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.