Our Wine & Food Pairing Events have become so popular that we added

                                many to our Dinner Menu along with local produce and specially selected seafood using the guidelines of the Monterey Bay Aquarium’s Seafood Watch Program.

  

Small Plates, Soups and Salads

 

Classic French Onion Soup    6       Clam Chowder or Corn-Poblano Soup   5

 

Dungeness Crab and Artichoke Cakes citrus remoulade    10

 

Coconut Prawns   plum ginger dipping sauce and asian slaw    9

 

Crispy Fried Calamari  spicy tomato sauce and lemon caper aioli   9

 

Caesar Salad  house-made croutons and shaved parmesan cheese    7

 

 Asian Spinach Salad diakon radish, carrots, cashews, wonton crisps, asian sesame dressing  8

 

Cabernet Poached Healdsburg Pear Salad on citrus dressed greens,  spiced walnuts and

 

Shaft’s Bleu Cheese   9

 

Port and Dried Cherry Baby Field Green Salad  house-made boursin gougere, billion dollar bacon

 

and toasted pecans   8

 

Roasted Chioga Beet and Fennel Salad citrus dressed mizuna and queso fresco   8

 

Fresh Fish

 

 Pan Roasted Halibut on mascarpone whipped potatoes, stewed grape tomatoes, asparagus

 

and a lemon beurre blanc   25       pair with Mitchell Katz Chardonnay ’05 Shadow Hills Livermore

 

 Crab Stuffed Sole Fillet on rice pilaf with nantua sauce and sautéed green beans   25

 

     pair with Wente Sauvignon Blanc ’05 Louis Mel Livermore Valley

 

Sesame Crusted Ahi Tuna  on sautéed spinach and crispy eggplant with ponzu sauce    24 

 

      pair with  Jewel Collection ’05  California Viognier

 

Herb Grilled Wild King Salmon on warm nicoise salad with a saffron-fish broth   25 

 

     pair with Wood Family Syrah ’05 Madden Ranch, Livermore Valley 

 

Pan Seared Brown Sugar Cured Jumbo Scallops on lemon-English pea  risotto

 

and a pomegranate-lime- mushroom sauce 25    pair with Hannah Nicole Le Melange Rose ’06 Contra Costa  

 

 

 

Steaks and Chops

 

Onion and Oregano Grilled Bistro Fillet on fingerling- pancetta ragout, Terra Bella Farms baby squash

wild mushroom demi glace   23        pair with Retzlaff Merlot ’03 Livermore Valley Estate 

 

 

Red Wiine and Mint Marinated Lamb Sirloin

on red bliss potatoes, watercress aheirloom tomato salad topped witha fig-mint jus    27    

pair with Navarro Pinot Noir ’05 Methode a’L’Ancienne Mendocino

 

Grilled Filet of Beef  wrapped in applewood smoked bacon, served on roasted garlic mashed potatoes,

 

sweet pepper ratatouille, cipolini onion jus  29   pair with Beringer Cabernet Sauvignon ’05 Knight’s V.

 

Oven Roasted Pork Tenderloin 

on scallion mashed potatoes, brentwood corn succotash and nectarine-ginger chutney    25 

    pair with LaRochelle Pinot Noir ’05 Monterey

 

12 ounce Smothered Rib Eye  carmelized onions, bacon and blue cheese on scalloped potatoes, baby carrots and a red wine demi glace  29

 

pair with Stonestreeet Cabernet Sauvignon '04 Alexander Valley

 

Main Courses

 

Chocolate and Dried Cherry Braised Short Rib scalloped potatoes, broccolini and reduced

 

pan jus  22     pair with Mitchell Katz Sangiovese ’05 Crackerbox Vineyards

 

Wine and Herb Marinated Marinated Air-Line Chicken Breast fingerling potatoes, snow peas, fennel and 

 

and a whole grain mustard demi reduction   18        pair with La Crema Chardonnay ‘05 Sonoma Coast

  

Slipper Lobster and Pancetta on Linguini with grape tomatoes and spinach tossed in a white wine-

 

Lobster broth and topped with bread crumbs    22    pair with Ferrari-Carano Fume Blanc ’06 Sonoma County

 

Angel Hair Pomodoro tomatoes, basil, garlic, shallots, white wine and parmesan cheese   13

 

with 7 Jumbo Prawns    19

 

pair with Robt. Mondavi Cabernet Sauvignon '06 Private Selection

 

 

Desserts

 

Save room for our special Dessert treats, such as our  NEW Ooey Gooey Ice Cream Sundae, Lemon Tart,

 

Crème Brulee, Pecan or Citrus-Mascarpone Cheesecakes or Chocolate Decadence!

 

 

 

  Join us for one of our popular Pleasanton Hotel Special Events

 

·        Sunday Champagne Buffet Brunch from 10:30 – 1:30 every week

 

·        Tuesday Traditional Jazz or Swing Bands in our Lounge 7:30 – 9:30pm

·         

·        Wednesday Comedy Showcase 8:00 – 10:00 pm   

 

·        Patio Blues every Thursday from 5:30 - 9:30 and Sundays from 4:00 - 8:00 

·        Mystery Dinner Theater, Fridays at 7:00 (twice monthly)

 

·        Live Dance Bands every Friday and Saturday in our Saloon Lounge from 8:30 – 12:30am

  EXECUTIVE CHEF:  CHRIS SMITH                                                                                                    0708                                                                                                                        

 

 

 

                                  Seasonal 3 Course Dinner   35

 

 

      Port and Dried Cherry Baby Field Green Salad or Corn-Poblano Soup 

 

                                 Herb Grilled Wild King Salmon  on roasted fingerling potatoes, vegetable                                           

                           medley, oven dried tomato compote and citrus beurre blanc.

 

                                 Chocolate and Dried Cherry Braised Short Rib with scalloped potatoes,

 

                                 broccolini and reduced pan jus.         

 

                                 Onion and Oregano Grilled Bistro Fillet on fingerling potato and pancetta

 

                                  ragout with broccolini and wild mushroom demi glace    23                           

                          

                                 

      Choice of: Pecan or Citrus-Mascarpone Cheesecake, Lemon Tart, Chocolate Decadence, Crème Brulee

 

         pair with 3-3oz pours of Chardonnays: Wente Riva R., La Crema Sonoma C., Mitchell Katz L.V.   42

 

         pair with 3-3oz pours of local Reds: LaRochelle Pinot Noir, Retzlaff Merlot, M.Katz Sangiovese    42

 

    

    

    

Premium 3 Course Dinner     39   

   

     Cabernet Poached Pear Salad or French Onion Soup

 

      Crab Stuffed Sole Fillet on rice pilaf with nantua sauce and sautéed green beans

 

     Red Wine and Mint Marinated Lamb Sirloin on red bliss potatoes, watercress and heirloom tomato salad topped with a

 

      fig-mint jus

 

      Grilled Filet Mignon wrapped with apple wood smoked bacon, served on roasted garlic mashed

 

      Potatoes, oyster mushroom-green bean sauté and cipolini onion jus

 

      Choice of: Pecan or Citrus-Mascarpone Cheesecake, Lemon Tart, Chocolate Decadence, Cream Brulee

 

         pair with 3-3oz pours of Syrahs:  Wood Family Madden R., Silhouette C.Costa and Silkwood Duet  47

 

         pair with 3-3oz pours of Cabernets: R.Mondavi P.S.,Beringer Knight.V. & Stonestreet Alexander V 47

 

    

                                       

 

 FRENCH PRESS COFFEE

 

     We’re pleased to be able to offer Peerless French Press Coffee to our guests. Each month we’ll be

 

      offering a different Coffee Varietal for your enjoyment. This month:

 

      Sumatra Mandheling Dark:  Deep in the northern mountains of Sumatra, a coffee is grown

 

      Which exhibits incredibly exotic body unsurpassed by other coffees. This coffee growing region,

 

      known as Gayo land, is world famous for their production of uniquely flavored coffees.  Once

 

`     roasted, this very special coffee produces a full-bodied, mellow acidity and rich flavor.    5

 

 

 

NUMI FLOWERING TEAS:

 

     Flowering Tea is a new tradition that celebrates the tea leaf. Hand picked, premium Organic

 

      white, tender tea buds; top two green tea leaves; or golden-tipped black tea are handsewn with

 

      cotton thread into bundles or rosettes by artisans throughout China. When steeped in hot water,

 

      these rare leaves slowly blossom into breathtaking shapes. We offer a selection of white, green

 

      and black teas.  5      

    

COCKTAIL SPECIALS

 

     Trump Cosmopolitan, as only the Donald recommends!    

 

      Grey Goose Chambord Martini                                           

 

      Tommy Bahama Tropical Mai Tai

 

      Patron Top Shelf Margarita with a Grand Marnier float     9.00

       

 

WINE SPECIALS

    

     We offer premium wines at reasonable prices in order to give you a chance to try some of

 

      California’s premium wines at fabulous prices.  We challenge you to find premium wines at

 

      lower prices at any other restaurant, be it Duckhorn, Ferrari-Carano, Grgich Hills, Rombauer,

 

      Silver Oak or Steven Kent!

 

 

SPRING  SPECIAL  DINNERS

              

     We have a long history of exciting food and wine and beer pairing dinners which attract 

 

      enthusiastic diners who enjoy the creative food and wine and beer pairings of Executive Chef

 

      Chris Smith. We invite you to join us this year at one of our scheduled spring dinners: