Lunch Menu

1st Course

                                                                                                                                   

Chicken Tortilla Soup 6.

Pulled Chicken, Avocado Salsa, Tortilla Strips, Cotija, Lime Wedge

Today’s Soup 6.

Hand Crafted Daily

Chilled Tomato Gazpacho 10.

Mexican Shrimp Salsa & Cucumber Sorbet

Nuevo Caesar Salad 10.

Hearts of Romaine, Green Chile Crab Cake “Croutons”,

Shaved Parmigiano Reggiano, Anchovy Lemon Dressing

Avocado, Citrus & Castelvetrano Olive Salad 10.

Roasted Beets, Watercress, Shallot Vinaigrette

Local Tomato & Watermelon Salad 8.

Feta, Tangerine Infused EVOO, Micro Basil

Shrimp Cocktail 12.

Bloody Mary Cocktail Sauce

Goat Cheese Stuffed Squash Blossoms 6.

Light Tempura Batter, Chipotle Crema, Smoked Tomato Coulis

Entrees

Chicken & Green Chile Quesadilla 9.

Sour Cream, Guacamole, Salsa Fresca

Blue Corn Chicken Enchiladas 12.

Caramelized Onions, Jack Cheese, Black Beans, Sour Cream and Guacamole

Choice of Red Chile, Green Chile or Both

Shrimp Pasta 17.

Fettuccini, Mexican Shrimp, Fennel, Asparagus, Tomato Concasse,

Spinach, English Peas, Lobster Pernod Cream

Rigatoni Pasta 15.

Club-Made Italian Sausage, Tomato Sauce, Parmigiano Reggiano, Torn Basil Leaves

Sandwiches

Tortilla Crusted Tilapia Wrap 11.

Romaine, Cilantro, Jack Cheese, Vine Ripe Tomato, Red Onion

Braised Lamb “Gyro” 12.

Tzatziki, Local Tomato, Romaine, Shaved Red Onion, Feta, Oregano, Pita

Reuben Sandwich 11.

Boar’s Head Corned Beef, Club-Made Sauerkraut, Swiss Cheese, Rye Bread, Russian Dressing

Steak Sandwich 12.

Soy Lime Grilled Flat Iron Steak, Ginger Aioli, Cucumber, Carrot, Cilantro, Grilled Onions, Ciabatta

Southwest Chicken Wrap 10.

Grilled Chicken Breast, Avocado, Cilantro, Butter Lettuce, Cheddar Cheese, Chipotle Mayo

Roasted Vegetable Panini 10.

Grilled Eggplant, Portobello Mushroom, Zucchini, Roasted Red Peppers,

Balsamic Glazed Onions, Basil Pesto, Fresh Mozzarella, Focaccia

Entrée Salads

Smoked Chicken Cobb Salad 14.

Romaine Hearts, Arugula, Tarragon, Grape Tomatoes, Scallion, Avocado,

Applewood Smoked Bacon, Boiled Egg, Great Hills Blue Cheese

Tempura Tuna “Niçoise” Salad 17.

Organic Greens, Boiled Egg, Haricots Verts, New Potatoes, Roasted Red Peppers, Dijon Vinaigrette

Summers Bounty Salad 11.

Organic Greens, Roasted Corn, Local Tomato, Avocado, Red Onions, Cilantro,

Asparagus, Bell Pepper, Black Beans, Piñon, Goat Cheese, Shallot Vinaigrette

Steak Salad 15.

Grilled Flat Iron Steak, Baby Spinach, Applewood Smoked Bacon, English Peas, Hardboiled Egg, Grilled Artichokes, Sautéed Mushrooms, Parmigiano Reggiano, White Truffle Vinaigrette

Dinner Menu 7/27/11

1st Course

Poached Jumbo Shrimp 13
Compressed Watermelon, Mango, Avocado, Frisée, Soft Herbs

Blue Corn Crusted Crab Cake 15/29
Roasted Corn “Tartar Sauce”, Red Chile Oil

Ahi Tuna Tataki 14
Avocado “Carpaccio”, Sushi Rice, Rooster Sauce, Soy Gel, Hearts of Palm Salad

Foie Gras 18
Wild Mushroom Fricassée, Thyme Persillade, Foie Gras Truffle Emulsion


2nd Course

Today’s Soup 6
Hand Crafted Daily

Chicken Tortilla Soup 6
Pulled Chicken, Avocado Salsa, Tortilla Strips, Cotija, Lime Wedge

Chilled Local Vine Ripe Tomato Gazpacho 10
Mexican Shrimp Salsa & Cucumber Sorbet

Nuevo Caesar Salad 10
Hearts of Romaine, Green Chile Crab Cake “Croutons”,
Shaved Parmigiano Reggiano, Anchovy Lemon Dressing

Avocado, Citrus & Castelvetrano Olive Salad 10
Roasted Beets, Watercress, Shallot Vinaigrette

Grilled Asparagus Salad 9
Pecan Crusted Goat Cheese, Orange Supremes, Basil Pesto

House Salad 6
Organic Spring Greens, Julienne Carrot, English Cucumber, Grape Tomatoes

Local Tomato & Watermelon Salad 8
Feta, Tangerine Infused EVOO, Micro Basil

*All half salads are half the price*

Our Offerings May Contain Wheat, Dairy And/Or Nuts. Please Ask Your Server If You HaveAny Questions Regarding The Ingredients For Certain Items.


Entrées

Wild Mushroom & Brie “Wellington” 20
Summer Squash Succotash, Roasted Red Pepper Coulis, Arugula Salad

Beef Short Ribs 28
Roasted Tomatoes, Spinach, English Peas, Baby Carrots, Mascarpone Polenta

Smoked Kurobuta Pork Tenderloin 27
Shallot Sauce, Prosciutto-Watercress-Potato Galette, Broccolini, Blue Cheese Chive Fritters

Domestic Rack of Lamb 29
Ginger Lamb Stock Reduction, Rosemary Pesto, Grilled Japanese Eggplant,
Sugar Snap Peas, Roasted Shallot & Watercress Risotto

Grilled Wild King Salmon 27
Grilled Artichokes, Spinach, Sun-Dried Tomatoes, Piquillo Peppers,
Basil, Castelvetrano Olives, Saba

Sea Scallops 26
Roasted Beets, Orange Radish Salad, Cilantro Yuzu Citronette

Alaskan Halibut 27
Green Chile Risotto, Roasted Vegetable Nage, Cilantro Pepita Pesto

Grilled Canadian King Salmon

Grilled Canadian King Salmon 27

Roasted Corn-Jumbo Lump Crab-Tomatillo “Pozole” Verde, Saffron Emulsion

1.  Jumbo Lump Crab - The jumbo lump grade crab meat comes from larger crabs, is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.

2. Tomatillo Verde - a plant of the tomato family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato

3. Pozole – (meaning “foamy) traditional pre-Columbian soup or stew from Mexico, made with meat, usually pork, chicken, turkey, pork rinds, chili pepper, and other seasonings and garnish

4. Saffron - a spice derived from the flower of the saffron crocus. Saffron's bitter taste and  hay-like fragrance

5. Emulsion - is a mixture of two or more un-blendable liquids (oil and water)

For more information about Salmon, click here

Sea Scallops

Sea Scallops 26

Grilled Artichokes, Spanish Chorizo, Goat Cheese, Lemon Vinaigrette, Watercress

Spanish Chorizo- ( Chor-EE-zoh) seasoned, coarsely ground pork sausage flavored w/ garlic and other spices. Spanish version uses smoked pork.

Lemon Vinaigrette- (vihn-uh-GREHT) 1 or 4 mother sauces. Oil-and- vinegar combination. 3 parts oil to 1 part vinegar.  You can add many different ingredients to the sauce,  Lemon is added to this one.

Watercress- member of the mustard family. Small crisp dark green leaves, pungent flavor is slightly bitter and has a peppery snap.

For more information about Scallops, click here

Tuna "Poke"

Tuna “Poke” 14

Yuzu, Scallion, Compressed Cucumber, Wasabi Tobiko,

Nuoc Cham Gelée, Sesame Tuile, Pickled Red Onion, Micro Cilantro

yuzu- ( yoo-zoo) A sour Japanese citrus fruit, which is used almost exclusively for its aromatic rind. 

Tobiko- Fish Eggs 

Nuoc Cham-  (Noo-ahk CHAM) a Vietnamese condiment that’s based on Nuoc Name ( Fish Sauce) combined with various seasonings that can included red chilies, garlic, lime juice, ginger and sugar. 

Gelee- clear gelatine, colorless odorless, nice silky texture. will take on the flavor of anything you mix with it.

Tuile- (tweel) French for "tile" this thin, crisp cookie is placed over a rounded object while still hot from the oven. Made from red bell peppers, flour and egg whites. With sesame seeds on top

For more information on Poke, click here