Executive Chef/Owner James Clary
Chef de Cuisine L. Blunk
Sous Chef Kirk Bright

Dinner Menu

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Light Offerings

Chopped Salad
pine nuts, cherries, feta cheese, calamata olives, balsamic vinaigrette

Clary's House Salad
with roquefort cheese torte

Caesar Salad
freshly grated parmesan, anchovies, black olives, croutons

Roasted Beet Salad
blue cheese, walnuts, sherry-thyme vinaigrette

"Szechwan" Shrimp
ginger, garlic, sesame oil, ponzu sauce, rice pancake

Tuna "Nachos"
pepper seared ahi tuna, wasabi aioli, pickled ginger, crispy wonton

Tuna Tartar
caperberries, calamata olives, basil scented orzo

Giant Sautéed Crabcake
on bed of jicama slaw with chipotle aioli

"Gold Medal" Mushrooms in Madeira Broth
braised forest mushrooms, sweet madeira, goat cheese, garlic "crouton"

Curried Butternut Squash Soup

Main Fare

Hawaiian Grouper
miso broth, wasabi infused whipped potatoes, pickled ginger, asparagus

Chilean Seabass
walnut and mustard encrusted, lemon-dill cream, pomme frites, haricot vert

Pepper Seared Tuna
sweet and sour shallots, pomme frites, sautéed spinach

SalmonWellington
puff pastry wrapped with artichokes and tomatoes; saffron hollandaise, haricot vert

Seafood "Pavarotti"
penne pasta, lobster sauce, prawns, scallops, tomatoes, zucchini1

Pappardelle with Veal Meatballs
house made wide pasta, goat cheese tomato cream, pepper basil

Angel Hair with Seafood and Garlic
very fine pasta, light butter sauce, with prawns, scallops

Veal Cannelloni
rolled in crepes, fresh basil, truffle-riesling cream & tomato ragout, spinach

Butternut Squash
linguine pasta, leeks, mushrooms, peas, sage butter sauce

Herb Roasted Free Range Chicken
natural white wine chicken jus, smashed truffle scented gold potatoes, asparagus

Parmesan Chicken
tangy marinated chicken, house made fettuccini, alfredo sauce

Pan Seared Duck Breast
risotto, port wine and dried cherries, sauteed spinach

Sherry Vinegar Chicken
sun-dried tomatoes, scallion butter sauce on rice pancake

Chicken Picatta
parmesan, garlic, lemon, capers, creamy orzo with peas and tomatoes

Braised Forest Mushrooms
button, shiitake, and crimini mushrooms, creamy yellow corn polenta

Grilled Vegetable Pizza
mozzarella cheese, red peppers, mushrooms, zucchini, tomatoes

Spinach Vegetable "Pot Pie"
asparagus, carrots, English green peas, button mushrooms, fresh tarragon

Filet of Beef with Red Onion Jam
8oz, red wine jus, "tiger" sauce, potatoes dauphinois, haricot vert1

Braised Shank of Lamb
red wine & fresh herbs, orzo, braised vegetable medley

Filet of Beef Encrusted with Herbs & Pepper
prime grade 10oz, braised shallot jus, truffle scented smashed yukon gold potatoes, asparagus

Braised Beef Short Ribs
"pot roast" on the bone, garlic mashed potatoes, braised vegetable medley

New York Strip
prime grade 14oz, beurre de maître d' hotel, potatoe dauphinous, asparagus

Steak-Frites "Meat and Potatoes"
10oz filet of beef, beurre de maître d' hotel, frites, garlic mayonnaise

Desserts

Soufflé
chocolate daily, plus one additional flavor

Crème Brûlée
almond touille cookie cup

Chocolate Cake
with peanut butter "lava", house caramel

Blueberry "Gooeybutter" Cake
blueberry coulis, vanilla bean ice cream

Bread Pudding of Brioche
bourbonsyrup with dried cherries