Dinner Menu

Dinner is served Tuesday through Saturday Starting at 5pm. Dinner reservations highly recommended: 714-545-1411. Please No Young Children at Dinner. All prices, wines, and vintages are subject to change.

~The Chef's Menu (changes seasonally)~

First

Black Capellini, Slow Cooked Sepia, Nero de Sepia Ink.

Paired with a 2011 Palazzone, Orvieto Classico – Umbria, Italy

Second

Linguine Carbonara, Fresh Ground Pepper, Pancetta & Egg Yolk.

Paired with a 2011 Brigaldara, Valpolicella Classico – Veneto, Italy

Third

Slow Cooked Pork, Fennel Infused Cannellini, Balsamic-Pomodoro Gastrique, Fried Fennel.

Paired with a 2010 Monteraponi, Chianti Classico – Tuscany, Italy

Last

Orange Scented Panna Cotta & Orange Shortbread.

Paired with a 2007 Badde Nigolosu ‘Moscadeddu’, Sardegna, Italy

80.

~Original Tasting Menu~

First

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

Paired with a 2010 Aliane ‘Bourgogne’, Chardonnay - Burgundy, France

Second

Handmade Fettuccini Pomodoro garnished with Aged Pecorino Romano Cheese.

Paired with a 2011 Massa, Barbera - Piemonte, Italy

Third

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

Paired with a 2010 Santa Julia, Cabernet Sauvignon ‘Reserva’ - Mendoza, Argentina

Last

Grandma's Cheesecake, Wild Berry Puree

Paired with a N.V. Ferreira, Ruby Porto - Portugal

70.

~Vegetarian Tasting Menu~

First

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

Paired with a 2010 Kuentz-Bas, Sylvaner/ Muscat/ Auxerrois - Alsace, France

Second

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

Paired with a N.V. Rocaforte, Dry Lambrusco - Modena, Italy

Third

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

Paired with a 2010 Raineri, Dolcetto di Dogliani - Piemonte, Italy

Last

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

Paired with a 2010 Château Roumieu Lacoste - Sauternes, France

70.

~Vegan Tasting Menu~

First

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

Paired with a 2011 Skouras, Roditis/ Moscofilero – Peloponesse, Greece

Second

Fresh Andalusian Gazpacho garnished with Spanish Extra Virgin Olive Oil.

Paired with a N.V. Rocaforte, Dry Lambrusco – Modena, Italy

Third

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

Paired with a 2010 Reischer-Haart, Riesling – Mosel, Germany

Last

Seasonal Fresh Fruit with Wild Berry Puree.

Paired with a N.V. Ferreira, Ruby Porto - Portugal

65.

~Italian Tasting Menu~

First

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

Paired with a 2011 Terlano, Pinot Grigio - Alto Adige, Italy

Second

Red Beans & Farro with Shitake Mushrooms, Egg Yolk & 5 Year Aged Gouda.

Paired with a 2009 Bibich ‘R6’, Babich/ Plavina/ Lasin – Dalmatia, Croatia

Third

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

Paired with a 2010 Raineri, Dolcetto di Dogliani – Piemonte, Italy

Last

Pistachio Biscotti & House Made Espresso Ice Cream

Paired with a Domaine Grand Guilhem, Rivesaltes Rancio – Languedoc, France

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 Aliane ‘Bourgogne’, Chardonnay – Burgundy, Franc

Second

Porcini Mushroom Macaroni & Creamy Artisan Cheeses.

Paired with a 2010 Illuminati ‘Riparosso’, Montepulciano d’Abruzzo – Abruzzo, Italy

Third

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

Paired with a 2010 Mairena, Bonarda – Mendoza, Argentina

Last

Peanut Butter & Banana Bread Pudding

Paired with a Domaine Grand Guilhem, Rivesaltes Rancio – Languedoc, France

70.

~The Premium Tasting Menu~

First

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

Paired with a 2010 Reuscher-Haart, Riesling – Mosel, Germany

Second

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

Paired with a 2010 Illuminati ‘Riparosso’, Montepulciano d’Abruzzo – Abruzzo, Italy

Third

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

Paired with a 2009 Château Lamartine, Malbec/ Merlot - Cahors, France

Last

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

Paired with a Domaine Grand Guilhem, Rivesaltes Rancio – Languedoc, France

80.

~Epicurean Tasting Menu~

First

Ensalada de Nopal: Smoked Salmon, Fresh Goat Cheese & Pasilla Infused Extra Virgen Olive Oil.

Paired with a 2010 Kuentz-Bas, Sylvaner/ Muscat/ Auxerrois – Alsace, France

Second

Braised Rabbit, Cashew & Pasilla Mole, Fresh-BakedCorn Bread.

Paired with a 2010 Maury ‘Nature de Schiste’, Grenache/ Syrah/ Carignan – Roussillon, France

Third

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

Paired with a 2010 Mairena, Bonarda – Mendoza, Argentina

Last

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

Paired with a 2010 Château 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 2011 Skouras, Roditis/ Moscofilero – Peloponesse, Greece

5.5

Baby Spinach

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

12.5

Add ½ glass of 2010 Kuentz-Bas, Sylvaner/ Muscat/ Auxerrois – Alsace, France

5.5

Crispy Blue

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

11.5

Add ½ glass of 2010 Reuscher-Haart, Riesling – Germany

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 Aliane ‘Bourgogne’, Chardonnay – Burgundy, France

6.5

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 2011 Terlano, Pinot Grigio - Alto Adige, Italy

6.5

~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 2011 Massa ‘Fuso’, Barbera – Piemonte, Italy

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 2010 Illuminati ‘Riparosso’, Montepulciano d’Abruzzo – Abruzzo, Italy

5.5

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 2010 Illuminati ‘Riparosso’, Montepulciano d’Abruzzo – Abruzzo, Italy

5.5

Hand Made Pappardelle

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

14.5

Add a ½ glass of 2010 Raineri, Dolcetto di Dogliani – Piemonte, Italy

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. Rocaforte, Dry Lambrusco – Italy

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. Rocaforte, Dry Lambrusco

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 Aliane ‘Bourgogne Blanc’, 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. Rocaforte, Dry Lambrusco

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 2010 Reuscher-Haart, Riesling – Mosel, Germany

5.5

Porcini Mushroom Mac & Cheese

Macaroni, Porcini Mushrooms and a blend of Artisan Cheeses

13.

Add a ½ glass of 2010 Illuminati, Montepulciano d’Abruzzo

5.5

White Truffle Polenta

Pan Seared Polenta, Sunny Side Up Egg, White Truffle Fonduta, Aged Pecorino & Fried Shoestring Potatoes

16.

Add a ½ glass of 2010 Illuminati, Montepulciano d’Abruzzo

5.5

Polenta Pomodoro

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

13.

Add a ½ glass of 2010 Raineri, Dolcetto di Dogliani

5.5

Beef Tongue

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

15.

Add a ½ glass of 2010 Mairena, Bonarda – Mendoza, Argentina

5.5

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 2010 Santa Julia, 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 2009 Château Lamartine, Malbec/ Merlot

5.5

Vegan Cajun Quinoa

Cajun Seasoned Quinoa & Seasonal Vegetables garnished with Fresh Cilantro

11.

Add ½ glass of 2010 Reuscher-Haart, Riesling – Mosel, Germany

5.5

Red Beans & Farro

Red Beans & Farro Sautéed with Shitake Mushrooms, Egg Yolk & 5 Year Aged Gouda

14.5

Add ½ glass of 2009 Bibich ‘R6’, Babich/Plavina

5.5

Rabbit Mole

Braised Rabbit, Cashew & Pasilla Mole, Fresh-Baked Corn Bread

16.5

Add ½ glass of 2010 Maury ‘ Nature de Schiste, Grenache/ Syrah/ Carignan

6.5

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

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