Lunch Menu | Oysters & Cocktails
Easter Sunday, April 8, 2012
Reservations Required: 415-663-1264
Brunch
Frittata $14
Portobello Mushroom, Tomato, Spinach, and Zucchini with Cypress Grove Goat Cheese
"French Toast" $14
Orange Scented Creme Brulee Pain Perdu with Maple Syrup, and Sauteed Bananas
Olema Farm House Scramble $13
Roasted Red Peppers, Asparagus, Tomato and Arugula with Point Reyes Farmstead Toma Cheese
Eggs Benedict $15
Poached Eggs with Canadian Bacon, and Hollandaise
Farm House Benedict $16
Poached Eggs with Cured Salmon, Shallot-Caper Cream Cheese, Asparagus and Hollandaise
Huevos Rancheros $15
Poached Eggs on Corn Tortillas with Refried Beans, Ranchero Sauce, Cheese, and Avocado
Dinner
Pan Roasted King Salmon $25
Fingerling Potato Cake, Fricassee of Spring Vegetables, Aged Balsamic Sauce, and Calabrian Chili-Sundried Tomato Pesto
Caramelized Diver Sea Scallops $26
With Forest Mushrooms, Poached Asparagus, Toasted Corn Cakes, Satsuma Orange Sauce, and English Pea Anglaise
Niman Ranch Lamb Osso Buco $27
With Cowgirl Creamery Mt. Tam Creamy Polenta, Roasted Baby Carrots, Cipollini Onions, and a Cabernet Scented Natural Jus
Slow Roasted Prime Rib of Beef Au Jus Petite Cut $24 | Ranch Cut $29
Asparagus, Truffled Potato Puree, and Horseradish Sauce
Restaurant phone (415) 663-1264 | Email restaurant@pointreyesseashore.com
