Justin's Restaurant

Pan seared and oven roasted Prince Edward Island mussels with Meyer lemon butter

Deconstructed apricot brandy cured gravlax with quail egg, lotus root, tobiko caviar, dill crème fraiche, chives and caper berries

Pancetta wrapped prawns with cucumber mango relish and jicama and pea shoot slaw

Seasoned tempura asparagus curls with wasabi vinaigrette

Marinated and grilled filet slices, roasted garlic aioli, caramelized onions, arugula salad and house made balsamic steak sauce

Artichoke pate and eggplant caviar duet served with rosemary flatbread and white balsamic tossed with raw baby spring vegetables

Seasonal mixed greens, country croutons, marinated tomatoes and onions, pumpkin seeds, parmesan cheese with house creamy Italian vinaigrette

Romaine salad with seasoned jicama, Manchego cheese, avocado and grapefruit served with tomatillo vinaigrette in a radicchio cup

Pea shoot and red leaf lettuce tower with phyllo crisps, sunflower seeds, strawberries, pancetta with strawberry truffle vinaigrette

Caesar-dressed Lettuce hearts with balsamic pearls, caramelized fennel, asiago cheese, and soft roasted garlic crostini's with cherry gastric

Grilled center cut swordfish steak drizzled with lime cilantro beurre blanc served with a balsamic pearls, jack cheese and basil quinoa pilaf

Pan seared Alaskan Halibut with red pepper and chili jam over sauteed snap peas with raspberry pearl onion agro dolce and watercress coulis

Grilled 10oz filet mignon with asparagus demi-glace served with rosemary roasted fingerling potatoes and asparagus slivers

Grilled and marinated outside skirt steak topped with wild spring mushroom sauté and an arugula, tomato sweet onion salad

Strawberry and rhubarb osso buco served with artichoke hearts a la Romana and spring leeks

Roasted half Mary's Free Range Chicken topped with artichoke and sun-dried tomato saute; served with mirepoix brown rice

Wild mushroom and cambozola cheese stuffed quails with juniper berry and cherry reduction served with roasted baby tricolor carrots

Free range pork tenderloin medallions with toasted cumin raspberry glace served with a roasted cauliflower, sage and white cheddar gratin

Colorado lamb T-bone chops with blackberry glace with grilled Nueski bacon & tempura shaved asparagus slivers with wasabi drizzle

House smoked salmon, spinach, capers, and sun-dried tomatoes tossed in a light dill béchamel sauce; served with ciabatta toast

Wild boar ravioli with blueberry porcini mushroom sauce served with sauteed truffle fava beans

Layers of seasoned and roasted spring vegetables atop smoked tomato pomodoro sauce; served with basil three cheese creamy polenta

Sauteed wild mushrooms and asparagus slivers with Meyer lemon zest, sea salt and chevre cheese; served with rosemary flat bread

Ciabatta bread, Sharp Tillamook cheddar, iceberg lettuce, tomatoes, sweet wala wala onion, mustard, mayonnaise and ketchup

Onion roll, gorgonzola cheese, crispy bacon, roasted garlic aioli, BBQ sauce, arugula

Whole wheat bun, grilled pineapple, soy ginger glaze, wasabi aioli, apple vinegar slaw

House-made pesto, grilled chicken, fresh tomatoes, buffalo mozzarella, and fresh basil

Truffle sage sauce, fava beans, goat cheese, fresh arugula

Roasted garlic pomodoro sauce, marinated mushroom and artichokes, provolone cheese, prosciutto, olives and pepperoncini's

Caramelized red onions, sweet red peppers, chili flakes and balsamic vinegar drizzle

Basil tomato sauce, fontina cheese, fresh red onions, marinated cherry tomatoes

With wasabi ginger vinaigrette

With meyer lemon butter

House-made truffle parmesan fries

House-made pesto, grilled chicken, fresh tomatoes, buffalo mozzarella, and fresh basil

Served with rosemary flat bread and assorted fresh vegetables for dipping

With cucumber mango relish and jicama pea shoot slaw

Marinated and grilled filet slices, roasted garlic aioli, caramelized onions, arugula salad, house-made balsamic steak sauce

Vanilla bean strawberry rhubarb creme brulee with white chocolate dipped strawberry

Blood orange cheese cake, almond biscotti crust, Benedictine sauce, and candied blood orange wheel

Mascarpone filled Italian pastry fritters rolled in cinnamon and sugar; served with chocolate ganache and raspberry sabayon dipping sauces

Spumoni gelato teardrops coated in dark chocolate & toasted pistachios and coconut chocolate fan