Lunch Hours:
Thursday - Friday, first seating: 11:30 - last seating 1:45
Saturday Blind Tasting, first seating: 11:30 - last seating 1:45
Reservations to the Brasserie are always encouraged and can be made by calling 858.450.9557.

Organic Comice Pear Salad 11.
English Stilton, Belgian Endive, Arugula and Candied Walnuts

Whole Romaine Heart Leaves 9.
Creamy Mustard Vinaigrette, Roasted Red Peppers and Pecorino Romano

Organic Butternut Sqaush Soup 9.
Wild Mushrooms, Pumpkin Seed Oil and Chantilly Créme

Provençal Herb Marinated Goat's Cheese 9.
Green and Black Olive Tapenade with Oven Roasted Tomatoes

Yellowfin Tuna Tartar 14.
Capers, Red Onion, Sun Dried Tomato, Lemon and Fresh Herbs

Grilled Garlic and Herb Marinated Lamb Culottes 16.
Wilted Spinach with Mustard Vinaigrette and Feta Cheese

Chilled Seared Ahi Tuna Salad 19.
Field Greens, Oven Dried Tomato, Haricot Verts and Nicoise Olive Vinaigrette

Lightly Smoked Wild King Salmon Salad 17.
Organic Red Beet Vinaigrette, Mixed Greens and Horseradish Creme

Organic Butternut Squash Ravioli 16.
Sage, Buerre Noisette, Mushrooms, Red Wine Sauce and Parmigiano-Reggiano

Grilled Yellowfin Tuna 18.
Organic Green Beans, Asparagus, Fingerling Potatoes
Frisée and Truffle Vinaigrette

Braised Certified Angus Short Rib 18.
Spinach, Yukon Gold Potato Confit and Wild Mushrooms

Grilled Certified Angus Top Sirloin 21.
Wild Mushroom, Spinach, Potato Gratin and Bordelaise Sauce

Pan Roasted Pork Loin 18.
Swiss Chard, Carmelized Golden Apple, Turnips, Spatzle and Honey Lavender Sauce

Wild King Salmon 18.
Charred Cauliflower, French Green Lentils and Red Wine Sauce

(updated 10/14/08)
Menu Changes Regularly

David Gallardo, Executive Chef
Steve Barr, General Manager
Gary Parker, Proprietor

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