19 Kitchen & Bar Menu

A rich soup containing lobster, corn, potatoes, bacon, poblano peppers,celery and finished with cream

Mesclun greens, pear shaped tomatoes, avocado, cucumbers, toasted pecans with a honey balsamic vinaigrette

Point reyes blue cheese, sourdough croutons

Accompany with a red wine demi glaze and green peppercorn sauce, served with broccolini and garlic butter

Served with sauteed wild mushrooms and roasted garlic bulb

Topped with a caramelized apple and served with fennel, apple and tomatoe salad and green peppercorn sauce

Chef's daily preparation

Chef's daily preparation

Roasted potatoes and asparagus

Dore style with crab and chive beurre blanc sauce, served with asparagus and roasted potatoes

Risotto, baby shrimp, lobster broth

Preserved lemons, olives, couscous and vegetable melange

Broiled petit filet, short ribs, seared diver scallop and australian lobster

Pan seared, roasted rosemary chicken with marsala mushrooms sauce and risotto

Lemon caper beurre blanc, served with roasted potatoes and asparagus

Jumbo shrimp cocktail with cocktail sauce and horseradish

Diced chicken,water chestnuts, shiitake mushrooms with szechuan sauce

Pan seared scallops, a creamy northern italian rice prepared with asparagus, spinach and wild mushroom ragu

Thin crust with mozzarella, fontina cheese, pepperoni,italian sausage, mushrooms and tri color peppers

Pizza dough brushed with garlic butter, topped with mozzarella, fontina, parmesan, sun-dried tomatoes and shrimp, scampi style

Kalamata, nicoese and picholini olives, marinated in olive oil, fresh rosemary, garlic, onion, harissa sauce

Creamy spinach, artichoke and shrimp with brie, jack and parmesan cheese. served with crostini

Australian lobster, tiger prawns, seasonal crab, blue point oysters, manilla clams on ice

Dore style with crab and chive beurre blanc sauce