~ Our Menu ~Appetizers  ~  Pasta  ~  Entrees  ~  Dessert
Thanksgiving Menu  ~  New Years Eve Menu  ~  Valentine’s Day Menu
 AppetizersCharred Chillies with Four Cheeses
Roasted and skinned Anaheim chillies filled with four imported cheeses
served with a fresh tomato and lime salsa
Tower of Fresh Crab
Fresh Dungeness crab meat layered between diced avocado,
sweet tomatoes and toasted brioche
Miso Glazed Shrimp
Grilled jumbo shrimp, with Asian slaw flavoerd with
rice wine vinegar, sesame oil and garlic

Casa Salad
Butter soft red & green leaf lettuces with
an imported Gorgonzola vinaigrette and toasted walnuts

Salad of Two Hearts
Hearts of palm and artichoke with organic field greens
and a roasted red pepper vinaigrette

Casear Salad
Crisp Romaine lettuce tossed in a classic Caesar dressing with
shaved Parmesan Reggiano cheeses, homemade croutons and Anchoives

Spicy Corn Chowder
Topped with fiery salsa, crackled bacon & chives

Soup du Jour


 Cannelloni Di Casa
Homemade tubes of pasta filled with a rich mixture of imported cheeses,
spinach and sausage in an ethereal tomato-tinted cream sauce
Spaghetti al Amatriciana
An authentic Roman preparation comprised of homemade pasta, Pancetta,
onions, tomato, garlic and fresh herbs dusted with freshly grated Parmesan Reggiano
Cappelli d Angelo Con Scampi
Hair of the angel pasta tossed into a aromatic sauce of tomatoes, olives,
capers and garlic with succulent shrimp
Spaghetti Con Quattro Formaggi
Homemade thick spaghetti in a sauce of four imported Italian cheeses
dusted with toasted, crushed pistachios and Italian parsley

Stroganoff Con Pappardelle
Thin slices of quickly sauteed tenderloin tossed with hand-cut wide fettuccine in a luscious
sauce of mushrooms, onions, tomatoes, Cabernet Sauvignon and a dash of sour cream

Spaghetti Bolognese
Homemade delicate spaghetti in a authentic sauce of ground veal,
brunoise vegetables, a hint of tomato, with a splash of cream, perfumed with bay leaf

Scallops and Sweet Corn Risotto
Crisply sauteed seas scallops nestled atop creamy Italian short grain rice,
studded with fresh sweet corn, baby tomatoes and delicate chanterelle mushrooms



Rack of Lamb
Rack of Colorado Lamb rolled in Dijon herb crust,
roasted and presented on a fresh Rosemary scented demi glace

Grilled Swordfish
Filet of sparkling fresh swordfish grilled with
a black bean sauce and fresh tomato lime salsa

Salmon In Parchment
Filet of organic Scottish salmon wrapped in parchment paper
with julienne vegetables, creme fraiche and aromatic fresh herbs, served tableside

Chicken Florentine
Oven roasted boneless breast of organic free-range bird,
encasing sauteed onions, spinach, truffled mushrooms and apple wood smoked bacon,
sliced, then layered on a Champagne demi glace

Liver Veneziana
Thinly sliced and sauteed veal liver with pancetta,
caramelized shallots with a splash of sherry wine vinegar

Prime Boneless Shortribs
Braised succulent shortribs in California Cabernet with tomatoes, vegetables and fresh herbs
placed on mashed potatoes with horseradish creme fraiche and melted leeks

Double Cut Pork Chop
Rib chop of pork stuffed with apples, sausage and Jorge’s dates,
grilled and presented with a port wine demi glace

Prime New York Steak
Prime aged beef grilled, presented with a fresh Tarragon hollandaise
topped with crisply fried slivered onions




Hawaiian Cheesecake
Luscious fresh pineapple cheesecake in a macadamia nut crust
with a dusting of coconut (as featured in Gourmet Magazine)


Raspberry Creme Brulee

Fresh raspberries studded in a rish custard with a caramelized sugar crust


Apple Dumpling

A tart apple cored and filled with cinnamon and pecams, encased in puff pastry,
baked then drizzled with a luscious caramel souce and served with vanilla bean ice cream


Double Chocolate Layer Cake

Moist dark chocolate cake layered with Belgian semi-sweet chocolate mousse and
raspberries, glazed with bittersweet chocolate, placed in a pool of fresh raspberry coulis


Decadent Date

A steamed pudding made from Jorge’s locally grown Medjool dates warmed with
a whisky-laced butterscotch sauce and served with vanilla bean ice cream


Strawberry Rhubarb Crumble

A recipe from June’s native Scotland comprised of toasted oats and brown sugar
with fresh strawberries and rhubarb accompanied with vanilla bean ice cream


Chocolate Brioche Pudding

Warmed and glazed with a bitterweet chocolate sauce drizzed with Grand Marnier


Ice Creams & Sorbets

A variety of flavors with accompanying sauces
served ina crisp, sweet handmade tulip shell


All pasta, bread and desserts made fresh on premises daily
20% Gratuity On Parties of 8 or More • Split Charges and Corkage Fees Applied
Please no cell phones
Chef De Cuisine Jay Trubee • Sous Chef Jorge Barajas
Proprietors – Jay and June Trubee






























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