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most tender of all cuts
tender pieces of filet mignon skewered with apple wood smoked bacon, onion, red bell pepper, & sautéed mushrooms
Carved Tableside Béarnaise Sauce, for two or more
aged 28 days, 10oz
boneless, aged 28 days
bone-in New York cut, aged 28 days, 20oz
boneless rib steak, aged 28 days, 16oz
bone-in, most flavorful, 30oz
large cut of the short loin, aged 28 days, 30oz
18 ounce T-Bone, rosemary, garlic, olive oil, served with sautéed spinach & fries
12 oz, smothered with onions & mushrooms, served with fries
Full rack of New Zealand lamb, mesquite grilled, rosemary herb crusted
sparkling cider & marsala sauce
fresh
slow cooked, savory zinfandel sauce, garlic mashers
white savory pan gravy
filet mignon, pan seared, black pepper, garlic, olive oil
boneless, half Petaluma chicken, lemon, garlic & rosemary, served with garlic mashers & vegetables of the day
grilled eggplant, roasted red bell peppers, mozzarella cheese, tomato coulis
Anchovies, coddled egg, parmesan cheese, housemade croutons
Australian Lobster Tail, 12 Mexican White Shrimp, 12 oysters on the half shell
mixed field greens & romaine, choice of dressing
Pt. Reyes blue cheese dressing or any other dressing
from traditional recipe
minimum six
minimum four
creamed spinach, Pernod minimum four
savory white gravy, bacon, cheese minimum four
classic tartar sauce
classic in the shell, garlic butter
gratinee
San Francisco's best
spinach, meat, ricotta cheese, tomato meat sauce
cream, butter, imported Italian Parmesan cheese
tomato sauce
10oz
Italian custard with an orange zest, breaded and lightly fried, flamed with apricot brandy
Housemade, classic style, chocolate crumb crust, raspberry sauce
Housemade with cabernet sauvignon, Guittard dark and white chocolate sauce
Mixed Berries, Amaretto Cookie
With fresh berries
With toasted almonds
Point Reyes Blue Mountain Gorgonzola Bleu de Basque, sheep milk
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