Dinner

Main Event


– Opening Acts –

Charbroiled Edamame 6.5
with Japanese seven spice

Made To Order Guacamole 11.5
with fresh cut tortilla chips

Chicken Quesadilla 12.5
pressure cooked chicken, jack & cheddar, tomatoes, green onions & jalapenos

Lobster Dumplings 12.5
with port wine sauce

Crispy Cornmeal Calamari 11.95
chipotle mayo and marinara sauces

Ahi Poke 15
sashimi grade ahi, avocado, green onion with crispy wontons

Mediterranean Platter 13
grilled Romaine, quinoa tabouleh, feta, kalamata olives, hummus, pita and lemon tahini drizzle

Tequila Chicken Spring Rolls 11.5
with avocado-ranchero sauce

Wild Note Avocado Toast 14.5
chopped scallops & bacon oven toasted brioche topped with a tarragon dill mayo drizzle

Truffle Fries 9
tossed with Reggiano Parmigiano & parsley

 


– Soups –

Soup of the Day 8.5

Lobster & Shrimp Chowder 9.5
with bacon


– Salads –

Our Salad 9.95
organic greens with currants, candied walnuts,bleu cheese and balsamic vinaigrette

Non Traditional Caesar 10.95
hearts of Romaine, house-made dressing & Reggiano Parmesan with roasted corn, tomatoes and avocado

Mediterranean Blackened Salmon 18.5
organic greens, orzo rice, artichokes, onions, red pepper, Kalamata olives, tomatoes and feta cheese and a oregano-dijon vinaigrette

Ahi Poke Salad 17.5
sashimi grade ahi, avocado, green onion, mixed greens julienne carrots, cucumber, cherry tomatoes and Yuzu-orange seasame vinaigrette

 


– Headliners –

Dijon-Herb Crusted Salmon 24.5
Israeli cous cous, grilled asparagus and lemon buerre blanc

Baja Fish Tacos 18.5
fresh mahi-mahi filet, black beans, Spanish rice, salsa fresca, guacamole and choice of tortillas

Cajun Shrimp Tacos 17.5
red cabbage, jack & cheddar, salsa fresca, chipotle aioli with Spanish rice and refried pinto beans

Lobster & Shrimp Enchiladas 18.5
jack & cheddar, roasted corn with tomatillo sauce, Spanish rice & refried pinto beans

Chicken Enchiladas Suizas 17.5
pressure cooked chicken with poblano peppers, onions, Havarti and avocado slices topped with white sauce and a tomatillo sauce with Spanish rice and black beans

Salmon Poke Bowl 16
sticky rice, edamame, green onions, mango, seaweed salad, ginger, jalapenos, avocado, red cabbage, pickled cucumbers, crispy wontons & spicy mayo drizzle

Lemon Butter Scallops 17.5
pan seared over linguine with chopped asparagus, and topped with Parmigiano Reggiano & micro basil

Grilled Filet Medallions 22
cheddar mashed potatoes, fried green beans and brandy peppercorn demi-glace

Chile-Lime Steak Tacos 17.5
caramelized red onion, cilantro, pickled jalapenos & cotija cheese with Spanish rice and pinto beans

Beef “Rad” Thai 18.5
filet mignon with fresh vegetables, crushed peanuts, rice noodles with a ginger tamarind sauce
*try with chicken, shrimp or tofu

Brie Burger 14.95
Brie stuffed 1/2lb Sterling beef topped with sauteed mushrooms and port wine sauce

Filet Mignon Sliders 15.5
medium rare with smoked Gouda, onion strings and cajun sweet potato fries


Chef Israel ‘Izzy’ Balderas • Sous Chef Martin Bernardino