A Los Altos Grill specialty - perfect for two!
Cocktail & rémoulade sauces.
Jalapeño queso & guacamole
Toasts, Chef's dressing
With Ding's pickle relish.
Roasted peanut vinaigrette and Reggiano
Grated Reggiano and cornbread croutons .
Marinated flet, mango, chopped peanuts, basil and mint
Mixed greens, mango, avocado, cilantro ginger vinaigrette.
Roasted chicken, avocado, chopped dates, almonds and goat cheese
Fresh?ground chuck, white cheddar and spicy slaw on a toasted egg bun.
Buttermilk fried chicken, baby Swiss, spicy slaw.
Thinly sliced prime rib piled high on a toasted French roll
Slow-roasted, served with mole amarillo and fries (limited)
With coleslaw, vine-ripe tomatoes and blue cheese crumbles
With Pommery mustard sauce, braised red cabbage & pomme purée
Served with cucumber salad.
Fine herbs, goat & cheddar cheeses, tomato and griddled toast.
Grilled tri-tip, white cheddar enchilada & cucumber salad.
Served with Texas Hill Country BBQ sauce, with coleslaw and fries.
Served bone-in, with house-made Worcestershire and tomatoes .
Served with pomme purée and seasonal vegetable
Rib-eye steak with pineapple-soy-ginger marinade, served with fries.
To go.
Pressed from olives harvested by hand in Rutherford, California