Mother's Day Dinner Menu
Executive Chef Antonio Zamorano
Appetizers
(Joseph Drouhin, Puligny-Montrachet, 2020)
(Elegant white Burgundy with citrus, pear, floral notes, subtle hazelnut, and a refined mineral finish)
(Elegant white Burgundy with citrus, pear, floral notes, subtle hazelnut, and a refined mineral finish)
Grilled Australian Lamb Riblets
Grilled Australian lamb riblets with lemon & oregano. (GF)
Calamari
Fried calamari served with lemon wedges, cocktail sauce, and serrano aioli. (SH)
Bruschetta
Toasted slices of bread topped with Roma tomatoes, marinated in olive oil, garlic, and basil. (Vegan)
Salads
(Twomey, Pinot Noir, Anderson Valley, 2022)
(Vibrant and aromatic, showing red cherry, pomegranate, baking spice, and a silky, balanced finish)
(Vibrant and aromatic, showing red cherry, pomegranate, baking spice, and a silky, balanced finish)
Greens & Apples
Garden lettuce, gorgonzola cheese, walnuts, cranberries, apples, and poppy seed dressing. (Veg/N)
Spinach and Strawberry
Baby spinach leaves topped with gorgonzola cheese, fresh
strawberries, cherry tomatoes, walnuts, cranberries and red onion served with raspberry vinaigrette dressing. (Veg/N)
Entrees
(Silver Oak, Cabernet, Napa Valley, 2020)
(Rich blackberry, cassis, and vanilla oak with velvety tannins and a long, elegant finish)
(Rich blackberry, cassis, and vanilla oak with velvety tannins and a long, elegant finish)
Bone-In Ribeye Steak
(16 oz.) Served with roasted potatoes and lemon vinaigrette. (+30)
Grilled Salmon
Grilled Salmon served with asparagus, & roasted rosemary potatoes in a piccata sauce. (D)
Grilled Australian Lamb Chops
Grilled Australian lamb chops served with Swiss chard, roasted potatoes, lemon vinaigrette. (GF)
Porcini Mushroom Ravioli
Assorted wild mushroom, roasted cherry tomatoes, spinach, in a light Marsala cream sauce. (V/E/D)
Organic Mary’s Bone-in Chicken Breast
Organic Mary's bone-in chicken breast in a savory wine sauce enhanced with garlic and herb served with mashed potatoes, with grilled garden broccolini. (D)
Black Truffle Risotto
English peas, Chanterelle, with assorted mushrooms, mascarpone cheese, truffle oil, and fresh shaved black truffle. (V/D)
(V) *vegan on request
Desserts
(Sandeman 20-year Tawny port, Douro, Portugal)
(Caramelized nuts, dried fig, and orange peel with a smooth, nutty, sweet finish)
(Caramelized nuts, dried fig, and orange peel with a smooth, nutty, sweet finish)
Tiramisu
Two layers of espresso drenched sponge cake divided by mascarpone cream, dusted with cocoa powder. (D)
Mango Sorbet
Mango sorbet garnished with fresh mint and mango slices.(Vegan/GF)
Allergen Key:
(N) Nuts | (SH) Shellfish | (E) Eggs | (D) Dairy | (Veg) Vegetarian | (V) Vegan
This four-course menu starts at $120.00 per person.
Suggested Wine Pairing +$80
We kindly decline any substitutions, for all dining guests, an automatic gratuity of 20% will be applied.
Mother's Day 2026 Dinner Menu will be available for dinner service from 3:00 PM to close on Mother's day. The dinner is a pre-fix four course meal.
Our standard dinner menu will also be available.
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.