Bricks

Coffee Amaretto ice cream set on an almond macaroon crust. Topped with toasted meringue

Baked with fresh pears, dried apricots, raisins and walnuts. Topped with warm caramel

Raspberry puree drizzle

Chocolate peanut butter ice cream

Macadamia nut coconut macaroons

Two fillets pan roasted lemon caper white wine butter sauce with brown rice and seasonal vegetables

Yellow curry, coconut broth and fresh spinach served over vermicelli rice noodles

Wild mushroom crusted scallops. Served over mascarpone cheese risotto

Bone-in with a mushroom Cabernet demi glaze with whipped potatoes and seasonal vegetables

Accompanied with a Cabernet Sauvignon sauce and garlic whipped potatoes

Extra virgin olive oil, artichoke hearts, mushrooms & sun-dried tomatoes, in a white wine lemon butter sauce with pasta

Seared rare finished with wasabi cream sauce and lobster risotto

Bone-in heritage pork from Snake River Farms, hoisin glaze, garlic whipped potatoes and seasonal vegetables

Sherry parmesan cream sauce

Roasted with garlic, rosemary, and a fresh mint sauce. Served with garlic whipped potatoes

Sautéed in olive oil, garlic, lemon, and white wine. Served over linguine

Prime grade beef. Served with house fries and seasonal vegetables

Baked with crushed macadamia nuts, brown rice, and seasonal vegetables

Lobster, shrimp, and diver scallops in a Mornay sauce. Served over brown rice

Provimi veal scallop sautéed in butter with capers. Served over pasta

Pan-seared with an Oregon Pinot Noir reduction and fresh thyme. Served with garlic whipped potatoes and fresh vegetables

Mixed greens, artichoke hearts, chickpeas, cucumbers and tomato, tossed in our house vinaigrette

Hearts of romaine tossed in our classic Caesar dressing | With white anchovies +$2.00

Fresh mozzarella, heirloom tomatoes, avocado, basil with olive oil, and white balsamic drizzle

Hearts of palm, avocado, artichoke, honey lemon-lime vinaigrette

Crisp romaine hearts, bacon, Point Reyes Blue Cheese

Orange-sherry vinaigrette, port-soaked dried cherries, Spanish Marcona almonds, with warm toasted almond-crusted goat cheese

Please stay tuned

Stuffed with garlic butter, escargot, and blue cheese

Sautéed with mushrooms, garlic, and scallions

Orange marmalade dipping sauce

Drizzled with fresh basil oil

Served over a bed of sautéed bell peppers and zucchini in olive oil & garlic

Creole aïoli