 KRAZY KAT'S LUNCH MENU
 WINES BY THE GLASS
Santa Barbara, Chardonnay, Santa Barbara County, 20077  Chateau St. Michelle, Riesling, Columbia Valley, 2005 8 Wild Rock, Sauvignon Blanc, Marlborough, 2007 11 Santa Margherita, Pinot Grigio, Italy, 2006 12 Ferrari-Carano - "Tré Terre", Chardonnay, Russian River Valley, 2005 12 Christian Moreau, Chablis, Burgundy, 2006 12 Valdivieso, Malbec, Chile 2006 7 Jim Barry, Lodge Hill, Shiraz, Clare Valley, 2006 10 Rock & Vine - Three Ranches, Cabernet Sauvignon, Oakville, 2005 10 Montes Alpha, Syrah, Chile, 2006 $11.00 Trefethen, Merlot, Oak Knoll District, Napa Valley, 2004 11 Artesa, Pinot Noir, Carneros, Napa Valley, 2006 11 Gruet, Brut Blanc de Noirs, Sparkling Wine, NV 12 Veuve Clicquot, Yellow Label, Champagne, NV 22 STARTERS
Seafood CrépeExotic Mushroom Mornay 10 Herb Potato Gnocchi Toasted Pine Nut Brown Butter, Panko Fried Eggplant, House Made Mozzarella, Red Pepper Syrup 12 / 18 entrée Smoked Gouda Arancini Basil Arugula Salad, Tomato Gratin, Aged Balsamic Vinegar 8 Ahi Tuna Sashimi Spring Rolls Candied Carrots, Blood Orange Miso Caramel 10 SOUPS & SALADS
Crab BisqueJumbo Lump Crabmeat And Lemon Créme Fraîche 6 cup / 9 bowl Black Buck Venison Chili Black Beans, Smoked Gouda, Chipotle Aioli, Boulé 6 cup / 9 bowl Soup Du Jour Market Price Seasonal Greens Shaved Fennel, Navel Orange Supremes, Paprika Toasted Almonds, Pomegranate Emulsion 9 Caesar Salad Toasted Brioche, Parmesan Tuille, Smoked Tomato 9 add chicken 6 add crab cake 8 add filet 7 Smoked Pear and Arugula Goats Cheese Mousse, Port Cranberries, Hazelnut Oil, Honey Balsamic Syrup 9 Roasted Turkey and Avocado Grilled Onion, Cheddar, Grape Tomato, Smoked Bacon,Herb Vinaigrette (Chipotle Vinaigrette Available) 12 Sliders
Served with gaufrettesSliders, Soup, Salad Choice of One Slider with Cup of Soup or Field Green Salad 10 Grilled Wagyu Burger Lettuce, Tomato, Farmhouse Cheddar 12 Grilled Swordfish Preserved Lemon Aioli, Butter Lettuce 12 Grilled Filet Medallions Roasted Tomatoes, Arugula, Smoked Gouda 12 Open Faced Jumbo Crab Imperial Buttery Brioche, Tomato, Swiss 12 Smoked Chicken Apple and Walnut Salad Bibb Lettuce, Tomato on Croissant 10 Pulled Cider Ginger Pork Belly Caramelized Onions, Chipotle Glaze, Swiss 10 Grilled Prosciutto Di Parma Roasted Peppers, Broccoli Rabe, Truffled Gruyere Fondue 9 Eggplant Stack Portabella Mushroom, Roasted Pepper, Mozzarella, Aged Balsamic 9 ENTRÉES
Quiche du JourRoasted Seasonal Vegetable Salad, Herb Vinaigrette 12 Grilled Prime Pork Mignon Fingerlings, Haricot Vert, Fuji Apple, Sherry Cider Gastrique 14 Seafood Mixed Grill Trio of Fresh Fish, Roasted Red Potato, Haricot Vert, Fennel Chive Butter 16 Herb Grilled Petite Filet Sweet Potato Frites, Swiss Chard, Port Jus 16 Jumbo Lump Crab Cakes Tomato-Cucumber Relish, Lemon Verbena Beurre Blanc, Taro Chips 17 Grilled Jumbo Shrimp Jalapeno Grits, Tasso, Tomato Chili Jam, Frisée Salad 14 Voss Sparking and Still Water - 6 Donny Merrill - Executive Chef Menu Contributions by Nick Waterbury An 18% gratuity will be added for parties of 6 or more. Ask about our private dining rooms and conference center for private functions and business meetings. |