Fresh List

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

~ 8777 North Scottsdale Road, Scottsdale, Arizona 85253 Phone: 480-998-2026~

~LUNCH ~ MONDAY ~ SEPTEMBER 6TH, 2010~

OYSTERS AND RAW BAR* Paradise Oysters ............................................................Carlsbad, California……….2.25 each Blue Point Oysters* .............................................. Ship John, New Jersey……….1.95 each Marin Miyagi Oysters .......................................... Tomales Bay, California……….2.25 each Fanny Bay Oysters*......................... Vancouver Island, British Columbia……….2.25 each Small Oyster Sampler* ................................... One Each of Today’s Oysters……….7.50 Large Oyster Sampler*.................................... Two Each of Today’s Oysters……….14.95 Chilled, Spiced Jumbo Prawns with Traditional Cocktail Sauce..................... 2.25 each Traditional California Roll .................................................................................................9.95 Yellowfin Tuna Tostada with Wasabi Cream* ...........................................................11.95

SMALL PLATES Steamed P.E.I Black Mussels, Spicy Thai Curry Sauce ........................................................8.95 Fried Calamari with Fire Roasted Marinara ................................................................. 6.95 Tempura Shrimp with Thai Dipping Sauce ....................................................................7.95 Fried Calamari Tossed with Garlic Butter and Sweet Peppers................................6.95 Lump Crab Cake with Orange, Fennel and Watercress Salad ............................. 11.95 Steamed Manila Clams, White Wine and Garlic......................................................... 9.95 Chicken Satays with Tomato Chutney and Curry Oil................................................5.95 Coconut Fried Shrimp with Sweet Thai Dipping Sauce............................................................. 8.95

SOUPS AND SMALL SALADS Seafood and Corn Chowder.....................................Cup........3.50 ........... Bowl .........5.50 Sweet and Sour Pork Soup........................................Cup........3.50 ........... Bowl ......... 5.50 Dungeness Crab Bisque with Tawny Port Reduction................. ........... Bowl .........7.95 “The Wedge" Iceberg, Tomatoes, Cucumbers and Blue Cheese Dressing ..........6.95 House Salad with Crumbled Blue Cheese and Glazed Walnuts..............................6.95 Spinach Salad with Fennel and Manchego Cheese and Citrus Vinaigrette.............7.95 Hearts of Romaine Cæsar Salad with Garlic Croutons .............................................6.95 Beet Salad with Herbed Goat Cheese and Ginger Balsamic Reduction ................7.95 Vine Ripened Tomato and Mozzarella Salad with Balsamic Reduction .................8.95

ENTRÉE SALADS Spicy Thai Chicken Salad

Spicy Thai Dressing, Mandarin Oranges and Wontons ........................................... 12.95 Yucatan Shrimp Salad

Grilled Shrimp with Romaine, Corn, Tomatoes and Pepitas.................................... 14.95 Chopped Greek Chicken Salad

Tomatoes, Cucumbers, Feta, Red Onion, Olives and Beets ..................................... 11.95 Mango, Avocado and Crab Tower

Fresh Dungeness Crab, Herbed Oil and Orange Vinaigrette.......................................11.95 Seafood Cobb Salad

Poached Scallops, Bay Shrimp, Bacon, Egg and Blue Cheese ................................. 15.95 McCormick’s Caesar Salads

Blackened Salmon with Jicama* ................................................................................ 14.95 Grilled Chicken Breast ................................................................................................ 12.95 Grilled Flank Steak* .................................................................................................... 13.95

Oregon Bay Shrimp and Dungeness Crab Louis Eggs, Tomatoes, Cucumbers and Thousand Island Dressing .................................. 16.95

Grilled Vegetable Salad Asparagus, Zucchini, Red Onions, Eggplant, Shaved Parmesan.............................. 11.95

Ahi Nicoise Salad* Seared Rare Ahi, Potatoes with Green Beans, Egg and Tomato ........................... 15.95

LUNCH ENTREES Add our Garden Salad to any Lunch Item for $2.95

Blackened Chicken Linguine Mushrooms, Bell Peppers & Onions over Linguine in Cajun Cream Sauce...........10.95 Seafood Fettuccine Alfredo*

Sautéed Shrimp and Bay Scallops in Garlic Cream Sauce...........................................12.95 Pacific Swordfish and Shrimp Sauté*

Sautéed with Mushrooms, Onions, Artichokes and Chipotle Cream .....................13.95 Wild True Cod* Kenai, Alaska Baked Gratinéed Style with Buerre Blanc and Market Vegetables .........................14.95 Tilapia* Manta, Ecuador

Cashew Crusted with Jamaican Rum Sauce And Tropical Fruit Salsa ...................14.95 Wild Pacific Red Rockfish* Newport, Oregon Pan Seared over Daily Vegetables, with Artichoke, Bacon, & Brandy Sauce ........14.95 Wild Albacore Tuna* Kona, Hawaii

Seared “Rare” Sesame Crusted Served over Sautéed Spinach..............................14.95 Atlantic Salmon and Penne Pasta*

Sautéed Salmon with Shiitake Mushrooms in Dijon Dill Cream Sauce ..................10.95 Wild Dover Sole* Astoria, Oregon Parmesan Crusted and Seared, Served with Lemon Butter and Capers...............15.95 Prince Edward Island Black Mussels*

Tomatoes, Basil and Linguine in a White Wine Butter Sauce....................................12.95 Steak Avocado Wrap*

Sun Dried Tomato Tortilla with Avocado, Chipotle Mayo, Pico and Lettuce..........13.95 Ling Cod Fish and Chips Newport, Oregon

Ale Battered and Flash-Fried with Fries and Coleslaw ..............................................13.95 Rainbow Trout* Buhl, Idaho

Almond Crusted, Served with Beurre Blanc and Chives ..........................................15.95 Atlantic Salmon* Victoria, British Columbia

Roasted on a Cedar Plank with Northwest Berry Sauce ..........................................14.95

ASK YOUR SERVER FOR A 45 MINUTE LUNCH GUARANTEE

Dessert We offer a selection of Lunch Size desserts for $2.95

Several can be packed to go for a later in the day sweet tooth! Your server will bring the dessert tray.

“10 FOR $10” Sandwiches served with choice of French Fries, Fresh Fruit or

Market Salad Pan Roasted Cod Sandwich

Pacific Cod with Red Pepper Rouille ,Lettuce ,Tomato and French Fries Chicken Salad Sandwich

Chicken Salad with Cranberries and Walnuts on a Fresh Croissant Catfish* Eudora, Arkansas

Blackened with Tropical Salsa and Daily Vegetables McCormick’s Cheeseburger*

Grilled with Medium Sharp Cheddar Cheese BBQ Pork Sandwich

Pulled Pork in Sweet BBQ Sauce with Crispy Onions Salmon Teriyaki Bowl*

Salmon and Ginger Vegetables in Teriyaki Sauce with Udon Noodles Turkey Club Sandwich

Turkey with Bacon, Lettuce, Tomato and Avocado on Sourdough Albacore Tuna Melt

Toasted Sourdough with Cheddar and Jack Cheese Mediterranean Grilled Shrimp Salad

Artichokes, Tomatoes, Capers and Feta Cheese over Spring Mix Seafood Pomodoro

Whitefish and Shrimp with Fettuccine in a Light Spicy Tomato Sauce

CHEF O’NEAL’S RECOMMENDATION Catalina Island Sand Dabs Catalina, California

Sand Dabs belong to the left-eye family of Flounder. They usually reach a full grown size of about 2 pounds and have extremely thin bodies. The meat is off white with a fine flake

and delicate texture. Parmesan Crusted with Beurre Blanc and Pico de Gallo..........................................14.95

SIDE DISHES

Three Cheese Risotto........................5.95 Garlic Mashed Potatoes.....................3.95 Creamy Macaroni and Cheese .........3.95 Sweet Potato Fries ..............................4.95

Steamed Jasmine Rice .........................4.95 Sautéed Baby Spinach ........................5.95 Israeli Cous Cous ...............................5.95 Sautéed Mushrooms............................5.95

HONOLULU, HAWAII AHI TUNA KENAI PENINSULA, SOCKEYE SALMON CRANBERRY ISLE, MAINE LOBSTERS BRITISH COLUMBIA CHEF CREEK OYSTERS NEW BEDFORD, MA SCALLOPS VANCOUVER, B.C. MANILLA CLAMS R.I. BLUE POINT OYSTERS EUDORA, ARKANSAS CATFISH OREGON DUNGENESS CRAB MEAT DESTIN, FLORIDA BAY SCALLOPS

KENAI, ALASKA TRUE COD WRANGELL, ALASKA WILD HALIBUT

HONOLULU, HAWAII SWORDFISH BAHIA, CALIFONIA KUMIAI OYSTERS

VICTORIA, B.C. SALMON NEWPORT, OREGON LING COD

MANTA, ECUADOR TILAPIA CHESAPEAKE, MARYLAND BLUE CRAB

BUHL, IDAHO RAINBOW TROUT P.E.I. BLACK MUSSELS

HALF BOTTLE SELECTIONS

Piper Heidseick................................................. 30 Kim Crawford Sauvignon Blanc.................... 25 Acacia Chardonnay.......................................... 26 Duckhorn Merlot............................................. 42 King Estate Pinot Noir.................................... 26 Ridge Lytton Springs Zinfandel ..................... 34 Mt Veeder Cabernet ....................................... 45 Conundrum, White Blend, CA..................... 27

5 oz. 8 oz. bottle 5 oz. 8 oz. bottle

92 pts. Taittinger Brut La Francaise, Reims, France ................................. 89 Mumm Napa, Brut Rose, Napa Valley, CA................................... 61 Chandon Brut Sparkling, Napa Valley, CA..........13.......... .......... 39 90 pts. Schramsberg Vineyards, CA. ........................................................... 69 Moet & Chandon, France.................................................................. 81

Firestone Estate Riesling, CA ..................................8 ..... 11 ..........30 Beringer, White Zinfandel, CA................................6 ........9 .........21 Columbia Winery, Cellar Master Riesling, WA...........................33 Columbia, Gewurtztraminer, WA ..................................................37 St. M, Riesling, Germany....................................................................37 Chateau St Michelle, Riesling, WA ........................7 ........9 ..........26 Conundrum, White Blend, CA........................................................49 Wente Vineyards, Riverbank Riesling, CA............8 ..... 12 ..........30 Menage a Trois, White Blend, CA..........................8 ..... 11 ..........29 Indaba Chenin Blanc, Western Cape, South Africa ........ . ..........29 Pine Ridge, Chenin Blanc-Viognier, Clarksburg, CA...................39 90 pts. Bonterra Vineyards, Viognier, ’07, CA................ 13 ..... 17 ..........53 90 pts. Martin Codax, Albarino, Rias Biaxas, ‘08, Spain...........................40 Firestone Estate Gewurtztraminer, CA ...............7 ..... 10 ..........29

SPARKLING WINES

CRISP, REFRESHING WHITES

SAUVIGNON BLANC Brancott, Marlborough, NZ ............................................................. 34 91 pts. Kim Crawford, ‘08, Marlborough, NZ. ................11......14.......... 43 90 pts. Nautilus, ‘09, Marlborough, NZ. ...........................10......13.......... 42 Nobilo, Marlborough, NZ ........................................9......12.......... 34 93 pts. Craggy Range Te Muna Road, ‘08, Martinborough, NZ ............ 67 92 pts. Nobilo Icon, ‘09, Marlborough, NZ ............................................... 48 92 pts. Cloudy Bay, ‘08, Marlborough, NZ ................................................ 69

PINOT GRIGIO 92 pts. King Estate Signature Pinot Gris, ’08, OR............... .......... .......... 40 Ponzi, Willamette Valley, OR ................................10......14.......... 38 J Vineyards, Russian River Valley, CA ..................12......16.......... 47 Willakenzie Estate Pinot Gris, Willamette Valley, OR............... 33 Santa Margherita, Veneto, Italy........................................................ 49 Ecco Domani, Italy......................................................7......10.......... 29 Sartori, Veneto, Italy .......................................................................... 37 Estancia, Napa, CA.....................................................8......12.......... 30 92 pts. Swanson, ‘07, Napa Valley, CA........................................................ 50

Mirassou, CA............................................................... 8......12.......... 29 Mark West, Sonoma Coast, CA ..................................................... 42 Willakenzie Estate, Willamette Valley, OR................................... 61 Mac Murray Ranch, Sonoma County, CA...........11......15.......... 46 Estancia, CA......................................................................................... 40 Erath, OR.............................................................................................. 57 Wild Horse, Central Coast, CA ..................................................... 57 Kenwood Vineyards, Russian River, CA .............12......16.......... 43 90 pts. Ponzi Vineyards, ‘07, Willamette Valley, OR ............................... 79 90 pts. Sonoma Cutrer, ‘06, Sonoma Coast, CA...................................... 70

PINOT NOIR

MERLOT Blackstone, CA............................................................8 ..... 12 ..........29 Kenwood Yalupa, Sonoma, CA .......................................................39 Clos du Bois Sonoma Reserve, Alexander Valley, CA...............51 Franciscan Estate, ‘05, Napa Valley, CA ........................................41 Hogue Reserve, Columbia Valley, WA..........................................59 Coppola Diamond Collection, Sonoma, CA ......11..... 15 ..........46 Sebastiani, Sonoma County, CA............................10..... 14 ..........39 14 Hands, WA.....................................................................................29 90 pts. Vina Montes Alpha, ‘06, Colchagua Valle, Chile ..........................56 91 pts. Northstar, ‘06, Columbia Valley, WA............................................79 Columbia Crest Estates, WA...........................................................26

SPICY, EARTHY, SEXY REDS Banfi Centine, Rosso di Toscano, Italian Red, Italy..................... 29 Sokol Blosser Medtrina, Red Blend, CA........................................ 50 Menage a Trois, Red Blend, CA .............................. 7......10.......... 29 Cain Cuvee, Red Blend, Napa, CA................................................. 69 Elements by Artesa, Red Blend, Napa/Sonoma, CA................... 49 Rosenblum Cellars, Zinfandel CA........................... 8......12.......... 30 Don Miguel, Gascon Malbec, Argentina ................ 8......12.......... 30 Ridge Three Valleys, Zinfandel Blend, Sonoma, CA ................... 69 Spellbound, Petite Sirah, CA..................................10......13.......... 37 Penfolds Koonunga Hill, Shiraz, Australia ............. 7......10.......... 26 90 pts. Vina Montes Alpha, Syrah, ‘06, Chile ............................................. 56 90 pts. Two Hands “Gnarly Dudes”, Shiraz, ‘07, Australia .................... 91 Kunde Estate, Zinfandel, Sonoma County, CA............................ 50 Peter Lehmann, Shiraz, Barossa, Australia............ 9......13.......... 37

CABERNET SAUVIGNON Sebastiani, Sonoma, CA...........................................10......14.......... 40 90 pts. Beringer Knights Valley, ‘07, Alexander Valley, CA.................... 56 91 pts. Charles Krug Yountville, ‘06, Napa Valley, CA............................ 72 14 Hands, WA............................................................. 8......12.......... 29 Murphy Goode, Alexander Valley, CA................11......15.......... 41 J Lohr, “Seven Oaks”, Paso Robles, CA....................................... 36 Stag’s Leap Artemis, CA ................................................................... 81 90 pts. Rodney Strong, ‘07, Alexander Valley, CA................................... 59 Robert Mondavi Winery, Napa Valley, CA................................... 69 Coppola Diamond Collection, Sonoma, CA. ............................... 45 Chateau St. Michelle, WA ................................................................ 35 Salmon Creek, CA ..................................................... 6........9.......... 26

Organic or Sustainable

ABOUT THE 100-POINT SCALE Ratings reflect how highly tasters regard each wine relative to other wines. The rating summarizes a wine’s overall quality. (Wine Spectator, 2009) 90 - 100 Outstanding: a wine of superior character and style

CHARDONNAY Sebastiani, Sonoma, CA .......................................... 11 .....15.......... 42 Kendall Jackson Vintner’s Reserve, CA............... 10 .....14.......... 37 A by Acacia, CA.......................................................... 9 .....13.......... 30 92 pts. Cuvaison, ‘08, Carneros, CA........................................................... 55 90 pts. La Crema, ‘08, Sonoma Coast, CA ................................................ 39 Sonoma Cutrer Russian River Ranches, CA...... 12 .....16.......... 47 Hogue, Columbia Valley, WA ................................. 8 .....12.......... 29 90 pts. Rodney Strong, ‘08, Chalk Hill, CA................................................ 40 Chateau St Jean, Sonoma, CA. ................................ 9 .....12.......... 33 Chateau St. Michelle, WA ................................................................ 29 Jordan, Russian River Valley, CA .................................................... 82 Wild Horse, CA ................................................................................. 40 Stags’ Leap Winery, Napa Valley, CA............................................ 66 90 pts. Cakebread Cellars, ‘08, Napa Valley, CA ..................................... 79 Menage a Trois, CA. .................................................. 7 .....10.......... 29 Artesa, Carneros, CA ............................................. 11 .....15.......... 42

Wine

$12.00

* Choose any 3 Wines by the Glass and create your own Flight!

North by Northwest North of the Golden Gate

Hogue Chardonnay, CA Bright Pear and Creamy

Chateau St. Michelle Riesling, WA White peach and apricot and honeysuckle

14 Hands Cabernet, WA Blackberries and black cherries

Flight of the Risqué 3 Ways to Blend Varietals

Menage a Trois White Blend Tropical fruit with a kiss of oak

Menage a Trois Red Blend Blackberry and raspberry jam Menage a Trois Chardonnay

Monterrey, Santa Barbara,Mendocino

WINE OF THE MONTH Sonoma‐Cutrer Chardonnay, Russian River Ranches, CA 

 Russian Rivera Ranches is a cuvee crafted from several estate vineyards, each contributing its own distinct personality. Pretty aromas of jasmine and rose petal give way to tropical fruits like pineapple and mango. Roasted hazelnut joins nougat and almond butter, finishing with a touch of lime and  

Lychee fruit. Medium‐weight and clean with a wonderful acid backbone, the wine expands in the glass, offering up grapefruit, lemon, pear and kumquat with subtle vanilla bean and herbal mushroom. The lingering finish displays hints of minerality, along with apple, lime and a surprising kiss of strawberry. 

This wine has it all!  5 oz Glass: 12.00 8 oz Glass: 16.00 Bottle: 47.00