Served with
salad Maison and Chef's selection of fresh
vegetables and Potato.
Poached pear & blue cheese salad add $2
FILET AU POIVRE
A classic: the most tender cut of beef
grilled to your taste, covered with
a black peppercorn and Cognac sauce, served
with Chef's potato.
Grand Cut(8oz)
29
Petit Cut (6oz) 25
Add 10oz Lobster Tail. 27
Chef's wine suggestion: Cabernet
Sauvignon, Solaire by R. Mondavi (Paso Robles)
THE LAKE AND THE TURF
Seared all natural duck breast served with
cranberry sauce and roasted New Zealand rack
of lamb served with a Cabernet reduction
and Chef's potato. 36
Chef's wine suggestion: Pinot Noir,
Cycles Gladiator (Central Coast)
GRILLED LOCAL OSTRICH
Eight ounce all natural ostrich steak
grilled rare or medium rare
with a light Zinfandel reduction glaze and
Chef's potato. 27
Chef's wine suggestion: Red Zinfandel,
Shiraz/Cabernet, Penfolds Rawson's (Australia)
VEAL SALTIMBOCA
Provimi veal medallions baked with sage,
fresh spinach, Proscuitto ham
and Gruyère cheese, finished in a light lemon
butter sauce. 26
Add Sautéed Shrimp 7
Chef's wine suggestion: Pinot Grigio,
Sartori di Verona (Italy)
CHICKEN BRENTWOOD
Boneless breast of all natural chicken
filled with fresh spinach and sautéed
mushrooms,
crowned with a light Mornay
sauce. 22
Chef's wine suggestion: Merlot,
Brentwood Private Label (Napa)
ROASTED PRIME RIB OF BEEF
USDA Choice prime rib slow-roasted, served
au jus with
a creamy horseradish sauce.
Petit (8 oz) 18 Moyen (10 oz) 20 Grand (14 oz)
24
Add Sautéed Shrimp 7
Chef's wine suggestion: Cabernet
Sauvignon, Brentwood Private Label (Napa)
VEAL SALTIMBOCA
Provimi veal medallions baked with sage,
fresh spinach, Proscuitto ham
and Gruyère cheese, finished in a light lemon
butter sauce. 26
Add Sautéed Shrimp 6
Chef's wine suggestion: Pinot Grigio,
Sartori di Verona (Italy)
CHICKEN BRENTWOOD
Boneless breast of all natural chicken
filled with fresh spinach and sautéed
mushrooms, crowned with a light Mornay sauce.
21
Chef's wine suggestion: Moulin-à-Vent,
Georges Duboeuf (France)
GRILLED PORK CHOP
Ten ounce grilled boneless pork chop
served with caramelized apples. 22
Chef's wine suggestion: Pinot Noir,
Cycles Gladiator (Central Coast)
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