DINNER
Monday-Thursday: 5p.m. - 10p.m.
Fridays: 5p.m.-11p.m.
Saturdays: 2:30 p.m.-11p.m.
Sundays: 2:30p.m.-10p.m.
APPETIZERS
1⁄2
lb. Sautéed shrimp with white wine, garlic, olive oil, lemon,
and parsley 12
Hummus plate with warm pita and cucumber, tomato, kalamata olive, and
feta salad 11
Rare tuna, wasabi, wilted spinach, carrots, and shiitakes, wrapped in
flour tortilla and pan-seared, served with citrus soy sauce 14
Cheese plate with Gouda, 12mo. Manchego, Port Salut, and Bleu d’
Auvergne, served with guava paste, curried apples, balsamic ink, and
toasts 16
Jane's corn chowder 6 Soup of the day 6
SMALL SALADS
Field greens, balsamic vinaigrette, and goat cheese croutons 8
Chopped red and yellow beets, oranges, and asparagus with orange vinaigrette
10
Watermelon salad with feta, arugula, and chili vinaigrette 9
Pear, bleu cheese, candied pecans, mesclun greens and, balsamic vinaigrette
10
Jane’s Caesar salad 8 add chicken 11 add grilled salmon or shrimp
12
ENTREE
SALADS
Chopped garden vegetable salad with corn, red peppers, mushrooms, yellow
squash, carrots, zucchini, avocado, sun-dried cherries, blue cheese,
and field greens tossed in balsamic vinaigrette 14
Chopped Asian chicken salad with field greens, carrots, daikon radish,
napa cabbage, red onions, and wontons tossed in honey mustard rice-wine
vinaigrette 14
Yellowfin tuna nicoise with roasted fingerling potatoes, green beans,
kalalmata olives, roasted fennel, cherry tomatoes, and field greens,
tossed with sherry vinaigrette, garnished with radicchio 18
Grilled salmon salad with chopped spinach, scallions, and asparagus,
tossed with miso dressing, and topped with pickled ginger 16
SANDWICHES
(served with mashed potatoes and salad)
Sirloin Burger with hickory smoked bacon, cheddar cheese, and grilled
onions 12
Pan-seared chicken breast with toscano salami, provolone, balsamic,
and arugula on french bread 12
House made quinoa and vegetable garden burger with sautéed mushrooms
and jack cheese 12
ENTREES
Black beans, brown rice, mushrooms, zucchini, yellow squash, red peppers,
and corn, topped with yellow pepper salsa (vegan) 14
Quinoa and corn linguini with eggplant, fresh okra, and bell peppers,
tossed with garam masala (vegan/gluten free) 16
Jane’s goat cheese, vegetable, and tofu burrito, served with pico
de gallo, and avocado mousse 16
Baked cumin-rubbed chicken breast with chana masala chickpeas, tomatoes,
and onions 18
Ancho barbequed spare ribs with grilled pineapple and coleslaw 16
Angel hair pasta, chicken, cilantro, spinach, tomato, chipotle pesto,
and cotija cheese (spicy) 17
Pan-seared Black Grouper, sake-ginger soy sauce, bok choy, shitakes,
and water chestnuts 23
New York strip with chimichurri, served with spiced black beans, tomatoes,
and yellow bell peppers 24
SIDES
Sautéed spinach 5
Sautéed carrots, corn and spinach 5
Mashed potatoes 4
Black beans and brown rice 4
KIDS
MENU
Chicken or cheese quesadilla with a side of fresh fruit 6.5
Angel hair or quinoa pasta with butter and parmesan 6.5
Grilled cheese on wheat bread with a side of fresh fruit 6.5
DESSERTS
Warm turtle brownie with bourbon pecan gelato and fresh caramel sauce
9
Banana and chocolate gelatos 7
Carrot cake with cream cheese frosting 8
Strawberry shortcake with warm sugar scone and whipped cream 8
Peach sorbet 7
Cheese plate with Gouda, 12mo. Manchego, Port Salut, and Bleu d’
Auvergne, served with guava paste, curried apples, balsamic reduction,
and toasts 16
The
wine cellar is comprised mostly of California vintages, with some international
selections.
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