Del Rey

Pan Seared Lemon-Pepper crusted, finished in White Truffle Aioli

Served chilled with prosciutto ham and Pomegranate reduction

New Zealand Mussels Manila Clams perfected in Chardonnay saffron sauce, shallots, Garlic, Topped with tomato and fresh herbs

Medley of Fresh Herbed Mushrooms with Soy Sauce in a Creamy Chardonnay Reduction, Served with a Garlic Fragrant Rosemary Roll and a Touch of Black Truffles

Lump crab meat with tossed California field greens with Saffron infused remoulade

Cooked in burgundy, shallots, garlic served in a pastry shell topped with Boursin cheese

With Whole roasted Garlic, accompanied with Homemade Tomato Marmalade

Fresh mozzarella, caramelized onion, Humboldt fog cheese, house cured duck prosciutto and fresh Arugula

With Mediterranean couscous, spicy ginger mango chutney

Crown of red yellow tomato with Kalamata Castelvetrno olives, artichoke hearts in a basil

With dijon mustard, capers, Shallots, lemon juice, and fresh herbs

Charred Hearts of Romaine Lettuce, Caesar Dressing, Bacon-Apricot Jam, Shaved Parmegano Reggiano and Crostini

Roasted Organic Golden and Red Beets, Point Reyes Blue, Candied Walnuts, Organic Baby Greens, Laced in a Sherry Vinaigrette

Served with house made maytag blue cheese dressing topped with julienne arrgoni smith apples, smoked bacon and dried cranberries

Baby Greens with Candied Walnuts, dry Apricot, Pickled Red Onions, Gorgonzola Pear Vinaigrette

Ask your Server about our Chef's Daily Creation

Perfected in the oven served with a basil Pinot Noir sauce over wilted spinach and Artichokes

Pan Seared, Yukon Gold Gruyere Mash, Haricot Verts and Lemon Caper Butter Sauce

Main lobster tail, wild scallops and jumbo shrimp over a warm quinoa salad, garlic citrus tarragon aioli

With a cherry jus and roast fingerling potato

Stuffed with prosciutto, Gruyere and sage baked to perfection served with a sweet vermouth Demi and Gruyere mashed potato

Served with Brandy tomato peppercorn sauce and Gruyere mashed potato

Scallops Shrimp Served in a Spicy Vodka Sauce with Sundried Tomatoes, Saffron Cream Linguini

Traditional San Franciscan style stew with fresh assorted Fish, Clams, Mussels and Shrimp

Roasted to your request covered with Dijon mustard, herb sunflower seed crust till golden and served with fingerling potato and haricot Vert

Burgundy Braised Beef Short Ribs, Yukon Gold Gruyere Mashed Potatoes, Roasted Mushrooms, Pancetta, and Wilted Organic Chard

Slowly braised Berkshire shank, served in its own sauce on a bed of Saffron Risotto

Morels, Crimini, Oyster mushrooms, with Italian Arborio rice in a mushroom broth finished with a Parmigiano Reggiano and black truffle butter

With Dauphinoise potato apple juniper

Berry Compote

with a Molten Ganache Center and Vanilla Bean Gelato

Caramelized Creamy Custard Encrusted in Turbinado Sugar

A selection of Humboldt Fog, Spanish Mancchego and Point Reyes Blue served with Fresh Seasonal Fruit, Nuts and Wildflower Honey

Breakfast options

Lobster ,Fresh Spinach, Asparagus and Gruyere Cheese

Your choice of Canadian bacon or Smoked Salmon, or Spinach, Served on English Muffin and Topped with poached eggs and Chipotle Hollandaise

Your choice of Canadian bacon or Smoked Salmon, or Spinach, Served on English Muffin and Topped with poached eggs and Chipotle Hollandaise

Accompanied with chef's choice of savory seasonal sauce and Home Made Whipped Cream

Served with Dried Fruit Medley

Point Reyes Blue Cheese, Spanish Manchego and Humbold Fog Lunch options

Flavorful Cranberries, sweet grapes, Toasted Almonds, tossed in Tarragon orange dressing over seasonal California greens

Grilled Beef Served on a Crispy Chiabatta, Topped with Feta Aioli, Red Onions, Tomatoes and Cucumbers

Burgundy Braised Beef Short Ribs, Garlic Mashed Potatoes, Roasted Mushrooms, Pancetta and Wilted Organic Chard

Sautéed with rich Red wine souce, tender onion and Mushrooms garaniture, Sauce and served over Linguini

Fresh mozzarella, caramelized onion, Humboldt fog cheese, house cured duck prosciutto and Arugula

Scallops Shrimp Served in a Spicy Vodka Sauce with Sundried Tomatoes, Saffron Cream Linguini

Grilled Portabella, Roasted Red Peppers, Arugula and Goat Cheese

Flourless Chocolate Torte with Chocolate Grenache, Butterscotch Crème Brulee, Gelato, Sorbet

Pan Seared Lemon-Pepper crusted, finished in White Truffle Aioli

Served chilled with prosciutto ham and Pomegranate reduction

New Zealand Mussels & Manila Clams perfected in Chardonnay saffron sauce, shallots, Garlic, Topped with tomato and fresh herbs

Medley of Fresh Herbed Mushrooms with Soy Sauce in a Creamy Chardonnay Reduction, Served with a Garlic Fragrant Rosemary Roll and a Touch of Black Truffles

Lump crab meat with tossed California field greens with Saffron infused remoulade

Cooked in burgundy, shallots, garlic served in a pastry shell topped with Boursin cheese

With Whole roasted Garlic, accompanied with Homemade Tomato Marmalade

Fresh mozzarella, caramelized onion, Humboldt fog cheese, house cured duck prosciutto and fresh Arugula

With Mediterranean couscous, spicy ginger mango chutney

Crown of red & yellow tomato with Kalamata & Castelvetrno olives, artichoke hearts in a basil

With dijon mustard, capers, Shallots, lemon juice, and fresh herbs

Charred Hearts of Romaine Lettuce, Caesar Dressing, Bacon-Apricot Jam, Shaved Parmegano Reggiano and Crostini

Roasted Organic Golden and Red Beets, Point Reyes Blue, Candied Walnuts, Organic Baby Greens, Laced in a Sherry Vinaigrette

Served with house made maytag blue cheese dressing topped with julienne arrgoni smith apples, smoked bacon and dried cranberries

Baby Greens with Candied Walnuts, dry Apricot, Pickled Red Onions, Gorgonzola Pear Vinaigrette

Ask your Server about our Chef's Daily Creation

Perfected in the oven served with a basil Pinot Noir sauce over wilted spinach and Artichokes

Pan Seared, Yukon Gold Gruyere Mash, Haricot Verts and Lemon Caper Butter Sauce

Main lobster tail, wild scallops and jumbo shrimp over a warm quinoa salad, garlic citrus tarragon aioli

With a cherry jus and roast fingerling potato

Stuffed with prosciutto, Gruyere and sage baked to perfection served with a sweet vermouth Demi and Gruyere mashed potato

Served with Brandy tomato peppercorn sauce and Gruyere mashed potato

Scallops & Shrimp Served in a Spicy Vodka Sauce with Sundried Tomatoes, Saffron Cream Linguini

Traditional San Franciscan style stew with fresh assorted Fish, Clams, Mussels and Shrimp

Roasted to your request covered with Dijon mustard, herb & sunflower seed crust till golden and served with fingerling potato and haricot Vert

Burgundy Braised Beef Short Ribs, Yukon Gold Gruyere Mashed Potatoes, Roasted Mushrooms, Pancetta, and Wilted Organic Chard

Slowly braised Berkshire shank, served in its own sauce on a bed of Saffron Risotto

Morels, Crimini, Oyster mushrooms, with Italian Arborio rice in a mushroom broth finished with a Parmigiano Reggiano and black truffle butter

With Dauphinoise potato & apple & juniper

Berry Compote

with a Molten Ganache Center and Vanilla Bean Gelato

Caramelized Creamy Custard Encrusted in Turbinado Sugar

A selection of Humboldt Fog, Spanish Mancchego and Point Reyes Blue served with Fresh Seasonal Fruit, Nuts and Wildflower Honey

Breakfast options

Lobster ,Fresh Spinach, Asparagus and Gruyere Cheese

Your choice of Canadian bacon or Smoked Salmon, or Spinach, Served on English Muffin and Topped with poached eggs and Chipotle Hollandaise

Your choice of Canadian bacon or Smoked Salmon, or Spinach, Served on English Muffin and Topped with poached eggs and Chipotle Hollandaise

Accompanied with chef's choice of savory seasonal sauce and Home Made Whipped Cream

Served with Dried Fruit Medley

Point Reyes Blue Cheese, Spanish Manchego and Humbold Fog Lunch options

Flavorful Cranberries, sweet grapes, Toasted Almonds, tossed in Tarragon orange dressing over seasonal California greens

Grilled Beef Served on a Crispy Chiabatta, Topped with Feta Aioli, Red Onions, Tomatoes and Cucumbers

Burgundy Braised Beef Short Ribs, Garlic Mashed Potatoes, Roasted Mushrooms, Pancetta and Wilted Organic Chard

Sautéed with rich Red wine souce, tender onion and Mushrooms garaniture, Sauce and served over Linguini

Fresh mozzarella, caramelized onion, Humboldt fog cheese, house cured duck prosciutto and Arugula

Scallops & Shrimp Served in a Spicy Vodka Sauce with Sundried Tomatoes, Saffron Cream Linguini

Grilled Portabella, Roasted Red Peppers, Arugula and Goat Cheese

Flourless Chocolate Torte with Chocolate Grenache, Butterscotch Crème Brulee, Gelato, Sorbet