SAMPLE MENU

Fruit & Juices

Selection of Freshly Squeezed Fruit and Vegetable Juices Orange, Grapefruit, Carrot, Apple, Prune, or Tomato Juice     5.00

Plate of This Season's Ripe Fruits and Berries with Passion Fruit Yogurt     13.00

Wild Berries Parfait with Lemon Cream, Toasted Granola and Crème Fraîche 11.00

Hawaiian Mango and Papaya with Lavender Honey     11.00

Pink Grapefruit with Fresh Mint     8.50

Cereals

House Made Granola with Fruit Salsa and Yogurt     8.50

Steel Cut Irish Oatmeal with Brown Sugar and Golden Raisins     8.50

Swiss Bircher Muesli with Dried Blueberries, Apples, and Nuts     9.00

Your Choice of Corn Flakes, All Bran, Grape Nuts, Rice Crispies, Shredded Wheat 8.00

(All may be served with Berries or Banana, Regular or Skim Milk)

Wallaby Organic Fruit Yogurt     4.50

Fresh From Our Bakery

Basket of Morning Pastries     10.00

New York Style Bagel with Cream Cheese     7.00

Toast or English Muffin    4.00

Breakfast Specialties

Belgian Waffle, Seasonal Berries and Vanilla Whipped Cream    15.00

Smoked Salmon with Tomatoes, Red Onions, Capers and a New York Style Bagel
17.00

Pagnotta Bread "French Toast" with Vanilla Whipped Cream and Fresh Olallieberries Compote     15.00

Buttermilk Pancakes with Oregon Maple Syrup (Plain, Blueberry, Banana or Chocolate Chips)     15.00

Egg Specialties

Two Farm Eggs prepared Any Style
Your Choice of Apple Wood Smoked Bacon, Grilled Ham, Chicken and Apple, Portuguese or Country Sausage     15.00

With Grilled Filet Mignon     21.00

With Grilled Pacific Salmon     18.00

Three Egg Omelets Choice of Goat Cheese, White Cheddar, or Fontina Cheese, Ham, Bacon, Wild Mushrooms, Onions, Spinach, Roma Tomatoes, Peppers or Fresh Herbs     17.00

Traditional Eggs Benedict with Maple Cured Bacon, Hollandaise Sauce, Steamed Asparagus     19.00

"Coastal" Eggs Benedict with Dungeness Crab and Artichoke     20.00

Croissant with Chive Scrambled Eggs, Grilled Ham and Melted White Cheddar     16.00

Beef Brisket Hash, Poached Eggs, Spinach, Mustard Béarnaise     18.00

Only Egg Whites Omelet with Roasted Vegetables, Tomato Coulis     16.00

(All Egg Specialties served with Yukon Gold Potatoes and your choice of Toast)

Navio Coastal Breakfast Buffet
Saturdays, 7 to 10:30 a.m.
$34  per person

Your Choice of Fresh Juices or Fruit Smoothie

Home-Baked Morning Pastries, Muffins, Danish, Croissants, Chocolate Croissants,Turnovers, English Muffins, New York-Style Bagels, Sliced Hearth Breads

Seasonal Fresh Fruits and Berries, Assorted Low Fat Organic Yogurts

Cold Cereal Selections with Dried Fruit, Nuts and Garnishes

Smoked Salmon and Local Smoked Fish, Charcuterie and Imported Cheese Selection

Omelet Bar and Breakfast Specialties

Your Favorite Choice of Eggs, Cooked to Order

Hearty Steel-Cut Oatmeal

Creamy Scrambled Eggs, Traditional Eggs Benedict

Country Pork Sausage, Applewood Smoked Bacon

Roasted Yukon Gold Potatoes with Pear Tomatoes and Onions

Hot Beverages

Freshly Brewed Coffee, Decaffeinated Coffee     3.50

French Press Coffee     5.50

Cappuccino, Espresso, Café Au Lait, Café Latte, Hot Chocolate     5.50

Espresso     4.50

Double Espresso     7.50

Ritz-Carlton International Selection of Teas and Herbal Teas

Yorkshire Gold, Scottish Breakfast, English Breakfast, Blue Sapphire, Afternoon Darjeeling, Earl Grey, China Rose Petal, Whole Leaf Green Tea, Vanilla, Mango, Spiced Orange, Chamomile Flowers, Peppermint     5.50

Special Rare Single Estate Darjeeling "Margaret's Hope Estate" (additional 3.00)

Please note that menu items and prices are subject to change and are based upon availability.

SAMPLE MENU
Please note that menu items change frequently and are based on seasonality and availability. Prices are subject to change.

Fresh Seafood

Local Miyagi Oysters on the Half Shell (6)    18.00
Red Wine-Shallot Mignonette
 
Shrimp Cocktail   (6)    18.00
Cocktail Sauce, Lemon
 
Ahi Tuna Tartar    14.00
Daikon Radish Salad
 
Small Seafood Platter    24.00
4 Oysters, 4 Shrimp
 
Large Seafood Platter    52.00          
6 Oysters, 6 Shrimp, Clams, Dungeness Crab
 
Dungeness Crab Cakes    17.00
Sweet Corn and Red Pepper Ragout
 
Fritto Misto    14.00          
Fried Calamari, Prawns, Garlic Aioli

           
Salads

Daylight Farms    12.50
Organic Mixed Greens                    
Olave Organic Oil, 50 year-old Sherry Vinegar
 
Caesar Salad    15.00        
Organic Chicken    20.00
Shrimp    24.00
 
Cobb Salad    18.00
Chicken,  Avocado,  Tomato, Blue Cheese, Bibb Lettuce, Bacon, Blue Cheese Dressing 
 
Crispy Duck Confit    20.00
Salad                                 
Green Lentils, Frisee, Foie Gras Vinaigrette
 
Tuna Niçoise Salad    18.00         
Ahi Tuna, French Beans, Tomato, Fingerling Potatoes, Quail Egg, White Anchovy, Bibb Lettuce, Niçoise Olive Vinaigrette
 
Soup

French Onion Soup    10.00
Crouton, Melted Swiss Cheese
 
Soup of the Day    9.00
 
New England Clam Chowder   11.00 
 
Entrees and More

Fish & Chips    25.00
Local Halibut, Tartar Sauce, Fries
 
Steamed P.E.I. Mussels    20.00               
Grilled Sourdough Bread, White Wine Broth

Snapper    28.00
Butternut Squash, Citrus Braised Swiss Chard, Brown Butter Sauce

Organic Carnaroli    20.00
Rice Rissotto

Hand-Cut Fettuccini    17.00
Wild Mushroom Sauce 

Fulton Valley Organic Chicken Sandwich    18.00
Ciabatta Roll, Arugula, Creamy Parmesan Dressing, Fries

Classic Turkey Club    18.00
Lettuce, Tomato, Mayonnaise, Bacon, Fries

Housemade Fennel Sausage    18.00
Creamy Polenta, Daylight Farms Red Russian Kale, Fuji Apple

Kobe Bacon Cheddar Burger    20.00          
Lettuce, Tomato, Red Onion, Potato Bun, Dill Pickle, Fries 


Creekstone Farm Natural Steak  "Frites"    26.00
Flank Steak, Red Wine Butter, Fries 
  
Desserts

Warm Soft Chocolate Cake Raspberry Compote, Vanilla Ice Cream
 
Tahitian Vanilla Crème Brûlée Lemon Madeleine
 
The Cookie "Jar" Madeleines, Brown Sugar Sticks, French Macaroons, Chocolate Chip Cookies, Butter Cookies
 
Profiteroles  Vanilla Ice Cream and Warm Dark Chocolate Sauce
 
Strawberry Rhubarb Cobbler  Whole Wheat Crumble, Crème Fraîche Ice Cream
 
House Made Ice Cream Peanut Butter Toffee, Salted Caramel, Vanilla Bean, Chocolate
 
Seasonal Fruit Sorbets Apricot, Raspberry Lemon, Ollaliaberry, Wild Strawberry

Desserts are 10.50 each

Aaron Zimmer, Chef de Cuisine
Michael Vaznaugh, Wine Director

A service charge of 20% will be applied to all parties of six or more.
Please refrain from using your cell phone in the dining room.

SAMPLE MENU
Please note that menu items change frequently and are based on seasonality and availability. Prices are subject to change.

Chef's Tasting Menu

Monterey Squid Tagliatelles
Meyer Lemon, Arugula, Egg Yolk
2005 Josmeyer, Riesling, “Le Dragon”, Alsace

Mediterranean Dorade
Daylight Farms Beets
K & J Orchard Fuji Apples
Baby Bok Choy
2006 Kistler “Les Noisetiers” Chardonnay, Sonoma Coast

California Squab
Medjool Dates, Bulgar Wheat
Cinnamon, Squab Jus
2005 MacPhail “Pratt”, Pinot Noir, Sonoma Coast

Niman Ranch Natural Beef Striploin
Garden Vegetables
Yukon Gold Potato Mousse
Red Wine Sauce
2004 Chateau St Jean “Cinq Cépages” Cabernet Sauvignon, Sonoma

Caramel Fondant
Coconut Sorbet
Caramelized Espelette and Lime
2003 Chateau Lafaurie Peyraguey, Sauternes

Tasting Menu 97.
Wine Tasting Supplement 70.

~ Specially prepared for the entire table ~

Appetizers

Cauliflower Soup 12.
Hedgehog Mushrooms, Scallions, Dungeness Crab

Organic Mixed Greens 14.
Porcini Mushrooms, Olave Organic Olive Oil
50-Year-Old Sherry Vinegar

Vanilla Scented Endive Salad 14.
Bosc Pear, Mache, Hazelnut, Cocoa Butter Vinaigrette

Monterey Squid Tagliatelles 15.
Meyer Lemon, Arugula, Egg Yolk

Day Boat Scallops & Pork Belly 18.
Pineapple, Brown Butter, Macadamia Nut

Half Dozen Skookum Inlet Oysters 18.
Red Wine Shallot Mignonette

All Day Braised Honeycomb Tripe 12.
Toasted Almonds, Pickled Rhubarb, Cubeb Pepper

California Squab 16.
Medjool Dates, Bulgar Wheat, Cinnamon, Squab Jus

Fish Entrees

Local Butterfish 36.
Giusti Farms Artichokes, Thumbelina Carrots, Pearl Onions

Petrale Sole 34.
Celery Root, Daylight Farms Lacinato Kale
Smoked Steelhead Trout Roe

Tai Snapper 36.
Green Delta Asparagus, Golden Enoki Mushrooms, Prosciutto
Parmigiano Reggiano Emulsion

Meat Entrees


Grimaud Farms Guinea Hen 34.
Fennel, Saffron, Mizuna, Golden Raisins, Almonds

Niman Ranch All Natural Beef 45.     
Salsify, Parsnip, Gamboni Mushrooms, Red Wine Shallot Purée
10 oz. New York     8 oz. Tenderloin

Braised Creekstone Beef Short Rib 36.
Black Trumpet Mushrooms, Butternut Squash, Brussels Sprout Leaves

Lamb Loin and Braised Shank 46.
Cipollini Onions, Greek Yogurt, Mint
  
Cloverdale Rabbit Loin 38.
Garlic Sausae, Green Garlic, Daylight Farms Spinach

Sides

Yukon Gold Potato Purée
Kendall Farms Crème Fraîche

Delta Green Asparagus
Agrumato Lemon Oil

Daylight Farms Citrus
Braised Swiss Chard

Giusti Farms Brussels Sprouts
Hobb’s Smoked Bacon

Herb Roasted Mushrooms
Maitake, Hon Shimeji, Oysters

Dirty Girl Farms Broccoli
Shaved Garlic

Sides are $8 each

Desserts


Classic / Modern
Dirty Girl Farms Carrot Cake, Carrot Sorbet, Cream Cheese Ice Cream

Spice Cake
Hamada Farms Asian Pear, Ginger, Darjeeling Ice Cream

Warm Morning Bun
Toasted Almond Ice Cream, Green Apple
Muscovado Sugar, Fleur De Sel

Mango Pavlova
White Chocolate Cream, Mango Gel, French Meringue, Lime

Biscuit au Chocolat
Valrhona Chocolate Cake, Milk Chocolate Center, Lemon Thyme Ice Cream
(Please allow 25 minutes for preparation)

Selection of Ice Creams and Sorbets
Darjeeling, Salted Caramel, Lemon Thyme, Cream Cheese Ice Cream
Carrot, Meyer Lemon, Pear, Coconut Sorbet

Desserts are $10.50 each


Aaron Zimmer, Chef de Cuisine
Michael Vaznaugh, Wine Director

A service charge of 20% will be applied to all parties of six or more.
Please refrain from using your cell phone in the dining room.

SAMPLE MENU
Please note that menu items change frequently and are based on seasonality and availability. Prices are subject to change.

NAVIO SUNDAY BRUNCH

Salads and Appetizers
Display of Roasted Vegetables:
Portobello Mushrooms, Braised Fennel, Pesto Roma Tomato,
Grilled Zucchini and Yellow Squash, Grilled Asparagus, Grilled Brocolini,
Baby Leeks, Baby Red and Yellow Beets, Baby Fennel, Vidalia Spring Onions, Grilled Fingerling Potatoes

Jars of Marinated Vegetables
Button Mushrooms a la Grecque, Artichokes in Oil, Sun Dried Tomatoes, Assorted Olives, Cippolini Onions in Cassis, Cauliflower Rémoulade,

Cold Appetizers
Roasted Leeks and Olive Tart
Tomato and Red Pepper Tart
Shell Pasta Filled with Crab Salad
Smoked Flans with Garlic Saffron Aioli
Pheasant Pistachio and Truffle Pâté
Chicken Liver Mousse on Walnut Croutons
Roasted Lamb, Eggplant and Peppers Terrine
Country-style Pâté with Smoked Bacon
Chilled Tomato Basil Soup
Vegetable Flans
Buffalo Mozzarella, Tomato Stacks and Baby Arrugula, Black Olive Tapenade
Chilled Pork Loin Roulade with Peach-Onion Marmalade
Crayfish Crab Cocktail with Papaya and Dill

Assorted Baby Lettuces
Lemon Vinaigrette, Walnut Vinaigrette

Cheese and Bread Station
Imported and American Cheeses
Marinated Feta
Dry Fruits, Quince Paste and Nuts
Assorted Fresh Fruits

Breads
Assorted Rolls, Vidalia Onion Rolls, Assorted
Olive, Sourdough and Rye Bâtardes
Foccacias, Small Brioche

Pastries
Muffins, Croissants, Danish,
Chocolate Croissants

Breakfast Station

Omelets and eggs prepared to guest choice.
Pancakes & Waffles with Maple Syrup and Berry Compote

Chafing Dishes
Classical Poached Eggs Benedict, Hollandaise Sauce
Assorted Sausages
Ricotta Cheese Blintzes, Strawberry Salsa
Apple Wood Smoked Bacon, Chicken Apple Sausage, Country Sausage

Steamed Chinese Dim Sums with Sauces

Raw Bar, Smoked Seafood and Caviar Station
On ice:
Gulf Shrimp, Jonah Crab Claws, New Zealand Mussels
Malpeque Oysters and Chefs Creek Oysters, Littleneck Clams
American Sturgeon Caviar, Salmon Caviar, and Gold Caviar

Classic Garnitures
Smoked Salmon, Smoked Trout, Peppered Mackerel,
Traditional Garnishes and Blinis & Buttered Black Bread
Seared Tuna Loin with Seaweed Salad
Herrings in Sour Cream and Cucumber, Herrings in White Wine
Asian Seaweed Salad, Scallops Salad and Octopus Salad

Assorted Sushi

Seafood Sauté  Station
Pan Seared Jumbo Scallops, Vidalia Onion Fondue, Carrot Cumin Jus
Miso Poached Cod Loin, Sesame Stir-fried Vegetables
Roasted Swordfish Loin, Ratatouille Vinaigrette

Meat Carving/Vegetable Station
Garlic Roasted Rack of Lamb, Fresh Mint Lamb Jus
Roasted Beef Tenderloin, Grain Mustard Sauce
Chicken Breast Filled with Polenta, Swiss Chard and Goat Cheese, Red Pepper Coulis
Duchesse Potatoes with Parmesan Cheese
Baked Tomatoes and Squash "Provencale"
Spring Baby Vegetables with Tarragon Butter and White Beans

Pasta Station
Trennette with Wild Mushrooms, Fava Beans and Glazed Pearl Onions
Braised Fennel Ravioli, with Dungeness Crab, Spinach and Saffron Garlic Cream

Desserts
Apricot Ricotta Tart
Chocolate Nut Loaf
Vanilla and Berry Mille-Feuille
Key Lime Meringue Tart
Floating Islands
Mint Mousse
Strawberry-Rhubarb Cobbler
Blueberry Clafouti
Chocolate Banana Tart
Fraisier
Pot de Crème
Tropical Mousse Cake
Valrhona Chocolate Mousse
Caraibe Chocolate Pot de Crème
Raspberry Mousse
Palmier
Brownie Crunchy Passion Cake
Mango-Guava Soup
Rum Baba
Apple Tatin

$88 per person, exclusive of tax, gratuity and alcohol

Please note that menu items and prices are subject to change and are based upon availability.

A service charge of 18% will be applied to all parties of six or more.
Please refrain from using your cell phone in the dining room.