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Three Course Dinner       $19

New Fall Menu is Here!

Includes choice of one main entrée, one starter dish, and one dessert course,
along with our selection of fresh baked breads.

Starter Dish

Salad Du Jour

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Soup Du Jour

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Main Entree

Ragout of Beef Tenderloin
Sautéed with Shiitake mushrooms, shallots, garlic, sherry, natural stock, Stanislaus Tomato, sour cream; served with mashed potato, poached broccoli and julienne of beets

Autumn Schnitzel
Lightly breaded pork medallions, pan fried in butter, butternut squash, sauté of baby spinach, cranberries, mashed potato and apple chutney

Penne Carbonara
Tossed with bacon, snow peas, heirloom tomatoes, fresh parsley, basil, fresh parmesan and cream; crowned
with a poached egg

Chicken Pomodoro
Fresh boneless filet, sautéed in butter, served over ricotta spinach with mashed potatoes, finished with Stanislaus tomatoes, sherry wine, fresh rosemary and basil, garlic bread garnish

Tuscan Salmon
Flame-grilled with a garlic-herb rub, served over fresh zucchini noodles with fried polenta and a lemon caper
butter emulsion

Dessert

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We strive to educate our students on the severity of food allergens and critical points of cross-contamination. Because allergens are always present in the restaurant and kitchen, there is a potential risk of cross-contamination. Every care is taken to avoid any cross contamination when processing a specific allergen free order. We do however work in a kitchen that processes allergenic ingredients and does not have a specific allergen free zone or separate dedicated fryers.

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