Appetizers
Escargot - $7
Imported escargot in a garlic butter sauce
Seared Ahi Tuna - $9
Thinly sliced over a bed of organic greens, topped with a sautéed shitake mushroom and ginger sauce.
Mussels - $7
Steamed Tomales Bay Mussels in a garlic lemon cream sauce “ Seasonal”
Baked Mushrooms - $7
Large mushroom caps stuffed with Cambazola cheese and sun dried tomatoes
Crab Cakes - $8
Two large Dungeness cakes served with fresh aioli and spicy Thai salsa
Talmousse - $7
Puff pastry filled with Gruyere cheese, minced garlic, parsley, a dash of Dijon mustard and baked to a golden brown.
Smoked Salmon - $7
Thinly sliced, hickory smoked salmon, served with a mild horseradish sauce
Soups and Salads
French Onion Soup - $7
Classic recipe with toasted sourdough rounds and browned Gruyere cheese.
Roasted Garlic Mushroom Soup - $5
Bob’s classic recipe
Soup du Jour- $5
Made with seasonal ingredients
House Salad - $6
Mixed organic greens with feta cheese, red onions, seasonal fruit, drizzled with house vinaigrette
Caesar Salad - $6
Crisp hearts of romaine, shaved parmesan cheese, red onions with house-made dressing, topped with fresh croutons.
Salad Roche- $6
Hearts of Romaine, creamy Bleu cheese dressing, red onions and crumbled bacon.
Smoked Salmon Appetizer
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Entrees
Filet Mignon - $25
Char-Broiled, choice cut filet mignon with béarnaise or creamy bleu cheese sauce.
New York Steak - $24
Char-Broiled choice cut with béarnaise or garlic-herb butter sauce.
Sautè de Beouf - $22
Tips of filet mignon sautéed with mushrooms, garlic, beel peppers and onions, finished with a merlot reduction.
De Whole Schmire - $28
The best of both worlds: Char-Broiled filet mignon with béarnaise sauce and jumbo Prawns Portugese
New Zealand Rack of Lamb - $29
Roasted half rack of lamb with a mushroom burgundy sauce, topped with Herb de Provence bread crumbs.
Sweetbreads - $20
Milk-fed veal sweetbreads crisply sautéed with a mushroom, caper merlot sauce.
Veal Morel - $25
Veal medallions sautéed with morel mushrooms and cream sauce reduction.
Chicken Zanzibar - $20
Sautéed chicken breast simmered in a mildly spicy curry sauce topped with bananas, seasonal fruit and garnished with toasted, sliced almonds
Chicken Dijon - $18
Sautéed breast of chicken served in a creamy Dijon mustard sauce, garnished with scallions
Roast Duck - $20
One-half locally raised duck, with a choice of orange glaze and seasonal fruit or a creamy, green peppercorn sauce
Prawns Pernod - $22
Sautéed jumbo prawns, flamed with Pernod, served in fresh lemon, white wine sauce, garnished with Spanish olives
Prawns Portuguese - $22
Jumbo shrimp sautéed with garlic, scallions, ripe tomatoes and olives served in a sauce of white wine and lemon juice
Salmon Hollandaise
Grilled King Salmin filet served with a velvety Hollandaise sauce and garnished with caviar
Paris Nights - $22
A medley of fresh seafood: Scallops, Jumbo prawns, Sea Bass and mussels served in a creamy saffron sauce
Halibut - $22
Filet of Halibut baked in a mixed-nut crust or broiled, served with a Meyer lemon and basil sauce
Sole Dore - $21
Petrale sole dipped in egg batter and crisped ril golden brown, served with a lemon dill sauce.
Desserts
Seasonal Menu
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