Food And Beverage

Special Selections: May 10th - May 16th

jculbert — Wed, 09 May 2012 23:56:00 GMT

Asparagus and Dungeness Crab Salad
Sweet asparagus layered with roasted shimeji mushrooms, radishes and chives, topped with fresh Dungeness Crab and finished with miso yogurt dressing.
$15

Greek Pizza
Our own hand-tossed whole wheat or white crust is coated with our spicy pizza sauce, topped with kalamata olives, fried artichokes and spinach and then finished with feta crumbles and cucumbers.
$14

Grilled Chicken Florentine Sandwich
Grilled chicken breast topped with sauteed spinach, bacon and fontina cheese, served on a
ciabatta bun, spread with avocado mayonaise.
Served with your choice of French fries, sweet potato fries or side salad.
$15

Tagliatelle with Spicy Pork Sausage and Fennel
Fresh Tagliatelle pasta is tossed with spicy pork sausage and braised fennel, finished with shaved ricotta salata.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with a salad of diced red beets, roasted shallots, chives and horseradish creme fraiche, served with our Bistro wild rice blend and seasonal vegetables.
(Cal - 530, Fat - 24, Sod - 380, Carb - 35, Fib - 5, Pro - 41)
$27

20/20 Hawaiian Monchong*
Hawaiian Monchong served with roasted turnips, parsnips, green onions and roasted tomatoes
with herb pesto and our Bistro wild rice blend.
(Cal - 420, Fat - 15, Sod - 470, Carb - 35, Fib - 9, Pro - 36)
$28

Ricotta Cheesecake
Ricotta cheesecake served with marinated strawberries and a drizzle of orange blossom honey.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: May 2nd - May 9th

jculbert — Thu, 03 May 2012 15:10:00 GMT

Broccolini and Grilled Romaine Hearts
Sweet broccolini and grilled romaine hearts are topped with marinated Mediterranean olives, pickled red onions, a soft boiled egg, and green goddess dressing.
$14

Smoked Pancetta and Shimeji Mushrooms
Our own hand-tossed whole wheat or white crust is coated with our spicy pizza sauce, topped with house smoked pancetta, roasted shimeji mushrooms, and fontina cheese, finished with fresh oregano.
$14

Lamb and Patty Melt
Ground all natural lamb is griddled and topped with caramelized onions, swiss cheese, and served on toasted como bread with 1000 island dressing.
$15

Tagliatelle and Meatballs
Fresh Tagliatelle pasta is tossed with our giant house made meatballs in a rustic and rich tomato basil sauce.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with grilled green beans and cippolini onion marmalade and our Bistro rice.
(Cal - 460, Fat - 21, Sod - 310, Carb - 52, Fib - 13, Pro - 24)
$27

20/20 Braised Opakapaka with Cauliflower and Tomato Broth*
Braised Opakapaka served in a savory cauliflower tomato and saffron broth, served with a side of our braised chickpeas.
(Cal - 390, Fat - 11, Sod - 510, Carb - 52, Fib - 13, Pro - 24)
$28

Ricotta Cheesecake
Ricotta cheesecake served with marinated strawberries, drizzled with orange blossom honey.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: April 26th - May 2nd

jculbert — Wed, 25 Apr 2012 18:30:00 GMT

Grilled Asparagus with Rhubarb and Beets
Spring Asparagus, pickled rhubarb and roasted beets topped with salad of endive, frisee, Brussels sprout leaves and dill with a citrus vanilla vinaigrette.
$15

Sweet Sausage and Fennel Pizza
Whole wheat, white or a gluetn free crust, coated with a spicy tomato sauce then topped with sweet Italian pork sauce, braised fennel and roasted garlic then finished with ricotta salata and basil.
$14

Bahn Mi Sandwich
Hoisin roasted pork with daikon and carrot pickles, cilantro and mayonnaise served on Frech baguette alongside a rice noodle citrus salad.
$15

Tagliatelle with English Peas and Mascarpone
Fresh Tagliatelle pasta is tossed with English peas, rainbow chard, mascarpone and finished with fresh dill and lemon zest.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
herb roasted Roma tomatoes, asparagus and artichokes topped with herb pesto.
Served with our Bistro wild rice blend.
(Cal - 510, Fat - 27, Sod - 660, Carb - 45, Fib - 12, Pro - 26)
$27

20/20 Monchong*
Monchong served with sauteed baby spinach, shiitake mushroom ragu and our Bistro wild rice blend.
(Cal - 390, Fat - 14, Sod - 580, Carb - 56, Fib - 12, Pro - 13)
$28

Ricotta Cheesecake
Ricotta cheesecake with powdered sugar and strawberries.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: April 19th - April 25th

jculbert — Wed, 18 Apr 2012 23:12:00 GMT

Lentil Salad with Arugula and Curry Vinaigrette
French green lentils, diced carrots and cauliflower florets dressed in a curry vinaigrette topped with baby arugula, pickled red onions and grapes.
$15

Roasted Rapini and Pancetta Pizza
Whole wheat, white or a gluetn free crust, coated with a garlic rosemary oil then topped with roasted rapini, crisp pancetta, green onions and ricotta cheese.
Finished with fresh basil and chili flakes.
$14

Meatloaf Sandwich
Beef and Pork meatloaf is served topped with crisp bacon, sliced tomato and fontina cheese on toasted como bread.
Served with a side of macaroni salad.
$15

Tagliatelle with English Peas and Mascarpone
Fresh Tagliatelle pasta is tossed with English peas, rainbow chard, mascarpone and finished with fresh dill and lemon zest.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with grilled asaragus tossed with lemon pesto and our Bistro wild rice blend. Finished with an herb charmoula sauce.
(Cal-540, Fat-30, Sod-400, Carb-30, Fib-7, Pro-41)
$27

20/20 Opakapaka*
Opakapaka over caramelized cauliflower spiced with lemon, sumac and parsley served with sunchoke puree and quinoa.
(Cal - 420, Fat - 18, Sod - 290, Carb - 64, Fib - 18, Pro - 27)
$28

Sunflower Honey Panna Cotta
Sunflower honey panna cotta with lemon sorbet and a sunflower seed biscotti.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: April 12th - April 18th

jculbert — Thu, 12 Apr 2012 17:25:00 GMT

Tuna Nicoise
Poached Ahi Tuna, flaked and toasted with herb vinaigrette, is layered with split green beans, asparagus, oven dried tomatoes,
romaine wedge, poached egg and Nicoise olives dressed with a grain mustard dressing and served with grilled olive bread.
$15

Spicy Sopressata Pizza
Our own hand tossed whole wheat or white crust or gluten free crust, coated with a spicy tomato sauce, then topped with capers, Cerignola olives,
spicy pepper rings, Sopressata and mozzarella. Finished with fresh basil.
$14

Falafel Sandwich
Crispy chickpea cakes are filled into grilled lavash with shredded romaine, baba ghanoush, sliced cucumber, tomato and red onion,
tahini sauce and tzatziki.
Served with toasted couscous and mint salad.
$15

Tagliatelle with Short Rib Ragu
Fresh Tagliatelle pasta is tossed with braised beef short ribs and roasted tomato ragu, finished with Pecorino Tuada and fresh sage.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with yellow wax beans, tomato hyssop marmalade and our Bistro wild rice blend.
(Cal-490, Fat-21, Sod-580, Carb-34, Fib-8, Pro-40)
$27

20/20 Fresh Sea Scallops a la Plancha*
Fresh sea scallops, cooked a la Plancha style, with lamb sausage, chickpeas, spinach and a sumac-lemon ragu.
(Cal - 380, Fat - 18, Sod - 650, Carb - 10, Fib - 2, Pro - 43)
$28

Sunflower Honey Panna Cotta
Sunflower honey panna cotta with lemon sorbet and a sunflower seed biscotti.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: April 5th - April 11th

jculbert — Wed, 04 Apr 2012 21:13:00 GMT

Poached Chicken and Avocado Salad
Poached chicken, avocado, cara cara oranges, Thai basil, crispy shallots, Napa cabbage and romaine dressed with
lemongrass vinaigrette.
$15

Pizza Funghi
Our own hand tossed whole wheat or white crust or gluten free crust, coated with rosemary garlic oil,
roasted assorted mushrooms, fontina cheese and fresh sage.
$14

Roasted Beef Sandwich
Prime roast beef is served on olive rosemary bread with roasted tomatoes, roasted red onions, frisee and Point Reyes blue cheese spread.
Served with your choice of french fries, sweet potato fries or side salad.
$15

Pappardelle with Chickpeas and Spinach
Fresh pappardelle pasta is tossed with a baby spinach, tender chickpeas, lemon and a touch of chili and finished with extra virgin olive oil.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with vanilla poached fennel, sunchoke chips and radish salad with herb puree and our Bistro wild rice blend.
(Cal-500, Fat-26, Sod-330, Carb-29, Fib-7, Pro-38)
$27

20/20 Grilled Hawaiian Swordfish*
Hawaiian swordfish served with a minted green pea soup, sauteed spinach, lemon and roasted broccolini.
(Cal - 500, Fat - 26, Sod - 330, Carb - 29, Fib - 7, Pro - 38)
$27

Orange Semifreddo
Orange semifreddo with shaved chocolate and candied blood oranges.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections March 29th - April 4th

jculbert — Fri, 30 Mar 2012 19:35:00 GMT

Smoked Salmon and Marlin Romaine Salad
House smoked striped marlin and cold smoked salmon are served with hearts of romaine wedges, English peas, shaved radish, parsley, chives and remoulade sauce.
$15

Pizza
Our own hand tossed whole wheat or white crust or gluten free crust, coated with our spicy tomato sauce then topped
with spicy coppa, sopressata, fresh mozzarella and spicy peppers.
$14

BBQ Beef Short Rib "Joe"
Braised Painted Hills short ribs are doused with spicy 20/20 BBQ sauce and served on a rustic ciabatta bun with sauteed
greens and bread and butter pickle. Served with your choice of French Fries, sweet potato fries or side salad.
$15

Pappardelle with Chickpeas and Spinach
Fresh pappardelle pasta is tossed with a baby spinach, tender chickpeas, lemon and a touch of chili and finished with extra virgin olive oil.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with roasted baby carrots, curried cauliflower puree, cool cucumber relish and our Bistro wild rice blend.
(Cal-530, Fat-24, Sod-410, Carb-37, Fib-6, Pro-41)
$27

20/20 Striped Bass*
Striped bass is roasted and served with Frech green lentils, tomoato-arise-hyssop jam and arugula herb sauce.
(Cal - 420, Fat - 15, Sod - 590, Carb - 32, Fib - 7, Pro - 40)
$28

Organce Semifreddo
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: March 22nd - March 28th

jculbert — Thu, 22 Mar 2012 20:00:00 GMT

Braised Fennel and Duck Prosciutto Salad
Organic arugula is tossed with blood oranges, shaved celery, thinly sliced duck prosciutto and Nicoise olives. Finished with a blueberry vinaigrette.
$15

Pizza
Our own hand tossed whole wheat or white crust, coated with our own spicy tomato sauce
then topped with basil, capers, Cerignola olives, mozzarella and spicy peppers.
$14

Braised Pork Belly Baguette
Apple braised pork belly is piled with spicy capicola, giardiniera, braised escarole and sliced fontina cheese on a toasted organic baguette.
Served with your choice of french fries, sweet potato fries or side salad.
$15

Pappardelle and Spicy Pork Sausage
Fresh pappardelle pasta is tossed with a spicy pork sausage and rapini ragu then finished with shaved Pecroino Romano.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with fennel and gold raisin puree, roasted smoked pepper cauliflower and wild rice cake.
(Cal-520, Fat-26, Sod-290, Carb-31, Fib-7, Pro-40)
$27

20/20 Pacific Rockfish*
Rockfish is braised in a cilantro broth and served over charred green onions and wilted escarole,
then topped with a green onion, oregano and chimichurri sauce. Served with our Bistro wild rice blend.
(Cal - 420, Fat - 18, Sod - 360, Carb - 29, Fib - 7, Pro - 37)
$28

Housemade Chocolate Bar
Our housemade chocolate bar served with candied kumquat ice cream and shortbread cookie crumbs.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: March 25th - March 21st

jculbert — Thu, 15 Mar 2012 16:36:00 GMT

PRO Wedge Salad
Organic iceberg wedges are topped with torn croutons, smoked pancetta, English peas,
shaved radishes and blue cheese crumbles, then drizzled with buttermilk herb dressing.
$15

Chicken and Brie Pizza
Our own hand tossed whole wheat or white crust, coated with our own walnut sauce then topped with pulled chicken, brie, pears and tarragon.
$14

Crispy and Spicy Lemongrass Chicken Baguette
Crispy and spicy lemongrass chicken, sweet kimchi, seasoned cucumbers, Sriracha mayonnaise and
cilantro on baguette are served with togarashi dusted fries.
$15

Pappardelle and Spicy Pork Sausage
Fresh pappardelle pasta is tossed with a spicy pork sausage and rapini ragu then finished with shaved Pecroino Romano.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, served with a smoked red pepper broth
with roasted cauliflower and garlic. Served with our Bistro wild rice blend.
(Cal-520, Fat-28, Sod-310, Carb-34, Fib-7, Pro-40)
$27

20/20 Hawaiian Snapper
Pan roasted Hawaiian snapper is served with saffron spelt paella made with rock shrimp, chicken sausage, roasted peppers and shrimp stock.
(Cal - 450, Fat - 16, Sod - 410, Carb - 49, Fib - 3, Pro - 33)
$28

Chocolate Bar and Bourbon Cherry Vanilla Ice Cream
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: February 23rd - February 29th

jculbert — Wed, 22 Feb 2012 19:33:00 GMT

Tender Butter Lettuces
Tender butter lettuc wedges are topped with roasted and pulled duck, blood oranges, charred leeks,
radishes and hazelnuts. Finished with a sweet onion and caper vinaigrette.
$14

Capicola and Sweet Peppers Pizza
Our own hand tossed whole wheat or white crust, coated with our spicy pizza sauce, loaded with sweet capicola sausage, pickled sweet peppers
and fresh mozzarella cheese. Finished with fresh oregano.
$14

Grilled Ham and Egg Florentine
Toasted como bread is filled with fontina cheese, smoked ham, hard boiled egg, fresh tomato and spinach Florentine sauce.
Served with your choice of french fries, sweet potato fries or side salad.
$15

Meatball and Spaghetti
Fresh spaghetti tossed with our giant house made meatballs in a rustic and rich tomato basil sauce.
$16

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, topped with a roasted red pepper
tapenade and served with grilled asparagus, grilled hearts of romaine and with our Bistro rice blend.
(Cal-570, Fat-31, Sod-430, Carb-34, Fib-31, Pro-40)
$27

20/20 New Zealand Butterfish in a Mung Bean Indian Curry*
Pan roasted New Zealand butterfish is served with South Indian mung bean curry and cumin braised kale.
(Cal - 320, Fat - 9, Sod - 240, Carb - 22, Fib - 4, Pro - 37)
$28

Pine Nut Tart
Orange pastry crust filled with toated pine nuts and apples, served with French Vanilla bean ice cream.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: February 9th - February 15th

PRO Sports Club Blogs — Thu, 09 Feb 2012 16:57:00 GMT

Wild Baby Arugula and Braised Fennel Salad
Sweet white wine braised fennel is tossed with crumbled feta, honey toasted Marcona almonds, wild baby
arugula and a sherry vinaigrette.
$14

Fontina and Shimeji Mushroom Pizza
Our own hand tossed whole wheat or white crust, coated with a creamy garlic and roasted shallot sauce
then topped with imported fontina cheese, roasted shimeji mushrooms and fresh tarragon.
$14

Indian Spiced Lamb Tikka
Grilled spiced lamb is served rolled in Lavash bread with sliced romaine, mint, cucumber raita
and tamarind chutney. Served with your choice of french fries, sweet potato fries or side salad.
$15

Crimson Snapper*
Crimson Snapper, roasted to your specification, served with orange braised Belgian endive, bacon and a
warm couscous and herb salad.
$28

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, served with a curried
cauliflower puree, herb roasted Brussels sprouts and our Bistro wild rice blend.
(Cal-540, Fat-28, Sod-460, Carb-31, Fib-7, Pro-40)
$27

Pasta Carbonara
Fresh spaghetti tossed with pancetta and parsley sauce finished with Locatelli Pecorino and orange zest.
$16

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: February 2nd - February 8th

jculbert — Fri, 03 Feb 2012 18:37:00 GMT

Onion Bun
Housemade onion bun filled with caramelized onions is served with a salad of raosted shimeji mushrooms,
roasted shallots and arugula tossed in a sherry vinaigrette.
$14

Apple and Brie Pizza
Our own hand tossed whole wheat or white crust,coated with rosemary garlic oil blend, topped with imported brie,
sliced apples and chicken then garnished with celery leaves and tarragon.
$14

20/20 Blue Marlin*
Blue Marlin, roasted to your specification, served with grilled asparagus, truffle dashi vinaigrette
and our Bistro wild rice blend.
(Cal-470, Fat-20, Sod-620, Carb-25, Fib-6, Pro-38)
$28

20/20 Wild Alaskan King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, served with sweet and sour pink peppercorn cipollini,
sauteed escarole and our Bistro wild rice blend.
(Cal-520, Fat-27, Sod-760, Carb-29, Fib-6, Pro-38)
$27

Pasta Carbonara
Fresh spaghetti tossed with pancetta and parsley sauce finished with Locatelli Pecorino and orange zest.
$16

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selection: January 26th - February 1st

jculbert — Thu, 26 Jan 2012 23:15:00 GMT

Butter Lettuce Wedge
Tender butter lettuce wedges are topped with double smoked bacon, sliced red radish,
pickled red onion, herb croutons and buttermilk blue cheese dressing.
$14

Arugula and Salumi Pizza
Our own hand tossed whole wheat or white crust, coated with rosemary garlic oil blend, baked then topped
with spicy sliced coppa, fresh arugula, DOP olive oil and shaved parmigiano reggiano.
$14

Pulled BBQ Beef Sandwich
Spicy and smoky BBQ beef is served piled high on a rustic ciabatta roll topped with coleslaw.
Served with three bean salad.
$15

20/20 Roasted Bass in a South Indian Curry*
Seared bass is braised in a South Indian style curry with cumin, spiced kale and mung beans.
(Cal-480, Fat-10, Sod-230, Carb-48, Fib-12, Pro-48)
$28

20/20 Wild Alaskan King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, served with braised red cabbage and our Bistro wild
rice blend, then topped with raw escarole, celery root and blood orange slaw.
(Cal-530, Fat-27, Sod-360, Carb-33, Fib-7, Pro-42)
$27

Pasta Carbonara
Fresh spaghetti tossed with pancetta and parsley sauce finished with Locatelli Pecorino and orange zest.
$16

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: January 20th - January 25th

jculbert — Mon, 23 Jan 2012 19:21:00 GMT

Escarole and Citrus Salad
Hearty escarole leaves are tossed with citrus supremes (grapefruit, orange, Meyer lemon)
D.O.P extra virgin olive oil and pistachio nuts then topped with shaved pecorino tuada.
$14

Falafel & Tzatziki Sauce
Spiced chickpea fritter wrapped in lavash flatbread spread with baba ghanoush,
fresh tomato, shredded lettuce, seasoned red onions and cucumbers with tahini sauce.
Served with a middle Eastern cous cous salad.
$15

20/20 Opakapaka (Crimson Snapper)*
Opakapaka is oven roasted and served with a roasted beet, leek and celery root salad dressed with celery remoulade.
Served with our Bistro wild rice blend.
(Cal-450, Fat-16, Sod-510, Carb-34, Fib-6, Pro-40)
$28

20/20 Wild Alaskan King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, topped with a red pepper romesco sauce,
roasted rapini and grilled Meyer lemons.
Served alongside our Bistro wild rice blend.
(Cal-470, Fat-20, Sod-330, Carb-29, Fib-4, Pro-42)
$27

Sweet and Spicy Peppers with Grilled Eggplant Pizza
Our own white or whole wheat pizza crust, coated with our tomato sauce and topped with sweet
Mama Lil's peppers, grilled marinated eggplant, goat cheese and a finishing of chopped basil.
$14

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: January 5th - January 11th

jculbert — Wed, 04 Jan 2012 22:44:00 GMT

Tender Butter Lettuces with Point Reyes Blue Dressing
Butter lettuce, crisp bacon, red grapes, shaved radish, Point Reyes blue dressing
and torn baguette croutons.
$16

The Uptown
Roasted turkey with havarti, green chile, tomato and shallot mayo on a toasted baguette.
Served with french fries, sweet potato fries or side salad.
$15

20/20 Red Grouper*
Florida Red Grouper is oven roasted skin on and served with garbanzo beans, Portuguese sausage and rainbow chard.
(Cal-420, Fat-17, Sod-590, Carb-21, Fib-5, Pro-42)
$28

20/20 Wild Alaskan King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, served with tomato lavender chutney,
sauteed escarole and roasted garlic with a touch of Meyer lemon broth.
Served alongside our Bistro wild rice blend.
(Cal-510, Fat-26, Sod-440, Carb-29, Fib-6, Pro-38)
$27

Fontina, Pear and Roasted Shallot Pizza
Our own white or whole wheat pizza crust, coated with creamy Fontina cheese sauce
then topped with roasted shallots, pears and finished with fresh oregano.
$14

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: December 29th - January 4th

jculbert — Thu, 29 Dec 2011 18:55:00 GMT

Apple and Walnut Salad
Honeycrisp apples tossed with toasted walnuts, endive, frisee, crisp bacon and garlic challah bread
croutons all dressed in honey blue cheese dressing.
$16

Muffuletta
Warm focaccia bread layered with rosemary ham, capicola, salami, provolone, Havarti cheese,
shredded lettuce and olive salad served with soup of the day or side salad.
$15

20/20 Black Cod*
Black cod, cooked to your specification, served with whipped celery root and roasted garlic, grilled asparagus
and Cerignola olives in a dashi truffle vinaigrette.
(Cal-510, Fat-35, Sod-400, Carb-21, Fib-4, Pro-27)
$30

20/20 Wild King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification,
served with roasted rapini and grilled lemon gremolata in a lemon broth.
Accompanied by our Bistro wild rice blend.
(Cal-510, Fat-20, Sod-320, Carb-42, Fib-6, Pro-42)
$27

Pork Ragu
Braised pork shoulder is tossed with fresh sage, light tomato sauce and rigatoni, topped
with Locatelli Pecorino Romano.
$16

Mama Lil's Goathorn Peppers and Sweet Salami Pizza
Our own white or whole wheat pizza dough, coated with our tomato sauce then topped with
fresh mozzarella, Mama Lil's spicy goathorn peppers, sweet wine salami and finished with fresh oregano.
$14

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: December 22nd - December 28th

jculbert — Wed, 21 Dec 2011 21:09:00 GMT

Apple and Walnut Salad
Honeycrisp apples tossed with toasted walnuts, endive, frisee, crisp bacon and garlic challah bread
croutons all dressed in honey blue cheese dressing.
$16

Muffuletta
Warm focaccia bread layered with rosemary ham, capicola, salami, provolone, Havarti cheese,
shredded lettuce and olive salad served with soup of the day or side salad.
$15

Pork Ragu
Braised pork shoulder is tossed with fresh sage, light tomato sauce and rigatoni, topped
with Locatelli Pecorino Romano.
$16

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: December 15th - December 21st

jculbert — Wed, 14 Dec 2011 23:48:00 GMT

Spaghetti Squash and Pine Nut Tart
Spaghetti squash and pine nut tart served with a salad of Honeycrisp apples, grapes,
green beans and arugula tossed in a green goddess dressing.
$16

Grilled Gruyere and Ham Sandwich
Como bread layered with rosemary ham, gruyere cheese, roasted green chile and Roma tomatoes.
Grilled until crisp and served with the soup of the day or side salad.
$15

20/20 Striped Marlin*
Striped Marlin, tograshi seasoned and seared. Served with sesame bok choy, grilled green onions and balsamic
candied garlic.
Served alongside our Bistro wild rice blend.
(Cal-420, Fat-11, Sod-440, Carb-39, Fib-9, Pro-42)
$30

20/20 Wild Alaskan King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, topped with an herb chimichurri sauce alongside
roasted salsify, sunchokes, lees and Brussels sprouts.
Accompanied by our Bistro wild rice blend.
(Cal-560, Fat-28, Sod-330, Carb-35, Fib-7, Pro-41)
$27

Pork Ragu
Braised pork shoulder is tossed with fresh sage, light tomato sauce and rigatoni, topped
with Locatelli Pecorino Romano.
$16

Smoked Salmon and Red Onion Pizza
Our own white or whole wheat pizza dough, brushed with garlic and rosemary oil and topped
with smoked salmon, dill cream cheese, sliced red onions and pine nuts.
$14

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Special Selections: December 8th - December 14th

jculbert — Thu, 08 Dec 2011 20:05:00 GMT

Poached Pear and Ruby Red Grapefruit Salad
Belgian endive and wild arugula are tossed with Marcona almonds, dill and gruyere cheese dressed in a caper
raisin vinaigrette. Served on top of thinly sliced poached pears and grapefruit carpaccio.
$16

Banh Mi
Soft and chewy baguette is filled with your choice of Korean BBQ pork or tofu slices with carrots, daikon
radish, cucumber, jalapeno, cilantro, mayonnaise and soy sauce.
Accompanied with your choice of french fries, side salad or sweet potato fries.
$15

20/20 Wild Alaskan King Salmon*
Troll-caught fresh Wild Alaskan King Salmon filet, grilled to your specification, in a roasted red pepper
broth with grilled peppers, organic carrots and cherry tomatoes.
Accompanied by our Bistro wild rice blend.
(Cal-560, Fat-27, Sod-340, Carb-40, Fib-9, Pro-40)
$27

Pork Ragu
Braised pork shoulder is tossed with fresh sage, light tomato sauce and rigatoni, topped
with Locatelli Pecorino Romano.
$16

Pissaladiere
Our own white or whole wheat pizza dough, brushed with garlic and rosemary oil
and topped with anchovies, olives and caramelized onions.
Topped with parsley salad.
$14

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Host Your Holiday Party at PRO Sports Club

PRO Sports Club Blogs — Thu, 01 Dec 2011 19:12:00 GMT

Say thank you to your team for all their hard work or gather your friends and family for a very special holiday party at PRO Sports Club. Several rooms are available to accommodate small or large groups. Our event coordinator will help you design the menu and plan a special event from casual and comfortable to formal and fancy. It's sure to be a memorable event! Contact Vance Dingfelder at (425) 895-4784 or e-mail specialevents@proclub.com.