Appetizers
Sesame Seared Ahi Tuna with chili soy dipping sauce & wasabi. — 12.50
Gigi fondue of white wine, herbs & cheeses, served with fresh fruits, vegetables & croutons — 15.25
Roasted Garlic oven roasted cloves of fresh garlic served with dried fruit marmalade & croutons — 9.00
Fromage fresh baguette rubbed with garlic & topped with cheddar, gruyere and brie, broiled until golden — 10.75
Goat Cheese Salad warm herbed goat cheese salad with oven roasted tomatoes & croutons
— 11.25
Cheese Plate trio of delicious cheeses, ask your server for today’s selection (contains nuts)
— 14.75
Crabcakes grilled crabcakes served with, tartar & red bell pesto sauces
— 12.50
Coco breaded & pan fried pacific oysters, served with lemon caper crème fraiche
— 12.00
Henri grilled wild caught gulf prawns with orange pink peppercorn beurre blanc
— 12.75
Seared Day Boat Scallops on Polenta vanilla orange balsamic reduction — 14.00
Any of the above items as a small plate dinner (includes starch and vegetables) — add 9.00
Soup & Salads
Small 9.00 | Large 15.50
Sparrow Salad butter lettuce & fresh spring mix, crumbled blue cheese, candied pecans & dried cranberries tossed in a balsamic vinaigrette
Mediterranean Salad crisp romaine, feta cheese & red onion in a kalamata olive & concassé tomato vinaigrette
Sparrow Caesar classic caesar dressing, romaine, croutons, lemon & parmesan cheese
The Bleu Salad hearts of romaine, creamy blue cheese dressing, roasted garlic & oven roasted tomatoes
Asian Spinach Salad orange sections, almonds, red bells & green onions in a sweet sesame vinaigrette
The Soup of the Evening Cup 7.50 | Bowl 11.00
Dinner
Add a cup of soup or any of the above small salads to your entree — 7.00
New Zealand Rack of Lamb oven roasted rack of lamb with an herbed dijon mustard crust, served with a choice of brandied cherry demi glace, rich red wine mint sauce or shallot bordelaise — 33.50
Peppered Angus Filet Mignon angus filet mignon pressed with freshly cracked white & black pepper, sauce diane — 36.00
Surf & Turf petite filet mignon with dijon cream sauce & two crab cakes with tartar & red bell pesto sauces — 29.00
Angus Filet Mignon grilled to order with a choice of mushroom red wine sauce, béarnaise butter or dijon mustard cream — 35.00 | Petite 25.50
Filet Fettuccine Alfredo grilled angus filet mignon tips over fettuccine, in rich alfredo sauce with parmesan cheese — 25.50
Bardot grilled breast of fresh chicken and pears, melted over with brie cheese, served on a nutmeg crouton — 23.50
Yvette Salad grilled & sliced breast of fresh chicken, pears, toasted walnuts & crumbled blue cheese on a bed of fresh spinach with a warm vinaigrette — 21.00
Sesame Seared Ahi Tuna with chili soy dipping sauce & wasabi — 28.50
Seafood Capellini grilled wild caught prawns or grilled day boat scallops or a combination of both, over capellini, in orange pink peppercorn beurre blanc — 28.50
Calamari Picatta pan sautéed calamari steak with lemon, butter, garlic & capers — 24.00
Ahi Salad seared rare ahi tuna over a spinach salad with orange segments, red onion, red bell peppers, green onions & toasted sesame seeds, tossed with wasabi-citrus soy vinaigrette, (dressing contains peanuts) — 27.50
Pierre’s Chicken Livers sauté of chicken livers, garlic, apples & bacon, finished with crème fraiche — 26.50
Claude’s Calves Liver pan sautéed calves liver with red onions, vermouth, sage, garlic & bacon — 26.50
Sides 3.75 each
- Beets
- Green beans
- Squash
- Sautéed spinach
- Rice
- Cous cous
- Polenta
- One of our sauces
- Potatoes with garlic butter & parmesan
