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Dinner Specials

August 18, 2019

SOUP
Chilled Mango Cucumber 7/9

SQUASH BLOSSOMS
Lightly Battered and Fried, Herbed Goat Cheese with Roasted Tomato Jalapeño Salsa 3 for 17, 4 for 21

TIDBITS AND CHEESES
“The Bleu Jay” Triple Cream Bleu, Cremeux de Bourgogne (France), L'Amuse Gouda, Champagne Grapes, Brown Turkey Figs, Lucques Olives and our Crick Crack Crackers 18

CANTALOUPE MELON CURLS
with Fried Sage Leaves 12
Crisped Serrano Ham Add 6

PIGS AND FIGS
2 Skewers of Figs wrapped in Bacon with Cabrales Cheese over Mizuna
with Balsamic Vinaigrette 18

GRILLED CORN WHEELS
Ancho Chile Butter, Cotija, Lime 11

CAPRESE WITH HEIRLOOM TOMATOES
Herbed Goat Cheese, Balsamic Vinaigrette 14

GRILLED SHISHITO PEPPERS
Olive Oil, Lime and Sea Salt 14

TWO GRILLED DOUBLE LAMB CHOPS
8 ounces, Pomegranate Molasses Glaze, Steamed Sugar SnaP Peas, Potato Chive Cake 42

GRILLED BLACK ANGUS RIBEYE STEAK
Herbed Garlic Butter, Mojo de Ajo, Sauteed Porcini Mushrooms,
Grilled Broccolini, Double-baked Potato 44

PACIFIC SEA BASS
Ginger~Garlic~Cilantro Sauce, Roasted Lemon Potatoes, Grilled Cherry Tomatoes 34

Drink Special:
Giuseppe & Luigi Anselmi Prosecco Veneto, Italy NV
Sparkling White Wine: Notes of Ripe Pear, Peach and White Flowers
GL 12 BTL 46


Thank you for not smoking
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