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Menu

Food Menu

From The Land

  • Broiled to your liking served with garlic braised Swiss chard & baby spinach, chef’s potatoes, Maytag blue cheese & red wine reduction.

  • 12oz. New York Steak broiled then finished with a cabernet and roasted shallots, compound butter with mashed potatoes and fresh spring vegetables.

  • Tender full rack of pork ribs with habanero barbecue sauce, garlic fries & jicama coleslaw

  • Marinated free range chicken served with house smashed potatoes, braised Swiss chard, & baby spinach with garlic lemon herb pan sauce

  • Carved tableside, garlic potatoes, garden vegetables, cognac demi glace

  • Sautéed garden vegetables, chicken breast, Thai Basil, coconut milk & red curry sauce. Served with steam jasmine rice.

Burgers/Sandwiches

  • Chipotle aioli, sharp cheddar, tomato, lettuce, pretzel bun

  • 1/2lbs. Kobe beef Pattie, lettuce, tomatoes, onions, sweet pickles, aged cheddar, chipotle avocado aioli, Spain chorizo in a brioche bun

  • Substitute fresh fruit, soup, $2

  • Open fire 100% Angus beef, garlic aioli, apple wood bacon, smoked caramelized onions, aged cheddar, tomatoes, avocado aioli, Spain chorizo in a brioche bun.

  • Marinated grilled chicken breast, smoked apple wood bacon, lettuce, tomato, avocado, sweet creole mustard sauce on toasted ciabatta bread.

  • Slow roasted shredded pork on a Kaiser roll with jicama slaw and Proabition barbecue sauce.

From the Sea

  • Marinated in sake & miso, served over braised Swiss chard & spinach. Steamed jasmine rice, red, green & yellow pepper jam in a lemon ginger beurre blanc.

  • Lobster, mussels, shrimps, clams, fresh fish, scallops in a tomato saffron broth

  • Sautéed in extra virgin olive oil, fresh garlic jumbo shrimp served with sweet mango mojo sauce, steamed rice & vegetables.

  • Baked and steam 10 oz. lobster tail. Served with garlic mashed potatoes and buttered asparagus.

  • Sautéed in garlic and olive oil, jumbo shrimp, fresh pacific fish, mussels, scallops in our fennel tomato sauce served over linguini noodles.

  • Alaskan cod dipped in our corona beer batter & flash fried served over garlic fries, jicama coleslaw & lemon tartar sauce.

  • Pan roasted salmon served with garlic mashed potatoes & spring vegetables, accompanied with cilantro pesto cream sauce.

VEG

STARTERS

  • Ahi tuna tartare, tequila salon gravlax canapés & shrimp cocktail.

  • Imported salami, chorizo Bilbao, prosciutto ham, candied walnuts, Coachella valley dates, California goat cheese, triple cream brie cheese & aged Manchego cheese. Accompanied with baked roasted garlic & toasted baguettes.

  • Gemeli pasta in our five-cheese sauce topped with crispy pork belly & gratin crust.

  • Citrus marinated fresh yellow tail “Hamachi” passion fruit and mango salsa accompanied with crispy wonton chips

  • Slow roasted pork ribs, spicy smoked habanero barbecue sause.

  • Honey mustard aioli, crispy pork belly, pickled onions &aged grana cheese

  • Traditional buffalo sauce served with jicama Cole slaw.

  • Infamous bleu cheese sauce, chipotle aioli, chive

  • Corn tortilla, shredded cabbage, Pico de Gallo & avocado chipotle tartar sauce.

  • Teriyaki glazed with toasted sesame seeds and mango jicama coleslaw.

  • Fresh yellow fin tuna, chili ginger soy marinated, avocado, tobbiko caviar, wasabi creme fraiche & wonton chips

Salads

  • Hear of romaine with our signature house Caesar dressing, aged grana cheese, kalamata olives and crispy crostini

  • Organic spring greens spiced candied walnuts, black grapes, cherry heirloom tomatoes and Maytag blue cheese tossed with champagne citrus vinaigrette.

Soup

  • $6

    Chef’s daily seasonal inspiration made with the finest ingredients.

Add to your salad

Desserts

  • Chocolate Lava Cake A La Mode – Served warm with fresh berries. Creme Brûlée – Vanilla beans. Toped with caramelized sugar and berries. Colada Cheesecake – Raspberries coulis. Lemon & Vanilla Bean Panna Cotta – with wild berry compote. 

Brunch Menu

  • Char marinated hand carved flat iron steak, two free – range eggs any style served with hash potatoes.

  • 8oz. Char marinated flat iron steak, smoked salmon and blue lump crabmeat Benedict served with hash browns potatoes and buttered asparagus.

  • Three Free – range eggs, apple wood smoked bacon, black forest ham, Spain chorizo, cheddar cheese, hash brown potatoes and cucumber mint salad.

  • Crabmeat and jumbo prawns omelet with onions, tomatoes, cheddar cheese, avocado served with hash brown potatoes and cucumber mint salad.

  • Fresh Spinach, zucchini squash, tomatoes, roasted Portobello mushrooms, avocado served with hash brown potatoes and cucumber mint salad.

  • Corn Tostadas tower, free – range sunny side up eggs, sweet corn, black beans, mix cheese, pork chorizo, roasted tomatillo salsa, avocado and crema fresca.

  • flour tortilla, grilled flat iron steak, scrambled eggs, tomatoes avocado, mixed cheese, and roasted tomatillo salsa served with has brown potatoes.

  • Corn flake crusted cinnamon and vanilla brioche, mascarpone cheese, New England maple syrup and wild berries compote.

  • Cedar plank salmon seasoned with wild honey and cognac glaze, served with steamed house rice and roasted root vegetables.

  • Grilled marinated organic chicken breast, lemons with our butter white wine sauce, served with fresh asparagus and hash browns.

  • Corn tortilla chips, black beans, queso fresco, jalapeño tomatillo salsa, creme fresca, with two fried eggs.

  • Jalapeño corn bread cakes, two poached free-range eggs, apple wood smoked bacon, aged five-cheese sauce, served with fresh asparagus and hash browns. Sub house cured tequila salmon gravlax & blue lump crabmeat $6

Kids Brunch

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