All dinners are three-course prix fixe and INCLUDE service in the price.
All Dinners are served with a choice of one Salad and one Dessert.
We use fresh herbs and vegetables from our Culinary-Leadership Garden whenever possible.
Hearts of Andy Boy romaine, tossed with house-made garlic croutons, creamy Caesar dressing and shaved parmesan.
SALINAS VALLEY FIELD GREEN SALAD
Local lettuces with sundried cranberries, pickled red onion, apples, house-made garlic croutons, and raspberry vinaigrette.
THE RANCH STEAK
USDA Choice Certified Angus center cut strip loin, grilled with BBQ butter. Served with cabernet demi-glace, pan-roasted potatoes with rosemary and garlic, sautéed seasonal vegetables.
MUSTARD CRUSTED SALMON FILLET
Pan grilled fresh Coho salmon marinated with Dijon mustard and dill. Served with wild rice pilaf, sautéed seasonal vegetables and a lemon-dill sauce beurre blanc.
Sautéed egg battered tenderloins of chicken with capers, mushrooms, sauce beurre blanc. Served with pan-roasted potatoes with rosemary and garlic, sautéed seasonal vegetables.
Flourless chocolate cake made with 63% bittersweet E. Guittard. Served with crème fraîche and raspberry coulis.
GALETTE AUX POMMES
Individual free form apple pie made with granny smith and Schaper Orchard apples in pâte brisée crust with crumb topping. Served warm with vanilla ice cream and caramel sauce.
Blood orange and Grand Marnier frozen soufflé glace with almond tuile, white chocolate and blood orange syrup.