresh Baked Oatmeal Raisin Cookie with House Made Vanilla Moscatel Ice Cream.

Paired with a N.V. Adega de Favaios Moscatel do Douro, Portugal

65.

~Original Tasting Menu~

First

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

Paired with a 2006 Frogmore Creek Chardonnay, Tasmania

Second

Handmade Fettuccini Pomodoro garnished with Aged Pecorino Romano Cheese.

Paired with a 2008 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 2008 Maipe Cabernet Sauvignon, Argentina

Last

Grandma's Cheesecake, Wild Berry Puree

Paired with a NV Ferreira Ruby Port

65.

~Vegetarian Tasting Menu~

First

Salad of Baby Spinach with Dried Fruit, Pine Nuts, Fresh Goat Cheese & Honey Balsamic Vinaigrette.

Paired with a 2008 Indaba Sauvignon Blanc, South Africa

Second

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

Paired with a N.V. Sommariva Brut Prosecco, Italy

Third

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

Paired with a 2006 Dragani Delva de'Canonici Montepulciano d'Abruzzo, Italy

Last

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

Paired with 2006 Chateau Roumieu-Lacoste Sauternes, France

65.

~Tossed~

All tossed dishes are served with Herb Foccacia Crisps.

Old Vine Salad

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

10.

Add ½ glass of 2008 Indaba Sauvignon Blanc

5.5

Baby Spinach

Fresh Spinach, Fresh Berries, Pine Nuts, Goat Cheese & Honey Balsamic Vinaigrette

12.

Add ½ glass of 2008 Indaba Sauvignon Blanc

5.5

Crispy Blue

Certified Organic Greens, Crispy Proscuitto, Fried Onions & Maytag Blue Cheese Dressing

11.

Add ½ glass of 2003 Von Hovel Riesling Spatlese

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 2003 Louisvale Chardonnay

5.5

Frutti di Mare

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

14.

Add ½ glass of 2008 Indaba Sauvignon Blanc

5.5

~Pasta~

All pasta is handmade daily!

Fettuccini Pomodoro

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

11.

Add ½ glass of 2008 Castelvero Barbera

5.5

Beef Tenderloin Stroganoff

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

16.

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.

Add a ½ glass of 2006 Dragani Montepulciano D'Abruzzo

6.5

Hand Made Tagliatelle

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

14.

Add a ½ glass of 2006 Dragani Montepulciano D'Abruzzo

6.5

~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.

Add ½ glass of N.V. Sommariva Brut Prosecco

5.5

Caprese of Mozarella Buratta

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

14.

Add ½ glass of N.V. Sommariva Brut Prosecco

5.5

Sautéed Sea Scallops

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

16.

Add 1/2 glass of 2006 Frogmore Creek Chardonnay

5.5

Antipasto

A Taste of Three Artisan Cheeses & Two Artisan Meats, garnished with Olives & Toasted Crostini

14.

Add ½ glass of N.V. Sommariva Brut Prosecco

5.5

Asian Curry Shrimp

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

16.

Add ½ glass of 2003 Von Hovel Riesling Spatlese

5.5

Porcini Mushroom Mac & Cheese

Macaroni, Porcini Mushrooms and a blend of Artisan Cheeses

12.

Add a ½ glass of 2006 Dragani Montepulciano D'Abruzzo

6.5

Polenta Pomodoro

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

12.

Add a ½ glass of 2006 Dragani Montepulciano D'Abruzzo

6.5

Petite Filet Mignon

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

16.

Add 1/2 glass of 2008 Maipe Cabernet Sauvignon

5.5

Char Grilled Lamb Chops

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

16.5

Add ½ glass of 2006 Lonko Malbec

6.5

Vegan Quinoa Jambalaya

Cajun Quinoa & Seasonal Vegetables garnished with Fresh Cilantro

11.

Add ½ glass of 2003 Von Hovel Riesling Spatlese

5.5

Artichokes

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

12.

Add ½ glass of Indaba Sauvignon Blanc

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