Appetizer of salami and cube of Jack cheese on sourdough
Choice of Soup/Salad:
Garden Salad ~ Mixed greens, shredded carrots, fresh tomatoes, marinated kidney beans and red onions, tossed with our original red wine vinaigrette dressing
Spinach Salad ~ Fresh Sonoma County spinach tossed with cranberries, grapefruit, toasted almonds and goat cheese with an orange sherry vinaigrette
Hearty Corn Soup ~ Topped with jalapeno olive oil. It wasn't spicy; in fact, I couldn't even taste the jalapeño.
Minestrone Soup ~ Hearty and homemade, filled with fresh Sonoma County seasonal vegetables in a rich broth
Choice of Entrée:
Curried Quinoa & Butternut Squash Ravioli ~ Curried Quinoa & Butternut Squash Ravioli served with sautéed Sonoma County spinach, burre blanc sauce and balsamic syrup.
Homemade Ravioli ~ homemade ravioli filled with fresh Swiss chard, onions, beef, pork, Parmesan cheese and Sourdough breadcrumbs in rich tomato meat sauce. This was a glorified "Chef-Boyardee" ravioli. The dish was too dry. It tasted like it had been prepared in advance then heated in a microwave.
Chicken Mushroom Marsala ~ Pan roasted chicken breast sautéed with garlic, mushrooms, butter, and Marsala wine. Served with garlic mashed potatoes and Sonoma County fresh vegetables. This had a rich Marsala wine sauce and had a great garlicky flavor. This was definitely the entree to get. My only complaint was the size of the chicken. Either the chicken was really small or it was 1/2 a breast.
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