FIRST COURSE

• Roasted Mushroom Ravioli with Mushroom Essence, White Truffle Oil and Fresh Oysters - $9

• Ahi Tuna Spring Roll with a Carrot-Curry Broth and Grated Wasabi Root - $10

• Wild Mushroom Minestrone Soup with Marscapone Dumplings - $7

• Seared Pineapple and Foie Gras Terrine with Micro-Greens and Pineapple Relish - $10

• Crab Lasagna with Tomato Basil Coulis - $10

• Peeky Toe Crab Cakes with Cucumber Relish and a Pommerey Mustard Sauce - $11

• Grilled Diver Scallops with Cider Butter Emulsion and Apple Fennel Slaw - $10

• Assorted Pates and Cheeses... Your Server has Today's Selections - Priced for your Table 

SALAD COURSE

• Organic Greens with Mountain Gorgonzola Cheese, Tear Drop Tomatoes, Balsamic Vinaigrette - $7

• Semolina Fried Oyster Salad with Dill Buttermilk Dressing and a Sweet Potato Biscuit - $7

• The Azalea Salad with Green and Red Pears, Toasted Cashews, Blue Vein Goat Cheese, Sherry Vinaigrette - $7

• House-Smoked Salmon Salad with Braised Fennel, Beluga Lentils and Monte Grappa Cheese - $7

ENTREE COURSE  (with suggested Wine Pairings)
 
• Brick Oven Roasted Veal Chop - Small Cut - $30  Large Cut - $38
• Served with Garlic Mashed Potatoes, Pearl Onion and Roasted Carrot
• Wine Bonterra Suggests: `99 Cedarville Syrah - $11, `99 Cros de la Mure Cote de Rhone - $7.50
 
• Seared Lamb Ribeye - $25
• Served with Sweet Garlic and Fava Beans
• Wine Bonterra Suggests: `98 Wild Hog Zinfandel - $10.50, `99 Ravenswood Zinfandel - $6

 • Fried Lobster Tail *Signature Dish* - $36
• Served with Sweet and Sour Honey Mustard Reduction, Fingerling Potatoes and Fall Vegetables
• Wine Bonterra Suggests: `99 Cartlidge & Brown Chardonnay - $6, `99 Saddleback Cellars Chardonnay - $12.50

 • Fire Roasted Filet Mignon - $25
• Served with Roasted Garlic Mashed Potatoes, Asparagus and a Carmelized Shallot Sauce
• Wine Bonterra Suggests: `99 Frei Brother's Merlot - $9, `99 Robert Mondavi Cabernet Sauvignon - $12.50

 • Seared Gulf Grouper - $20
• Served with Apple, Celery and Potato Puree, Sea Benas and Carmelized Onions
• Wine Bonterra Suggests: `99 Maso Grigio - $9, `97 Terre Dora Greco di Tufo - $10

 • Open Faced Ravioli - $18
• With Grilled Salmon and Ratatouille
• Wine Bonterra Suggests: `99 McRosite Pinot Noir - $11, `97 Domaine La Tour Pommard - $12.50

 • Sauteed Diver Scallops - $20
• Served with Delicata Squash, Bok Choy and Chanterelle Mushroom in a Light Curry Broth
• Wine Bonterra Suggests: `98 Trimbach Gewurztraminer - $8, `99 Navaro Gewurztraminer - $10

 • Pumpkin Risotto - $17
• Served with Duck Confit and Fried Leeks
• Wine Bonterra Suggests: `99 Pierrer Sparr Riesling - $10, `00 Charles Wiffen Riesling - $7.50
 
DESSERTS

• Vanilla - Crème Brulee with Vanilla Tuille and Strawberry Sorbet - $7

• Chocolate - Peanut Butter and Chocolate Bombe with Raspberry Caulis and Vanilla Ice Cream - $7

• Soufflé - Ask Your Server for Today's Flavor

• Passion Fruit - Shortcake Tart with Raspberry Pokadots and Banana Sorbet - $7

• Chocolate Soup - Ginger Ice Cream, Coconut Ice Cream, Lychee Sorbet and a Fortune Cookie - $7

SUNDAY BRUNCH

• For the Table - Fresh Fruit and Morning Cheeses - $6, Breakfast Breads and Muffins - $4

FIRST COURSE

• Today Soup Selection - Sweet Potato with Applewood Smoked Bacon - $7

• Farmer's Salad with Balsamic Vinaigrette, Goat Cheese and Croutons - $5

MAIN COURSE

• Traditional Eggs Benedict with Yukon Gold Potato Hash or Stone Ground Grits - $10

• House-Smoked Salmon & Hash with Fried Eggs and Hollandaise - $12

• Sliced Filet Mignon & Scrambled Eggs w/ Fresh Hollandaise, Yukon Gold Potato Hash or Stone Ground Grits - $13

• Fresh Corned Beef & Cream Cheese Omelet Served with Warm Ranchero Sauce - $11

• Smoked Mushrooms & Artichoke Omelet w/ Yukon Gold Potato Hash or Stone Ground Grits - $10

• Bell & Evans Farm Raised Chicken with Mac & Cheeese and Lemon Buerre Blanc - $12

• Low Country Shrimp & Grits with Saw Mill Gravy - $13

*An 18% Gratuity may be Added to Parties of Six or More

EYE OPENERS

• The Glariffee - Coffee, Secret Recipe Blend, Irish Whiskey…Served Chilled As Presented at the Swiss Hotel on the
• Square, Downtown Sonoma - $4

• Bloody Mary - House Recipe Served Neat with Some Salt Spicy or Not - $4

• Mimosa - We Use Fresh Squeezed Orange Juice and California Sparkling - $6

• Fresh Seabreeze - Fresh Squeezed Grapefruit and Cranberry - $6

• Peachtree Cocktail - Fresh Squeezed Orange Juice and Peach Schnapps - $4.50