To Begin
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Hawaiian Tuna Poke
Ruby red sashimi grade Ahi/Ginger/Garlic/Soy
Served with Mango Salsa/Wonton Chips
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12
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Calamari Provencal
Arugala/Fire Roasted Tomatoes/Chiffonade basil/White Truffle Vinaigrette
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12
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Spring's Sprung Roll
Fresh Mint Leaves/Cilantro/ Diakon Sprouts/Julienne Vegetables
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10
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Soup DuJour
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9
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Salads
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Shaved Black Truffle Caesar
Hearts of Romaine/Parmesan Wafer/Black Truffles/House made Croutons/Parmesan Dressing
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18
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Strawberry Garden Salad
Arugula/Wild Berry Vinaigrette/Fresh Strawberries/Toasted Pine Nuts/Pancetta
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13
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Spinach, Nuts and Berries
Baby Spinach/Toasted Almonds/Dried Cranberries/White Balsamic Dressing
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9
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Locally Grown Caprisi
Vine-Ripened Local Heirloom Tomatoes/Fresh Mozzarella/Basil/Balsamic Reduction
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12
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Intermezzo
Chef's Choice Sorbet
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4
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Entrees
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Wrigley's Wellington
Center Cut Filet/Portobello Mushrooms
Served with Baby Red Hash
(Wine Selection: Jordan, Cabernet Sauvignon, '03.)
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35
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Sesame Ginger Crusted Ahi
Ripe Mango/Seared Sashimi Ahi/Sweet Soy Glaze
Served with Coconut Jasmine Rice
(Wine Selection: Veuve Clicquot, Brut Champagne)
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30
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Parmesan Crusted Black Cod
Oceanic Black Cod/Parmesan Crust
Served with Pasta Primavera
(Wine Selection: Cakebread, Chardonnay, '06)
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30
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Pancetta Wrapped Pork Tenderloin
Rosemary/Dijon Mustard/Pancetta
Served with Aged Cheddar Polenta
(Wine Selection: Rocket Science, Meritage, '04)
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28
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Lavender Honey Roasted Pheasant
Split Pheasant/Lavender/Apricot
Served with Aged Cheddar Polenta
(Wine Selection: Red Car, Syrah, '05)
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34
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Baked Primavera
Spring Vegetables/Aromatic Spices/Golden Goat Cheese Crust
(Wine Selection: Robert Sinsky, Pinot Noir, '06)
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24
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For your convenience, 18% gratuity will be added to parties of 6 or more
All meat, fish and eggs are cooked to order; food code requires us to inform you that raw or undercooked consumption of these products may increase the risk of food borne illness
All vegetables are seasonal chef du jour
Dietary need adjustments available. Please ask your server
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