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Executive Chef Emmanuel Robert |
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Bienvenue
Bread Ritual basket
Selection of Artisan breads, focal point of the daily French dining experience |
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French onion soup au gratin
Sautéed onions, crouton, Swiss cheese |
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Spring soup
California asparagus, leek, potato and spinach with crème fraiche |
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Chilled Cauliflower soup
De-light (70 kcal)
Fresh cauliflower, soy milk, skim milk and Tobiko caviar |
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Soup of the day
Prepared freshly each day |
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Ceviché
Dungeness crab meat, shrimp, diced tomato, lime juice, garlic, diced red onion, cilantro and sliced avocado |
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15 |
Wilgenburg & Roma tomatoes
Di buffala mozarella, red onions,Kalamata olive, organic basil, balsamic & honey reduction |
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Ahi tuna tartar with Japanese rice
Soy sauce, shallots, garlic, ginger, wasabi cream |
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Dungeness crab cake
Fennel, micro arugula and grapefruit salad, green garlic aioli |
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Artichoke heart and salmon
De-light (90 kcal)
Fresh artichoke heart stuffed with smoked salmon mousseline, mesclun salad, micro greens and cherry tomatoes, lemon vinaigrette |
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15 |
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Caesar salad
Grilled Petaluma chicken breast or Grilled tiger shrimp, hearts of romaine, homemade herbed croutons,
shaved parmesan cheese, Caesar dressing |
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Bay 223 Lobster Cobb salad
Iceberg lettuce, tomato confit, avocado, egg halves, bacon, scallions, tarragon vinaigrette |
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Niçoise salad
esh seared Ahi tuna, mixed greens, fingerling potatoes, cherry tomatoes, green beans
Kalamata olives, pan fry quail eggs, olive oil & balsamic vinegar |
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Chopped vegetables salad
Frisee, radicchio, arugula, red radish, feta cheese, cucumber, corn, grape tomatoes, hearts of palm, lemon oregano dressing |
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Port wine pear salad
Boston lettuce, seasoned with balsamic dressing,
crumble blue cheese |
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| De-light’s menu is based on the European wellness brand of Thalassa Sea & Spa which harnesses the intrinsic healing powers of seawater and promotes balanced nutrition, void of added fat, sugars and additives. This menu offers guess year-round options for a decadent and tasteful three course meal with less than 500 calories |
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| Each dish comes with the garnish of slow roasted grape tomatoes, confit shallots & Gilroy garlic, served with homemade Napa Cabernet sauce, Black Peppercorn sauce or Classic Béarnaise sauce |
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7oz Beef Filet 30
Corn feed Midwest beef
Black Angus burger 14
OBLT, pickles, your choice of cheddar, blue or Swiss cheese on a specialty bun
Grilled blackened Salmon 22
served with lemon Beurre Blanc
10 oz New York steak 29
Seasoned with sea salt, pepper, chopped garlic
Grilled lamb rack 27
Brushed with our housemade seasoning blend
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| $5 with main course |
- Sautéed baby spinach
- Three grain rice
- Garlic Yukon gold mashed potato
- Mixed green salad, balsamic dressing
- Steamed green beans
- Wild mushroom risotto galette
- Roasted cauliflower & butternut squash
- Pommes frites
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Braised halibut, apple cider sabayon De-light (230 kcal)
Fennel, tomato confite, leek julienne and quinoa |
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Pan seared sea scallops
Wasabi mashed potato, tomato confit, green asparagus, parsnip chips, ginger butter sauce |
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Oven roasted Chicken breast
Herb mashed potato, toy box mushroom crisp & watercress, tarragon chicken jus |
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Black tea smoked free range duck filet
Wild mushroom risotto Galette, baby bok choy, honey soy sauce |
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Fettuccini seafood pasta
Shrimp, scallop, Dungeness crab, zucchini, fennel, roasted tomato sauce
*Also available as vegetarian dish if desired |
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Butternut squash ravioli Vegetarian dish
Grilled Japanese eggplant, zucchini, & Asiago parmesan basil sauce |
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Herbed Quinoa crispVegan dish
Vegetable ratatouille, roasted tomato coulis and chive oil |
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Cheese Ritual
A classic way to complete your French dinning experience
Assorted selections of local cheese, with almond fig cake
Three cheeses $10 Fives cheeses $15
Brie organic triple cream (cow), Crotin (goat), Tomme de Savoie
(cow), PT Ryes blue (cow), Matos saint George (cow) |
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Sales tax will be added to the price of all food and beverage items served.
Hours of operation: daily from 5:00 PM to 11:00 PM
A 17% gratuity will be added for parties of 6 and more
Consuming raw or undercooked meats, poultry, seafood and shellfish eggs may increase your risk of food borne illness. |
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