Lobster Taco
With yellow tomato salsa and mango relish 


22
Caviar Egg
With vodka cream  


17
Crisped Foie Gras
With foie gras flan and wild mushroom ragout  


19
Pork Belly à la Française


16
Cannelloni
With marinara and alfredo sauce  


15
Ricotta Ravioli
With brown butter sage sauce and Parma prosciutto


15
Fried Oysters
With marinara and alfredo sauce


16
   
Belgian Endive
With chopped egg, watercress, and champagne vinaigrette


13
Kalamata Bread Salad
With artichoke hearts, kalamata olive bread, tomatoes, and feta


14
Compressed Watermelon
With heirloom tomatoes, prosciutto, parmesan, blue vein cheese, and balsamic glaze
 
15
   
Braised Domestic Lamb Shank
With soft polenta and roasted vegetables  


28
Pan Seared Sea Scallops Creole
With rice and fried parsley 


32
Dover Sole
Grilled or Meuniere style with roasted peppers and asparagus  


52
Grilled Double "Kobe" Pork Chop
With green lentils and fresh fettuccini  


28
Wild Mushroom Risotto
With white truffle oil
24
   


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Lobster Taco
With yellow tomato salsa and mango relish


22
Caviar Egg
With vodka cream


17
Sashimi of Yellowtail or Salmon "Crudo"
With jalapeño & Ponzu sauce With yuzu vinaigrette


16
Pan Seared Shrimp
With jalapeño cheese grits and tequila-cilantro lime sauce


15
Sliders (3)
With pomme frites


15
Tagliolini Gratinati al Prosciutto


15
Pearl Couscous Carbonara
With soft poached egg and black truffle vinaigrette


13
Forty-Eight Hour Braised Short Rib (medium rare)
With potato puree


17
Traditional Steak Tartare or Tuna Tartare
With butter fries


16
Jumbo Lump Crap Dip



16
   
Wedge of Iceberg
Roquefort, 1000 Island, or Green Goddess dressing


12
Heirloom Tomato Salad
With Mozzarella cheese and applewood bacon vinaigrette


12
Bibb and Crab Salad
With seasonal tomatoes and champagne vinaigrette


15
Marinated Pear and Gorgonzola Salad
With candied pecans and arugula


11
Warm Goat Cheese and Beet Salad
With verjus vinaigrette

12
Kalamata Bread Salad
With artichoke hearts, kalamata olive bread, tomatoes, and feta

14
Compressed Watermelon
With Point Reyes cheese and prosciutto

14
   
Black Cod
With blonde Miso, asparagus, bok choy, and pickled ginger


30
Crisped Salmon
With cannellini bean ragout and roasted vegetables


29
Pan Roasted Halibut
With artichoke cocktail, roasted vegetables and truffle sauce


36
Pepper Crusted Tuna "Mignon"
With cranberry-corn galette and braised chanterelle mushrooms


30
Braised Domestic Lamb Shank
With soft polenta and roasted vegetables


29
Veal Milanaise
With arugula, artichoke, and asparagus salad with spaetzle


32
Grilled Double "Kobe" Pork Chop
With green lentils and fresh fettuccini


29
Cracklin' Chicken
With potato purée and vegetable nage


26
Pan Seared Duck Breast & Duck Confit
With spinach ravioli and carrots


30
Wild Mushroom Risotto
With white truffle oil


24
Filet of Beef 9oz.
With potato fritter, grain mustard vegetables and porcini sauce


44
Prime Broiled 16 oz. Ribeye
With twice cooked potato and fried onion rings


46
Prime 16 oz. New York Strip
With potato napoleon and asparagus


49
   
Maine Lobster Tail 4oz 18
Oscar Topping 9
Dynamite Topping 9
Macaroni and Cheese
7
Potato Purée 7
Pommes Frites with Butter 7
Steamed Asparagus 7
Sautéed Mushrooms 7
Butter Braised Brussels Sprouts 7
Creamed Spinach 7


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Pepper Crusted Tuna “Mignon”
With artichoke cocktail, roasted vegetables and porcini/truffle sauce


Filet of Beef
With potato fritter, grain mustard vegetables & porcini sauce


Shrimp Cocktail
With cocktail sauce and lemon


15
Cubed Cut Spicy Tuna
With baby spinach salad


15
Chilled Jumbo Lump Crabmeat Tacos
With tomato vinaigrette and yuzu guacamole


14
Sashimi of Yellowtail or Salmon “Crudo”
With Jalapeño and ponzu sauce


16
Pearl Couscous Carbonara
With soft poached egg and black truffle sauce


13


 
Mercury Salad
With bacon, tomato, avocado, bread, grilled chicken
Shrimp and jumbo lump crabmeat
With Mercury, Honey Mustard, or 1000 Island Dressing


16
Compressed Watermelon
With heirloom tomatoes, prosciutto, blue vein cheese
and balsamic glaze


15
Cobb Salad
With grilled chicken and thyme demi glace


14
Bibb and Crab Salad
With seasonal tomatoes and champagne vinaigrette


15
Caesar Salad
With pear tomatoes and fried polenta croutons
Add grilled chicken 13
Add grilled shrimp 15


10
Oriental Chicken Salad
With cilantro lime dressing and peanut sauce


15
Pepper Crusted Tuna Ziziki
With panzanella salad


15
   
Cracklin' Chicken
With potato purée and vegetable nage


17
Crisped Salmon
With cannellini bean ragout


19
Rigatoni with Grilled Chicken Breast
With Madeira Cream Sauce


17
New Orleans style BBQ Shrimp
With soft cheese grits


18
Pecan Crusted Idaho Trout
With asparagus and pepper salad


18
Wild Mushroom Risotto
With white truffle oil


17
Braised Veal Cannelloni
With braised veal and ricotta cheese


16
Veal Picatta, Saltimbocca, or Marsala
With tomato and vegetable risotto


27
Pulled Pork Enchiladas
With tomatillo sauce and ranchero sauce


15
Braised Beef Taquitos
With Pico de Gallo and guacamole


15
Grilled Fish Tacos
Baja Style


14
Filet of Beef 9oz.
With potato fritter, grain mustard vegetables, and porcini sauce


44
   
Macaroni and Cheese


7
Potato Purée


7
Butter Braised Brussels Sprouts


7
Fresh Black Eyed Peas


7
Pommes Frites with Butter


7
Steamed Asparagus


7
Sautéed Mushrooms 7
   


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Black Cod with blonde Miso, asparagus and pickled ginger




Filet of Beef with potato fritter, grain mustard, vegetables & porcini sauce

Served at Lunch Only
11:00 am - 3:00 pm
Monday - Friday
   
All burgers served with Spicy Mayonnaise
Classic Burger 15.00
Tex-Mex Burger 15.50
Jalapeño Fire 15.50
Mushroom and Swiss 15.50
Chili Cheeseburger 15.50
Blue Cheese and Bacon 16.00
Portobello and Avocado 15.50
Fried Egg and Bacon 15.50
Pulled Brisket Burger 15.50
Turkey Burger (California Style) 15.50
Salmon Burger with Remoulade 16.00
Chicken Fried Steak Sandwich 16.00
Muffaletta (classic New Orleans sandwich) 15.50
Patty Melt 15.50
Rueben 15.50
Grilled 4 Cheese 12.50
Portobello Fries with Ranch 7.00
Each burger comes with a choice of fries or onion rings
   
Additions $1.00 extra
$2.50 for Blue Cheese and Bacon


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THANKSGIVING BUFFET
Thursday November 28th 11-3pm

$49.95 ADULTS
$29.95 KIDS TEN YEARS AND UNDER.


TURKEY, CORNBREAD DRESSING,
(ALL THANKGIVING ITEMS)
PRIME RIB
TURKEY AND TURKEY BREAST
SALMON WITH STIRFRY VEGETABLES
CHICKEN ENCHILADAS
PORK LOIN WITH CHERRY SAUCE
BRISKET
SMOKED SALMON

CHILLED SHRIMP
MARINATED CRAB CLAWS
OYSTERS

MIGAS
EGGS BENEDICT
OMELETTE STATION
PANCAKES
WAFFLES
BACON AND SAUSAGE
TURKEY BACON

ORIENTAL CHICKEN SALAD
CAESAR SALAD
TOMATO MOZZARELLA SALAD
CHILLED ASPARAGUS WITH CHAMPAGNE VINAIGRETTE
CALAMATA BREAD SALAD
DEVILED EGGS
FRUIT PLATTER
CHEESE PLATTER
CREAM SPINACH
BROCOLLI CASSEROLE
POTATO PUREE
CORNBREAD DRESSING
MACARONI AND CHEESE
CREAM CORN
JALAPENO CHEESE GRITS

CRANBERRY SAUCE
COCKTAIL SAUCE
REMOULADE SAUCE

PUMPKIN PIE
PECAN PIE
RICE PUDDING
CARAMEL FLANS
TRES LECHES
CHOCOLATE MOUSSE CAKE
CHOCOLATE MOUSSE
WHITE CHOCOLATE CHEESECAKE
BROWNIES
CHOCOLATE COVERED STRAWBERRIES
LEMON SHORTCAKE
MINI TARTS AND PASTRIES
CROISSANTS AND DANISH
BISCUITS WITH CREAM GRAVY
BUTTER AND RASPBERRY JELLY
APPLE COBBLER

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EASTER
2014

Adults $49.95
Children 10 and under $29.95


PRIME RIB
FRIED CHICKEN
SALMON WITH STIRFRY VEGETABLES
CHICKEN ENCHILADAS
GRILLED PORK LOIN
CHILLED SHRIMP
OYSTERS

EGGS BENEDICT
OMELETTE STATION
PANCAKES
WAFFLES
BACON AND SAUSAGE
SMOKED SALMON

ORIENTAL CHICKEN SALAD
TOMATO MOZZARELLA SALAD
CHILLED ASPARAGUS WITH
CHAMPAGNE VINAIGRETTE
CALAMATA BREAD SALAD
DEVILED EGGS
FRUIT PLATTER
CAESAR SALAD
CREAM SPINACH

POTATO PUREE
MACARONI AND CHEESE
CREAM CORN

COCKTAIL SAUCE
REMOULADE SAUCE

PECAN PIE
RICE PUDDING
CARAMEL FLANS

CHOCOLATE MOUSSE CAKE
CARROT CAKE
WHITE CHOCOLATE CHEESECAKE
BROWNIES
CHOCOLATE COVERED
STRAWBERRIES
SHORTCAKE
MINI TARTS AND PASTRIES
CROISSANTS AND DANISH
BISCUITS WITH CREAM GRAVY
BUTTER AND RASPBERRY JELLY
WHITE CHOCOLATE MOUSSE
COCONUTLESS GERMAN CHOCOLATE
CAKE
DIVINITY

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Wine Dinner
Thursday October 16th 7pm

$85 per person (not including tax and gratuity)


RECEPTION
Bourgogne Chardonnay 2012

FIRST COURSE
Caviar Egg with Lime Cream
Meursault 2012

SECOND COURSE
Pan Seared Mullard Duck, Beluga Lentils, Spaetzle, & Duck Confit Salad with Cherry Suace
Maranges Rouge 2011

ENTREE
Roasted Elysian Fields Rack of Lamb, Criped Lamb Belly,
Celery Root Puree, Tomato Confit and Artichokes
Meurasault Rouge 2011

DESSERT
Lemon Lime Tart with Lemon Souffle
St. Aubin 'Fleurs du Coteaux' 2012
Coffe and Tea

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Cafe Momentum
September 14, 2014


Hors d’oeuvres:
Spooned Salmon Crudo with Radish and Celery

Chilled Spring Roll with Peanut Sauce

Fried Quail Plunger with Lemon

Dinner:
Essence of Duck Oil Braised Halibut with Mango/Passion Fruit Vinaigrette, Avocado Puree and Confit Tomato
Domaine de Cantagrils Picpoul de Pinet

Compressed Watermelon with Point Reyes Cheese and Prosciutto
Domaine de Rosiere Rose'

Braised Short Rib and Sliced Kobe Strip
With Sunchoke Purée, Potato Pompoms and Pickled Asparagus
Alodia Syrah

Dessert:
Chocolate/Caramel Tart with Petite Cherry Souffle
Osborne Oloroso Cream Sherry

Menu created by Executive Chef Chris Ward

Kitchen Mentors: Chef du Cuisine Delfino Lujano, Robert Vassilakos, Matthew Dunn, Carmen Monral, Rafael Garcia, Oscar Saravia

Service Mentors: Jessee McIntosh, Gerardo Lujano, Jesse Garcia, Joaquin Abarca

Front of the House Mentors: Lisa Clark, Reza Kheshtinejad, Heather Hancock

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