Menu Date: April 2008
Note: California Grill uses the freshest foods possible therefore the menu changes weekly.
Brick Oven Fired Flatbreads
Triple Cheese, Pecorino, Asiago, Provolone with Sun-dried Tomatoes and Basil Pesto* 10.00
Marinated Beef Tenderloin with parmigiano reggiano, balsamic reduction and lemon oil 13.00
Mushroom Flatbread with
with potato-leek fondue, aged goat cheese and truffled fingerlings chips (vegetarian selection) $11
Roasted chicken with carrots, celery, spring peas, nueske's bacon and provolone cheese - $12
Sushi
Yellowfin
Tuna Three Ways - poki, tartare, and tataki $20
Sashimi - Yellowfin Tuna, Salmon and Hamachi $16
"Snake
in the Grass" - Shrimp Tempura with Avocado, Eel, and
Cucumber $22
Double-Crunch Rainbow Roll
- cobia, salmon, tuna, tempuracrunch, and tobikko $19
Fiery Kazan roll - Spicy crab, shrimp, scallops, pickled vegetables and kazan sauce - $19
Spicy
Sensation - Scallops, Tuna, Avocado, Tobiko, and Fireball
Sauce $18
California
Roll
- jumbo lump crab with avocado and cucumber $17
Yoshie's Deluxe Sushi Platter - Maki and Nigiri $24
First Course
Potato and green asparagus soup with jumbo lump crabmeat and lemon creme fraiche $9.00
Jumbo Lump Crab and fresh Florida Citrus Salad with Green Papaya Slaw and Tarragon Remoulade $16.00
Market Greens with crisp Apples, Candied Walnuts, Point Reyes Bleu Cheese and Cranberry Vinaigrette* $12.00
Oak-fired Zuckerman's Farm asparagus with serrano ham, manchego cheese, arugula, aged xeres vinaigrette $13.00
Hearts of Romaine with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan and Croutons $9.00
Sauteed Hudson Valley foie gras with roasted apple, vanilla-date compote and black truffle vinaigrette $16
Sonoma Goat Cheese Ravioli with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms and Basil* $11.00
Main Course
Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel, Baby Bok Choy, Lotus Root, andMiso Sauce 35.00
Seared Jumbo Day Boat Scallops with Farro Risotto, Roasted Wild Mushrooms, and Banyuls Reduction 34.00
Brioche crusted halibut with crushed potatoes, braised carrots, serrano ham and spring pea cappuccino $33.00
Oak-fired Filet of Beef with cheese orecchiette pasta gratin, sauteed asparagus, teriyaki BBQ sauce $38.00
Grilled Pork Tenderloin with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze, and Sage $26.00
Seared veal loin with mushroom risotto croquette, onion marmalade, spring vegetables and foie gras sauce $38.00
Hand crafted spinach ravioli with ricotta and parmesan cheese, rustic tomato ragu and asparagus (vegetarian selection) $23.00
Chicken & dumplings - crispy poussin, gnocchi, carrots, celeriac and wild mushrooms $28.00
Desserts
Pear Tart - Freshly Baked Brown Butter Pear Tart with Brown Sugar Ice Cream and Quince Syrup 10.00
"Caramel Apple" - Apple Jalousie Tart with Caramel Foam, Caramel Apple Shooter, and Green Apple Meringue with Apple Sorbet 10.00
Banana and Butterscotch "Buzz" - Caramelized Bananas and Butterscotch Custard Stack with Caramel Sauce, Cocoa Nib and crunchy Plantain 10.00
Valrhona Chocolate and Coffee - Warm Chocolate Cake with Molten Center, House-made White Coffee Ice Cream and Cappuccino Anglaise 10.00
Inspired by "The Year of a Million Dreams" - Honey Crunch Cake with Chantilly Cream, Oven-roasted Golden Pineapple and Crunch Candy Crumble 10.00
California Grill's Cheese Board (frequently changes) all 5 for $17
Ciabot - This Italian bloomy rind cheese blends unpasteurized cow and sheep's milk. It has a luscious butterfat content of fine sheep's milk much like a French Perail cheese, but the cow's milk smoothes out this rich cheese. So often associated with soft sheep milk cheeses, Ciabot is much like a two milk Robiola. Complement this cheese with Apple Chutney.
Pleasant Ridge Reserve - An Artisanal Farmstead Cheese made from unpasteurized milk of Wisconsin cows, fed and managed using "old world" practices. The sweet flavors of the pasture grass, herbs, wildflowers and clovers are detectable in every taste of Pleasant Ridge Reserve. Complement this cheese with Honey Comb.
Corsu Vecchiu - Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean. Semi-firm in texture, as the cheese ages from 1 to 6 months it develops a mold speckled, tannish to grey natural rind covering a straw colored paste with numerous small eyes. The paste of Corsu Vecchiu provides a tangy flavor that is sweet, nutty and somewhat salty tasting meats. Complement this cheese with Quince Paste.
Tessiner Geisskase - Tessiner Geisskase is a raw goat's milk cheese from Switzerland, similar to the French Tome de Savoie, this is a rugged and rustic cheese which has crumbly texture with a really outstanding mouth feel. The best way to describe this seasonal specialty is Herbal and Floral. Pair this fine cheese with Candied Marcona Almonds.
Cabrales - A renowned blue cheese from the Northern Spanish region of Asturias. It is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed caves and has a creamy texture, a complex flavor and a powerful bouquet. Cabrales is salted, wrapped in foil and matures for six months in natural limestone caverns. Complement this cheese with Fig Cake.
Important
Note regarding Sugar Free Desserts at California Grill
- The standard offering is gourmet sugar free chocolates. As of
4/07, no ingredient list for the chocolates was available. To
receive a different sugar free dessert, you MUST indicate on your
reservation what you can and can not have - be specific! Call
72 hours in advance and then follow up the day before and when
you arrive at the restaurant, still no guarantee! The cheese platter
is wonderful if you don't want to go through all this.
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Beverages
Subject to change
California
Grill House Wines and Sake
EOS Chardonnay, Paso Robles '03 10.00
Kakujo Junmai Ginjyo Sake 12.75
Honig Cabernet Sauvignon, Napa '03 11.00
Martin Weyrich Moscato Allegro, CA '05 9.00
Roederer Estate Sparkling Brut, Anderson Vly. 10.00
Jessie's Grove "Earth, Zin & Fire," Lodi '05 9.00
Port, Madeira, and Dessert Wine (3-oz. Pour)
Broadbent Boal, Madeira 1964 $68.00
Dow's "LBV" Porto '00 $9.00
Guenoc "Port," Guenoc '01 $7.25
Fonseca 20-Year Tawny Porto $12.00
Bonny Doon "Framboise," California $10.00
Far Niente "Dolce," Napa '01 $32.00
Adelsheim Deglace Pinot Noir, Oregon '05 $13.25
Elderton Botrytis Semillon Riverina '05 $12.25
Kent Rasmussen Late Harvest Gewurztraminer, Russian River '03
$6.75
Royal Tokaji, Tokaji Aszu 5 Puttonyos '00 $11.00
Yalumba Museum Muscat, SE Australia $13.00
Santa Barbara Winery Late Harvest Sauvignon Blanc '01 $9.00
Domaine de Coyeux, Muscat de Beaumes De Venise '02 $8.00
Quady "Essensia" Orange Muscat, California '05 $10.00
Clos de Paulilles Banyuls Rimage '03 $10.00
Rotllan Torra Moscatell, Priorat, Spain $7.25
Michele Chiarlo Moscato D'Asti "Nivole," Piedmont $9.50
Blandy's 15 Year Old Malmsey, Madeira $18.00
Mission Hill Riesling Ice Wine Reserve, Okanagan '04 $15.00
Rosenblum Desiree Chocolate, CA $9.25
Klein Constantia Vin de Constance, S. Africa '01 $18.00
Cordials, Single Malts, Brandies, and Cognacs
Jacopo Poli "Merlot Di Poli," Grappa, Veneto $9.75
Coeur de Lion Calvados Pays d'Auge "Hors d'Age" $18.00
Germain-Robin "Cask 48" XO Brandy $25.00
Remy Martin XO Cognac $25.00
Martell XO Cognac $25.00
Courvoisier XO Cognac $25.00
Remy Martin "Louis XIII" Cognac (1 oz.) $125.00
Larressingle VSOP Armagnac $8.00
Grand Marnier "100 Year," France $23.00
Grand Marnier "150 Year," France $33.00
G.E. Massenez Poire Williams, Eau-de-Vie $9.75
Mount Gay Rum "Extra Old," Barbados $9.00
Labrot & Graham "Woodford Reserve" Straight Bourbon,
Kentucky $9.00
Bushmills "3 Wood" Single Irish Whiskey $15.00
Booker's Small Batch Straight Bourbon, Kentucky $9.75
Johnnie Walker Blue Label Scotch $32.00
The Macallan "12 Year," Speyside $9.50
The Macallan "18 Year," Speyside $20.00
The Macallan "25 Year," Speyside $50.00
Glenmorangie "10 Year," Northern Highlands $8.00
The Glenlivet "12 Year," Speyside $9.00
Glenfiddich "12 Year," Speyside $9.00
Laphroaig "15 Year," Islay $12.00
Vailla Grazia Limoncello, Italy $8.00
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