Appetizers
Sesame Seared Ahi Tuna with chili soy dipping sauce & wasabi. 10.75
Gigi fondue of white wine, herbs & cheeses, served with fresh fruits, vegetables & croutons. 14.25
Roasted Garlic oven roasted cloves of fresh garlic served with dried fruit marmalade & croutons. 8.00
Fromage fresh baguette rubbed with garlic & topped with cheddar, gruyere and brie, broiled until golden. 9.75
Goat Cheese Salad warm herbed goat cheese salad with oven roasted tomatoes & croutons. 10.25
Sparrow Clams baby clams steamed in white wine, garlic, shallots & butter. 10.25
Crabcakes grilled crabcakes served with, tartar & red bell pesto sauces. 11.50
Coco breaded & pan fried pacific oysters, served with lemon caper crème fraiche. 11.00
Henri grilled wild caught gulf prawns with orange pink peppercorn beurre blanc. 11.75
Seared Day Boat Scallops on Polenta vanilla orange balsamic reduction. 12.00
Cheese Plate an array of delicious cheeses (changes daily). 9.75
Soup & Salads
Small 7.75 large 14.50
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 6.25 bowl 9.00
Dinner
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
29.00 petite 22.00
Peppered Angus Filet Mignon
angus filet mignon pressed with freshly cracked white & black pepper, sauce diane
29.75
Surf & Turf
petite filet mignon with dijon cream sauce & two crab cakes with tartar & red bell pesto sauces
26.25
Angus Filet Mignon
grilled to order with a choice of mushroom red wine sauce, béarnaise butter or dijon mustard cream
29.75 petite 23.00
Filet Fettuccine
grilled angus filet mignon tips & red onions over fettuccine, in rich garlic red wine mushroom sauce with parmesan cheese
23.00
Bardot
grilled breast of fresh chicken and pears, melted
over with brie cheese, served on a nutmeg crouton
22.00
Yvette Salad
grilled & sliced breast of fresh chicken, pears, toasted walnuts & crumbled blue cheese on a bed of fresh spinach with a warm vinaigrette, includes a cup of soup
19.75
Sesame Seared Ahi Tuna
with chili soy dipping sauce & wasabi
24.00
Seafood Capellini
grilled wild caught prawns or grilled day boat scallops or a combination of both, over capellini, in orange pink peppercorn beurre blanc
24.00
Calamari Picatta
pan sautéed calamari steak with lemon, butter, garlic & capers
20.50
Pablo’s 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, includes a cup of soup
23.00
Pierre’s Chicken Livers
sauté of chicken livers, garlic, apples & bacon, finished with crème fraiche
24.00
Claude’s Calves Liver
pan sautéed calves liver with red onions, vermouth, sage, garlic & bacon
24.75
Sides 2.50 each
side of beets
side of green beans
Side of squash
side of sautéed spinach
side of rice
side of cous cous
side of polenta
side of one of our sauces
potatoes with garlic butter & parmesan
