Dinner Menu

APPETIZERS

Wild Mushroom Polenta
slow simmered soft polenta, topped with sautéed wild mushrooms,
and fresh herbs, drizzled with black truffle oil

Crispy Asian Chicken
crisp fried and tossed with spicy chile sauce,
served with sweet and sour sesame-cucumber slaw

Beef Empanada
traditional Spanish pastry drizzled with jalapeno honey; Latin salsa and ancho chile sauce

Guacamole
a Mexican classic; avocado with plum tomatoes, red onions and chiles,
finished with fresh squeezed lime juice and house made tortilla chips

Award Winning Chili
slowly smoked with hickory, combined with
onions, tomatoes, spices and beans

Popcorn Chicken
fried golden, tossed with herbs, lemon and cayenne drizzle

Smoked Brisket Eggroll
Texas style, with barbecue vinaigrette and a chipotle potato salad

Soup of the Day

SALADS

Israeli Caesar Salad
the classic anchovy dressing, enhanced with Israeli Salad, za’atar and pita crisps

Duck & Arugula Salad
pan crisped duck, Midwestern wild rice, sun dried fruits and toasted pecans,
with local harvest arugula and sweet mango vinaigrette

Fajita Steak Salad
chargrilled tenderloin tossed with tomato salsa, avocado, field greens and
crispy yucca chips, dressed in a barbecue-cilantro vinaigrette

Portobella Crisp & Palm Salad
panko fried portobella mushrooms aside a refreshing salad of field greens,
hearts of palm, avocado, pine nuts, fruits and citrus vinaigrette

Abigael's House Salad
seasonal greens tossed with beefsteak tomatoes, cucumbers, chickpeas,
roasted garlic, currants, slivered almonds and a balsamic vinaigrette

* For parties of 8 or more, an 18 % service charge will be added to your check *

MAIN COURSE

Orecchiette Caponata
slow roasted eggplant, zucchini and squash with plum tomatoes and Kalamata olives

Pecan Salmon
pecan crusted and sautéed crisp; served atop a salad of field greens,
strawberries, cranberries, mandarin oranges and dressed in a honey vinaigrette

Chicken Rouladen
a boneless breast of chicken with a stuffing of wild mushrooms and a hint of sausage, served with rosemary pan jus and wilted greens

Chicken Duet
confit and pan roasted, served with balsamic jus, with truffle whipped potatoes

Macadamia Crusted Chicken
served with tropical fruit salsa, passion fruit vinaigrette and micro greens

Thai Sea Bass
pan roasted and served with gingered jasmine rice and a coconut sambal sauce of sweet bell peppers and cilantro

Barbecue Cedar Plank Salmon
served with cauliflower mashed, Southern-style pot liquor greens and barbecue vinaigrette

Dijon Chicken
pan roasted with onions, sweet bell peppers and sausage, in a light sauce of Dijon mustard and white wine

Roast Duck
tangerine and hoisin glazed, served boneless with coconut rice and stir fried bok choy

FROM OUR CHAR GRILL
The Rib Steak is a flavorful cut of beef, well marbled with fat. Do not order if you prefer a lean cut of beef.  All our steaks are wet or dry-aged on the premises.

32 oz. Rib Steak
our largest cut, served on the bone, dry aged; chargrilled and served with garlic fries

Blackened Rib Steak
Jack Daniel’s Sauce, honey roasted potatoes

Argentine Smoked Short Ribs
house smoked ribs with tossed salad, chimichurri dipping sauce and steak fries

Boneless Rib Steak
chargrilled over cherrywood and oak, served with steak fries

Hangar Steak Marsala
wild mushroom sauce, garlic whipped potatoes

22 oz. Brazilian Rib Steak
28-day dry aged prime cut; served on the bone with Latin potatoes and ancho chile ketchup

Skirt Steak San Pedro
chargrilled and served with cilantro barbecue vinaigrette, pico de gallo, avocados and roasted potatoes