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.