THE POLLARD

Starters

Rosemary Gnocchi

Potato gnocchi, gruyere cream, Sautéed mushrooms and leeks
5

Grilled Portabello "Raviolis"

Portabello mushrooms Grilled in a balsamic marinade filled with sautéed spinach and Boursin
6

Escargot en croute

Sautéed garlic and cremini mushrooms, deglazed in chardonnay finished with cream, chives, served with puff pastry
8

Soups

Soup of the Day
6

Onion Soup Gratinée
7

Salads

House

Mixed greens and seasonal vegetables
5

Watercress Salad

organic watercress, pistachio crusted chevre, crisp pancetta, caramelized red onion vinaigrette
8

Caesar

classic Caesar dressing, asiago crisp, fresh baked croutons and lemon zest
7

Add house smoked Alaskan Salmon
2

"Social Starters"

Crab Cakes

Four Dungeness crab cakes with Cajun remoulade and lemon segments
10

Baked Brie

Brie cheese wrapped in puff pastry Served with julienne apple and raspberry coulis
12

Chicken Wraps

Two Free range chicken thighs, stuffed with chevre, sautéed spinach, hazelnuts, kalamata olives with a roasted tomato ragout
9

Entrée Salads

with house bread and soup of the day

The Cobb

Chopped hard boiled egg, sliced avocado, Roma tomato, roasted red pepper, and scallions romaine lettuce tossed with a champagne vinaigrette
14

The Caesar

Chopped romaine hearts, Asiago cheese crisp, Fresh baked croutons, lemon zest
11

Spinach

Fresh spinach, mandarin oranges, shaved parmesan, bacon lardoons and spiced walnuts
15

Add house smoked Alaskan Salmon
4

Add grilled free range chicken breast
3

Add grilled 60z ribeye
9

Menu's are subject to change.

THE POLLARD ENTREES

All entrees include choice of house salad or soup of the day and house made bread

Grilled Filet Mignon

Grilled 6oz Tenderloin, served with pancetta and red onion confit, garlic mashed potatoes, seasonal vegetables
29

Suggested wine: Cerasuolo di Vittoria, 2007 Planeta, Nero d’ Avola, Italy, 50

Grilled Rib Eye

10 oz, grilled Ribeye seasoned with rosemary, thyme, and garlic, rock salt roasted red potatoes horseradish crème fraîche and spinach, finished with a sage demi-glace
28

Suggested wine: Ridge, 2006 Zinfandel, Geyserville, California, 85

Rack of Lamb

10 oz, grilled Ribeye seasoned with rosemary, thyme, and garlic, rock salt roasted red potatoes horseradish crème fraîche and spinach, finished with a sage demi-glace
28

Suggested wine: Justin Vineyards, Justification, Bordeaux Blend, California, 96

Elk Medallions

Three tender elk medallions finished with huckleberry demi-glace served with apple and toasted walnut risotto
28

Suggested wine: Coopers Creek, 2006 Pinot Noir, Hawkes Bay, New Zealand 36

Smoked Baby Back Ribs

½ rack of baby back ribs glazed with a wet rub, Granny Smith apple corn bread with melted honey butter, and a blue cheese slaw
22

Suggested wine: Château Pesquie, Terrasses, Grenache/Syrah, Rhone Valley, France, 35

Winter Five Spiced Chicken Breast

Pan seared, free range chicken breast, vanilla bean scented mashed potatoes, with an apricot-rosemary compote
24

Suggested wine: Olivier Laflaive, 2006 Les Sétilles, France, 57

North Atlantic Salmon

Lemon butter braised cabbage, crisp pancetta lardons, red pepper-ginger glaze
21

Suggested wine: Huia, 2006 Pinot Noir, Marlborough, New Zealand, 68

Vegetarian Penne Pasta

Sun-dried tomato and sage cream, fresh mozzarella, kalamata olives, pine nuts, sautéed mushrooms, and spinach
17

Suggested wine: Steele, Grenache, "Writers Block", Lake County, California, 35

Menu's are subject to change.