Stacey's

(you might think work 'homemade is just a word we use as a marketing ploy, but what you don't realize is that the entire staff sleeps here at night. If your tablecloth is wrinkled, that's why)

topped with a fresh pesto drizzle (this soup is so good it will make you wish you wore nicer clothes)

topped with a fresh pesto drizzle (this soup is so good it will make you wish you wore nicer clothes

with field greens, crumbled gorgonzola, dried cranberries, candied walnuts and champagne vinaigrette (it's called stacey's house salad because stacey actually lives under a pile of lettuce in livermore)

steak, charred rare, served on a bed of mixed greens with cucumber, carrot, peppers, peanuts, shredded cabbage, Cilantro and mint, tossed with a Thai style peanut dressing and crispy rice noodles (It's like being in Thailand but without the military coups)

hearts of Romaine, tossed with our Caesar dressing, and garlic croutons and topped with freshly shaved parmigiano, named after the great Romaine emperor, Julius salad)

served with toasted crostinis and thyme and tangerine marinated kalamata olives (we know the goats are imported because they don't speak English)

marinated prawns with a tropical fruit salsa (your can either eat the prawns or use them to form a chess set with the rest of the things on the table. Tip the pepper grinder is the queen)

fresh ahi, cucumber, sweet onion and avocado with a chili soy hui sauce (we only serve poke tuna because the fast ones get away)

a creamy blend of artichoke hearts, Spinach and dry aged cheeses, served with crispy fresh tortilla chips (if you suspect that you are dining with an unsavory character, feed him this savory appetizer and see if the disappears

with watercress salad and roasted pepper coulis (you'd be crabby too if you were kept in a dungeness

served with house-made tartar sauce (if you think it's easy to write jokes about fried calamari you've probably never tried)

marinara, mozzarella, tomato peppers, red onion, mushroom and olive

marinara mozzarella and pepperoni

pesto, mozzarella, sun dried tomatoes, kalamata olives, artichoke hearts and goat cheese

basil pesto, mozzarella, grilled chicken, roasted peppers and red onion

marinara mozzarella, sausage, portabella mushrooms and caramelized onions

we use only the finest days of the week in this dish

sauteed broccoli, roasted walnuts and oven roasted tomatoes with fresh garlic and herbs, tossed with penne or angel hair pasta and finished with parmesan cheese (this dish might not turn you into a syndicated cartoonist, but whatever you're doing now probably isn't working either )

sauteed prawns, spicy chipotle cream sauce with garlic mashed potatoes and roasted corn relish (your tongue will love this dish so much it will try to give you a high five. Then it will remember it's only a tongue and settle for a high one

served with apple-thyme vinaigrette, saffron basmati rice and broccoli rabe (pistachio is pinocchio's nutty brother. we brought him here just for the halibut

with lemon tarragon beurre blanc, creamy parmesan polenta and grilled aspargus (we make up our own words and hope no one can tell the difference)

12 oz rib eye served with a wild mushroom demi, stacked russet potatoes, grilled asparagus and radicchio (rib eye stacked potatoes, this is the only dish that can get in trouble for staring at itself.)

served with a wasabi soy glaze, braised baby bok choy and forbidden black Thai rice (ahi is similar to aha, but less enlightend and more delicious)

shell pasta mixed with our special three cheese sauce, fresh tomatoes and peas, topped with an almond crust baked to perfection (Stacey puts a little love in each pasta shell. But it's self love so it won't help you that much.)

prawns, andouille, sausage chicken, sweet peppers, mushrooms, tomatoes, and green onions in our spicy tomato cream sauce, served with fettuccine or Arborio rice (biblical scholars tell us that this is the same meal that Jesus ate at the last supper. but hey, I M sure you have a good reason for ordering something else)

accompanied with roasted rosemary Yukon potatoes, and grilled asparagus (you might have seen this salmon in the fish gone wild video.)

cooked for hours until they are fork tender, served with our gruyere scalloped potatoes and green beans and baby carrots (we got a good deal on the potatoes we bought them from scallopers.)

petaluma free range chicken breast, lightly sauteed, served with bowtie pasta in a lemon-caper butter sauce with shallots, sauteed baby carrots and green beans) these chicken medallions may be consumed or optionally worn or your chest to signify that you ran from a fight.)

a tender filet mignon served over garlic mashed potatoes, with blue lake green beans, topped with our gorgonzola butter and finished with a red wine demi glace (if the glace isn't demi enough, we can demi more.)