25 Nov 2009

Chef Selections

Chef Selections No Comments

Grape Vegas Menu – Updated 10/21/2009

Lamb and Hummus

Ask your server about our Chef’s daily selection of
Seasonal Artisan Cheeses and Meats.
All boards served with crackers, dried fruits and nuts.

1 Selection 5
2 Selections 9
3 Selections 13
4 Selections 17
5 Selections 20
Each Additional Selection 4


Apple and Butternut Squash Bisque
Garnished with a blend of Mascarpone, Crème FraIche,
and Calvados Infused Apples …. 8 Cup…. 12 Bowl

Mixed Green Salad
Balsamic vinaigrette, pepita crusted goat cheese,
fresh grapes and root vegetable chips 9

Caesar Salad
Romaine, croutons and imported Parmesan 8

Greek Salad
Romaine with feta cheese, tomato, onion, olives, and
peperoncini with house-made vinaigrette 8

To Any Salad

Add Chicken 4
Add Shrimp 6
Add Steak 8
Add Jumbo Lump Crab 10

French Dip
Hand sliced roast beef, wild arugula, red wine vinaigrette,
horsey sauce & a side of homemade Au Jus 11

Chicken Club
Grilled with apple-wood smoked bacon, lettuce, tomato &
coarse grain mustard aioli on fresh challa 11

Tenderloin Steak Sandwich
Encrusted beef tenderloin prepared medium rare, served
with caramelized onions and blue cheese sauce 15

Sliders (3)
Choice of Turkey or Kobe Beef, served with Asian
barbecue sauce and Creole ketchup 10


Roasted Garlic Hummus
Served with Italian tomato salsa and pita chips 6

Feta Marinara
Served with warm baguette 8

Chicken Quesadilla
Chicken, feta, sundried tomato pesto and provolone,
served with a sun-dried tomato aioli 9

Crab Stuffed Portobello
Roasted Portobello mushroom stuffed with crab meat
and Fontina cheese 14

Mini Crab cakes
Served with Creole aioli and baby spinach tossed in a
light vinaigrette 15

Baked Brie en Croute
Brie and stone fruit chutney baked in a rich pastry crust
topped with Cabernet reduction (served two) 15

Side of Seasonal Veggies 3


Atlantic Smoked Salmon Flatbread
Smoked salmon, marinated cucumber, onion, arugula,
feta cream spread and Miso aioli 10

Grilled Shrimp Flatbread
Gulf shrimp, fresh tomato, cilantro and fresh citrus
olive oil dressing 12

Cambozola, Prosciutto and Fig Flatbread
Perfect combination of sweet and savory 9

Caprese Flatbread
Roma tomato and fresh mozzarella, garnished with basil
and balsamic marinated red onions 9


Truffle Mac and Cheese
With a blend of Parmesan & Truffle Pecorino, crispy
Prosciutto, black truffle, and truffle oil 12

Beef Satay
Marinated flank steak with jicama slaw and fresh
Chimichurri sauce 12

Mediterranean Chicken Sauté
With tomato, spinach, olives, capers and feta, served over
potatoes. Substitute Portobello mushroom
for a great vegetarian dish! 14

Chicken and Portobello Quiche
Homemade quiche in a flaky crust 11

Chilean Black Mussels Diablo
Sautéed in a spicy seafood broth and served over Capellini
pasta with crusty breadsticks 12

Spicy Bacon Wrapped Shrimp
Served over Basmati rice with a fresh mango salsa and
coconut curry 17

Filet Mignon
Smothered with sautéed mushrooms, caramelized onions,
Swiss Chard and Pt. Reyes Bleu Cheese sauce 17

Lamb Chops
Roasted New Zealand lamb chops served with imported
olives, cornichons and a mint black cherry and
port reduction
Three Chops… 16
Five Chops 21


Signature Dark Chocolate Fondue
Fresh fruits, blonde brownies, rice krispy treats, angel food
cake and s’mores
For Two 15
For Four 25
Vanilla Crème Brulee Cheesecake
Served with whipped cream and fresh berries 8

Dulce de Leche Crème Brulee 7
Fresh Seasonal Berries with Whipped Cream

Bread Pudding
Made with Challa bread, Bing cherries, white and dark
chocolate and served warm with vanilla bean gelato
and caramel sauce 10

Chocolate Cream Cheese Brownie
Drizzled with caramel sauce, served warm and topped with
a scoop of vanilla bean gelato 9

*Consuming raw or undercooked foods such as meat, poultry, fish, shellfish & eggs may increase the risk of foodborne illness.

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