There is no substitute for quality and freshness.
All items are served fresh or they are not served at all.

—Rex

S T A R T E R    P L A T E S

Soup du Jour
Your server will present the chef’s daily creation.

Organic Baby Mixed Greens
Assorted fresh baby mixed greens with cucumber and tomatoes tossed
With a tarragon mustard vinaigrette.  $6.00

Caesar Salad
Crisp hearts of romaine tossed in virgin olive oil, White anchovy, garlic, mustard and white balsamic vinegar with herb croutons and grated Parmesan Cheese.  $7.50

Tomato Maui Onion Salad
Sliced beefsteak tomato, Tossed with candied walnuts, Point Reyes
Blue cheese, baby mixed greens and shaved Maui onions, garnished with Basil pesto and reduced balsamic vinegar.  $9.50

Spinach Salad
Warm encrusted goat cheesecake on fresh spinach tossed with warm
Apple smoked bacon, shaved shallots, oven dried tomatoes, boiled eggs in a walnut oil, sherry vinaigrette.  $8.50

Stilton Salad
English Stilton bleu cheese encrusted with roasted nuts, baked and set atop baby mixed greens dressed with balsamic vinaigrette.  $8.50

Smoked Salmon
Pastrami style house cured salmon with pickled red onions, capers, creme fraiche on baby mixed greens with toasted baguette.  $10.00

Escargots
Organically grown French snails marinated with fennel, garlic, and shallots and parsley baked with garlic butter Asiago cheese.  $9.50

Oysters Rockefeller
Fresh oysters baked on the half shell with sautéed spinach, shallots, red bell peppers, Pernod topped with a light citrus hollandaise.  $15.95

Crab Cakes
Large Pacific Dungeness crab cake with watercress, shaved fennel salad
in a citrus vinaigrette with roasted red pepper Nage.  $15.95

A M E R I C A N   C L A S S I C S

Yankee Pot Roast
Braised chuck eye with roasted onions, carrots and celery over garlic
Mashed potatoes with a red wine au jus.  $16.95

Ruby Red Trout Amandine
Sautéed ruby red trout with toasted almonds and fresh dill served
With potato puree and fresh seasonal vegetables.  $18.95

Vegetarian Delite
Crispy Parmesan encrusted Tofu on Israeli couscous with mushrooms, asparagus, Corn, English peas, roasted red pepper in a tomato, beurre blanc.  $17.95

Truffle Chicken Breast
Pan seared free range chicken breast stuffed with black truffle mousse with mushrooms, fava beans and cipolline onions.  $18.95

H O U S E    S P E C I A L T I E S

Hawaiian “Ahi” Tuna
Yellow fin tuna pan seared rare, sliced on wasabe mashed potatoes,
Served with a sake, soy, ginger sauce with roasted garlic,
shitake mushrooms and watercress salad.  $28.00

Hawaiian Swordfish
Pan seared fresh swordfish steak on fingerling, fennel, potatoes and sautéed spinach, asparagus with roasted red pepper, garlic, fresh dill, green peppercorn, butter sauce.  $28.00

Day Boat Scallops
Pan seared Atlantic Sea Scallops with a crispy, garlic Potato Cake with Sautéed Spinach, wild mushrooms in a Citrus, Black Truffle Sauce.  $29.00

“Nobu Style” Black Cod
Oven broiled fresh Alaskan Sable fish with a sake, miso marinade served with Jasmine rice in a ginger broth, garnished with rock shrimp.  $34.00

Filet Mignon aux Stilton
Pan seared tenderloin of beef with Cognac infused blue Cheese with sautéed portabella Mushroom, spinach Roasted shallots, red potatoes in a cabernet, cassis veal reduction sauce.  $35.00

Roasted Rack of Lamb
Fully trimmed, whole oven roasted Dijon encrusted lamb rack with a vegetable barley risotto and baby root Vegetables in a rosemary red wine sauce.  $40.00

Black Canyon Elk
Idaho elk strip loin seared rare, sliced and served on parsnip potato puree with Huckleberry, chokecherry chutney and fresh asparagus in a Cabernet, port wine sauce.  $36.00

Executive Chef Keith Otter
Maitre d’ Sam Fugate

We are a Non-smoking Restaurant.
18% gratuity will be added to all parties of 6 or more people.
Please reframe from using cell phones in the dining room.