Dinner Menu

The Exchange Menu

APPETIZERS

Fresh Oysters

Blood Orange Mignonette

Apple and Gruyere Pizzetta

House-made Flatbread, Olive Oil, Gruyere Cheese, Apple, Caramelized Onion, Arugula, Blood Orange topped with Balsamic Reduction

Whipped Burrata

Topped with Cranberries, Candied Walnuts, Local Honey and Prosciutto served with House-made Flatbread

Filet Mignon Carpaccio

Shaved Filet Mignon, Crispy Fried Capers, Artisan Whole Grain Mustard, Fresh Shallot Rounds, Grana Padano Shavings, Peppery Arugula, Extra Virgin Olive Oil Drizzle, Toasted Crostini

Roasted Bone Marrow

Torched Blue Cheese, Caramelized Onions, Parsley, Warm Baguette

Bruschetta

Crostini topped with Arugula, Roasted Butternut Squash, Cherry Tomatoes, Rosemary, Thyme, Garlic, Maple Syrup, Balsamic Reduction and Walnuts

Stuffed Shishito Peppers

Filled with Mushrooms and Italian Sausage topped with fresh Parmesan

Crispy Brussel Sprouts

Cauliflower Puree, Roasted Brussel Sprouts, Apple, Bacon, Balsamic Drizzle

Castroville Artichoke

Tender Salinas Valley Artichokes, Shaved Parmesan, Balsamic Reduction, Lemon Aioli

Golden Calamari

Freshly Panko Battered Calamari Rings, Onions, Bell Peppers, Chipotle Aioli

House Focaccia Bread

Served with Extra Virgin Olive Oil and Balsamic Vinegar

SALADS

Beet Salad

Spinach, Arugula, Spenker Farms Goat Cheese, Sweet Whole Grain Mustard Vinaigrette, Candied Walnuts and Pickled Shallots

Blood Orange and Fennel

Arugula, Frisee, Pistachios, Goat Cheese and Balsamic Dressing

House Salad

Mixed Greens, Red Onion, Cherry Tomato, Cucumber, Carrot Ribbons, Watermelon Radish, Croutons, House-Made Buttermilk Dressing

Caesar Salad

Chopped Romaine, Grated Parmesan, Croutons and House-Made Caesar Dressing

ENTRÉE

USDA Prime Ribeye, 14oz

Carrot Puree, Confit Potatoes, Topped with Fennel and Microgreens

Filet Mignon, 8 oz

Red Mashed Potatoes, Herb Roasted Squash and Parsnip topped with Blood Orange, Balsamic Reduction and Fried Sage

Chicken Marsala

Pan Seared Chicken Breast, Mashed Potatoes, Broccolini, Creamy Mushroom Marsala Sauce

Burger

Tomato, Arugula, Bacon, Red Onions, House Made Remoulade Sauce, Brioche Bun

Salmon

Citrus Rub on Salmon topped with Crushed Pistachios, Confit Fingerling Potatoes, Shishito Peppers and Broccolini served with Gilled Lemon

*Gluten Free Pasta Available Upon Reques

Rack of Lamb

Herb Crusted Lamb, Marsala Mushroom Rotan and Mint Gremolata

Duck Confit

Duck Leg Cured and Cooked in Duck Fat, Pomme Puree, Braised then Seared Leeks, Blueberry Reduction, Crispy Leek Tops

Spicy Chicken Pappardelle

Mary’s Chicken Breast, Fresh Pappardelle Noodles, Fresno Chili, Creamy Garlic White Wine Sauce, Parmesan Cheese, Parsley

*Gluten Free Pasta Available Upon Reques

Rima’s Bolognese

Rigatoni Noodles, Traditional Ground Beed Bolognese Sauce

*Gluten Free Pasta Available Upon Reques

Butternut Squash Ravioli

Butternut Squash Ravioli in Brown Butter Sauce Topped with Fried Sage and Pecans