Appetizers

(included)

Fire-roasted Tomato Shrimp Cocktail

Bacon-wrapped Shrimp with Onion Marmalade and Cornmeal Star

Beef Tenderloin Tamales with Sun-dried Tomato Cream and Cilantro Roasted Pecan Pesto

Venison Ribs with Apricot Glaze and Peanut Dipping Sauce

Salads

The Stand Salad
Baby Field Greens tossed with Sherry Shallot Vinaigrette, Pear Tomatoes, House Herbed Laura Chenel Goat Cheese and Apple Hill Apples

Wedge Salad with Oven-roasted Roma Tomatoes, Shaft Crumbled Bleu Cheese and Bleu Cheese Dressing

Western Chipotle Caesar Salad with Asiago Cheese and Garlic Croutons

Mains

(All entrees include fresh baked Pico de Gallo Cornbread Muffins, Jalapeño Cheddar Biscuits, and Rosemary Round Bread)

Chicken-Fried Steak with Cracked Pepper Gravy

10 oz. Center-Cut Sirloin Steak with Spicy Maple Butter

12 oz. Smothered California Strip Steak topped with House-made Cacciotta Cheese Enchiladas

7 oz. Pan-seared Pepper-crusted Tenderloin with Prager's Port Wine Reduction

Beermann's Wood Oven Roasted Half a Chicken with Leek and Lemon Pan Gravy

Beermann's Famous BBQ Baby Back Ribs Full Slab

Spring Vegetable Risotto

Vegan or Vegetarian Special-of-the-Day

Pacific Applewood-smoked Bacon-wrapped Salmon with Tomatillo Chipotle Salsa

Spit-Fired Jumbo Prawn Skewer with Grilled Vegetables

Durham Ranch California Honey "B" Brew Braised Buffalo Short Ribs with Guajillo BBQ Sauce

Slow-grilled Duckling with Molasses and Tabasco Glaze

Sides

Mashed Potatoes

Grilled Asparagus

Tarragon Sauteed Spinach

Big Baked Potato

Wild Mushroom Ragout

Roasted Root Vegetables