Sample Dinner Menu
Menus change regularly
Gregory Hallihan
Executive Chef / Proprietor
• • • • •
starters
• • • • •
Soup of the Day
6.95
Mixed Baby Organic Greens
with Maple Balsamic
6.95
with Gorgonzola, Port Plumped Cranberries
and Toasted Hazelnuts
8.95
Stella's Caesar Salad
Hearts of Romaine,
Aged Vella Jack, Croutons
8.95
Half a Caesar
6.95
Grilled Asparagus
Beluga Lentils, Shaved Vella Jack, Truffle Champagne Vinaigrette
7.95
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Blood Oranges and Roasted Beets
Toasted Sweet Walnuts, Laura Chenyl Chevre, Organic Greens
7.95
Seared Rare Ahi
Putanesca, Organic Greens, Crostini
9.95
Dungeness Crab Cakes
Charmula Aioli
10.95
Entrées
• • • • •
Wild Mushroom Ragout
PGrilled Polenta, Asparagus, Olive Oil Poached Romas
14.95
Pan Seared Chicken Breast
Meyer Lemon Marinated Chicken Breast, Basmati Rice
16.95
Petrale Sole
Capers, Lemon and Butter, Red Boiled Potatoes
19.95
Stella's Meatloaf
Garlic Mash Potatoes, Mushroom Gravy
17.95
Garlic Studded Pork Loin
Scalloped Potatoes, Mushroom jus
17.95
Grilled Ribeye Steak
Mash Potatoes, Cabernet Jus
20.95
• • •
• Three Course Prefix Special •
( ask your server for details )
• • •
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sides
garlic mash potatoes
3.95
side of vegetables
3.95
