Menu Date: May 2009
Appetizers
Black and Blue Beef - seared tartare-style with baby arugula and white truffle dressing $16.00
Chilled Seafood Salad - Lobster, Shrimp and Jumbo Crab with Lemon Creme Fraiche and Avocado Cream $16.00
Caesar Salad - Crisp Romaine Lettuce, Aged Parmesan Cheese and Garlic Sourdough Croutons $9.00
California Jumbo Asparagus - with prisciutto di parma and roasted pepper relish $12.00
Tomato Salad - ugly ripe and yellow beefsteak tomatoes with red onions, basil, Point Reyes Blue Cheese, and 8-year-old Balsamic Reduction $12.00
Assortment of Artisanal Cheeses - Saint Andre, Beemster X0, Robiola, Fourme d'Ambert, accompanied with Toasted Multigrain Baguette $14.00
Seared Maine Diver Scallops with Diamond white cheddar risotto and aged sherry vinaigrette $14.00
Lobster Bisque - Maine Lobster and Creme Fraiche finished with Brandy $9.00
Farmers Salad - Mixed Greens, Pickled Yellow Beets, Pistachio-crusted Goat Cheese, and Blackberry Vinaigrette $10.00
Entrees
All Steaks are Cooked over Oak-Fired Grill
Cowboy Steak - 20-ounce bone-in rib-eye with fried onion and red wine butter $47.00
Braised Beef Shortribs - Herb-roasted Fingerling Potatoes, julienne vegetables and natural jus $32.00
New York Strip Steak - 12 oz. Strip Steak with Peppercorn Brandy Sauce and Potato Gratin with Diamond White Cheddar $42.00
Yachtsman Filet Mignon - 8-ounce Filet with Mashed Potatoes and a Red Wine Sauce $39.00
Porterhouse - 24 oz. Center Cut Porterhouse with fresh cut fries and Roasted Garlic Butter $44.00
Roasted Free-Range Chicken Breast - crushed fall root vegetables, baby spinach, and toasted almond butter $26.00
Blue Nose Sea Bass - with lobster-infused linguini, watercress butter and white wine beurre blanc $37.00
Boneless Lamb Loin - wild mushroom and butternut squash ragout and lamb-merlot reduction $33.00
Wild Mushroom Free-Formed Ravioli - Arugula Pasta, sauteed chanterelles, Asparagus, and mushroom broth $24.00
Side Dishes
Truffle Mac and Cheese - orecchiette pasta and goat cheese $9.00
Cauliflower - with citrus gremolata $8.00
Creamed Spinach - with Parmesan Cheese $7.00
Sauteed Mushroom Caps - with Sherry and Cabernet Wine Sauce $7.00
Caramelized Onions with white balsamic $6.00
Fall Root Vegetables with honey butter $7.00
Desserts
Signature Banana Napoleon -- custard, white chocolate and banana mousse, and crispy phyllo $9.00
Antique Apple Tart -- caramel gelato $9.00
The Yachtsman Sundae -- trio of gelato with amarena cherries $8.00
Creme Brulee with fresh berries and rolled chocolate $8.00
Sorbet Trio -- passion fruit, plant city strawberry, and lemon basil $7.00
Mango Cheesecake (no sugar added) --with raspberry foam and artisan ganache $8.00
Trio of Valrhona Chocolate - passion fruit, banana, and orange-scented white chocolate $11.00
