Menus
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Spring Menu (March – May)
Selection Number One
Appetizers
Bodega Bay Dungeness Crab Cakes with Cajun Remoulade or Sweet Pepper Sauce
Poached Prawns with Cilantro Rouille
Salads
Baby Spinach Salad with Mandarin Oranges and Red Onions
Greek Poppy Seed Bread and Butter
Entrée
Grilled Salmon with Balsamic Glaze
Rice Pilaf
Grilled Asparagus with Garlic Aioli
Selection Number Two
Appetizers
Salmon Tartare On Brioche Round with Fresh Dill
Asparagus-Ricotta Tart with Comte Cheese
Deep Fried Duck Ravioli with Zinfandel Plum Sauce
Salads
Spring Mix Salad with Balsamic Vinaigrette
Focaccia Bread and Butter
Entrée
Beef Wellington
Celery Root Puree
Spinach Gratin
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Summer Menu (June – August)
Selection Number One
Appetizers
Crostini with Point Reyes Bleu Cheese, Fresh Fig, Thyme with a Honey Drizzle
Braised Duck Nacho with Corn Relish
Lobster Quesadillas with Cilantro Lime Crème Fraiche
Salads
Fresh Heirloom Tomatoes and Mozzarella Salad with Basil Crème Fraiche
Sour Dough Rolls and Butter
Entrée
Grilled Lamb Porterhouse with Fig Cascabel Sauce
Fruit Salad with Cannoli Cream
Ken’s Fresh Blue Lake Green Beans
Selection Number Two
Appetizers
Chorizo Stuffed Prawns Wrapped In Prosciutto with Apricot-Tequila Sauce
Smoked Duck with Pinot Braised Onions on Garlic Toast
Crostini with Watermelon, Feta and a Balsamic Reduction
Salads
Deconstructed Caesar Salad
Sour Dough Kalamata Olive Batard Bread and Butter
Entrée
New York Steak with Korbel Brandied Cremini Mushrooms
Double Baked Potato with Artichoke Hearts and Pepper Jack
Zucchini Pancakes with Feta
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Autumn Menu (September – November)
Selection Number One
Appetizers
Mini Phyllo Shells with Roasted Duck, Leek and Fennel
Thai Chicken Meatball with Sweet Chili Sauce Dip
Cured and Roasted Pork Belly on a Garlic Chip
Salads
Fresh Heirloom Tomatoes and Mozzarella Salad with Basil Crème Fraiche
Sour Dough Rolls and Butter
Entrée
Grilled Lamb Porterhouse with Fig Cascabel Sauce
Fruit Salad with Cannoli Cream
Ken’s Fresh Blue Lake Green Beans
Selection Number Two
Appetizers
Lobster Quesadillas with Cilantro Lime Crème Fraiche
Caramelized Onion Tart with Chevre, Parmesan and Kalamata Olives
Toasted Brioche with Horseradish, Egg, Capers and Smoked Steelhead
Salads
Mixed Greens with Gorgonzola, Frizzled Onions, Roasted Pecans, Pears, Apples and Honey Mustard Vinaigrette
Ciabatta Bread and Butter
Entrée
Duck Breast with Chestnut-Sage Sauce
Sweet Potato Cannelloni
Artichoke Risotto with Mascarpone, Lemon and Thyme
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Winter Menu (December – February)
Selection Number One
Appetizers
Bodega’s Dungeness Crab Cakes with Remoulade or Sweet Pepper Sauce
Tuna Tartare with Avocado Mousse on a Crisp
Buckwheat Blini with Smoked Salmon and Tobiko Caviar
Salads
Napoleon Beet Salad, Mixed Greens with Herbed Chevre and Vinaigrette
Sweet Bread and Butter
Entrée
Garlic Herbed Filet with Bacon Bourbon Shallot Sauce
Sour Cream and Scallions Mashed Potatoes
Brocollini with Pecan Brown Butter
Selection Number Two
Appetizers
Lump Crab Salad Bites
Duck Confit Spring Roll with Fried Scallions
Buckwheat Blini with Smoked Salmon and Tobiko Caviar
Salads
Cobb Salad
Walnut Wheat Bread and Butter
Entrée
Chicken Marsala
Wild Rice
Roasted Root Vegetables