Three-Course Dinner for Two with Wine

Shared Appetizer

Heirloom Tomato Bruschetta

Toasted ficelle, rooftop basil, aged balsamic vinegar, California cold-press olive oil

Spicy Steamed Manila Clams

Malaysian sambal, ginger, garlic, lemongrass broth, grilled baguette

Two Soups or Salads

Fairmont French Onion Soup

Emmental cheese and gruyere cheese gratin

Heirloom Tomato and Red Pepper Soup

Olive oil roasted California tomato and pepper puree, patio garden herbs

Watsonville Organic Greens

Baby vegetables, toasted almonds, rooftop honey-black pepper vinaigrette

Classic Caesar Salad

Garlic croutons, parmigiano, white anchovy

Two Entrees

Classic San Francisco Cioppino

Dungeness crab, prawns, mussels, clams

Mary's Roasted Free Range Chicken

Spring garlic risotto, morel mushroom cream

Pan-Roasted West Coast Salmon Fillet

Watercress and potato puree, County Line Farms baby carrots

Fregula Pasta "Risotto"

Organic baby spring vegetables, mascarpone garden herbs

Grilled 10-Ounce New York Strip

Sonoma cabernet jus, roasted tricolored marble potatoes

Two Glasses of Wine

Choose from Chalk Hill Sauvignon Blanc, Patz & Hall Chardonnay, Willakenzie Pinot Noir or Billhook Cabernet Sauvignon

Lunch for Two

Shared Appetizer

Assorted platter including hummus, shrimp rolls and heirloom tomato bruschetta

Two Entrees

Tuna Nicoise Salad

Quail egg, fingerling potato, blue lake beans, red onion, whole grain mustard vinaigrette

Herb-Rubbed Skirt Steak Salad

Greens, pine nuts, avocado, crispy shallots, red wine vinaigrette

Whole Wheat Penne Pasta

Local spring vegetables, mint pesto, garden herbs

8-Ounce Certified Angus Beef Burger

Fiscalini white cheddar, roasted garlic aioli on a ciabatta roll

Two Non-Alcoholic Beverages

Two Regular Coffees

Seasonal items subject to change. No substitutions.