In addition to our dinner menu below, we now feature in our lounge an innovative 5 | 10 | 20 menu with unique offerings served within 5, 10, or 20 minutes to accommodate your busy schedule.

Appetizers and Soups
ASSORTED DOMESTIC AND IMPORTED CHEESES  fresh berries, quince paste, toasted crackers — 16
CHARCUTERIE DISPLAY  selection of cured meats, aged cheddar, almonds, olives — 16
SHRIMP COCKTAIL*  mango cocktail sauce — 15
COLORADO GUMBO  venison sausage, rock shrimp, brown rice — 15
MAHI MAHI FISH TACOS*^  pico de gallo, avocado, green chile vinaigrette, corn tortilla — 12
JALAPENO BACON DIP  cream cheese, toasted baguette — 11
PAN FRIED CALAMARI*  tarragon pine nut pesto — 11
SALMON CAKES  grapefruit dill aioli — 12
CRAB BISQUE*  sweet corn relish — 8
SPINACH AND RED LENTIL* — 8

Salads and Sandwiches
SONOMA’Z VINEYARD*  grape tomato, cucumber, carrot, walnut, pecorino, balsamic vinaigrette — 8
CAESAR SALAD  crisp red and green romaine, roasted tomato, asiago tuille, toasted croutons — 8
MANGO CHOP SALAD*  toasted macadamia nuts, red onion, roma tomato, romaine, poppy seed dressing — 8
CAPRESE*  heirloom tomato, fresh mozzarella, twelve-year balsamic, cypress black salt — 11
  Add to any salad : grilled chicken — 4 ; grilled salmon — 5 ; grilled shrimp — 7 ; grilled steak — 8
SONOMA’Z BURGER  sweet onion, lettuce, tomato, on brioche; choice of cheese — 10
GRILLED CHICKEN SANDWICH  sliced avocado, sweet onion, lettuce, tomato, pepper jack cheese, onion kaiser — 10

Entrées
GRILLED FILET OF BEEF*  truffle prosciutto butter, mustard crusted fingerling trio, wilted arugula — 31
  FRANCISCAN CABERNET  plum, dark cherry, smooth
SMOKED PORK TENDERLOIN*  green chile demi, red bell pepper and corn cakes, roasted tomatillo ragout — 25
  RANCHO ZABACO ZINFANDEL  strawberry, cocoa, cedar
COLORADO LAMB CHOPS*  huckleberry port reduction, toasted pistachio risotto, grilled baby carrots — 32
  MALMA MALBEC  plum, soft tannins
MACADAMIA NUT CRUSTED MAHI MAHI^  coconut mango crème, jasmine rice, snap peas — 27
  FRANCIS COPPOLA BIANCO  peach, citrus, melon
CIOPPINO^  tiger shrimp, bay scallops, little neck clams, tomato saffron fumet, angel hair pasta — 27
  CAYMUS CONUNDRUM  floral, honeysuckle, pear
BROWN RICE PENNE*  pan seared tofu, sugar snap peas, sweet thai soy — 24
  CHATEAU STE. MICHELLE RIESLING  apricot, pear, sweet and crisp
STUFFED BONE-IN CHICKEN BREAST*  artichokes, roasted tomatoes, asiago, roasted garlic pan jus, whipped yukons, asparagus — 24
  KRIS PINOT GRIGIO  citrus, tangerine, apricot
GRILLED RIBEYE*  peppercorn demi, peruvian potato croquette, broccoli — 28
  ST. FRANCIS MERLOT  ripe dark berries, rich, silky
SURF AND TURF  nightly feature — MARKET PRICE
  CHEF’S RECOMMENDATION
MARKET FRESH FISH  nightly feature — MARKET PRICE
  CHEF’S RECOMMENDATION

Sides — 5
Roasted Garlic Whipped Yukon Potatoes
Asparagus
Broccolini
Basil Parmesan Risotto
Sweet Potato Fries

Bottled Water : half-liter — 3.50 ; liter — 5
Acqua Panna Still
San Pellegrino Sparkling

* Indicates a gluten-free choice.  ^ Consuming raw or undercooked foods can increase your risk of foodborne illness.

Menu selections and prices subject to change.