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1033 W Oakland Ave
Menu for Cafe Pacific
Soups & Salads
Served w/ lobster chunks, topped w/ creme frache & sprouts
French Onion Soup
Beef & shitake mushroom filled wontons w/ caramelized sweet onions in beef stock, topped w/ gruyere & provolone cheese
Roasted Beets & Heirloom Tomato Salad
With honey drizzled goat cheese, candied walnuts & ponzu citrus vinaigrette
Figs & Arugulas Salad
With roasted squash, sweet pepper quinoa, mango ginger stilton, drizzled w/ fig balsamic vinaigrette
Campari tomatoes, mozzarella, & basil drizzled w/ olive oil & balsamic reduction.
Baby Spinach Salad
W/ fresh mozzarella, raspberries, orange, candied walnuts, in raspberry vinaigrette
Romaine lettuce tossed in homemade caesar dressing
Iceberg Wedge Salad
With homemade bleu cheese dressing
Options: Topped w/ jumbo lump crab meat
Baked Brie w/ fresh berries & jelly ( a.s.a. dessert )
With wilted spaghetti squash, tomatoes, black olives & feta cheese
Frog Legs a La Provencale
Pan roasted & served w/ tomato & garlic confit
Crispy fried jumbo oysters w/ chickpea curry
Baked on the half-shell, stuffed w/ spinach, crab meat & spicy dynamite aioli
Shrimp & Grits
Sauteed tender shrimp w/ shiitake mushrooms & edamame over local stone ground fresh grits
Chinese Spring Rolls
Crispy fried, filled w/ chicken & shrimp w/ shredded vegetables, accompanied w/ a fruity dipping sauce & zesty chinese mustard
Served w/ smoked almonds, fresh fruit, & bacon-wrapped dates
Soy Ginger Glazed Salmon
Salmon fillet glazed w/ sweet soy ginger sauce, served w/ coconut rice & stir fried vegetables
Pan Seared Ahi Tuna
Pan seared sashimi grade ahi tuna w/ sesame & black pepper crust, served w/ stir fried vegetables & angel hair pasta.
Pan Roasted Chilean Sea Bass
With chinese black bean sauce over sauteed asparagus, wild rice, & saffron butter sauce
Sauteed Shrimp & Scallops
Jumbo white shrimp & diver's scallops sauteed w/ fresh garden vegetables & sweet herb butter, served w/ quinoa/black rice
Seafood sampler served w/ a tuna titaki, a soy ginger glazed salmon, roasted scallops, & shrimp scampi.
6oz. Buckhead beef's filet mignon topped w/ jumbo lumps crab meat & a bearnaise sauce. Served w/ sauteed asparagus, fingerling potatoes & roasted cauliflower mash
Buckhead Beef's Filet Mignon
Grilled 8oz. Filet mignon w/ a cashew crust, teriyaki sauce & creole mustard aioli, served w/ cheese potato egg roll & black bean rice egg roll, sweet ginger carrots, & broccoli
Roasted Lamb Rib Chops
Duo of roasted colorado lamb center cut rib chops w/ roasted chestnut mashed potatoes, vegetable ragout & chocolate port wine sauce
Roasted Pork Tenderloin
Orange & Jack Daniel glazed pork tenderloin, served w/ apple cranberry spring rolls, lychee & asian pear sauce, garlic mash potatoes, sauteed baby carrots & haricot verts
Duck Two Ways w/ Blueberry & Zinfandel Sauce
Crispy leg of duck confit, pan roasted duck breast, accompanied w/ sauteed asparagus, sweet & sour red cabbage, & a potato croquet.
Garlic & Herbs Crusted Chicken Roulade
Stuffed w/ homemade apple wood smoked chicken sausages, moroccan style stuffing, gruyere & mozzarella cheese, served w/ roasted vegetables in chicken au jus.
Vegetarian Bento Box
Four seasonal vegetable dishes by the chefs
Chocolate Raspberry Cake
Three layers chocolate cake w/ raspberry filling & topped w/ chocolate ganache.
New York style mango cheesecake, garnished w/ raspberry & mango coulis.
Grand Marnier Creme Brulee
A vanilla & orange infused custard w/ a caramelized topping, served w/ fresh berries
With vanilla ice-cream, mango chutney, & topped w/ whipped cream.
Chocolate Souffle Cake
Warm chocolate cake w/ a creamy center served over a frangelico creme anglaise & finished w/ homemade macadamia nut brittle.
Triple Chocolate Mousse Cake
Flourless dark chocolate espresso cake w/ milk chocolate & white chocolate mousse, served w/ coffee ice cream.
Baked Brie w/ fresh berries & jelly.
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