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22 Cards in this Set
- Front
- Back
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Tomato & Basil Soup
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A rich soup that is made with a veggie stock and finished with a very small amount of cream. The garnish are Brioche croutons that have been tossed with brown butter and a dried olive and feta tapenade.
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Grilled American Kobe Beef Sliders
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3 pcs of 2oz Snake River farms Kobe ground beef. The buns are toasted brioche and spread with a tomato & pickle remoulade. Garnish are crispy onion rings and a Bacon Bearnaise style sauce made with tarragon, egg yolks and butter.
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Tuna Crudo & Crab Roll
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6 pcs make up this roll that has Tuna crudo (tartar) wrapped around a spicy Dungeness crab mix. The roll has Nori as the wrap and is lightly breaded and deep fried to give some nice crunch and texture. Served with house pickled cucumbers and ponzu.
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Scarborough Farms Mesclun House Salad
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Mixed Mesclun Greens with some great shaved local radishes, Baby Heirloom Tomatoes, local julienned baby carrot and dressed with an aged balsamic vinaigrette.
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RV Croque Monsieur
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Marbled Rye bread that is spread with a fig jam, gruyere cheese, smoked country ham and then pressed on the plancha. This menu item is served with a cup of our tomato basil or daily soup special & a house salad.
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Quiche Lorraine
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A classic French Quiche with components being bacon, eggs, cream, onion, Gruyere cheese & nutmeg. This is baked into a flaky crust and then cooled at room temp before slicing and serving with simple mesclun salad dressed with a balsamic vinaigrette.
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Herb Grilled Chicken Panini
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Chicken breast is roasted and then shaved into 4 oz portions and then pressed between focaccia along with red onion jam, buffalo mozzarella, & heirloom tomatoes. The sandwich is pressed and served warm with a cup of soup and house salad.
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Dungeness Crab & Shrimp Louie
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A very classic salad that pairs together the freshest shellfish with tender butter lettuce and a classic louie dressing (chili sauce, mayo, pickle, lemon juice, onion, and a touch of lea & perrins) 2 ozs of crab & 2 ozs of rock shrimp.
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Ahi Tuna Nicoise
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This salad is served with 4 ozs of Fresh Rare seared Ahi tuna and is paired with Weiser Farms Pee Wee potatoes, roasted peppers nicoise olives & beans served with a Dijon balsamic dressing.
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The RV Cobb
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Romaine, watercress, hard boiled eggs, avocado, tomato, chicken breast, smoked bacon, pt reyes blue cheese & a red wine peppercorn vinaigrette make up this classic salad. Blue cheese is crumbled on top and eggs are garnish, everything else is mixed in.
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Chopped Veggies
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A mix of different seasonal veggies (peppers, cucumber, zucchini, asparagus, tomato, hearts of palm, charred corn) all mixed with an intense tomato & cumin vinaigrette and garnished with an oregano lavosh. Romaine lettuce.
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Hearts of Romaine
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Heart of Romaine tossed with our house made lime and anchovy dressing and garnished with a parmesan crisp and some garlic baguette croutons. The leaves are left whole for a nice presentation and so that the lettuce is crisp and almost untouched.
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Marinated Thai Chicken Salad
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Marinated chicken breast (6 ozs) is grilled and tossed with nap cabbage, red cabbage, carrot, crispy wontons and a peanut dressing. This is a very deeply flavored salad this is both light and varied in textures. Peanut dressing has a touch of spice.
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Grilled Skirt Steak and Arugula Salad
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6 oz of prime grilled skirt steak tossed with a mixture of arugula, charred corn, roasted peppers, fresh edamame and blue cheese. Dressing is a sweet chili dressing that has a little kick. Garnish is crispy onion rings.
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Scottish Loch Duart Salmon Burger
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Fresh Scottish Salmon ground and mixed with red onion, dijon mustard, panko, rosemary & horseradish. The burger is served on a toasted wheat bun with some bean sprouts and a tatziki style sauce.
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Oven Roasted Turkey Club
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Fresh Roasted Turkey breast is layered with bib lettuce, tomato, bacon, basil aioli and avocado. Served with a choice of French fries, small salad, or house made potato chips. Served on a toasted sourdough batard cut into 2 pcs.
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Slow Roasted Top Sirloin Dip
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Prime Top Sirloin beef is roasted slowly to a perfect MR and then tossed in our own au jus and layered on a soft roll with roasted garlic spread and aged white cheddar. This sandwich is served with au jus on the side and choice of fries, salad, or chips.
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1/2 # Ground CAB Chuck Burger
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8 ozs of certified angus beef is griddled to desired temp and placed on a toasted brioche bun that comes with raw red onion, tomato, and butter lettuce. Served with choice of fries, salad, or chips. Chefs style comes open face with tomato remoulade, bacon, fried egg and bearnaise.
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Diestel Farms Turkey Bolognese
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Ground Turkey leg along with some peppered pancetta make up this Bolognese and is tossed with fresh egg noodle pasta before being finished with ricotta salad and some fresh chopped parsley. Includes onion, garlic, carrot, tomato, thyme, bay leaf, and veggie stock.
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RV Meatloaf
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12 oz portion consisting of veal, pork, onions, carrots, leeks, peppers, garlic, thyme, sage, basil, rolled oats, eggs, butter, green peppercorns. Served with baby carrots, green beans, mash potatoes, and mushroom gravy.
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Prime Skirt Steak Frites
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Prime skirt steak is quickly grilled to desired temp and then served with Pommes Frites, Truffle Aioli and a Herb Butter. Classic Bistro fare.
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Baja White Prawn Pappardelle
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4 16/20 shrimp sauteed in whole butter with wild mushroon mix of crimini, shiitake, portobello mushrooms, cherry tomatoes, ouzo, clam stock pappardelle pasta, parmesan cheese and fine herb of chervil, chive and tarragon.
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