A la Carte_Spring 2012

Ă la carte

Spring 2012

The Napa Valley wine tasting experience is now just minutes away from home on Hartz Avenue in Danville!

The Tasting Room & Fine Art Gallery is open Tuesday thru Sunday for wine tasting and light seasonal food pairings.

Live acoustic music every Friday evening.

Available for special events, private tastings, parties, business meetings, and luncheons.

We can accomodate romantic parties for two or special events of up to 55 guests.

For more information please call or visit our website at

www.AuburnJames.com AuburnJames

Tasting Room & Gallery 321 Hartz Avenue, Suite #1 Danville, CA 94526

925.984.2138

Á la carte Spring 2012

Valley Restaurants • Issue 2 • March 2012

Editor Denise Rousset Graphic Designer Laurie Prindle Food Writer Nicholas Boer Technical Support LightSpeed Systems Sentinel Newspapers, Inc. 390 Diablo Rd., Suite 145 Danville, CA 94526 On the cover: Chef Peter Chastain at Prima in Walnut Creek

(925) 820-6047 info@ValleySentinel.com www.AlaCarteonline.com

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Introduction Welcome to the second issue of A la Carte Magazine. For the first time this month and going forward, we will be featuring a fine-dining executive chef in each issue.

In this issue you will hear from Chef Peter Chastain of Prima Ristorante in Walnut Creek. Esteemed food scene writer Nicholas Boer will bring us feature articles that will introduce us to the finest culinary artists in the Bay Area. Providing these insights is one way we hope to entice diners to try something new in the corridor instead of always going to the same few places. Or perhaps you will see something here that you may have enjoyed in the past, but have forgotten about.

New this issue is our GREAT GIVEAWAY! We will be giving away a $25 gift certificate to one of the fine establishments in this publication EVERY WEEK! Enter with separate receipts as often as you like. The more you dine out and submit your receipts, the greater your chances of winning.

To enter for a chance to win one or more of these gift certificates, just dine in or make a purchase in one or more of the individual establishments that have printed their menus in this magazine and take a picture of, and email a copy of your receipt containing the name of the restaurant, the date and the amount of your purchase to us here at A la Carte and you will automatically be entered to win. You must include your name, phone number, email and home address (where we can send your gift certificate if you are a winner).

Send that email to Spring2012@AlaCarteOnline.com Another way to enter is to snap a photo of the QR Code below with your smart phone and register there, also uploading your receipt. Or go to our website at www.AlaCarteOnline.com and click on the link to register for the drawing.

We look forward to your comments and participation in the weeks and months to come. This issue will be current until July when the Summer/ Fall issue will be released. Until then, keep on dining out and enjoying our wonderful eating establishments!

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Directory

Fine Dining page 5

Casual/Family Dining page 11

Bistro, Bar & Grille page 17

Quick & Easy page 20

Spring 2012

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Table of Contents Winery AuburnJames Winery....................................inside front cover Fine Dining........................................................5

Focus: Executive Chef and Recipe

Peter Chastain, Prima............................6

Edited by Nicholas Boer

Prima Ristorante and Wine Shop...................8 Cypress.........................................................9 Vic Stewart’s.................................................10

Casual / Family Dining......................................11 El Nido Mexican Restaurant.........................12 Sen Ro Sushi Japanese Cuisine.....................13 Don Jose’s Mexican Restaurant.....................14 Iron Horse Deli and BBQ.............................15 Danville Dining Guide.................................16 Bistro, Bar & Grille............................................17 That Bar........................................................18 Luna Loca....................................................19 Quick & Easy.....................................................20 Lettuce.........................................................21 Extreme Pizza...............................................22 Slow G’s Eatery.............................................22 Fine Dining Hightlights......................................23 A. G. Ferrari Catering FAQs................................24 Catering A. G. Ferrari..................................................back cover

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Fine Dining

Maine Lobster Salad Tomato and Cucumber Zuppa

by Prima

Spring 2012

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Focus PETER CHASTAIN Executive Chef-owner of Prima Ristorante in Walnut Creek How does a chef stay inspired? By journeying for culinary treasures. Here’s a vignette from a three-week vacation Peter Chastain took last spring. He spent most of the time in Turkey, but got away to a small island of Sicily for a couple of nights—and one particularly memorable meal.

On the Island of Pantelleria—often referred to as The Black Pearl of the Mediterranean—my friend and I are dining at a restaurant where the “menu” is brought on a platter—still moving!

“What of this small catch would you like to eat tonight?” our chef queries. We look at each other. “All of it,” we reply in unison. “Va bene.” she says, and makes off to her small kitchen leaving us with her husband to watch the soccer finals and sip local wines made from grapes grown in what are essentially holes—for protection from the fierce Sirracco winds off the deserts of Africa (Pantelleria is part of the provence of Sicily, located between Sicily and Africa). We nibble at little zucchini fritters, sweet and sour onions, grilled eggplant rolls and toasts smeared with butter and prawn roe. Homemade pastas in various shapes arrive with fresh shrimp, sea urchin and fried sole seasoned with onions and vinegar.

Unbelievable flavors and textures!

As our hostess sets out clean plates and utensils, and opens two more bottles of rich wines to accompany a platter of whole baked sea bass we realize we are

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truly doomed. We make our way through this glorious feast and, knowing desserts are on the way, take a walk for some invigorating sea air.

It would have been fine had I died that night, but we somehow make it back to our accommodations. I later dream I’m a small sea bass, very full from dinner, swimming in the cold, clear, blue water of the Mediterranean waiting to be taken, dispatched and prepared with all the elegant simplicity, care and passion our hostess poured into her cooking—this time for unsuspecting hungry guests back home at Prima in Walnut Creek. I wake up grinning at how tasty I might be, head out for more sea air and write down what I remember on how to prepare that delicious fish…

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Whole Baked Branzino with Fennel, Capers, Olives, Tomato and Sage Serves 1-2 as an entree or 4-6 as an antipasto This dish goes well with a little arugula dressed with lemon, oil and salt or simple boiled greens such as beet greens, rapini or chard. It pairs excellently with crisp, Italian white wines such as Fiano di Avelino, Arneis or Greco di Tuffo.

1 2-pound Mediterranean Sea Bass (Branzino) or other firm white fish such as Tai Snapper, Rhode Island Black Bass or True Snapper, scaled with guts and gills removed Kosher salt Freshly ground black pepper Extra virgin olive oil 12 fresh sage leaves 1 small sweet yellow onion, diced 1 fennel bulb, diced 1 tablespoon capers, rinsed 10 olives (Castelventrano and Gaeta are two of my favorites) 1 small can whole, peeled San Marzano tomatoes passed through a food mill to remove the seeds 1 lemon Preheat oven to 400 degrees. Rinse the fish well in cold water and pat dry with paper towels. Season both the inside and the outside well with salt and pepper. Heat a saute pan large enough to accommodate the fish and sear one side in olive oil over moderate heat taking care not to overheat the oil. Add the sage leaves, turn over the fish and finish in the oven—about 10 minutes. Remove the fish to a platter with the sage leaves and keep in a warm place. Wipe the pan clean and saute the onion slowly until golden.

Add the fennel and capers and cook until the fennel begins to soften—about 5 minutes.

Add the tomato and olives and simmer until the sauce is pulpy. Finish with a few drops of lemon juice and some fresh olive oil. Serve immediately with the hot fish.

Spring 2012

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Prima Ristorante & Wine Shop 1522 N. Main Street Walnut Creek, CA 94596

925.935.7780

Salumeria

Paste e Risotto

Mortadella From Bologna, Studded with Pistachios

Risotto Asparagus, Smoked Prosciutto and Taleggio

Salame Toscano Crafted in Tuscan Style by Fra Mani

Ravioli Filled with Braised Sonoma Duck and Parmigiano Served with Tomato and Balsamico

Speck Smoked Prosciutto from Alto Adige

Linguine al Tutto di Mare Day Boat Scallops, Hopper Prawns, Clams, Mussels and Calamari with Herbs, Toasted Garlic and Lemon

Finocchiona Pork Salame with Fennel and Cracked Black Pepper Soppressata Hint of Clove in this Hand Crafted Salami from Fra Mani Prosciutto di San Daniele 18-month Black Label

Tagliatelle with a Classic Emilian Meat Sauce

Secondi Piatti Grilled Ahi Tuna Caper Pesto, Artichokes, Olives and Corona Beans

Affettati Assortiti 32.00 Assorted Chef’s Selection

Grilled Niman Ranch Pork Rib Chop ‘Al Balsamico’ Served with Buttered Winter Vegetables

Antipasti

Lamb Shank Slow Simmered with Tomato, White Wine and Soffritto Braised Greens

Pacific Octopus Salad with Potato, Lemon and Oregano Wood Oven Roasted Local Wild Mushrooms Soft Polenta and Goat Cheese

Grilled Rib Eye of Piemontese Beef Porcini-Potato Gratin Wild Arugula with Lemon

Fresh Mozzarella, Toasted Walnuts and Shaved Celery with Extra Virgin Olive Oil and Hot Pepper Pizzetta Napoletana Tomato, Mozzarella, Anchovy and Hot Pepper

Insalate Salad of Mixed Lettuces Shaved Parmigiano Reggiano and Aceto Vivo

Orrechiette ‘Little Ear Pasta’ with Brussel Sprouts, Pancetta, Capers and Pecorino 2009 La Planeta Cerasuolo di Vittoria, Nero d’Avola/Frappato, Sicily

Arugula Salad with Mushrooms, Artichokes Celery, Pecorino and Aceto Vino Insalata Rosso: Treviso, Endives and Castelfranco Blood Oranges, Olives, Anchovies and Vinegar Baby Beet Salad Farro, Frisee, Humbolt Fog Goat Cheese and Citrus Vinaigrette Caesar Salad

Menu ‘Degustazione’ Asparagus Roasted in the Wood Oven Truffle, Shallots and Lemon 2010 Colle Stefano, Verdicchio di Matelica, Marche

Lamb Shank Slow Simmered with Tomato, Herbs and Soffritto 2010 Terre Nere Etna Rosso, Nerello Mascalese, Sicily Forelle Pear Poached in Red Wine Stuffed with Sweetened Mascarpone 2010 Cascina Ca’Rossa Birbet, Roero, Piemonte

Sample Menu / Menu Changes Daily / See our Website for Daily Updates WWW.PRIMAWINE.COM

Be sure to visit us during Walnut Creek Restaurant Week April 16 through 22

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winter 2012

dinner

Beginnings DUO DE TERRINE DU CANARD 13 duck liver mousse pâte & duck rillette port fig reduction & crostinis

CROQUETTE DU CRABE 12

crab cakes served with shaved salad lemon-thyme vinaigrette

From The Farm

(925) 891-4197 ENTRECÔTE ET FRITES 32 aged certified angus beef NY finished tableside 1388 Locust St. with au poivre sauce signature frites Walnut Creek CANARD 25 www.cypresswc.com roasted duck breast crispy duck leg braised french lentils

wild horse “cheval sauvage” santa maria highland, pinot noir, 2008, 14

TARTARE 14

blade chopped usda prime new york steak capers gherkins shallots crostini

COQ AU VIN 22

chicken braised in red wine

LAPIN 24

CASINO CLAMS 12

braised rabbit ragout tarragon pappardelle pasta

clams baked with bell peppers bacon onions tarragon & parsley

intelligent design “santa barbara cuvée” rhone blend, 2008, 10

COCKTAIL DE CREVETTES 12

VEAU 25

grilled prawns cocktail sauce

scallopini of veal champagne mushroom cream sauce

ESCARGOT 11

OSSO BUCCO 24

baked with garlic shallots butter and pernod in mushroom caps

bone-in braised shank ragout of onions olives and mushrooms

SAUMON FUMÉ 14

chateau st. andre corbin st. george st emilion, france, 10

thinly sliced smoked salmon served with créme fraîche capers red onions

FILET MIGNON 32

grilled filet mignon fricasse of mushrooms leeks bacon bitter cheese butter

Greens BETTERAVES 8

From The Waves

beet carpaccio winter radish greens arugula vinaigrette

MOULES ET FRITES 24

BIBB 8

mussels sausage tomatoes brown ale & herbs signature frites

bibb lettuce toasted shallots parmesan tossed with champagne vinaigrette

CREVETTES 23

FRISSÉ 9

prawn sautée white wine garlic stewed tomatoes

frissé tossed with lyonnaise dressing poached egg and lardon of bacon

sonoma cutrer “russian river ranches” sonoma, chardonnay, 2010, 11

EPINARDS 18 for 2

baby spinach prepared tableside tossed with a warm bacon dressing

LOTTE 25

oven-roasted monkfish citrus braised endive

ROMAN 16 for 2

hearts of romaine prepared tableside with our signature caesar dressing

ESPADON 23

grilled swordfish clams sauce romesco

Soupe 7

paco & lola “albarino” rias baizes, spain, 2010, 10

DU JOUR

TURBOT 24

inquire with your server

stuffed turbot braised spinach and leeks

L’OIGNON

onion soup topped with crouton gruyere & swiss cheese

INQUIRE WITH SERVER ABOUT PLAT DU JOUR

Sides

Vegetarian & Gluten Free

FRITES fries tossed with truffle oil 6 RISOTTO leeks greens squash 6

please inquire with your server

Children’s Options

please inquire with your server Please inform your server of any allergies Parties of 8 or more 18% gratuity Spring 2012

PUREE DU POMME AVEC HOMMARD lobster mashed potatoes 15 BETTERAVES sautéed beets thyme & rosemary 6 MACARONI AU FROMAGE macaroni and cheese orecchiette pasta herbed bread crumbs 6 www.alacarteonline.com

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(925) 943-5666 www.vicstewarts.com

850 South Broadway Walnut Creek, CA

APPETIZERS Sauteed Crab Cakes, made in-house with fresh blue crab atop lightly dressed baby greens and finished with a roasted red pepper vinaigrette and chive oil . . 14 Sauteed Colossal Prawns, jumbo prawns basted in garlic, served with Vic’s cocktail sauce and spicy creme fraiche . . 24 Coconut Prawns, large tiger prawns dipped in a coconut batter, served golden brown with a pineapple ginger sauce and a spicy chili sauce . . 15 Crispy Calamari with Zesty Tartar Sauce, lightly dusted and deep fried, served with lemon and our own sauce . . 14 Crab Gratin, fresh crab, garlic, and green onions, in a cream sauce, served with sourdough croutons . . 19 Jumbo Prawn Cocktail, a house favorite, fresh baby iceberg lettuce, jumbo prawns, lemon and our spicy cocktail sauce . . 17 Vic’s Onion Rings, herb and beer battered onions, served with our famous mustard horseradish dipping sauce . . 9 half order . . 6 Sizzling Roasted Garlic served in a skillet with toasted sourdough crostinis . . 9

SOUP AND SALADS Lobster Bisque, puree of lobster with tomato and a light brandied cream . . 8 Baby Iceberg Salad with peppered bacon, sweet cherry tomatoes and our housemade Pt. Reyes chunky blue cheese dressing . . 10 Caesar Salad, with your choice of chopped or grilled whole Romaine, Caesar dressing, Parmesan-Reggiano cheese and sourdough croutons . . 11 Chopped Spinach and Bacon Salad, spinach, red onions, bacon and hard cooked egg with a warm bacon vinaigrette . . 9 Mixed Baby Greens Salad, a healthy variety of seven different baby lettuces tossed gently with our house fresh herb and champagne vinaigrette . . 7 Add to the above salads: Sliced Grilled Chicken Breast for $6 or Sliced New York Strip Steak for $10

THE GRILL Bone-In Ribeye “Cowboy Cut” grilled, bone-in, with a green peppercorn and port wine demi-glace . . 48

New York Strip, bone-in, cut from the tenderest short loin, seasoned with hearty western spices and a red wine and sage compound butter . . 36 Grilled Filet Mignon, tenderloin of beef grilled to order and topped with a cracked black pepper demi-glace . . 45 Petite Cut . . 36 Sierra Nevada Peppercorn Steak with cracked black pepper, roasted garlic crust and brandied demi-glace . . 32 Vic’s Ribeye, accompanied by Vic’s signature barbecue sauce and caramelized Bermuda onions . . 32 Prime Rib of Beef, rubbed with kosher salt and cracked black pepper, slow roasted, and served with au jus . .

16-ounce cut . . 36 . . 12-ounce cut . . 29

The above entrees include a choice of buttermilk mashed potatoes, scallion scalloped potatoes, baked potato or house specialty rice.

HOUSE SPECIALTIES Skewers of Filet Mignon and Tiger Prawns with a teriyaki and toasted sesame seed glaze, house specialty rice and sautéed broccoli florets . . 36 Chicken Saltimbocca, pan-seared breast of chicken, topped with prosciutto and our housemade mozzarella, and finished with Marsala sauce. Served with buttermilk mashed potatoes . . 27 Braised Lamb Shank, served with rosemary jus over roasted garlic buttermilk mashed potatoes . . 32 Classic Surf and Turf, featuring Vic Stewart’s famous petite filet mignon, a succulent Caribbean lobster tail and sautéed broccolini . . market price Beef Bourguignonne, sauteed tips of filet mignon braised in red wine, with mushrooms and onions in a rich demi-glace sauce, served with Yukon gold chive gnocchi tossed lightly in brown butter and sage . . 28 Vic’s Famous Meatloaf, made with ground filet mignon, veal and pork, wrapped in bacon, and served with mashed potatoes and a roasted garlic and mushroom gravy . . 26

FRESH FISH

Stewart’s Steak, center cut top sirloin stuffed with bacon, topped with a blue cheese sauce, over brandied cream demi-glace . . 34

Filet of Fresh Salmon, grilled pesto crusted salmon served over Parmesan polenta . . 29

Porterhouse, “the king of steaks,” brushed with a Texas marinade and roasted garlic chive butter, grilled to perfection . .38

Fresh Petrale Sole, pan seared, served with crispy shallot country potatoes and asparagus spears with beurre blanc . . 26

Executive Chef Blake Erickson • Sous Chef Efren Zuniga (Sample menu - for full seasonal menu please see www.vicstewarts.com) 12 A La Carte

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Casual/Family Dining

Cherry Bombs

by Sentro Sushi

Spring 2012

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Open 7 days a week • Kids Night Mondays • Taco Tuesdays • Happy Hour Mon-Sat Patio Seating Live Music on the Patio

Seafood Dishes

Served with Rice and Beans (Pinto, Black or Refried)

Tilapia in Garlic/Cilantro sauce. White wine, garlic, lime, and cilantro............................15.

Red Snapper a la veracruzana................................................................................................16.

Salmon in a Tomato Tequila sauce, roasted garlic, tomato, and a touch of cream………........………...............16.

Prawns a la Diabla. Devilish Shrimp cooked in chiles, tomato, onion, bell pepper, and garlic…................….17.

Fish or Shrimp Tacos (3) tacos with choice of Grilled Fish or Shrimp , sautéed onions,

tomatoes, and cilantro, topped with cheese and sliced avocado………..........…..……13.

Fajitas

with Shrimp.............15.

Grilled with bell peppers, onions and tomatoes.

Chicken Fajitas 15.

Tender Steak Fajita 16.

Shrimp Fajitas 17.

Or Combo of any two $3 more

Specialties

Served with Tortillas, Rice & Beans. (Pinto, Black or Refried)

Enchiladas de Mole - 2 enchiladas chicken, topped w/our homemade mole sauce & melted jack cheese....12.50 Don Briante Combo of Pork & Beef Chile Verde Pork & Colorado Beef…………………................................…..16.

Chile Verde Pork……………………………………………………………..............................................................…...16.

Chile Colorado Beef…………………………………............................................................…………………………..16.

Pollo en Mole chicken breast strips, in a dark mole sauce blended of onion, garlic, and a variety of chilies.

Served with Tortillas ………………………………………….........................................................................……………16.

Carnitas

El NiDo Specialty

Carlito’s Carnitas with Shrimp - grilled onion, bell pepper and roasted jalapenos…………...............................................................................…………… 19.

Carnitas en Mole In a dark sauce, made with a blend of chilies, spices, garlic and onion……….................................................................................................................................................…..16.

Carnitas Rancheras w/grilled onions & cilantro.…...................................…15.50 add jalapenos............50 Carnitas Joaquin only carnitas no toppings…………………………………………………….........................15.

Burritos, Combinations, Tostadas, Salads & Soups available Vegetarian dishes available: Fajitas, Burritos, Tamales and Enchiladas

Go to www.elnidodanville.com for full lunch & dinner Menu 107 A Town and Country Dr. Danville CA 94526

(925) 820-5330

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Especialidades Malinchi Crisp flour tortilla covered with frijoles, ranchera sauce, cheese, beef or chicken, tomatoes, sour cream and guacamole. 10.95 With Chile Verde or Chile Colorado $11.95

3168 Danville Boulevard Alamo, Ca. 94507

(925) 743-8997 www.donjosesrestaurant.com

Antojitos

Chimichangas Flour tortilla, filled with beef or chicken; cheese, deep fried and topped with our special sauce, sour cream and guacamole. Arroz y frijoles. One 10.95 Two 12.95 Flautas Two rolled flour tortillas filled with chicken, deep fried and topped with guacamole and sour cream. Arroz y frijoles.

Taquitos Tiny rolled, deep fried corn tortillas filled with seasoned shredded Beef.

Served with guacamole and sour cream.

Six 6.95 Twelve 11.95

Golfos Soft tacos filled with seasoned chicken, cheese and guacamole. Arroz y frijoles. One 10.95 Two 12.95

Guacamole Fresh avocado with a tasty blend of ingredients. 7.25

Tamales Homemade tamales, served in corn husks, sauce on the side. Arroz, frijoles and sour cream. One 10.95 Two 12.95

Quesadilla Piping hot flour tortillas filled with melted cheese, and topped with sour cream, guacamole, diced tomato and green onion. 7.95 With Chicken or Shredded Beef 8.95

Presidente Chicken flauta, chile relleno, and chicken enchilada verde. Arroz y frijoles.

14.95

Wings of Fire Mexican-Style spicy chicken wings, served with ranch dressing dip. 7.95 Frijoles Dip Our homemade refried beans for chip-dipping. Served mild or hot. 4.25 Potato Skins Covered with melted Jack cheese, topped with tomatoes, green onions, sour cream and sprinkled with bacon bits. Small 7.95 Large 12.95 Combotizer Can’t decide what to start with?

Try this delicious sampler platter: chicken wings, potato skins, taquitos & quesadilla.

Sour cream and guacamole. 11.95

Salads & Tostadas

El Gordo Cheese enchilada, Chicken flauta, beef burrito and a golfo. Arroz y frijoles. 15.95 Fajitas Marinated strips of either chicken, beef or combo, mixed with onions, tomatoes, bell peppers. Arroz, frijoles and warm tortillas. 13.95 Tacos Dos Amigos Soft taco filled with grilled chicken or with grilled beef. Served with arroz, frijoles and mild pico de gallo.

One 10.95 Two 12.95 Chile Colorado Cubed Sirloin Tip cooked in our special mild red chile sauce. Arroz, frijoles and warm tortillas. 12.95

Avocado Salad Sliced avocado and tomato on a bed of lettuce. 7.25

Chile Verde Tender chunks of pork in our mild green chile sauce. Arroz, frijoles and warm tortillas. 12.95

Compuesta Mixed greens topped with chicken, cheese, guacamole, tomato, our house dressing and corn chips dipped in frijoles. 9.95

Arroz con Pollo Tender chicken breast on a bed of arroz, smothered in our special cheese-ranchera sauce. 13.95

Regalo Crisp corn tortilla topped with lettuce, beef, chicken, cheese, guacamole, tomato and our house dressing. 9.95 Grilled Chicken Salad Grilled, seasoned chicken breast with lettuce, tomato, cucumber, cheese and ranch dressing. 10.95 Super Tostada Crisp flour tortilla topped with frijoles, lettuce, choice of beef or chicken, cheese, tomato, ranchera sauce, sour cream and guacamole. 9.95 Shredded beef add 1.25

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Spicy Enchilada This one’s hot!!! Our cheese enchilada topped with a spicy-hot sauce. One 10.25 Two 12.95 Mole Enchilada Corn tortilla filled with chicken and topped with Mama’s mole sauce.

Sour cream on the side. One 10.25 Two 12.95

Combinaciones served w rice & beans

Enchiladas: chicken, cheese, or beef Burritos: beef, chicken or frijoles Tostadas: beef or chicken Tacos: beef or chicken Orders w shredded beef add 1.00 Un Bocado 9.95 No. 1 Enchilada No. 2 Taco No. 3 Chile Relleno No. 4 Burrito No. 5 Tostada Bastante 11.95 No. 6 Enchilada, Chile Relleno No. 7 Taco, Enchilada No. 8 Two Enchiladas No. 9 Two Tacos No. 10 Tostada, Enchilada No. 11 Enchilada, Burrito No. 12 Taco, Chile Relleno No. 13 Tamal, Chile Relleno No. 14 Tamal, Enchilada No. 15 Taco, Burrito Demasiado 13.95 No. 16 Taco, Enchilada, Chile Relleno No. 17 Enchilada, Burrito, Chile Relleno

Special Burritos Super Burrito Extra large flour tortilla stuffed with arroz, frijoles, ranchera sauce, cheese and beef or chicken. Sour cream and guacamole. 9.95 Veg Burrito Extra large flour tortilla filled with sauteed vegetables, salsa verde, arroz y frijoles. Sliced avocado, tomato and sour cream. 9.95

served w rice & beans

Fajita Burrito Extra large flour tortilla filled with marinated fajita style chicken or beef, cheese, arroz y frijoles. Sour cream and guacamole. 10.95

Enchilada Ranchera Corn tortilla stuffed with cheese and smothered with ranchera sauce, topped with guacamole and sour cream. One 10.25 Two 12.95

Burrito Verde Extra large flour tortilla filled with arroz, frijoles, cheese and Chile Verde (tender pork). Sour cream and guacamole.

10.95

Enchilada Verde Corn tortilla stuffed with cheese or chicken, topped with a tasty green tomatillo sauce, melted cheese and sour cream. One 10.95 Two 12.95

Burrito Colorado Extra large flour tortilla filled with arroz, frijoles, cheese and Chile Colorado (cubed sirloin). Sour cream and guacamole. 10.95

Special Enchiladas

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Iron Horse: Breakfast, BBQ & Deli Breakfast

We offer a great range of standard breakfast items. Our specialties include Homemade Biscuits and Gravy, Eggs Benedict with fresh Hollandaise sauce and a Build-Your-Own Omelet.

Smoked Sandwiches

(On French Roll or Texas toast and served with one side) Smoked Brisket: ¼-lb $9.50 ½-lb $12.

Chunky Pulled Pork: ¼-lb $9.50 ½-lb $12.

Smoked Chicken Sandwich: ¼-lb. $9.50 1/3-pound $12.

Spicy BBQ Hot Links: ¼-lb. $9.50 ½-lb $12.

Fresh Angus Burgers, Marinated Chicken Steaks and Wings

1/2lb. of Ground Angus or Marinated chicken served on a bun and small fries.

(Lettuce, tomato, onion, mayo, mustard and pickles are included) Hamburger: $8. Dbl. $11.

Marinated Grilled Chicken: $8 Dbl. $11.

Burger for Four: 20 oz. burger patty on a ten inch bun w/large fries. Great for a family: $20. add cheese $24.

Roadrunner Wings: Choice of BBQ, Sweet and Spicy, Buffalo or Wicked Hot: ½ Doz. $5. Baker’s Dozen: $9.

Hot Sandwiches

Regular: $6.95 Large: $10.95 Smoked Meats Plates Served on soft French roll and mayo unless noted. Add Avocado, Bacon or Cheese: $1.50 (Served with Texas toast and two sides) ABC: Avocado, smoked bacon, Brisket Plate: Tillamook cheddar and tomato on thick ½-lb. $14. 1-lb. $20. grilled Texas toast.

Trimmed Pork Rib Rack: TBA Melt: Roasted turkey, bacon, ½-Rack $14. Full Rack $25. avocado, tomato, and provolone.

Chunky Pulled Pork: Roast Beef BBQ: Roasted beef on ½-lb. $12. 1-lb. $18.

Smoked & Grilled ½ Chicken: $12 an onion Kaiser Roll w/ Tillamook cheddar cheese & BBQ sauce.

Spicy BBQ Hot Links: French Dip: Roast beef on garlic ½-lb $10. 1-lb. $17.

Combo Plate: (any combo of meats): bread with beef broth for dunking. No Mayo. ½-pound $14. 1-lb. $20.

Philly Steak: Roasted beef served with sautéed onions and melted Smoked Meats To-Go provolone on a soft roll.

(With Texas Toast and Sauce) Texas Grilled Cheese: Provolone & Brisket: $16/lb.

Tillamook cheddar cheese w/ bacon and Chopped Beef BBQ: $12/lb. tomato on Texas toast.

Pulled Chicken: $15/lb.

Southern Fried Chicken: Fried Smoked Chicken on Bone: chicken on an onion Kaiser bun with Half $8. Whole $12. lettuce, tomato & honey mustard sauce.

Hot Links: ½-lb $7. 1-lb $13.

Buffalo Style Fried Chicken: as Chunky Pulled Pork: $14/lb. above but with buffalo sauce.

Pork Ribs: as BBQ Style Fried Chicken: ½-Rack $12. Full Rack $22. above but with BBQ sauce.

Breakfast: Wed-Sun: 8a-11a Lunch and Dinner Mon-Wed: 11a-8p Thur-Sat: 11a-9p Sun:11-2p 115 Hartz Ave., Danville CA Spring 2012

Cold Sandwiches

Regular: $6.95 Large: $10.95 Served on soft French roll and mayo unless noted. Add Avocado, Bacon or Cheese: $1.50 Club: Turkey, ham, Swiss cheese and smoked bacon on sliced sourdough.

TBA: Turkey, smoked bacon, avocado, tomato and romaine.

BLT: Smoked bacon, romaine and tomato.

Build Your Own

Meats: Turkey, Roast Beef, Ham, or Tuna.

Cheeses: Tillamook Cheddar, Swiss, Pepper Jack, Provolone, American Breads: Soft roll, Sliced Sour or Wheat.

Kid’s Menu

Hamburger w/ fries: $5.00 Cheeseburger w/fries: $6.00 Chicken Tenders w/fries: $6.50 Grilled Cheese w/fries: $5.00 Quesadilla: Cheese $4.00 w/Meat $5.50 Mac and Cheese: $5.00 Burrito: Beans and Cheese $4.00 w/Meat $5.00 PB & J: On Texas toast $4.00 (Strawberry or Grape Jelly)

Soups, Salads and Sides

Cole Slaw: $2.00 Pasta Salad: $2.00 Baked Beans: $2.00 Potato Salad: $2.00 Steak Cut French Fries: $3.00 Sweet Potato Fries: $4.00 Garlic Fries: $3.50 Onion Rings: $3.50 Fresh Steamed Veggies: $3.50 Soup: Cup $2.50 / Bowl $5.00 House Salad: $3.00 Large Salad: $6.50 Salad w/Meat: $8.50

HALAL ITEMS: Halal Hamburgers upon availability (please call or ask your server) 925-743-1474 www.alacarteonline.com

www.ironhorsedeliandbbq.COM A La Carte 17

AFC Sushi Bar 3496 Camino Tassajara 785-0845 Akira Sushi Bistro 449-A San Ramon Valley Blvd.

552-5888 Amazing Wok 9000 Crow Canyon Road STE H 736-1888 Amber Bistro 500 - A Hartz Ave. 552-5238 Amici’s Pizzeria 720 Camino Ramon 837-9800 Aryana Afghan Cuisine 9000 Crow Canyon Rd. 736-7781 Ascona Pizza 3414 Camino Tassajara 736-4949 AuburnJames Winery 321 Hartz Ave., Ste. 1 925.984.2138 Bagel Street Cafe 3422 Camino Tassajara 736-0888 Bagel Street Cafe 316 Sycamore Valley Rd. 831-9318 Big Apple Bagels 9000 Crow Canyon Rd. #J 648-1811 Brandy Ho’s Hunan Food 9000 Crow Canyon Rd. 648-7900 Bridges 44 Church St. 820-7200 Café Meyers 3468 Camino Tassajara 736-7772 China Bistro 426 Diablo Rd. 820-2736

www.shopdanvillefirst.com

Restaurant Guide

Country Waffles 428-B Railroad Ave. 838-8824

Los Panchos 480 San Ramon Valley Blvd., #H 820-0181

Denny’s 807 Camino Ramon 820-8240

Lotsa Pasta 171 Hartz Ave. 855-1400

El Nido 107 Town & Country Dr. #A 820-5330

Luna Loca 500 Sycamore Valley Rd. 831-3644

Esin Restaurant & Bar 750 Camino Ramon 341-0974

Mangia Mi 406 Hartz Ave. #A 831-3276

Father Nature’s 172 E. Prospect Ave. 820-3160

Maria Maria La Cantina 710 Camino Ramon 820-2366

Faz 600 Hartz Ave. 838-1320

Mountain Mike’s Pizza 130 Hartz Ave. 552-7071

Fish on Fire Sushi Bar & Grill 101 Town & Country Dr. #C 837-1027

Norm’s Place 356 Hartz Ave. 552-6676

Forbes Mill Steakhouse 200 Sycamore Valley Rd. 552-0505

Panda Express 495 San Ramon Valley Blvd.

314-1389

Garlex Pizza 9000 Crow Canyon Rd. 648-7300

Pascal French Oven 155 Railroad Ave. # B 838-7349

High Tech Burrito 202 Sycamore Valley Rd. 838-2333

Patrick David’s 416 Sycamore Valley Rd. 838-7611

Incontro Ristorante 455 Hartz Avenue 820-234

Pete’s Brass Rail & Car Wash 201 Hartz Ave. 820-8281

Jules Thin Crust Pizza 820 Sycamore Valley Rd. 743-2790 Kane Sushi Japanese Cuisine 125 Hartz Ave. 362-8686

China Paradise 3446 Camino Tassajara Rd. 736-1221

Kinder’s Meats Deli BBQ 105 Town & Country Dr. 552-6328

China Paradise 531 Hartz Ave. 838-8998

Koji’s Sushi 480 San Ramon Valley Blvd. #E 855-1084

Chow 445 Railroad Ave. 838-4510

Leo’s Asian Cuisine 105 Town & Country Dr. 820-8887

18 A La Carte

Piatti 100 Sycamore Valley Rd. 838-2082 Primo’s Pizza & Pasta 298 Hartz Ave. 838-8214 Rising Loafer Café & Bakery 340 Hartz Ave. 838-8800 Santorini 105 Town and Country Dr. 743-1035 Sideboard Neighborhood Coffeehouse & Kitchen 411 Hartz Ave. 984-2713

www.alacarteonline.com

Similan Thai Cuisine 9000 Crow Canyon Rd. #K 648-1790 Strizzis 3456 Camino Tassajara 736-9292 Sushi Bar Hana 301 Hartz Ave. #106 820-0670 Sushi Yokohama 558 San Ramon Valley Blvd.

820-3823 Thai House 254 Rose Ave. 820-0635 That Bar 148 E. Prospect Ave. 743-8466 The 202 Grill 202 Sycamore Valley Rd. 855-9123 The Crown 331 Hartz Ave. 855-2185 The Great Impasta 318 Sycamore Valley Rd. 831-9363 The Peasant & The Pear 267 Hartz Ave. 820-6611 Tower Grille 301 Hartz Ave. #103 820-6996 Uncle Wang’s 150 Hartz Ave. 820-6088 Uptown Cafe 327 Hartz Ave. 838-8588 Valley Medlyn’s Coffee Shop 330 Hartz Ave. 552-6449 Wild Vine Hideaway 120 E. Prospect Ave. 837-2206 Wizzbangz Burgers 35 Railroad Ave. 820-9900 Yuki of Tokyo 200 Hartz Ave. #E 838-2505 Z Pizza 95 Railroad Ave. 362-4010

Spring 2012

Bistro/Bar & Grill

Black and Blue Salad

by That Bar

Spring 2012

www.alacarteonline.com

A La Carte 19

20 A La Carte

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Spring 2012

500 Sycamore Valley Road, West • Danville, CA 94526 (in the Livery) Telephone: (925) 831-3644 • Fax: (925) 831-3552 ONE ITEM COMBINATION www.lunalocadanville.com

MEXICAN SPECIALTIES Sizzling Fajitas

APPETIZERS Seafood Nachos

$15.95

Hot crunchy tortilla chips with a mix of black beans, jack and cheddar cheese, salsa cruda, sour cream, guacamole, jalapenos and topped with crab and prawns that are sautéed with garlic butter, white wine and lemon.

Nachos

$8.95

Tortilla chips individually layered with black beans, jack and cheddar cheeses, topped with salsa cruda, sour cream, guacamole and jalapenos.

Add Chicken or Beef $3.00

Guacamole

Market Price

Ripe, delicious avocados delicately seasoned with salt, garlic and finely chopped cilantro, onions and tomato.

Ceviche

$10.95

The best you will ever eat! A blend of white fish and shrimp marinated in lime juice mixed with onion, spices and cilantro.

Quesadilla

A soft, flour tortilla with cheese and your choice of filling. Served with guacamole and sour cream Seafood $16.95 Chicken or Beef $10.95 Cheese $8.95

SOUPS & SALADS Seafood Salad

$20.95

A mix of fresh greens topped with snow crab, prawns, black beans, jack cheese, black olives, salsa cruda and cilantro.

Taco Salad

$12.95

Fresh lettuce topped with ground beef or chicken, beans, sour cream, guacamole, jack and cheddar cheeses, salsa cruda and olives.

Caesar Salad $8.95 with Grilled Chicken $11.95

Crisp romaine lettuce mixed with our house dressing.

Carnitas Salad

$13.95

Chicken Salad

$13.95

Tender cooked carnitas sliced and served with beans, sour cream, guacamole, salsa cruda, jalapenos and olives, layered over fresh greens.

Tender chicken, marinated and grilled, served on a bed of fresh greens topped with beans, jack and cheddar cheeses, sour cream, guacamole, salsa cruda and olives.

Our secret marinade makes this dish the best you have ever had! Served with bell peppers, onions, rice, charro beans, jalapeno peppers, sour cream and salsa cruda. Your choice of flour or corn tortillas.

Served Sizzling Hot! for one for two Chicken or Beef $17.95 $32.95 Prawns $22.95 $41.95 Vegetable $15.95 $28.95

Chicken Sixty-Three

$17.95

Grilled breast of chicken, sliced and served with fresh vegetables sautéed in butter, white wine and garlic. Served with rice.

Carnitas

$16.95

Chunks of roast pork cooked with fresh garlic, oranges, salt and pepper. Served with salsa cruda, rice and charro beans. Your choice of corn or flour tortillas.

Chili Colorado

$16.95

Tender chunks of lean beef sautéed in our special colorado sauce. Served with rice and charro beans.

Your choice of corn or flour tortillas.

Chili Verde

$16.95

Try this and you will like it! Lean and tender pork sautéed with green chilies, vegetables and spices.

Served with rice and charro beans. Your choice of corn or flour tortillas.

Steak Picado

Only for the Brave at Heart! Very Spicy!

Chunks of lean filet mignon, chicken or prawns sautéed with bell peppers, onions and a special blend of spices. Served with rice, charro beans, salsa cruda and parmesan cheese. Your choice of corn or flour tortillas.

Beef $22.95 Chicken $19.95 Prawns $24.95

STEAK & SEAFOOD SPECIALTIES All seafood specialties served with black beans, rice and your choice of corn or flour tortillas

Filet Mignon

$25.95

Filet Mignon grilled to perfection! Served with rice and vegetables. with Prawns, scampi style $31.95

Luna Loca Special

$22.95

Two Soft corn tortillas stuffed with snow crabmeat and topped with our special cream sauce.

Menu and prices may vary

#1 Enchilada

A soft tortilla stuffed with your choice of cheese, beef or chicken and topped with enchilada sauce.

Served with rice and charro beans.

#2 Taco

A soft flour tortilla stuffed with your choice of chicken or beef, topped with salsa cruda, cheese and lettuce. Served with rice and charro beans. #3 Chile Relleno A fresh (in season) Anaheim mild green chile stuffed with jack cheese, coated with a fluffy egg batter, lightly fried to a golden brown and smothered in relleno sauce. Served with rice and charro beans.

#4 Tamale

Corn meal masa filled with spicy beef, then steamed in a corn husk and piled with chili colorado. Served with rice and charro beans.

#5 Fish Taco

Tender white fish lightly battered and pan fried to a golden brown. Served in a soft corn tortilla with marinated cabbage and our special house sauce.

Served with rice and black beans.

#6 Shrimp Taco

Jumbo shrimp sautéed scampi style, chopped and served in a soft corn tortilla with marinated cabbage and our special house sauce. Served with rice and black beans.

Any combination of 1, 2 or 3 items

BURRITOS Seafood

$21.95

Chicken

$13.95

Tender, delicate crab and prawns, sautéed and seasoned to perfection. Rolled in a flour tortilla and topped with a cream sauce. Served with rice and black beans.

A large flour tortilla filled with our specially seasoned chicken and charro beans covered with sauce, then topped with jack cheese. Served with sour cream, rice and charro beans.

Pork

$13.95

Beef

$13.95

Tender chunks of pork in our chili verde sauce with charro beans rolled into a large flour tortilla, covered with a tomatillo sauce. Served with sour cream, rice and charro beans.

A large flour tortilla filled with chili colorado and charro beans rolled and covered with enchilada sauce. Served with sour cream, rice and charro beans.

Vegetable

$12.95

In-season assorted fresh garden vegetables sautéed with seasonings, rolled in a flour tortilla, and topped with salsa cruda and jack cheese. Served with sour cream, rice and charro beans.

OPEN 7 DAYS • Dine In • Takeouts • Full Bar • Catering • HAPPY HOUR Daily 3-6PM

Spring 2012

www.alacarteonline.com

A La Carte 21

Quick & Easy Brought to you by friends of the farmers

Wham Bam Thank You Mammoth

by Extreme Pizza

22 A La Carte

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Spring 2012

Lettuce

FINEST QUALITY PRODUCE FROM LOCAL FARMS AND RANCHES

SANDWICHES SANDWICHES

SALADS SALADS

V.I.P.................................11.95 I.P.................................11.95

Butter lettuce with avocado, white shrimp, cranberries, er lettuce with avocado, white shrimp, cranberries, toasted pinedressing nuts, gorgonzola dressing ted pine nuts, gorgonzola

NAPA..............................10.95 APA..............................10.95

NEW BLT...........8.95 YORK BLT...........8.95 NEW YORK Appleripe bacon, sliced ripe tomato, shredded romaine, Apple bacon, sliced tomato, shredded romaine, herbed mayo, Acme herbed mayo, Acme focaccia bread focaccia bread

ROMA..........................9.95 ROMA..........................9.95

spring mix rosemary with field berries, rosemary chicken, anic spring mixOrganic with field berries, chicken, toasted sugar walnuts,vinaigrette honey balsamic vinaigrette ted sugar walnuts, honey balsamic

Imported prosciutto, provolone Imported prosciutto, provolone cheese, basil, cheese, basil, roasted bell pepper, oil, Acme roasted bell pepper, olive oil, Acme olive focaccia breadfocaccia bread

lettuce withenglish smokedcucumber, salmon, english cucumber, er lettuce with Butter smoked salmon, capers, tomato, asparagus, dill vinaigrette ers, tomato, asparagus, dill vinaigrette

chicken, avocado, tomato, shredded romaine, Grilled chicken, Grilled avocado, tomato, shredded romaine, provolone cheese, Acme mayo, provolonemayo, cheese, Acme ciabatta bread ciabatta bread

C.E.O...............................11.95 E.O...............................11.95

CHIPOTLE CHOP...........10.95 HIPOTLE CHOP...........10.95

spring mix, chicken, anic spring mix,Organic spicy chicken, ripespicy mango, corn,ripe mango, corn, black beans, goatlime cheese, chipotle lime vinaigrette k beans, goat cheese, chipotle vinaigrette

BIG COBB......................10.95 G COBB......................10.95

Butter lettuce, appletomato, bacon, avocado, er lettuce, apple bacon, avocado, red onion,tomato, red onion, blue cheese, grilled chicken, house cobb dressing s, blue cheese,eggs, grilled chicken, house cobb dressing

CAESAR...........................7.95 AESAR...........................7.95

Romaine with shaved parmesan, oven baked maine hearts with shavedhearts parmesan, oven baked garlic croutons, lemon caesar dressing c croutons, lemon caesar dressing ADD CHICKEN ..................................

D CHICKEN ..................................

9.95 9.95

SFO...............................9.95 SFO...............................9.95

VEGAN.........................9.95 VEGAN.........................9.95 Grilled portobello mushroom, zuchini, Grilled portobello mushroom, zuchini, tomato, fresh tomato, fresh basil, virgin olive basil, extra virgin oliveextra oil, Acme roll oil, Acme roll

CAPRICE.....................9.95 CAPRICE.....................9.95

Fresh mozarella, tomato, red onion, balsamic vinegar, Fresh mozarella, tomato, red onion, balsamic vinegar, fresh & olive oil on Acme fresh basil & olive oil basil on Acme focaccia breadfocaccia bread

TUSCAN.......................9.95 TUSCAN.......................9.95 Grilled garlic chicken, portabello Grilled garlic chicken, portabello mushroom, Herb Crusted chicken, portabellomushroom, mushroom Herb Crusted chicken, portabello mushroom sun dried tomato, Acme ciabatta bread pesto, sun driedpesto, tomato, Acme ciabatta bread tomato, fresh basil, Acme ciabatta tomato, provolone cheese, fresh basil, Acme ciabatta

VERDE..............................9.95 ERDE..............................9.95

Organic green apples, golden raisins, anic baby spinach with baby greenspinach apples,with golden raisins, mushroom, red onion,toasted smoked bacon, toasted pecans, hroom, red onion, smoked bacon, pecans, balsamic vinaigrette amic vinaigrette

cup cup bowl SOUPS SOUPS

Gluten free Gluten free

OPPA................................9.95 PPA................................9.95

Romaine lettuce cucumber, with roma tomato, cucumber, mushroom, maine lettuce with roma tomato, mushroom, redcheese, onion, olives, cheese, lemon oil vinaigrette onion, olives, feta lemonfeta oil vinaigrette

bowl

SONOMA..........................9.95 ONOMA..........................9.95

HONEY ROASTED BUTTERNUT HONEY ROASTED BUTTERNUT 4.50 WITH GREEN4.50 APPLE.........

6.95 SQUASH WITHSQUASH GREEN APPLE.........

Vegetable broth &Vegetable cream broth & cream

6.95

MISSION...........................9.95 ISSION...........................9.95

MUSHROOM...........

4.50 PORTOBELLOPORTOBELLO MUSHROOM...........

4.50 6.95 Vegetable broth &Vegetable cream broth & cream

6.95

FARMERS.........................9.95 ARMERS.........................9.95

3.95 OVEN ROASTED TOMATO BASIL.....

5.95 3.95 OVEN ROASTED TOMATO BASIL.....

Vegetable broth &Vegetable cream broth & cream

5.95

ENGLAND CORN CHOWDER.....

4.50 NEW ENGLANDNEW CORN CHOWDER.....

4.50 6.95 Smoked& bacon, potato, & vegetable broth Smoked bacon, potato, vegetable broth

6.95

VEGETABLE MINESTRONE...........

VEGETABLE MINESTRONE...........

4.50 4.50 6.95 Vegetable broth Vegetable broth

6.95

spring mix, mandarin anic spring mix,Organic mandarin oranges, avocado,oranges, pear, avocado, pear, mango, toasted pecans, goat cheese dressing go, toasted pecans, goat cheese dressing

Organic spinach with grilled chicken, mushroom, anic baby spinach with baby grilled chicken, mushroom, tomato, balsamic roasted peppers, balsamic vinaigrette hoke, tomato, artichoke, roasted peppers, vinaigrette

with grilled ed greens with Mixed grilledgreens portobello, pencil portobello, asparagus,pencil asparagus, beets, garlic croutons, edamame, bell peppers, ed beets, garlicbaked croutons, edamame, bell peppers, fresh basil, pesto vinaigrette h basil, pesto vinaigrette

SHANGHAI.....................10.95 HANGHAI.....................10.95

Romaine hearts,Napa maine hearts,Napa cabbage, sesamecabbage, chicken, sesame chicken, snap peas mandarin orange, pepper, crispy wanton, p peas mandarin orange, red pepper, crispyred wanton, orange soy vinaigrette nge soy vinaigrette

PINK LADY.....................11.95 NK LADY.....................11.95

with grilledcucumber, salmon, english cucumber, er lettuce with Butter grilled lettuce salmon, english red onion, tomato, fresh dill vinaigrette onion, roma tomato, freshroma dill vinaigrette

1/2 &1/2 1/2& 1/2 ADD-ONS ADD-ONS

mix, roasted red pepper, anic spring mix,Organic roastedspring red pepper, sun dried tomato,sun dried tomato, artichoke, grilled chicken, balsamic vinaigrette hoke, asparagus, grilled asparagus, chicken, balsamic vinaigrette

soup soup / salad / / salad / BASICS.....1.00 BASICS.....1.00 sandwichsandwich / pasta / pasta CHICKEN....2.00 CHICKEN....2.00 10.95 10.95 SHRIMP.......0.80 SHRIMP.......0.80 ea..................10.95 ea.

PASTA .................10.95 PASTA SALMON.....4.00 SALMON.....4.00 BRUSCHETTA.......3.00 BRUSCHETTA.......3.00 TUNA..........4.00 GARLIC BREAD....1.50 TUNA..........4.00 GARLIC BREAD....1.50

SOHO................................9.95 OHO................................9.95

FUSION...........................11.95 USION...........................11.95

ahi tuna, red onion, onion, crusted herb red withtuna, greens ahi Babycrusted y greens with herb peas, tofu, snap peas, mushroom, freshsnap noodles, tofu, mushroom, wheat fresh whole le wheat noodles, soy ginger vinaigrette vinaigrette sesame gingerseeds, ame seeds, soy

YOUR SALAD.................10.95 OUR SALAD.................10.95

Choice of lettuce 4 basics&plus 1 premium & dressing) ice of lettuce (add 4 basics plus(add 1 premium dressing)

1632 Locust St., Walnut Creek Spring 2012

(925) 933-5600 www.alacarteonline.com

www.lettuce1.net A La Carte 23

Cut unhealthy fat!

Cut sodium!

Cut sugar!

Open til 6:30 pm M-F

Slow G’s Eatery Sandwiches like no other. We only use skinless chicken breast and lean cuts of beef and pork. You won't find packaged deli meats at Slow G's which tend to be high in sodium, sugar, and fat and contain all sorts of additives and preservatives. Yuck!

Our chicken, beef, and pork are slow cooked on the premises in cast iron Dutch ovens for moist, tender, and flavorful meats. We even make our own spreads and don't add any salt or sugar to these either. Yum! We do quinoa salads, too!

The Eats Sandwiches $6.99.

Orange-Cranberry Pork Loin Sandwich on a ciabatta roll. What a spread!

Apple Butter Pork Loin Sandwich with romaine and onion on a sourdough roll. Our version of “pork chops ‘n apple sauce.”

Roasted Red Pepper Roast Beef Sandwich with horseradish, romaine, olive oil infused with garlic and rosemary, as well as a drizzle of balsamic on a sourdough roll. Wow! Edamame Pesto Chicken Sandwich with a hint of lemon, mint, and a drizzle of balsamic vinegar on a sourdough roll. A tasty double dose of protein!

Wasabi Edamame Chicken Sandwich It’s our Edamame Pesto Chicken Sandwich with shredded carrots and some heat!

Apple Butter Chicken Salad Sandwich with almonds on a toasted ciabatta roll. Unlike any other chicken salad sandwich. We slow cook the apples then make our own apple butter. No worries...there’s no butter in this apple butter.

Chicken and Creamy Avocado Sandwich with tomatoes and thinly sliced red onions on a sourdough roll.

Veggie Sandwich on a wheat roll. Beets, shredded carrots, and our edamame pesto amped up with almonds and finished off with a drizzle of balsamic vinegar. Go ahead meat eaters and beet haters...it’s unbelievable!

Build Your Own Sandwich. You decide!

Breads available: sourdough roll, ciabatta roll, wheat roll, sliced sourdough, sliced multigrain, sliced gluten free, Ezekiel no sodium Quinoa Salads $6.99 regular / $3.99 small (Pronounced “keen-wah.”) A grain that has even more protein and fiber than brown rice.

Edamame Pesto Chicken Quinoa Salad Apple Butter Chicken Quinoa Salad Veggie Quinoa Salad Wasabi Edamame Chicken Quinoa Salad

Slow G’s Eatery Eat well...feel well.

440 Diablo Road, Danville (in the Fresh & Easy shopping center) (925) 831-1268 slowgeatery.com

M-F 11 am - 6:30 pm; Sat 11 am - 3 pm; Closed Sundays Menu items and prices subject to change.

24 A La Carte

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Spring 2012

Fine Dining Highlights Inside front cover: AuburnJames: The AuburnJames Danville Tasting Room & Gallery at 321 Hartz Avenue is set in the heart of historic downtown Danville and wrapped by an art gallery which showcases some outstanding local and nationally known contemporary impressionist works. There you will enjoy award winning wine flights along with small plates that are designed to complement the overall wine experience.

“At AuburnJames, our chef and our wine maker take pride in presenting food & wine pairings that bring something special to Danville’s palate.” Visit AuburnJames’ website at www.auburnjames.com Page 8: Prima: “Executive Chef/Owner Peter Chastain demonstrates a keen Italian sensibility at Prima using the highest quality local and sustainable ingredients the market has to offer each day. Peter considers the essence of Prima’s cooking to be an act of stewardship in preserving Italian food tastes and traditions and providing good value to guests. Allow Peter to craft a special Italian dining experience for your visit with a “Prima Chef’s Table” menu.” Visit Prima’s website at www.primawine.com Page 9: Cypress: “Owner and Executive Chef Rick Delamain and his chefs pride themselves in showcasing their finest creations with local and sustainable farmers, ranchers, vintners, and distillers. Not only do they focus on the best ingredients, but the best techniques as well. When in the kitchen, the goal is to think from the perspective of each of our guest’s pleasure. With this combination, you can be assured of a delight for all your senses on each and every visit.” Visit Cypress’’s website at www.cypresswc.com Page 10: Vic Stewart’s: Located inside the historic 1891 Walnut Creek train depot, one can dine in a cozy compartment of the antique 1901 Pullman executive train car or lounge in the Tahoe Room with its lodge-like setting. Best known for their steaks, they were selected as one of the “Great Steak Houses of North America”, and they were also Diablo Magazine’s Best of the East Bay “Best Steak House” in 2007. Visit Vic Stewart’s website at www.vicstewarts.com Back Cover: Catering-AG Ferrari Foods: Not only does AG Ferrari do catering for any kind of occasion, but they also have a retail outlet located in La Fiesta Square, at 23 Lafayette Circle in Lafayette—one of 9 Bay Area locations. “Our products, which range from artisan olive oils and balsamic vinegars, to rustic pastas and sauces, are carefully selected to represent the quality and diversity of Italy’s 20 regions. We are dedicated to finding Italy’s artigiani, small, artisanal producers who are passionate about what they do”. Visit their website at www.agferrari.com

Spring 2012

www.alacarteonline.com

A La Carte 25

When one is planning a special occasion and selecting a caterer, there are questions that come up. Here is a list of our most frequently asked questions for your information: Q. What kind of catering do you do?

A. We are the perfect solution for office meals and home entertaining. We offer wonderful authentic Italian foods, handsomely presented platters for delivery or for pick-up in our stores.

We can create menus and proposals tailored to meet any event. Our Catering Department specializes in large-scale events like conferences, receptions and weddings. Call us at 800335-5090 and we will create a proposal tailored to your specific event. China, flatware and stemware are available with full-service catering.

Q. Is delivery available?

A. Delivery is available with minimum order size and is subject to availability. The minimum order for delivery in Alameda, Contra Costa, Marin, San Mateo, San Francisco and Santa Clara Counties is $125.00. All deliveries require 24 hours notice.

Q. What is included in your basic service?

A. We will set your table with a family-style buffet. All you need to do is announce, “Food is served!” Salads can be tossed at your request. Disposable warming dishes for hot foods are available upon request at an additional charge. For more formal events, China, linens, flatware, stemware and chafing dishes are available for an additional fee.

Q. Do you have service staff available?

A. Our basic service does not include service staff. However, our Catering Department does provide service staff as part of its special event catering.

Q. Does your menu cover every menu and service available?

A. No. For larger events, call our Catering Department to discuss customizing foods and services to your specific needs.

Q. How do I place an order?

A. Call the A.G. Ferrari Foods Catering Department directly at 800-335-5090 or email at catering@mail.agferrari.com. Our menu can be viewed at www.agferrari.com Q. What is your cancellation policy?

A. Unless otherwise stipulated, cancellations require 24 hours’ notice. After that time, you will be charged for any foods that have been ordered.

26 A La Carte

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e t r a c a l Ă

Enter the drawing for weekly chances to win a

$25 restaurant gift certificate!

Dine at a restaurant in this current issue of A la carte magazine, then send in a copy of your dining receipt to be entered in a drawing for a $25 gift certificate at

2

Spring 201

Three Ways to Enter: 1. Follow the QR Code to the entry form on our website at www.alacartonline.com -or2. Email the image of your receipt to: Spring 2012@alacarteonline.com Include your name, phone number, and the address where we can send your gift certificate if you win.

Be sure to attach the image of your receipt.

-or3. Go to our website at www.alacarteonline.com and enter the drawing through the Giveaway link.

one of A la carte’s featured restaurants.

Take a p receip icture of yo t and ur sen Spring 2012@ d it to online alacar te .c Includ om e you r nam phone e, n the ad umber, and dr we ca ess where n send y certifi cate i our gift f you Be su win. re image to attach th e of you r rece ipt.

www.alacarteonline.com The photo of your receipt must include the name of the restaurant or deli, the date and the amount of your purchase.

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