Dinner Menu

Summer 2014 Dinner Menu

“Cooking should be a carefully balanced reflection
of all the good things of the earth.” 
Jean and Pierre Troisgros

~TO START~

New Orleans Style ‘BBQ’ Shrimp
garlic + herb cream sauce, grilled baguette
cilantro infused oil

Beef Tartare
caper berries, shaved Manchego cheese, aïoli          
baby frisée, kettle chips, truffle vinaigrette  

Fried Asparagus & Squash Blossoms
tempura battered, smoked tomato jam
mint + ricotta cheese filling

½ Dozen on the ½ Shell
Blue Point oysters, pickled peach
Champagne ‘cocktail, cucumber mignonette

Roasted Corn and Dungeness Crab Bisque
corn + crab ravigote, bacon lardons

add  grilled prawns  
roast chicken
grilled king salmo

Asparagus and Bresaola
white + green asparagus, rocket greens, 63 deg. egg
toasted hazelnuts, mustard vinaigrette

Baby Heads of Organic Lettuce
shaved fennel, toybox tomatoes, candied walnuts
English cucumber, citrus vinaigrette

West Shore Caesar
little gem lettuce, brioche croutons, Manchego cheese
Spanish white anchovies, classic Caesar dressing

~TO SAVOR~

Roasted King Salmon
grilled corn + red pepper relish, blistered tomatoes            
marble potato ‘salad’, arugula crème

Pan Seared Alaskan Halibut
fresh pea sprouts, market vegetables
saffron + tomato + Herbsaint broth

Roast Free-Range Chicken Breast
roasted cauliflower, French beans, crisp pancetta
potato gratin, sauce de viande

Grimaud Farms Duck Breast
pickled mushrooms, grilled asparagus                       
herbed potato gnocchi, cherry + Port reduction

Grilled Beef Tenderloin with Bone Marrow
roasted baby planet carrots, wild mushrooms
potato purée, red wine sauce

Pasta Pomodoro
heirloom tomatoes, asparagus, housemade fettuccini fresh basil
shaved Manchego cheese, garlic toast
add: grilled prawns or seared sea scallops

The West Shore Burger
vine-ripened tomatoes, red onions, artisan lettuce
classic aïoli, pretzel bun, housemade pickle

choice of: French fries, sweet potato fries, kettle chips or salad

White cheddar             Nueske’s bacon    
Bleu cheese                 Gruyère cheese        
Fried farm egg             Wild mushrooms         

~WEST SHORE SIGNATURES~

Seafood Indulgence
spice poached prawns, lobster claws, scallop ceviche
oysters on the ½ shell, Maine lobster ‘salad’                
cucumber mignonette, sweet chili relish                       
Perfect for 4 people

~ON THE SIDE~

Potato Gratin
Bone Marrow
Grilled Asparagus
Sauteed Vegetables
Sauteed Mushrooms

Perfect Wine Pairings
selections from our extensive wines by the glass list

The West Shore purchases all natural meat and organic produce when available

Mike Davis~ Executive Chef
Benjy Head ~ Chef de Cuisine
Randi Chamberlain ~ Sous Chef

 


Please call 530-525-5200 for reservations or reserve online with OpenTable.

Summer 2014 Dining Room Schedule:

Dates Lunch (11am-3pm) BAR MENU (3-5pm) Dinner (5-9pm)
June 11 - 25 Monday - Thursday Monday - Thursday Monday - Thursday
June 30 - Aug. 30 Daily Daily Daily
Sept. 1 - 25 Closed Closed Monday - Thursday

The dining room will be open for lunch and dinner daily beginning June 11, 2014 through September 1, 2014. 

We will be open for dinner only, Monday-Thursday, from September 1-25, 2014. We will be closed on weekends for private events. 1/2 Price Entree Mondays will be available every Monday during September. The last day of a la carte service is on Thursday September 25th, 2014 as we prepare for the upcoming winter season.

West Shore Café

5160 West Lake Blvd.
PO Box 165
Homewood, CA 96141
Phone: 530-525-5200
Email: info@westshorecafe.com
Hours of operation: Click here

 

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Children:

 

Book a Table

Click our OpenTable button below to make a lunch or dinner reservation in the Café.  Reservations are not required for the afternoon menu.

    Reserve a Table

Upcoming Events

Jun 17 - Sep 30
Jun 17 - Sep 30