Sam's Restaurant Menu

Homemade Ravioli Of The Day

Vegetarian Crêpes

homemade crêpes filled with swiss chard, wild mushrooms and zucchini served in tomato coulis

Sam’s Spaghetti

sautéed black tiger shrimp and calamari served with squid ink and light spicy tomato sauce

Oven Roasted Cornish Hen

marinated turkish style in mustard and garlic, served with couscous and lemon herb sauce

Veal Cordon Blue

pounded veal filled with prosciutto and swiss cheese, served with wild mushroom sauce

Lamb Chorizo Risotto

carnaroli rice prepared with lamb sausage, fresh spinach, feta cheese in meyer’s lemon broth

Grilled Wild Salmon

served with braised swiss chard, pine nuts, and roasted sunchoke, with fresh oregano sauce

Grilled Butter Fish And Citrus Sauce

grilled white fish in a fresh citrus sauce served with special vegetables of the day

Seared Yellow Fin Ahi Tuna

seared yellow fin tuna served with wild arugula, oven baked tomato, capers, olives & herbs

Mediterranean Seafood Soup

bouillabaisse broth with a variety of shell fish, and fish of the day served with saffron rouille

Roasted Smoked Quail

house smoked de-boned quail stuffed with apple and goat cheese, served in rosemary sauce

Braised Lamb Shank

braised for six hours, with vegetables and herbs, served with watercress and french fries

Grilled Duck Magrets

grilled breast of duck, served with sour cherries and port wine sauce with special vegetables

Grilled New York Steak

grilled new york steak served with roquefort cheese and red wine sauce, with french fries

Grilled Filet Mignon

topped with sautéed shitake mushrooms in a homemade veal demi glace and white truffle oil sauce

Ice Cream & Sorbet

Crême Brulêe

Chocolate Mousse

Fresh Berries

Tarte Tatin

french style apple tart w/ vanilla ice cream

Bird Nest

shredded phyllo dough w/ milk custard almond in rose water syrup

Profiteroles

cream puff filled w/ ginger ice cream served w/ chocolate sauce & toasted almond

Crêpe Suzette

homemade crêpes with grand marnier

Special Dessert Of The Day

Cheese Plate Per Person

Rosé "Coteaux Du Languedoc"

domaine de nizas, france ’08

Riesling Réserve

lucien albrecht, france ’07

Sauvignon Blanc

dashwood, new zealand ’09

Chardonnay

divya, central coast ’08

Pinot Grigio "Friuli"

vigneti pittaro, italy ’09

Burgundy

maison jaffelin, france ’08

Chardonnay "Estate"

dunning vineyards, paso robles ’08

Rhone Blend "Seven Generations"

skinner, santa rosa ’08

Soup Of The Day

Tossed Garden Salad

romaine lettuce, tomato, cucumber, radish, fresh mint and cumin seeds in a lemon dressing

Roquefort Cheese Salad

wild arugula and roquefort cheese topped with roasted walnut and drizzled with fig balsamic

Roasted Beet Salad

mixed with onions and tomato in aged balsamic dressing, served with feta cheese croquet

Fennel And Pear Salad

served with fresh dill and aged parmigiano cheese, drizzled with extra virgin olive oil

Spinach And Goat Cheese Salad

baby spinach prepared with pancetta, goat cheese, and pine nuts in a warm balsamic dressing

Sam’s Trio

a sampler dish of hummus, tabouli and baba ghannouj served with pita bread

Grilled Japanese Calamari

strips of calamari grilled with green onions and dry spices served with mediterranean couscous

Wild Mushrooms Salad

grilled wild mushrooms served with watercress and fresh mozzarella cheese in lemon basil

Yellow Fin Tuna Tartar

fresh ahi tuna mixed with parsley, homemade chili paste, olive oil and the secret ingredient

Roasted Denver Lamb Ribs

special lamb ribs from colorado, served with angel hair potato in a light spicy herb sauce

Bordeaux "Réserve Spéciale"

barons de rothschild lafite, france ’09

Crianza Rioja "Vina Real"

cune, spain ’07

Merlot

parcel 41, napa ’07

Valpolicella Ripasso "Cent' Anni"

cielo e terra, italy ’07

Pinot Noir

de tierra, monterey ’06

Cabernet Sauvignon "Reserve Selection"

hayman & hill, napa ’07

Cabernet Sauvignon

semler, malibu estate ’02

Segura Viudas

brut reserva, spain n.v.