Check our calendar for Pre-Theater Dining event dates.

Call (510) 849-0211 or click here to reserve your table today!

Dinner Menu for Friday, May 17th, 2013

Starters

Roasted Tomato Bisque ~7.50

Brioche croutons, Parmesan froth

Roasted Beet Salad ~11.00

Soft-boiled egg, chèvre, fresh horseradish, pickled kumquats, white balsamic

Entrées

Honey-Tarragon Braised Pork ~20.00

Yucca & mushroom cassoulet, fresh watercress

Panko-Crusted Prawns ~21.50

Salmon mousseline, sautéed fingerling potato, artichoke hearts, oven-dried cherry tomato, orange aioli

Thai Marinated Chicken ~19.00

Scallions, cilantro, mint, garlic chips, kabocha squash emulsion

Vegetable Platter ~18.00

Please ask your waiter for selection.

Desserts

Chocolate Bread Pudding ~7.50

With fresh berries

Peach Melba ~7.50

Chef Erick Balvazq

No split checks please. 18% gratuity will be added to parties of 5 or more.  Corkage fee is $15 per bottle.