ARTISANAL CHEESE & OLIVES
An assortment of gourmet cheeses & artisan olives served with crostini and fine condiments
HOISIN BEER-BRAISED BEEF FLANK STEAK
Falling apart tender beef, served with rosemary white bean puree, carrot citrus jam and garlic butter crostini
PAN FRIED GOAT CHEESE
Local Sunnypine Farms goat cheese, breaded with Panko & herbs, pan-fried to perfection and accompanied by special tomato-ginger jam and balsamic glaze
GARLIC SAUTEED WILD MEXICAN SHRIMP
Quickly sautéed in light olive oil and garlic, and served with house specialty sweet pepper jelly and herb & garlic aoli atop a creamy mozzarella polenta cake
ROMAINE HEART SALAD
Creamy lemon dressing, herbed croutons, Point Reyes Blue cheese & toasted walnuts
ROASTED RED BEET SALAD
Mixed baby greens, Point Reyes blue cheese, candied bacon & citrus vinaigrette
MIXED GREENS SALAD
Fresh greens, caramelized pecans, orange segments, mango vinaigrette and Sunny Pine Farm Chevre cheese
SOUP DU JOUR
Daily soups are masterfully created under the direction of Chef Suzanne – ask server for details
DOUBLE-FRENCHED PORK CHOP
Juicy, perfectly cooked and unforgettable, this double-Frenched pork chop is nestled in a house-made orange Gastrique sauce and accompanied by crispy herbed parmesan polenta.
CHOICE RIBEYE STEAK
A perennial Freestone favorite! Charbroiled to your liking, served atop a house-made Espagnole sauce and paired with sour cream mashed potatoes topped with crispy potato lattices.
CREAMY PASTA AURORA
Perfectly cooked linguine tossed in a creamy Marsala sauce, crowned with a fire roasted tomato & red pepper sauce, and served with large herbed meatballs. The surprising composition of two sauces in one dish creates a satisfying juxtaposition of flavor sensations.
PAN SEARED LAMB CHOPS
Tender lamb chops, pan seared to order, nestled in Jack Daniels fig sauce and topped with a smoked tomato compote, served with butternut squash and leek & corn pudding.
JASMINE EUPHORIA RICE CAKE
Beautifully prepared jasmine rice cake, stuffed with seasonal vegetables, wild mushrooms, blended with exotic ingredients including coconut milk and served on a luxuriant bed of sautéed Savoy cabbage, onions and Crimini mushrooms, topped with herb & nut Dukkah.
THREE MUSHROOM CHICKEN
Pan fried and oven roasted herb-crusted chicken breast, served with fluffy sour cream mashed potatoes, nestled in a puddle of Sauce Duxelles with black trumpet and morel mushrooms and finished with white truffle oil.
FISH OF THE DAY
Pan fried, oven finished and served with Forbidden rice pilaf, Zaatar-spiced sauce with fire roasted tomatoes, and drizzled with pomegranate molasses.
CHEF’S CHOICE DAILY SPECIAL
Always fresh and creative, ask your server for a description of today’s feature.
Choice of Grilled Cheese, Junior Veggie Stuffed Rice Cake or Vegetarian Pasta Aurora Piccolo (with meatball)
Proudly serving grain-fed, hormone and antibiotic free ground beef from Washington State
We will be happy to prepare proteins to any requested temperature
Eating raw or undercooked foods can increase the risk of food borne illness
18% gratuity will be added to checks for parties of 8 or more
