Appetizers

Seared Wild Scallops $16
Pan Seared Lemon-Pepper crusted, finished in White Truffle Aioli
Grilled Shrimp and Mango $14
Served chilled with prosciutto ham and Pomegranate reduction
Mussels & Clams 1/2dz $12-dz $16
New Zealand Mussels & Manila Clams perfected in Chardonnay saffron sauce, shallots, Garlic, Topped with tomato and fresh herbs
Mushroom Ragout $14
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
Crab Cakes $14
Lump crab meat with tossed California field greens with Saffron infused remoulade
Escargot Villa Franche $15
Cooked in burgundy, shallots, garlic served in a pastry shell topped with Boursin cheese
Baked Brie $16
With Whole roasted Garlic, accompanied with Homemade Tomato Marmalade
Flatbread $18
Fresh mozzarella, caramelized onion, Humboldt fog cheese, house cured duck prosciutto and fresh Arugula
Marinated Grilled Quail: Market Price
With Mediterranean couscous, spicy ginger mango chutney
Bocconcini Duo Tomato $ 14
Crown of red & yellow tomato with Kalamata & Castelvetrno olives, artichoke hearts in a basil
Beef Tartare $ 15
With dijon mustard, capers, Shallots, lemon juice, and fresh herbs

Salads and Seasonal Soups

Entrées

Desserts

Europa Brunch Selection

Executive Chef, Michael Hutcheon