Starters

Calamari Frits 

Flash Fried, served with Lemon Aioli  sixteen

Tarte Soleil`

Double Cream Brie Puff Pastry topped with a Bacon/Tomato Chutney  sixteen

Filet Crostini

Beef Tenderloin, Gorgonzola, Caramelized Onion and Bacon/Bourbon Jam  sixteen

Bruschetta

Heirloom Tomato Confetti & Gruyere drizzled with Aged Balsamic & Chive Oil  fourteen

Pulpo Rustica

Grilled Octopus served with a Black Garlic Aioli  nineteen 

Warm Spinach & Artichoke dip

Gruyere & Parmesan served with warm Pub Pita Chips  seventeen

Soup & Salads

Soup Du Jour

Chef’s Soup of the Day  eight

Vintage Caesar

Crisp Romaine Wedge topped with Croutons, Shaved Parmesan & House Caesar Dressing   sixteen  Add Anchovies  five

Spinach Salad

Baby Leaf Spinach, Strawberries, Chevre, Red Onion, Roasted Pine Nuts, Pancetta and Heirloom Cherry Tomatoes served with Fig Balsamic Vinaigrette  sixteen

Arugula Salad

Feta, Toasted Pistachio, Golden Raisins, Avocado, Heirloom Tomato, served with Blueberry Vinaigrette  sixteen

Storytellers Garden

Mixed Field Greens, Heirloom Tomato, English Cucumber, Red Onion, and Choice of Dressing   twelve

Entrées (followed by wine suggestion)

 Rib-eye

 Fourteen-ounce Grilled Certified Angus Beef topped with White Truffle Herb Butter, served with Black Garlic Whipped Potatoes & Fresh Vegetable Mélange  fifty- two Rabble Cabernet Sauvignon (Paso Robles)   

Filet Mignon

Eight-ounce Center Cut Grilled Certified Angus Beef with a Morel Demi-Glace, served with Black Garlic Whipped Potatoes & Fresh Vegetable Mélange  fifty Robert Hall Merlot (Paso Robles)

Seafood Trio

Roasted Lobster Tail, Seared Diver Scallops, & Jumbo Grilled Shrimp Skewer with a Ginger Carrot Puree, Fennel Pollen & Sautéed Spinach  sixty Tribute Sauvignon Blanc (Monterey)

Grilled Pork Chop 

Twelve-ounce Bone-in Pork Chop topped with a Jalapeno Chutney, served with Black Garlic Mash & Grilled Asparagus  thirty-six OZV ‘Old Vine’ Zinfandel (Lodi)

Flat-Iron Steak

Ten-ounce Certified Angus Beef with a Crawfish Beurre Blanc, Smashed Roasted Yukon Gold Potatoes & Grilled Asparagus  forty-two Villa Antinori Sangiovese Cabernet Sauvignon, Merlot (Tuscany)

Roasted Chicken

Ten-ounce Herb Roasted Chicken Breast with a Garlic Fennel Gravy, Black Garlic Whipped Potatoes & Fresh Vegetable Mélange  thirty-two Stag’s Leap Chardonnay (Napa)

Blackened Salmon

Eight-ounce Cajun dusted Atlantic Salmon pan seared & topped with a Creole Cream, served with Creamy Spinach, Corn Polenta, & Micro Greens  thirty-six Lyric Pinot Noir (Santa Barbara)

The Cave Pasta

Baby Spinach & Basil, Cremini Mushrooms, Blistered Grape Tomatoes, Artichoke Hearts, Roasted Garlic & Penne Pasta in a White Wine Cream topped with Shaved Parmesan  twenty-eight Pasqua Sangiovese (Chianti)

Enhancements

Add Lobster Tail  32

Add Grilled Shrimp Skewer  15

Add Scallops (2 jumbo)  20

Desserts

Chocolate Cheesecake

 Raspberry Coulis, Chantilly Cream 10

Vanilla Cheesecake

Lemon Zest, choice of topping 10

Crème Brule

Fresh Berries 10

Gelato

Vanilla, Chocolate or Sorbet 8

ANY GLUTEN – FREE OR ALLERGY PREFERENCES PLEASE NOTIFY YOUR SERVER. CHECKS NOT ACCEPTED ~ 20% GRATUITY WILL BE ADDED TO PARTIES OF 5 OR MORE. ADDITIONAL CHARGE OF $8 FOR SHARING OF ENTRÉES ~ SUBSTITUTIONS WILL BE CHARGED ACCORDINGLY.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of foodborne illness.  

Please notify server upon ordering of any gluten-free preferences or allergy concerns.