Benbow Greens Salad with Carrot, Celeriac and Citrus Vinaigrette 8.00

Organic Strawberry Salad with Feta and Arugula 11.00

Hearts of Romaine Salad with Maytag Blue Cheese and Red Wine Vinaigrette 11.00

Benbow French Onion Soup with Foraged Mushrooms 9.00

Carpaccio of Ahi Tuna with Radish, Sprouts and Olive Coulis 14.00

Trio of Sonoma Artisian Foie Gras Sauteed, Creme Bruelee and Torchon Blackberries, Hazelnut and Balsamic 25.00

Dailey Selection of Cheeses with Seasonal Garnish 7.00 each. 16.00 for tasting of three.

Lemon Roast True Cod, Melted Tomato with Caper and Shallot, Kalamata Whipped Yukon 26.00

Truffled Shrimp and Grits, Quick Sauteed Greens 26.00

Grilled Petite Filet of Beef, Dungeness Crabmeat Bearnaise, Baby Spinach and Pommes Anna 36.00

Griddled Game Hen with Roasted Fingerlings, King Trumpet Mushrooms, Wilted Arugula and Sage Glace 25.00

Herb Roast Rack of Anderson Ranch Lamb, Vegetables Provencal and Romesco 36.00

Portobello and Talleggio Gratinee, Roast Tomato and Herbed Polenta 25.00

Benbow Cherry Tomato Risotto, with Basil and Asiago 22.00

Can Accommodate Vegan Diets
We kindly ask that that no substitutions or alterations be made

Executive Chef - Kenneth Aldin

As of April 23, 2010