Restaurant Month Menu 2025

1ST COURSE 

French Onion Soup
Slow-cooked 5 assorted onions in a beef stock for 24 hours. Topped with house croutons and
melted gruyere cheese. 

+ Claiborne Churchill Pinot Noir +

Kale and Pomegranate Salad
Crunchy green kale tossed in a Dijon vinaigrette with pomegranate seed and toasted pecans with fresh goat cheese. 

+ J Dusi Pinot Grigio +

Burrata Bruschetta
Creamy burrata cheese topped with Roma tomatoes, fresh garlic and basil on house crostini and drizzled with a balsamic reduction.

+ J Wine Pairing ~ Le Vigne Sauvignon Blanc +

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ENTRÉE

Pan Seared Chicken
Mary's Free Range 10 oz. chicken breast marinated in lemon, garlic, fresh thyme and white wine. Pan seared and finished with truffle oil. Served on a bed of Morro Bay mushroom, pancetta risotto with sautéed baby carrots.

+ Wine Pairing ~ Cambria Chardonnay +

Cioppino Pasta
Shrimp, clams, mussels, Salmon in a savory roasted tomato sauce and served on a bed of homemade pasta.

+ Wine pairing ~ Claiborne & Churchill Pinot Noir +

Flat Iron Steak
8 oz. steak grilled and served with a green peppercorn sauce. Served with garlic mashed potatoes and sautéed asparagus. 

+ J Lohr Cabernet Sauvignon +

Calamari Piccata
Lightly dusted in seasoned flour and sautéed with a lemon caper sauce with tomatoes. Served with wild rice and seasonal vegetables. 

+ Wine pairing ~ Cambria Chardonnay +
 

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DESSERT

Carrot Cake
A true classic. Deliciously dense and topped with cream cheese frosting.

+ Wine pairing ~ La Marca Prosecco +

Black and Blue Cobbler
Served à la mode with vanilla bean ice cream.

+Wine pairing ~ La Marca Prosecco +

Chocolate Cake
Decadent dark chocolate cake, chocolate drizzle, and fresh strawberries.

+ Wine pairing ~ La Marca Prossco +

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+ Not available for In Room Dining. +

+ Prop 65 Warning: This facility contains chemicals known to the State of California to cause cancer and
birth defects or other reproductive harm. More information on specific exposures is available at the front desk.