summer dinner sample 2010
from 5:30 nightly
Appetizers
Crispy Calamari w/ 4 Chile Dipping Sauce
small – 7.50 / large – 9.50
Shiitake & Cactus Spring Rolls
w/ Southwestern Ponzu – 9.50
Tiger Prawn Tempura
w/ Red Chile Sweet & Sour – 13.00
Shrimp & Spinach Dumplings w/ Tahini Sauce
4 Pc. – 8.50 / 6 Pc. – 11.50
Grilled Corn Vichyssoise – 6.00
Pizetta of the Night – 9.00
Frisee & Butter Lettuce Salad
w/ Grilled Peache & Prosciutto -– 11.00
Santacafé Greens w/ Olive Oil & Lemon – 6.50
Main Courses
Roasted Poblano Relleno w/ 3 Mushroom Quinoa
Roasted Poblano Relleno w/ 3 Mushroom Quinoa
& Chipotle Cream – 19.00
Sterling Silver Grilled Black Angus Ribeye
w/ Pommes Frites & Red Chile Béarnaise – 25.00
Grilled Atlantic Salmon
w/ Beurre Rouge – 25.00
w/ Beurre Rouge – 25.00
Double French Cut Grilled Pork Chop
w/ Arugula Panzanella – 24.00
Pan Seared Diver Scallops
w/ Fresh Parsley Linguini,
& Vermouth – 28.00
Grilled New Zealand Rack of Lamb
w/ Rosemary Risotto – 33.00
Sautéed Free Range Chicken Breast
w/ Gorgonzola Creamy Polenta,
w/ Gorgonzola Creamy Polenta,
Applewood Smoked Bacon, Capers, Olives & Sage – 25.00
Pan Seared Emerald Valley Ranch Filet Mignon
w/ Asparagus, Green Chile Mashed Potatoes
& Truffle Oil Butter – 33.00
