Beginnings

Scallops in Saffron Bisque
Grilled scallops in a classic saffron bisque topped with crème fraiche
8.00

Pilothouse Clam Chowder
Tender sea clams, red potatoes, smoked bacon and fresh herbs in a creamy clam broth
7.00

Roasted Beet Salad
Arugula and frizee tossed with citrus vinaigrette and topped with Manchego cheese
7.00

Caesar Salad
Crisp romaine lettuce served with house-made caesar dressing,
shaved parmesano cheese and garlic croutons
8.00
(tableside service for two or more)

Pizza Puttanesca
Topped with traditional puttanesca sauce and prosciutto di Parma
8.00

Smoked Duck Spring Roll
A divine blend of house smoked duck and oyster mushrooms in a delicate crispy wrapper served with soba noodles
10.00

Clams Nanaz
1 - dozen manila clams prepared with natural clam juice, white wine, garlic,
fresh herbs and scallions
9.00

Dungeness Crab Cakes
Served over a lemon remoulade and garlic aioli sauce
accompanied by micro greens
12.00

Spice Dusted Calamari
Served with a Cajun remoulade
9.00

Entrees

Bouillabaisse
Traditional seafood stew in a rich saffron broth
23.00

Recommended wines: Ventana Gewurztraminer, Michael David’7Deadly Zins’ Zinfandel

Roasted Chicken with Ragout of Mushrooms
Served with basil mashed potatoes
18.00

Recommended wines: Bonny Doon Pacific Rim Dry Riesling, ChateauSt. Michelle Johannissberg Riesling, Columbia Valley

Pappardelle Pasta
With wild mushrooms, proscuitto di Parma, spinach, andouille sausage
and sun dried tomato sauce
17.00

Recommended wines: Sonoma Cutrer Chardonnay, Alzante Sangiovese

New York Steak
Served with cognac- green peppercorn sauce and pomfritts
25.00

Recommended wines: Robert Mondavi Oakville Cabernet Sauvignon, Lava Cap Merlot

Braised Lamb Shank
Served with chive- garlic mashed potatoes and natural mirepoix sauce
20.00

Recommended wine: Bonny Doom Vineyards Zinfandel Cardinal Zin

Prawns Provencal
Jumbo tiger prawns, tomato concasse and herbs de Provence
served with lemon-black pepper fettuccine
22.00

Recommended wines: J Vineyards Pinot Gris, Bogle Vineyards Chardonnay

Glazed Pork Chop
Served with black cherry port reduction and garnet yams
21.00

Recommended wines: Michael David Zinfandel, Lodi, Seven Deadly Zins

Braised Cider Chicken
Cider braised half chicken and mirepoix
served with garlic mashed potatoes
19.00

Recommended wine: San Maurice Pinot Grigio

Grilled Salmon
Glazed with honey Dijon mustard
served with red wine lentils and micro greens
19.00

Recommended wines: Bogle Vineyards Sauvignon Blanc, McDowell Valley Marsanne

Pan Roasted Seabass
Served with braised cannellini beans and arugula
22.00

Recommended wines: Toasted Head Chardonnay California Aged oak barrels for eight months, Beringer Chardonnay 2003 Napa, Private Reserve

Bistro Filet Roulade
Tender beef filet stuffed with Gorgonzola cheese, basil, roasted garlic,
sun dried tomato and spinach
served with garlic mashed potatoes
21.00

Recommended wines: Bogle Vineyards Zinfandel California Old Vines, Edmeades Zinfandel, Mendocino, Ripe, fleshy and earthy with raspberry & Plum tannins

Braised Short Ribs
Braised with red wine and baby root vegetables
served with garnet yams
22.00

Recommended wines: Selby Merlot Napa Valley, 6th Sense Syrah Lodi, Toasty mesquite with spicy plum and rich gooseberry

Chef, Julian Vasquez