Dinner For a Friday Night

TAPAS	ENTREES
6 Each or Three for 14
	Grilled Wahoo 27
*Smoked Eel on Wakame Seaweed Salad	Crab Baked Orzo
*Poached Gulf Shrimp, Asparagus,	Garlic Butter Tossed Broccoli
Lemon Vinaigrette	Preserved Meyer Lemon-Artichoke Pesto Sauce
*Japanese Spiced and Chilled Calamari Salad
*Iberian White Anchovies, Crostini,	Sauteed Corvina 23
Roasted Roma Tomatoes	Black Beans, Rice
*Smoked Salmon on a Cucumber-Melon Salad	Sliced Local Avocado
*Black Japanese Hiziki Seaweed & Lotus Salad	Crisp Tortilla Chips
*Brie on Crostini with Raspberry Sauce,	Sour Cream, Cilantro
Caramel, Walnuts	Charred Tomato-Oregano Sauce
*Edamame Steamed with Hawaiian Sea Salt
*Hummus with Sundried Tomatoes	Clams “Monica” 20
Warm Pita Chips	Linguini with Parsley and Parmesan
*Caprese Salad Dressed with a	Sizzled Garlic in Olive Oil
Balsamic-Arneis Drizzle
*White Asparagus Quiche with	Surf and Turf 27
Leeks and White Cheddar	Grilled Terres Major Hollandaise Topped
*Ham and Brie Sliders	Four Garlic Butter Sauteed Jumbo Gulf Shrimp
Roasted Tomatoes	Mashed Potatoes
Raspberry Mayo	Asparagus
*Chipotle Cheddar Meatloaf	Roasted Shallots
Green Pea Potato Salad
*Duck Pot Stickers, Sweet Chili Glaze	Braised Beef Short Ribs 25
	Soft Parmesan Polenta
Appetizers	Pan Juices with Sherry, Spanish Onion and
	Portobello Mushroom
Poached Halibut 14
On Orzo	Roasted Prime Rib 27
Dashi Broth	Garlic Mashed Potatoes
Bok Choy and Peas	Asparagus
Sauteed Soft Shell Crab 12	au Jus
	Lemon-Horseradish Sour Cream
With Spinach and Tomatoes
Roasted Garlic Aioli	Grilled 12 Oz. Black Angus NY Strip 30
	Macadamia Nut, Apple, Calvados Sauce
Tempura Calamari 10	Mashed Potatoes
Lemon Aioli	Bacon Wilted Kale and Arugula
	Foie Gras Compound Butter Topped
Concord Grape Glazed Grilled Quail 9
Lemon and EVOO Dressed Arugula Salad	10 Oz. Chicken Breast Provencale 18
	Pappardella
Italian Garlic Soup 8	EVOO and Lemon Sauteed Tomatoes, Artichoke
Prosciutto and Provolone	Hearts, Garlic, Basil

Roasted Eggplant Cheese Cake 11	Roasted Duck Legs 21
Basil and Tomato Chiffonade	Spanish Rice with Ham, Ancho Chilies,
Garlic-Pine Nut Crust	Annotto Oil, Cumin, Oregano
Roosted Garlic Cream	Squash Puree

CJ’s Bibb and Spinach Salad 11	Winter Spice Grilled Farm Raised
Spiced Cashews, Pear,	Medallions of Venison 34
Radish, Cucumber, Red Onion	Mashed Potatoes
Orange-Sesame Vinaigrette	Red Wine Demi Glaze
	Arugula, Celery, Asian Pear,
Caesar Salad 10 Garlic Bread 3.50	Grape, Pumpkin Seed, Almond
	Salad Dressed with a Truffle-Lemon Vinaigrette