Page 4 - BATB Menu

UPGRADED ENTRéES

√ SEARED HALIBUT $18
A seared 8oz Halibut fillet with a citrusy
tomato and capers sauce, served with a side
of roasted salt & vinegar red potatoes and
seasonal vegetables
b Geisen, Sauvignon Blanc – New Zealand $10

LOBSTER AND SHRIMP $20
6oz cold-water lobster tail, jumbo grilled shrimp with shallot white wine sauce
and clarified butter, served with vegetable orzo pasta
b Chateau St. Michelle, Riesling – Columbia Valley $8
√ *RIBEYE STEAK $18
A classically seasoned 12oz bone-out steak, topped with Maître d’ butter served
with a side of house-made garlic mashed potatoes and seasonal vegetables
b Dona Paula, Malbec – Argentina $9
√ *TOMAHAWK PORK CHOP WITH PORCINI MUSHROOMS $16
Seasoned and seared with a creamy cognac porcini mushroom sauce with a
side of house-made garlic mashed potatoes and seasonal vegetables
b Shoofly, Shiraz – Australia $10

CHICKEN, ASPARAGUS AND
CHEESE RAVIOLI $16
Cheese stuffed ravioli topped with grilled \
chicken, asparagus spears, sun-dried tomatoes,
crispy pancetta and a creamy, NUT-FREE
pesto sauce.
b Cloud Fall, Chardonnay – Monterey County $10

ENTRéE add-ons

Lobster Tail $12 Grilled Chicken $6 Grilled Asparagus $4
Grilled Salmon $9 Sautéed Mushrooms $4 Mashed Potatoes $3
Grilled Shrimp $7 Grilled Vegetables $4

b Indicates a Suggested Wine Pairing
√ Indicates a selection that can be prepared gluten free
* Eating undercooked foods increases your chance of foodborne illness