Archive for January, 2011

2007 Santa Cruz Mountains Chardonnay

Artichoke, Tomato and Goat Cheese Stuffed Puffs

2007 Santa Cruz Pinot Noir

Pan Seared Shrimp Red Chile, Ginger, Kaffir Lime
with Miso Braised Bok Choy


2007 Paso Robles Merlot

Motif Style Steak Fritz with Foie Au Poivre Sauce

2007 Cabernet Sauvignon Alexander Valley Sonoma County

Whipped Brie de Meaux en Feuillete

2009 Monterey Chardonnay

Mixed Berry Medley, Honey, Cinnamon Shortbread Mascarpone Whip

$45.00

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Winter Menu

January 19, 2011 by

Small Plates

The Motif Salad

Seasonal greens, Anjou pear, shaved

sourdough crouton, Serrano ham crackling

warm brie vinaigrette – $5.00

Crispy Chicken Bites

Brined prosciutto crusted chicken

roasted shallot dipping sauce – $8.00

Salmorejo Shrimp

Skewered tiger shrimp, New Mexican

chili marinade- $8.00

White Truffle Fries

Shoestring potatoes, white truffle oil

minced chives, Manchego cheese – $6.00

The Panini

Sourdough, fresh mozzarella, fresh basil

Beefsteak tomatoes – $7.25

Kobe Brioche Sliders

Kobe beef burger, oven roasted tomato

rocket arugula, whipped Port-Salut

and, prosciutto bacon$10.00

Steak & Potato

Sauteed 4oz filet of beef on a crispy

potato with Béarnaise  – $14.00

Sweet Potato Gnocchi

Delicate handmade gnocchi, sage cream

And crushed amaretti- $8.00

Asian Salmon

Fresh seared salmon, soy caramel

over toasted garlic spinach – $12.00

Artichoke Tempura

Artichoke bottoms with

citrus dipping sauce – $7.00

Semolina Flatbread

Caramelized shallots, figs, Herb goat

cheese with honey drizzle – $7.50

Charcuterie

Arbequina olives, Manchego, Mahon

Queso Azul, Mostata di frutta, Sopresatta

Sourdough baguette – $12.00

Lobster Ravioli

Served with a lobster cream sauce

And Perigond truffle butter – $15.00

Chef’s Special

Ask your server for details

Dipping Sauce

roasted shallotbéarnaise

black chili mayo – srirachi lime aioli

piquillo pepper catsup

Additional Sauces $1.00 each

Dessert

Fresh Fruit Cobbler

Mixed berries and apples topped with chai

Whipping cream, puff pastry and vanilla

Bean ice cream – $8.00

Maple Crème Brulee

Infused with Vermont maple syrup

And raw sugar shell – $6.50

Warm Chocolate Lava Cake

Served with toasted walnut sauce and

vanilla bean ice cream – $7.00

Please be advised that an 18% gratuity

will be added to parties of 6 or more

and will be on one check.

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