Dinner Menu
Appetizers
- Salmon Lox Napoleon 13
Salmon lox on crisp phyllo dough with onions, capers and dill cream cheese - Smoked Salmon 13
Smoked Salmon with onions, capers, dill cream cheese and toast points - Goat Cheese Kisses 10
Creamy goat cheese wrapped in herbed phyllo dough with seared roma tomatoes, and balsamic reduction - Shrimp and Crab Ceviche 12
Roasted red bell peppers, cucumber, lemon, lime and orange juice, red onions, diced tomatoes, Serrano peppers, avocado, cilantro and extra virgin olive oil - Crab Cake 14
Crab Cake with roasted tomato beurre blanc and remoulade - Assorted Cheese Plate with Wine Gelée 18
4 Ounces of your choice of cheese served with crackers and wine infused gelee
(Ask your server for selections of imported and domestic cheese) - Tuna and Avocado Stack 13
- Diced Ahi tuna layered with mixed greens and avocado orange salsa, dill crème fraiche and fried wontons
- Mussels and Chorizo 12
Steamed mussels, chorizo, diced tomatoes, garlic, green onions, whole butter and white wine with crostinis
Soups
- TuTuscan Tomato Soup 7
Museum Café’s specialty tomato soup served with a French baguette crisp - Lobster Bisque 8
Creamy lobster bisque topped with caviar, sour cream and puff pastry disc - Our Culinary Team’s Daily Special Soup 7
Ask your server for the special soup of the day
Salads
- Organic Spring Mix Salad 7
A bed of organic spring mix, hearts of palm, pink grapefruit segments, avocado, candied hazelnuts, crisp beet root and saffron champagne vinaigrette - Caprese Salad 11
Sliced tomato, mozzarella cheese, basil, aged balsamic
reduction, extra-virgin olive oil and basil pesto - Caesar Salad 9
Chopped romaine lettuce, freshly grated parmesan, Kalamata olives,
French baguette crisp, crispy parmesan strip and eggless Caesar dressing - Duck Confit Salad 14
Baby spinach, red onions, gorgonzola cheese, cherry tomatoes,
duck confit and tart cherry vinaigrette - Blackened Tuna Salad 13
Watercress, julienne tomatoes and golden bell peppers, daikon radishes, blackened una and soy wasabi vinaigrette - Sweet and Sour Fig Salad 9
Spinach, tomatoes, bleu cheese, parsnip, figs and apple vinaigrette
Entrées
- Chicken Prosciutto Tortellini 22
Cheese tortellini, grilled chicken, prosciutto, garlic, roasted red bell peppers and diced tomato and basil cream - Shrimp Linguini 24
Linguini pasta, shrimp, diced tomatoes, cherry tomatoes, sundried tomatoes and sorrel pesto - Apricot Poppy Seed Chicken 23
Pan seared chicken breast with apricot poppy seed sauce, kamut wild rice and vegetables - Beef Tenderloin 40
7 oz. Niman Ranch Black Angus grilled beef tenderloin, potato rosti, vegetables and Madeira sauce - Pork Tenderloin 24
Grilled pork tenderloin, hazelnut polenta, red onion marmalade, vegetables and grain Dijon mustard demi glace cream - Duck Breast 26
Red wine braised duck breast, sour cherries, kamut wild rice and green peppercorn cherry gastrique - New York Strip 32
12 oz. Niman Ranch Black Angus grilled New York Strip, hazelnut polenta, potato rosti, vegetables and pearl onion red wine glaze - Grilled Quail 25
Grilled quail breast, caramelized onion whipped potatoes, vegetables and fig and date compote - Grilled Ribeye Provencal 32
Grilled Niman Ranch herb crusted ribeye with caramelized onion whipped potatoes, vegetables and cabernet jus - Veal Scallopini 26
Pan seared veal, caramelized onion whipped potatoes, vegetables and thyme shallot borderlaise - Seared Sea Scallops 28
Seared scallops, hazelnut polenta, vegetables and beurre noir - Grilled Atlantic Salmon 23
Grilled Atlantic salmon, fried parsnips white bean cassoulet, vegetables
and roasted tomato beurre blanc - Peppered Tilapia 21
Pan seared pepper crusted tilapia, caramelized onion whipped potatoes, vegetables and lemon ginger Echinacea beurre blanc - Vegetable Plate 19
Chef’s selection of seasonal vegetablesWe use all-natural Niman Ranch; whose U.S. farmers and ranchers raise livestock, traditionally, humanely and sustainably to deliver the finest tasting meats.
