Dinner Menu

4pm - close

Chef’s Featured Wine Small Bite Parings

  • Beef Tenderloin Satay, Chimicuri

    Wine Recommendation: Stone Summit Cabernet Sauvignon

    • Price5
  • Tuna Poke

    Served with avocado.
    Wine Recommendation: Martin Ray Pinot Noir

    • Price5
  • Salt & Pepper Shrimp Satay

    Served with a sweet Thai chili sauce
    Wine Recommendation: La Posta Malbec

    • Price5
  • Braised Duck Confit

    Served on a slider bun with caramelized onions
    Wine Recommendation: Stone Summit Zinfandel

    • Price5

Small Plates

  • Chilled

  • Jumbo Lump Crab Cocktail

    Served with lemon, cucumber, and a spicy horseradish dipping sauce.
    Wine Recommendation: California Flight

    • Price16
  • Tuna Poke

    Served with sesame, tahini, taro chips, avocado, and macadamia.
    Wine Recommendation: White Wine Flight

    • Price16
  • Artisan Cheese

    Served with market cheeses, cured meats, fruit, toasted bread, and a berry compote.
    Wine Recommendation: World Flight

    • Price18
  • Truffled Beef Carpaccio

    Served with braized short rib, Dijon, parmesan, and a herb salad.
    Wine Recommendation: Big Bear Flight

    • Price14
  • Hot

  • Wild Caught Salt and Pepper Shrimp

    Served with spicy cherry peppers, green onion, and a lemon aioli.
    Wine Recommendation: Falernia Viognier

    • Price16
  • Caramelized Brussels and Braised Pork Belly

    Served with a balsamic reduction sauce.
    Wine Recommendation: Emmollo Merlot

    • Price14
  • Crispy Lobster Cakes

    Served with petite arugula and a dijon aioli.
    Wine Recommendation: Sonoma-Cutrer Chardonnay

    • Price18
  • Crispy Calamari Steak

    Served with Autumn spice and a butternut squash aioli
    Wine Recommendation: Conundrum White Blend

    • Price14
  • Beef Tenderloin Satays

    Served with chimichurri sauce and watercress.
    Wine Recommendation: Martin Ray Cabernet Sauvignon

    • Price12
  • Steamed Clams and Chorizo

    Served with clam broth, garlic, white beans, and grilled ciabatta.
    Wine Recommendation: Joel Gott Pinot Gris

    • Price14

Soups

  • Today’s Chowder

    Depends on the Chef’s mood.

    • Price10
  • California Onion Soup

    Served with caramelized cipollini’s, apple cider, Emmental Swiss cheese, crispy onions, chives, and lots of chives.
    Wine Recommendation: Hahn Pinot Noir

    • Price10

Substantial Salads

  • Chardonnay Poached Pear and Arugula

    Served with gorgonzola cheese, candied pecans, red onions, and white balsamic.
    Wine Recommendation: Hahn SLH Chardonnay

    • PriceFull: 16 Half: 9
  • A Salad Named Caesar

    Served with crispy parmesan cheese, pancetta, and a balsamic reduction.
    Wine Recommendation: Louis Latour Chardonnay

     

    • PriceFull: 16 Half: 9
  • The Chopped Kat

    Bibb lettuce mixed with; marinated teardrop tomatoes, red wine vinegar soaked onions, cucumbers, manchego cheese and a basil vinaigrette.
    Wine Recommendation: Falernia Viognier

     

    • PriceFull: 16 Half: 9

Dinner Casual

  • Maine Lobster Roll

    Served with Old Bay, celery, sour cream-mayo, bibb lettuce and heirloom tomatoes.
    Wine Recommendation: Sonoma-Cutrer Chardonnay

    • Price16
  • The Kat Burger

    Truffled duck confit served with, fontina cheese, watercress, tomato, and onion.
    Wine Recommendation: Emmollo Merlot

    • Price16
  • Lamb Burger

    Served with pickled cucumber, onion, feta, za’atar spice, cipollini, and lemon yogurt
    Wine Recommendation: Conundrum Red Blend

    • Price16
  • Chicken Fettuccini

    Served with cremini mushrooms, pancetta, parmesan, and cream.
    Wine Recommendation: Louis Latour Chardonnay

    • Price20
  • Simple Capellini

    Served with olive oil, fresh tomato, red onion, garlic, basil, and shredded parmesan cheese.
    Wine Recommendation: Conundrum Red Blend

    • Price18
  • Carol’s Linguini and White Clam Sauce

    Chef’s tribute to his inspirational mother
    Wine Recommendation: Hahn SLH Chardonnay

    • Price20

Fisherman’s Choice

  • Seared Jumbo Sea Scallops

    Wine Recommendation: Joseph Drouhin Meursault

    • Price32
  • Seven Ounce Oven Roasted Black Cod and Pancetta

    Wine Recommendation: Patz n Hall Chardonnay

    • Price32
  • Seven Ounce Salmon

    Wine Recommendation: Sea Smoke Pinot Noir

    • Price32
  • Butter Roasted Lobster Tail

    Wine Recommendation: Pahlmeyer Chardonnay

    • PriceMarket Price
  • One Pound Steamed King Crab Legs

    Wine Recommendation: Gaja Rossi Bass

    • PriceMarket Price
  • Seven Ounce Line Caught Swordfish

    Wine Recommendation: Yarden Chardonnay

    • Price34
  • Seven Ounce Alaskan Halibut

    Wine Recommendation: Penfolds Chardonnay

    • Price36

Farmer’s Choice

  • Seared Jumbo Sea Scallops

    Wine Recommendation: Joseph Drouhin Meursault

    • Price32
  • Seven Ounce Oven Roasted Black Cod and Pancetta

    Wine Recommendation: Patz n Hall Chardonnay

    • Price32
  • Seven Ounce Salmon

    Wine Recommendation: Sea Smoke Pinot Noir

    • Price32
  • Butter Roasted Lobster Tail

    Wine Recommendation: Pahlmeyer Chardonnay

    • PriceMarket Price
  • One Pound Steamed King Crab Legs

    Wine Recommendation: Gaja Rossi Bass

    • PriceMarket Price
  • Seven Ounce Line Caught Swordfish

    Wine Recommendation: Yarden Chardonnay

    • Price34
  • Seven Ounce Alaskan Halibut

    Wine Recommendation: Penfolds Chardonnay

    • Price36

From The Wild

  • Braised New Zealand Red Tail Venison

    Served with white beans, celery, fennel, and cinnamon essence.
    Wine Recommendation: Conundrum Red Blend

    • Price46
  • A Duck Tale

    Crispy breast served with, leg and potato confit, grapefruit vinaigrette.
    Wine Recommendation: Martin Ray Pinot Noir

    • Price36
  • Grilled Colorado Lamb Rack

    Served with roasted eggplant caviar, french beans, and an orange reduction.
    Wine Recommendation: Emmollo Merlot

    • Price42

Sweet Conclusions

  • Braised New Zealand Red Tail Venison

    Served with white beans, celery, fennel, and cinnamon essence.
    Wine Recommendation: Conundrum Red Blend

    • Price46
  • A Duck Tale

    Crispy breast served with, leg and potato confit, grapefruit vinaigrette.
    Wine Recommendation: Martin Ray Pinot Noir

    • Price36
  • Grilled Colorado Lamb Rack

    Served with roasted eggplant caviar, french beans, and an orange reduction.
    Wine Recommendation: Emmollo Merlot

    • Price42