California Grill
Location: Top Floor of the ContemporaryWhen 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 |
Children's Menu
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 |
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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