Chateau Deck
COURSE T WO FILET OF PACIFIC KING SALMON Topped with Fresh Dungeness Crabmeat Savoy Cabbage and Oyster Mushrooms Meyer Lemon Chive Butter Sauce
Welcome to the 2013 Summer Concert Series Presented by Silicon Valley Bank
C H AT E A U D E C K D I N I N G COURSE ONE STEAMED AQUA GEM CLAMS Toy box tomatoes Mountain Winery Chardonnay, butter and roasted garlic Grilled bread CAESAR SALAD WITH GRILLED PRAWNS Grilled jumbo sweet water prawns Basted with locally grown elephant garlic, herb butter Served over classic Caesar salad WEDGE SALAD Crispy iceberg lettuce with tomatoes, Carrot and sliced Bermuda onion Danish blue cheese and peppered hickory-smoked bacon Blue cheese dressing and reduced aged balsamic AHI POKE Sushi grade Ahi tuna Tossed with a sesame oil and citrus soy marinade Edamame bean salad and wasabi cream Wonton crisps HEIRLOOM TOMATO SALAD Sliced heirloom tomato, Fresh mozzarella, sweet basil and Calamata olive Aged balsamic and California extra virgin olive oil dressing
A s k y o u r s e r v e r a b o u t t o d a y ’s C h e f ’s S p e c i a l !
Gratuit y and B e ve rag e s not inc l ud ed 18% Gratuity will be added on parties of 6 or more
LOCAL DUNGENESS CRAB CAKES Fresh Crabmeat and seasoning Mixed with Celery and Onions Served Over Thai Curry Sauce and Vegetable Sauté Micro Celery Leaves and Grilled Lemon ROASTED FILET OF BEEF Truffle Salted Gruyere Crouton , Roasted Salinas Farms Mushrooms and Fire Grilled Tomatoes Buttered Asparagus Reserve Mountain Winery Cabernet Wine Reduction and Béarnaise Sauce BRAISED BEEF SHORT RIB Tender Meat Served off the Bone In its own Braising Sauce Accented with Our Cabernet Wine Roasted Sweet Carrots,Cipollini Onions, Braised Spinach and Garlic Whipped Potatoes ROASTED LOIN OF PORK Slow Roasted and Served with Sweet Potato and Gruyere Gratin, Buttered Green Beans Pinot Noir Pan Sauce BRICKED LEMON HERB CHICKEN Petaluma Farms Boneless Crispy Skin Half Chicken Over Lemon Scented Wilted Organic Spinach, Confit of Tomato Smashed Herb Roasted Yukon Gold Pearl Potatoes Mountain Winery Pinot Noir and Poultry Jus Reduction ROASTED VEGETABLE STUFFED PORTOBELLINI MUSHROOMS Fire Grilled Mushrooms filled with Roasted Vegetables and Multi Grain Pilaf Topped with Herb Gremolata Organic Tomato and Fresh Sweet Basil Sauce Side of Manchego Cheese
COURSE THREE CRèME BRULE Caramelized Sugar Topped Baked Vanilla Egg Custard Grand Marnier Whipped Cream Chocolate Dipped Biscotti LEMON CURD and MIXED BERRY PARFAIT Meyer Lemon Curd, Vanilla Sponge Cake, Italian Cream Cheese and Driscoll Berries Almond Florentine CHOCOLATE MOUSSE TORTE Decadent Mousse with Chocolate Ganache Garnished with Fresh Raspberries Vanilla Bean Whipped Cream and Zinfandel Raspberry Sauce CHEESE BOARD Assorted Cheese, House Made Port Wine Fig Jam, Honey and Dried Fruit Locally Grown Strawberries and Grapes, Crostini
Welcome to the 2013 Summer Concert Series Presented by Silicon Valley Bank
C H AT E A U D E C K D I N I N G COURSE ONE STEAMED AQUA GEM CLAMS Toy box tomatoes Mountain Winery Chardonnay, butter and roasted garlic Grilled bread CAESAR SALAD WITH GRILLED PRAWNS Grilled jumbo sweet water prawns Basted with locally grown elephant garlic, herb butter Served over classic Caesar salad WEDGE SALAD Crispy iceberg lettuce with tomatoes, Carrot and sliced Bermuda onion Danish blue cheese and peppered hickory-smoked bacon Blue cheese dressing and reduced aged balsamic AHI POKE Sushi grade Ahi tuna Tossed with a sesame oil and citrus soy marinade Edamame bean salad and wasabi cream Wonton crisps HEIRLOOM TOMATO SALAD Sliced heirloom tomato, Fresh mozzarella, sweet basil and Calamata olive Aged balsamic and California extra virgin olive oil dressing
A s k y o u r s e r v e r a b o u t t o d a y ’s C h e f ’s S p e c i a l !
Gratuit y and B e ve rag e s not inc l ud ed 18% Gratuity will be added on parties of 6 or more
LOCAL DUNGENESS CRAB CAKES Fresh Crabmeat and seasoning Mixed with Celery and Onions Served Over Thai Curry Sauce and Vegetable Sauté Micro Celery Leaves and Grilled Lemon ROASTED FILET OF BEEF Truffle Salted Gruyere Crouton , Roasted Salinas Farms Mushrooms and Fire Grilled Tomatoes Buttered Asparagus Reserve Mountain Winery Cabernet Wine Reduction and Béarnaise Sauce BRAISED BEEF SHORT RIB Tender Meat Served off the Bone In its own Braising Sauce Accented with Our Cabernet Wine Roasted Sweet Carrots,Cipollini Onions, Braised Spinach and Garlic Whipped Potatoes ROASTED LOIN OF PORK Slow Roasted and Served with Sweet Potato and Gruyere Gratin, Buttered Green Beans Pinot Noir Pan Sauce BRICKED LEMON HERB CHICKEN Petaluma Farms Boneless Crispy Skin Half Chicken Over Lemon Scented Wilted Organic Spinach, Confit of Tomato Smashed Herb Roasted Yukon Gold Pearl Potatoes Mountain Winery Pinot Noir and Poultry Jus Reduction ROASTED VEGETABLE STUFFED PORTOBELLINI MUSHROOMS Fire Grilled Mushrooms filled with Roasted Vegetables and Multi Grain Pilaf Topped with Herb Gremolata Organic Tomato and Fresh Sweet Basil Sauce Side of Manchego Cheese
COURSE THREE CRèME BRULE Caramelized Sugar Topped Baked Vanilla Egg Custard Grand Marnier Whipped Cream Chocolate Dipped Biscotti LEMON CURD and MIXED BERRY PARFAIT Meyer Lemon Curd, Vanilla Sponge Cake, Italian Cream Cheese and Driscoll Berries Almond Florentine CHOCOLATE MOUSSE TORTE Decadent Mousse with Chocolate Ganache Garnished with Fresh Raspberries Vanilla Bean Whipped Cream and Zinfandel Raspberry Sauce CHEESE BOARD Assorted Cheese, House Made Port Wine Fig Jam, Honey and Dried Fruit Locally Grown Strawberries and Grapes, Crostini
