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APPETIZERS

GF *SHRIMP COCKTAIL

14

(4 pieces) Cocktail sauce, horseradish, lemon

GRILLED LAMB POPS

15

Bean fattoush, rosemary Glace de Veau, gremolata

GF *OYSTERS ON THE HALF SHELL

Mignonette, cocktail sauce, lemon
each 3 | half dozen 18 | dozen 36

CRISPY POINT JUDITH CALAMARI

13

Peppadew peppers, smoked tomato aioli



SOUPS

CHICKEN LEMON SOUP

9

Served with orzo pasta

SOUP DU JOUR

8

Our Chef’s daily soup, ask your server for today’s offering


FRESH SALAD

SONOMA HOUSE

9

Organic baby greens, cherry tomato, cucumber, pickled red onion, soy balsamic dressing


ENHANCEMENTS
Breast of chicken 7 • Salmon 9 • Chilled jumbo shrimp 4 each

ENTREES

PAN SEARED CRISPY FAROE ISLAND SALMON

32

Soy wasabi edamame risotto, asparagus, pickled ginger

GF *PAN ROASTED CHICKEN BREAST

28

Roasted onion golden Yukon potatoes, Haricots Verts, pan jus

GF *GRILLED ORGANIC FILET MIGNON

40

Golden Yukon whipped potatoes, seasonal vegetables, balsamic cipollini onions, Bordelaise sauce



GF These dishes can be prepared Gluten Free

Rare (125°-130°) Medium Rare (130°-135°) Medium (135°-145°) Medium Well (145°-155°) Well (over 155°)

*Eating raw or undercooked items may harmful to your health. Before placing your order, please inform your server if anyone in your party has a food allergy.