California Grill

Location: Top Floor of the Contemporary
When Open: Dinner
Hours: Typically 5:30p-10p

Menus (click below to view)
Dinner
Children's

Dinner Menu

Last Check/Update: 8/6/2007

Brick Oven Fired Flatbreads

Triple Cheese, Pecorino, Asiago, Provolone with Sun-dried Tomatoes, and Basil Pesto (vegetarian)	10.00
Grilled Summer Vegetable Flatbread with Zucchini, Roasted Peppers, Feta Cheese, and Olive Vinaigrette (vegetarian)	11.00
"BLT" with Heirloom Tomatoes, Nueske's Bacon, Provolone, Crisp Romaine, and Lemon Aioli	13.00
Roasted Chicken with Grilled Pineapple, Peppers, Cilantro, and Spicy Mango Ketchup	12.00

Sushi

Yellowfin Tuna Three Ways - Poki, Tartare, and Tataki	20.00
Sashimi (sah-SHEE-mee) - Yellowfin Tuna, Salmon, and Hamachi	16.00
"Snake in the Grass" - Eel with Shrimp Tempura, Avocado, and Cucumber	22.00
Double-Crunch Rainbow Roll - Cobia, Salmon, Tuna, Tempura Crunch, and Tobikko	19.00
Spicy Sensation - Scallops, Tuna, Avocado, Tobikko, and Fireball Sauce	18.00
California - Jumbo Lump Crab with Avocado and Cucumber	17.00
Yoshie's Deluxe Sushi Platter - Maki and Nigiri	24.00

First Course

Summer Tomato Soup with Grilled Cheese Crouton and Chiffonade of Basil (vegetarian)	9.00
Sonoma Goat Cheese Ravioli with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms, and Basil (vegetarian)	11.00
Salad of Chilled Watermelon, Arugula, Frisee, Pickled Red Onions, and Feta with 8-year old Balsamic (vegetarian)	12.00
"Simply" Heirloom Tomatoes with Red Onion, Reserve Sherry Vinegar, Extra Virgin Olive Oil and Sea Salt (vegetarian)	13.00
Hearts of Romaine with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and Croutons	9.00
Salad of Grilled Shrimp, Tat Soi, Mizuna, with Crisp Vegetables, Mint, Peanuts, and Vietnamese Vinaigrette	15.00
Sauteed Hudson Valley Foie Gras with Apricot Compote, Blackberry Balsamic, and Micro Greens	16.00

Main Course

Buffalo Strip Steak with Corn Pancake, Fava Beans, Wild Mushrooms, Bacon, and Crispy Shallots	36.00
Red Snapper Fillet with Crispy Rice Galette, Saute of Summer Vegetables, and Coconut Curry Sauce	31.00
Roasted Atlantic Salmon with Fingerling Potatoes, Crispy Bacon, Baby Spinach and Egg Vinaigrette	28.00
Grilled Port Tenderloin with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze, and Sage	26.00
Pacific Halibut with Spring Onions, Chanterelle Mushrooms, Crushed Potatoes, and Red Wine Reduction	31.00
Roasted Free Range Chicken Breast with Heirloom Tomato Panzanella and Tomato-Sherry Vinaigrette	28.00
Ricotta Gnocchi Gratinee with Roasted Tomatoes, Wilted Arugula, Olive Tapenade, and Aged Balsamic (vegetarian)	23.00

Last Check/Update: 8/6/2007

Kids' Picks Entrees
Served with choice of 1% Milk, Bottled Water or Juice.
French Fries and Soft Drinks Available Upon Request

Appetizers

Romaine Salad
with Buttermilk Ranch Dressing and Sourdough Croutons

4.00

Entrees

House-made Macaroni & Cheese	7.00
Roasted Salmon with Basmati Rice and seasonal Vegetables	8.00
Oak-fired Rib Steak with Yukon Gold Potatoes and seasonal Vegetables	11.00
Grilled Chicken Breast with Yukon Gold Potatoes and seasonal Vegetables	9.00
House-made Whole-Wheat Pizza with Provolone Cheese	8.00

Desserts

Crisped Rice Sushi Plate	3.00
Chocolate Pudding with Whipped Cream	3.00
Vanilla Bean Ice Cream with Chocolate Fudge Sauce	3.00

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