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
Roasted Tomato Bisque ~7.50
Brioche croutons, Parmesan froth
Roasted Beet Salad ~11.00
Soft-boiled egg, chèvre, fresh horseradish, pickled kumquats, white balsamic
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.
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.