Mouth-Watering Good!

Fresh Off the Grille

International Specialties

Hearty Stew

Surf 'an' Turf

Pork Loin

Local Potatoes

Argentinean Chimichurri

Prime Rib

Sampler

Pumpkin Cheesecake

 

 

Fall Menu 2011

Fresh seafood and other specials available nightly!

 

Featured Wines

 

Pinot Noir, Nautilus, Marlborough, New Zealand 2008

"Polished and refined, brimming with raspberry, cherry and sassafras aromas and flavors, lingering easily on the bright finsih." 

Wine Spectator #91

39 bottle / 10 glass

 

Grüner Vetliner, “GruVee,” Laurenz V Singing, Austria 2009

It is Austria's own complex full white variety grown since Roman times. Attractive bouquet of apple, peach, and citrus with a touch of spiciness and white pepper.

Soft and juicy with fine acidity.

28 bottle/ 8 glass

 

Appetizers

Kachemak Oysters!
Served on the half shell. 14

Pinot Grigio

Baked Oysters
Oysters baked with Chef's special. 17

Champagne

Calamari
Flash fried with spiced mayonnaise. 12

Gewürztraminer

Ahi Tempura Roll
Tempura nori wrapped ahi. Wasabi mousse and soy reduction. 16

Pinot Noir

Escargot Bourgogne
Escargot sautéed in a mushroom red wine sauce. Puff pastry. 14

Pinot Noir

Grilled Octopus
Grilled octopus with chermoula, a Moroccan herb sauce,

and a farro wheat, spinach and pickled red onions. Harissa aioli.  14

Albariño

Szechuan Shrimp
Szechuan peppercorn-sambal shrimp tempura. Ponzu reduction.

Japones chile and tamarind glaze. 15

Gewürztraminer

Mediterranean Dips

Melanzano - our eggplant pâté, beet purée and olive tapenade. Sourdough bread.  13

Raspberry Melomel

Lamb Lollipops
Half a New Zealand rack beer battered with Homer Brewing Co. China Poot Porter. Coconut curry and cilantro pecan pesto dipping sauces. 16

Chardonnay

Teriyaki Flanken Ribs
Marinated grilled flanken ribs with a teriyaki & blood orange BBQ sauce.

Savoy cabbage and kholrabi kimchee. 15

Chardonnay

Braised Pork Belly

Sliced b raised pork belly topped with apricot horseradish marmalade.

On hand rolled semolina crackers.

Gewürztraminer

 

Salads

Add to any of the Salads
Chicken breast 10   *  Shrimp  14  * Scallops or Fish  16  *  Filet Mignon  15

Ultimate Salad
Crisp greens topped with dried cranberries, blue cheese, spicy candied walnuts in a balsamic orange vinaigrette. 11 / side salad  6

Sauvignon Blanc

Caesar Salad
Prepared Table side for two or more. 11/ side salad 6

Chardonnay

Entrées

Includes house green salad with a choice of Buttermilk Garlic, Blue Cheese or Balsamic-Orange Vinaigrette.

Duet De Mar

Wild shrimp and Kodiak scallops braised in white wine. Lemon caper beurre blanc.

Sautéed greens and rice pilaf.  29

Sauvignon Blanc & Côtes du Rhône

China Moon Fettuccine
Wild shrimp, scallops and fin fish sautéed with sundried tomatoes, roasted garlic and ginger in a light cream sauce over fettuccine. Parmesan. 29

Chardonnay

Black Currant Duck
Two pan seared duck breasts served medium rare with a Bear Creek Winery Black Currant reduction sauce. Rice pilaf and seasonal vegetables.  28

Pinot Noir or Black Currant

Bistro Chicken
Tender half of chicken brined and roasted. Chicken thyme jus and truffle oil.

Mushroom bread pudding.   26

Pouilly-Fuissé or Tempranillo

Filet Mignon
Grilled filet mignon with green peppercorn demi-glace...8 oz.

Au gratin potatoes and seasonal vegetable.  38

Cabernet Sauvignon or Syrah

Hanger Steak
Grilled hanger steak with chimichurri and roasted red pepper harissa.

Buttermilk mashed potatoes and seasonal vegetables...12 oz.  26

Malbec

Cowboy Ribeye
McNeil Canyon Meat Co. rib roast sliced and grilled.

Roasted garlic red wine demi-glace. Topped with annatto dusted onion rings.

Buttermilk mashed potatoes and seasonal vegeatables...16 oz.  32

With blue cheese.  33

Cabernet Sauvignon or Chianti

Prime Rib of Beef
McNeil Canyon Meat Co. rib roast. Dry rubbed and slow roasted.
Or try it blackened!

Buttermilk mashed potatoes and seasonal vegetables.
City cut...12 oz. 28.00
The Homestead cut...16 oz. 31.00

Merlot

Friday & Saturday * Upon Availability

Prime@5 10oz. Prime Rib Dinner at the 5 o'clock hour for $19

 

 Add to any of the Meats
Grilled scallops 10.50 ~or~ shrimp 8.50

 

Vegetarian Menu Available

 

For your convenience 18% gratuity is added to parties of 6 or more.

Please no separate checks for parties greater than six.

Shared Plate $10

Chef Chad Kaliher