The Mountain House

Served with a creole lemon aioli.

Stuffed with pork and shrimp. Served with a thai peanut dipping sauce.

Fried and served with lemon-garlic butter and cocktail sauce.

Sesame-soy ginger vinaigrette, wasabi, pickled ginger and daikon.

Orange-grand marnier sauce.

Served on an artichoke bottom with a pomegranate reduction and carrot puree.

With pomodoro sauce or in a saffron white wine-garlic broth.

Fire roasted, peeled and stuffed with havarti cheese. Served with avocado salsa.

Dungeness crab meat layered with avocado and citrus vinaigrette.

Bay shrimp, breaded and deep fried. Served with a sweet, tangy orange sauce & lemon aoli.

Cheese stuffed spinach tortellini with diced spicy chicken in a pesto cream sauce.

Mixed greens with toasted hazelnuts, sun dried cranberries and fried chic peas with sherry-dijon vinaigrette.

Fresh seasonal greens, green apples, roasted walnuts and point reyes bleu cheese.

Hearts of romaine with crouton, anchovy and caesar dressing.

Balsamic-parmesan vinaigrette, mushrooms, bacon, pears and shaved parmesan.

Roasted pistachios, red grapes, roasted beets, goat cheese and kalamata vinaigarette.

Marinated artichokes, olives, pickled red onion, fire roasted red bell pepper, peperoncini over hearts of romaine with red wine vinaigrette.

Grilled breast of chicken, fresh greens, roasted almonds, chinese noodles, baby corn, tomato and oriental dressing.

Center-cut loin chop with a honey mustard glaze. Served with warm apple-raisin compote, potato and seasonal vegetable.

12Oz dry-aged strip steak, served with woodside cabernet demi glace, creamed spinach and potato. Blackened available on request.

Pistachio crusted australian lamb. Served with a pomegranate mustard sauce, roasted potato and seasonal vegetable.

Grilled and served with port wine-cinnamon reduction, potato and vegetable.

Spicy back ribs. Served with sweet corn pudding and fries .(half slab or full slab).

Boneless breast stuffed with spinach and jack cheese, rolled in bread crumbs and baked. Served with rosemary mushroom cream sauce.

Cognac-yellow curry sauce and cheesy garlic bread.

Layers of sweet potato, zucchini, mushroom, spinach, red bell pepper and basil. Served with wilted greens and butternut squash puree.

Seasonal vegetables sauteed with fresh herbs, olive oil and house made fettuccini or spinach gnocchi. (Also with prawns, scallops or chicken).

Sauteed prawns and scallops with steamed clams and mussels over house made fettuccine in a light cream sauce.

Sea scallops with crimini mushrooms in a champagne-fennel cream sauce. Served with rice and vegetable.

Fettuccine tossed in gorgonzola, bacon-tomato cream sauce with grilled chicken breast, basil and avocado.

With a roasted red bell pepper- sherry wine, caper sauce over house made fettuccine or rice.

Layers of poached pears, pecans and crispy pastry with creme anglaise.

With raspberry puree.

With mango and blackberry sauces.

sun-dried cherry ice cream.

Chantilly whipped cream.

Maple - brandy sauce.

With vanilla ice cream and a jack daniels brown sugar sauce.

Vanilla ice cream on warm chocolate brownie with chocolate sauce. topped with whipped cream and toasted walnuts.

Light pastry stuffed with lemon and blueberry.