| Starters |
|
| Pacific Oysters on the Half
Shell Coctail Sauce, Classic Mignonette |
10.50 |
| Chilled Asparagus Citrus Vinaigrette
|
8.50 |
| Duet of Chilled Melon Soup
Watermelon Salsa |
6.50 |
| Peppercorn Crusted Calamari
Sesame Mayonnaise |
6.50 |
| Portabello Mushroom Fritters
Roasted Pepper Rouille |
8.00 |
| Field Lettuce Salad Champagne
Vinaigrette, Asiago Groutons |
6.50 |
| Bradley's Caesar Salad Garlic
Parmesan Croutons |
7.50 |
| Antipasto Plate Housemade Breadsticks
|
11.00 |
| Wild Mushroom Risotto Aged
Asiago |
7.50 |
| Classic Greek Salad Anchovy
Crostini |
7.50 |
| |
|
| Main Courses |
|
| Duck and Shiitake Tortellini
Ginger Essence |
13.00 |
| Goat Cheese and Ratatouille
Crepes Herb Salad |
11.50 |
| Ahi Tuna Carpaccio Summer Salad,
Celery Juice |
12.50 |
| Swordfish Paillard Endive Asparagus
Salad, Dijon Vinaigrette |
15.50 |
| Potato Wrapped Chicken "Cordon
Bleu" Spinach - Mushroom Salad |
12.50 |
| One Market Sirloin Burger Red
Onion Bun, Homemade Garlic Pickle |
9.50 |
| Poached Pacific Salmon Semillon
Vidalia Onion Sauce |
14.50 |
| Mom's Baked Meatloaf Garlic
Mashed Potatoes |
12.50 |
| Grilled Chicken Breast Basil
Whipped Potatoes |
13.00 |
| Veal Scaloppine Lemon Caper
Brown Butter |
16.50 |
| |
|
| Dinner |
|
| Starters |
|
| Pacific Oysters on the Half
Shell Coctail Sauce, Classic Mignonette |
10.50 |
| Roasted Eggplant Soup Chickpea
Fritters |
7.00 |
| Ahi Tuna Carpaccio Pear Salad,
Celery Juice |
11.50 |
| Grilled Local Sardines Sweet
Garlic Puree, Balsamic Vinegar |
10.50 |
| Grilled Boneless Quail Warm
Potao Salad, Whitee Truffle Jus |
10.00 |
| Pacific Salmon Tartare Prepared
Tableside, Crackers, Curry Oil |
9.50 |
| Hudson Valley Foie Gras Steak
Black Peppercorn Rasberry Charlotte |
16.00 |
| Salinas Valley Artichoke Salad
"a la Grecque", Aged Asiago |
10.50 |
| Bradley's Caesar Salad Garlic
Parmesan Croutons |
7.50 |
| Ostrich Tenderloin Three Composed
Salads |
11.50 |
| Imported Cheese Plate Granite,
Grilled Toasts |
9.50 |
| Organic Field Greens Gruyere
Toast |
6.60 |
| |
|
| Main Courses |
|
| "Classic Steak Diane" 25 Day
Dry Aged Black Angus Beef |
28.00 |
| Poached Wild Salmon Spinache
Fetucine, Basil Essence |
22.00 |
| Seared Local Sand Dabs Cous
Cous - Eggplant Salad, Grapefruit Brown Butter |
19.00 |
| Prince Edward Island Mussels
Steamed with Garlic and Andouille Sausage |
14.00 |
| Roasted Prime Rib of Veal for
Two Creamed Artichoke, Honey Thyme Jus |
27.50 per pers |
| Roast Chicken Breast Morel
Broth, Chicken and Goat Cheese Ravioli |
19.50 |
| Grilled Pave of Swordfish Provencal
Tartlet, Nicoise Vinaigrette |
23.00 |
| Sea Scallops "a l'Orange" Spring
Onion Risotto |
26.00 |
| Five Spice Roast Peking Duck |
24.00 |
| |
|
| Desserts
|
|
| Strawberry Shortcake Strawberry
Sorbet |
6.50 |
| Select Cheese Plate Seasonal
Granite |
9.50 |
| Grand Marnier Creme Caramel |
6.50 |
| Fresh Fruit Pie of the Day |
7.00 |
| Chocolate Brioche Bread Pudding
Chocolate Bourbon Sabayon |
6.50 |
| Blackberry and Lemon Semifreddo |
7.00 |
| Chocolate Layer Cake Espresso-Chocolate
Pot de Creme |
7.50 |
| Assorted Petit Confections |
6.50 |
| Germain-Robin One Market Blend,
Alambic Brandy |
7.50 |
| |
|
