Menu Date: January 2009
Note: California Grill uses the freshest foods possible therefore the menu changes weekly.
* Vegetarian dish
Brick Oven Fired Flatbreads
Triple Cheese - Pecorino, Asiago, Provolone with Sun-dried Tomatoes and Basil Pesto* $11
Roasted Chicken with Applewood Bacon, Crisp Romaine, Caramelized Onions, and Lemon Mayonnaise $14
Fig and Serrano Ham - with red onion marmalade,arugula, and Manchego cheese $14
Roasted Mushroom - with fingerling chips, Fontina and truffle aioli* $13
Sushi
Yellowfin Tuna Three Ways - Poki, Tartare, and Tataki $21
Sashimi - Yellowfin Tuna, Salmon and Hamachi $19
Double-Crunch Rainbow Roll - Cobia, Salmon, Tuna, Tempura Crunch and Tobikko $20
Tempura "Malibu" Roll - grouper, snapper, cobia, hamachi, tuna tartare and spicy sesame sauce $19
"Snake in the Grass" - Eel with Shrimp Tempura, Avocado and Cucumber $22
Spicy Kazan Roll - crab, shrimp, bay scallops, tuna and fireball sauce $20
California Roll - jumbo lump crab with avocado and cucumber $20
Yoshie's Deluxe Sushi Platter - maki and nigiri $25
First Course
Seared Loin of Rabbit - with caramelized fennel, truffled panisse and herb game sauce $16
Creamy Butternut Squash Soup - with poached lobster, crisp apple, and Coriander-Lime Créme Fraiche $10
Roasted Baby Beets - with Mache, green apple, walnuts, Goat Cheese Crostini, and apple-sherry vinaigrette* $13
Hearts of Romaine - with roasted garlic dressing, marinated anchovies, olives, aged parmesan and croutons $10
Fall Greens with Pear - pear, candied pistachios, pumpkin seeds, Pt. Reyes blue cheese, and cranberry vinaigrette* $13
"Peeky-Toe" Crab Salad - with celery root slaw, avocado, Florida citrus, and tarragon remoulade $16
Sonoma Goat Cheese Ravioli - with sun-dried tomatoes, pesto, shiitake mushrooms and basil* $13
Main Course
Grilled Pork Tenderloin with goat cheese polenta, button mushrooms and zinfandel glaze $32
Pan-roasted Grouper Fillet with olive oil crushed potatoes, cipollini onions and red wine butter sauce $34
Oak-fired Filet of Beef with boniato mashed potatoes, sautéed haricot vert and teriyaki barbecue sauce $44
Striped Bass with crispy rock shrimp, roasted potatoes, onions, Celeriac, "Chowder" cream, and Piquillo Rouille $35
Roasted Breast of Duck and Leg Confit - savory cranberry bread pudding, fall vegetables, and port reduction $36
Seared Scallops with fregola pasta, bacon, almonds, cauliflower puree, wild mushrooms and cider reduction $36
Crispy Petite Chicken with gnocchi, leek fondue, chanterelles, fava beans, mustard cream and natural jus $32
Hand-crafted Japanese Pumpkin Ravioli with wild mushrooms, spinach, parmesan, and mushroom tea* $22
California Grill's Cheese Board (frequently changes) all 5 for $18
Banon de Chalais - Hails from the sunny and windswept hillsides of Provence, France. This French cow's milk cheese is wrapped in fresh chestnut leaves that are briefly steeped in brandy. Still young and fresh flavored, it absorbs the delicate, subtle vegetal flavors of the leaves. The leaves turn brown when the cheese has reached its peak ripeness.
Comte - Its name is French for "county," and is named after the Franche-Comte region. The manufacture of the cheese began as early as the 12th century, when shepherds would spend the summer months in their remote huts of the Jura massif. The rind is usually a dusty-brown color, and the internal pate is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild, slightly sweet and "nutty." Monte Enebro - Handmade in Avila, Spain, by legendary cheese maker Rafael Baez and his daughter Paloma. The Baezs make their complex goat's milk cheese from pasteurized milk and inoculate the logs with the same mold used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. This cheese arrives creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires a more intense, pungent finish.
Fleur de Maquis - Produced in Corsica from the milk of the Lacaune ewes. This cheese also goes by Brin d'Amour, meaning "a breath of love." During production, the smallish wheels are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird's eye chile. It strikes a wonderful balance for an herb-encrusted cheese, with the flavors and aromas of the herbs subtly enhancing the taste and quality of the paste.
Rogue River Blue - This is a seasonal cheese and is only available in the fall months. It is naturally rinded. This aging process imparts flavors from the Rogue River Valley. These naturally occurring molds impart flavors of wild ripened berries, hazelnuts and pears. For preservation, the cheese is then wrapped in grape leaves from the Applegate Appellation. The grape leaves are soaked in pear brandy and tied with raphia.
Cabrales - A renowned blue cheese from the Northern Spanish region of Asturias. It is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed caves and has a creamy texture, a complex flavor and a powerful bouquet. Cabrales is salted, wrapped in foil and matures for six months in natural limestone caverns. Complement this cheese with Fig Cake.
Desserts
Peachy Keen - Peach cheesecake, bellini "bubble tea," and spiced tea cake with vanilla creme glace $11
"The Original" - The California Grill's legendary butterscotch creme brulee with a duo of banana cakes and caramelized bananas $11 Valrhona Chocolate Cake and Raspberry - Warm chocolate cake with molten center, housemade raspberry ice cream and raspberry sauce $12
Inspired by "The Year of a Million Dreams"- Cashew nut dacquoise cake with roasted stone fruits, blackberries, lychee cream and ginger caramel ice cream $11
Chocolate Temptation- (No Sugar Added) Chocolate pyramid with chocolate gelato, berry compote and chocolate-hazelnut crunch $11
Beverages
Subject to change
California
Grill House Wines and Sake
Roederer Sparkling Brut, Anderson Valley $11.00
Martin Weyrich Moscata Allegro, CA '05 $9.00
Kakujo Junmai Ginjyo $12.75
Three Saints Chardonnay, Santa Maria '05 $12.50
Honig Cabernet Sauvignon, Napa '05 $12.00
Port, Madeira, and Dessert Wine (3-oz. Pour)
Broadbent Boal, Madeira 1964 $68.00
Dow's "LBV" Porto '00 $9.00
Guenoc "Port," Guenoc '01 $7.25
Fonseca 20-Year Tawny Porto $12.00
Bonny Doon "Framboise," California $10.00
Far Niente "Dolce," Napa '01 $32.00
Adelsheim Deglace Pinot Noir, Oregon '05 $13.25
Elderton Botrytis Semillon Riverina '05 $12.25
Kent Rasmussen Late Harvest Gewurztraminer, Russian River '03
$6.75
Royal Tokaji, Tokaji Aszu 5 Puttonyos '00 $11.00
Yalumba Museum Muscat, SE Australia $13.00
Santa Barbara Winery Late Harvest Sauvignon Blanc '01 $9.00
Domaine de Coyeux, Muscat de Beaumes De Venise '02 $8.00
Quady "Essensia" Orange Muscat, California '05 $10.00
Clos de Paulilles Banyuls Rimage '03 $10.00
Rotllan Torra Moscatell, Priorat, Spain $7.25
Michele Chiarlo Moscato D'Asti "Nivole," Piedmont $9.50
Blandy's 15 Year Old Malmsey, Madeira $18.00
Mission Hill Riesling Ice Wine Reserve, Okanagan '04 $15.00
Rosenblum Desiree Chocolate, CA $9.25
Klein Constantia Vin de Constance, S. Africa '01 $18.00
Cordials, Single Malts, Brandies, and Cognacs
Jacopo Poli "Merlot Di Poli," Grappa, Veneto $9.75
Coeur de Lion Calvados Pays d'Auge "Hors d'Age" $18.00
Germain-Robin "Cask 48" XO Brandy $25.00
Remy Martin XO Cognac $25.00
Martell XO Cognac $25.00
Courvoisier XO Cognac $25.00
Remy Martin "Louis XIII" Cognac (1 oz.) $125.00
Larressingle VSOP Armagnac $8.00
Grand Marnier "100 Year," France $23.00
Grand Marnier "150 Year," France $33.00
G.E. Massenez Poire Williams, Eau-de-Vie $9.75
Mount Gay Rum "Extra Old," Barbados $9.00
Labrot & Graham "Woodford Reserve" Straight Bourbon,
Kentucky $9.00
Bushmills "3 Wood" Single Irish Whiskey $15.00
Booker's Small Batch Straight Bourbon, Kentucky $9.75
Johnnie Walker Blue Label Scotch $32.00
The Macallan "12 Year," Speyside $9.50
The Macallan "18 Year," Speyside $20.00
The Macallan "25 Year," Speyside $50.00
Glenmorangie "10 Year," Northern Highlands $8.00
The Glenlivet "12 Year," Speyside $9.00
Glenfiddich "12 Year," Speyside $9.00
Laphroaig "15 Year," Islay $12.00
Vailla Grazia Limoncello, Italy $8.00