DINNER MENU

APPETIZERS


WAUI ROLLS

TENDER PIECES OF FRESH RAW AHI, SNOW CRAB, CARROTTS AND CUCUMBERS ROLLED SUSHI STYLETHEN TEMPURA BATTERED AND LIGHTLY DEEP FRIED, SERVED WITH ARICE WINE WASABI DIPPING SAUCE. 12
-  

BAKED BRIE CHEESE AND ROASTED GARLIC
 LOADED WITH SUNDRIED TOMATOES, BASIL, AND GARLIC AND SERVED WITH ROASTED GARLIC AND WALNUTS, FRESH FRUIT AND CROSTINIS. 12-

HOT TAPAS TASTING PLATE
 
GRILLED PORK KEBOBS WITH MOORISH SPICES, CRAB CAKES WITH SAFFRON AIOLI, AND GRILLED VEGETABLES WITH VINAIGRETTE. 12-
 
SUBSTITUTE 2 EXTRA CRAB CAKES IN PLACE OF KABOBS. ADD $2
 

SHELLFISH MEDLEY
MUSSELS AND CLAMS STEAMED IN A WHITE WINE GARLIC BUTTER SAUCE WITH CHORIZO AND TOMATOES. 12-

SHRIMP AND CALAMARI MIX
DEEP FRIED POPCORN SHRIMP AND TUBES AND TENTACALS OF CALIMARI SERVED WITH A SMOKED CHIPOLE AIOLI ..9-

 

SOUPS AND SALADS


 SOUP DU JOUR .. CUP: 2.95 BOWL 4.50
Seafood Chowder.. Cup: 3.95- Bowl: 5.50

THE VISTA SALAD
 MIXED BABY GREENS TOSSED WITH CARROTS, GRANNEY SMITH APPLES, FETA CHEESE
AND TOASTED HAZELNUTS WITH A MAPLE, GINGER, LIME VINAIGRETTE. 6
-

 HOUSE SALAD
BABY GREENS TOSSED IN YOUR CHOICE OF DRESSINGS: RANCH, BLUE CHEESE, OR WHOLE GRAIN HONEY MUSTARD VINAIGRETTE, GARNISHED WITH CHERRY TOMATOES AND ENGLISH CUCUMBERS. 5.50-
($3 WITH  PURCHASE OF DINNER ENTREE)

CAESAR SALAD
 CRISP HEARTS OF ROMAINE GENEROUSLY DRESSED AND SERVED WITH HERB AND GARLIC CROUTONS  6.50 -
($5 WITH PURCHASE OF DINNER ENTREE).

 

PASTA 

HOMEMADE POTATO GNOCCHI
 HOME MADE POTATO DUMPLING PASTA, POACHED THEN FRIED IN SWEET BUTTER, SERVED IN A RICH 4 CHEESE GARLIC CREAM SAUCE CONSISTING OF PARMESAN, ROMANO, ASIAGO, AND GORGONZOLA CHEESES- TOPPED WITH FRESH CHIVES. 17.50-

RAINBOW CHEESE TORTELLINI
A WONDERFUL COMBINATION OF FRESH ROMA TOMATOES, ROASTED GARLIC, COUNTRY BRINE OLIVES, MUSHROOMS, FRESH BASIL, SPINACH, FETA CHEESE, FRUITY CALIFORNIA OLIVE OIL, A SPLASH OF AGED BALSAMIC VINEGAR, TOPPED WITH OUR FINE BLEND OF DRIED CHEESES AND TOASTED PINE NUTS. 17.50-

(add a basket of garlic bread $3)

SEAFOOD PASTA DUJOUR
ASK YOUR SERVER FOR TONIGHTS SPECIAL

  

SEAFOOD 

BROILED HAWAIIAN MAHI MAHI
ENCRUSTED WITH CRUSHED MACADAMIA NUTS AND TOPPED WITH A MANGO, STRAWBERRY
AND PINEAPPLE SALSA.SERVED WITH RICE AND SEASONAL VEGITABLES  22.50-


SAN FRANCISCO STYLE CIOPPINO
SPICY TOMATO AND BELL PEPPER FISH STEW, WITH GENEROUS PIECES OF FRESH
SEASONAL FISH,
CLAMS, MUSSELS, SHRIMP, AND CRAB LEGS, AND SERVED IN A SAN FRANCISCO
STYLE SOURDOUGH BOWL. 20.50

SEARED AHI
SUSHI QUALITY AHI TUNA PAN SEARED AND SERVED WITH PICKELED GINGER, WASABI AND SOY SAUCE. SERVED WITH RICE AND SEASONAL VEGETABLES. 24.50
 

ENTREES 

PROVENCAL VEGETABLE TOWER
LAYERS OF GRILLED PORTABELLA MUSHROOMS, FRIED EGGPLANT WITH A CHICPEA  BATTER, AND SAUTEED SPINACH ON TOP OF A SWEET POTATO STRAW MATT, WITH A PUMPKIN SEED CHIPOTLE SAUCE AND A SUNDRIED TOMATO SAUCE. 18.50-

FILET MIGNON
8 OZ. OF AGED TENDERLOIN BEEF WRAPPED IN APPLEWOOD SMOKED BACON AND GRILLED TO
PERFECTION WITH A BERNAISE SAUCE AND FRIED LEEKS SERVED WITH MASHED POTATOES AND SAUTEED VEGETABLES. 26.50-  

PORK TENDERLOIN
 COATED IN A DRY RUB MIXTURE OF PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER, AND A UNIQUE SMOKEY, SPICEY CHIPOTLE POWDER, PAN FRIED, SLICED AND SERVED WITH A ROASTED TOMATILLO PORK SAUCE AND CILANTRO SOUR CREAM, MASHED POTATOES, AND A VEGETABLE MEDLEY. 19.50-

RACK OF LAMB
GRILLED RACK OF LAMB MARINATED IN OLIVE OIL, GARLIC AND ROSEMARY
AND SERVED WITH GARLIC MASHED POTATOES AND VEGITABLES

24.50-

 

INTERNATIONAL MENU

ASIAN TERIYAKI CHICKEN SALAD
THIS ENTREE SIZED SALAD STARTS WITH A FLAME GRILLED TERIYAKI CHICKEN BREAST, MANDARIN ORANGES, RED BELL PEPPERS, TOASTED ALMONDS AND GREEN ONIONS SERVED ATOP OF A BED OF CRISPY CHOW MEIN NOODLES AND BABY GREENS. A SESAME, SOY, RICE WINE VINIGARETTE IS SERVED ON THE SIDE. 13-

CHICKEN CORDON BLEU
 LAYERS OF CHICKEN BREAST, FINE AGED PROSCUITTO, IMPORTED GRUYERE CHEESE, BREADED, THEN SAUTEED TO A GOLDEN BROWN SERVED WITH BROWNED MASHED POTATOES, PEAS, AND BABY CARROTS TOPPED WITH A LIGHT DIJON CREAM SAUCE. 18.50

     LINGUINI WITH CLAMS
FRESH CLAMS, BASIL AND RED PEPPERS ARE TOSSED WITH LINGUINI NOODLES AND A SAVORY CLAM SAUCE. SERVED WITH GARLIC BREAD... 17-

SHREDDED BEEF CHIMICHANGA
SEASONED SHREDDED BEEF, ONIONS AND GREEN PEPPERS WRAPPED IN A FLOUR TORTILLA AND DEEP FRIED UNTIL GOLDEN BROWN AND SERVED WITH SPANISH RICE,BLACK BEANS, PICO DE GIO, AVOCADO AND SOURCREAM... 16-

 

 SPLIT PLATE CHARGE $6
18% GRATUITY WILL BE ADDED TO PARTIES OF 8 OR MORE

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