Jillian's

Butter soft red & green lettuces withe an imported Gorgonzola vinaigrette and toasted walnuts

• Vegetarian

Roasted and skinned Anaheim chilies filled with four imported cheeses served with a fresh tomato and lime salsa

• Vegetarian

“Everything but the kitchen sink”, Romaine and butter lettuces, carrots, beets, avocado, Pico de Gallo, Parmesan Reggiano, Gorgonzola, crunchy onions and bacon, with house dressing No Substitutions

Grilled jumbo shrimp with Asian slaw, flavored with rice wine vinegar, sesame oil and garlic

Trio of homemade meatballs in a Marinara sauce with Parmesan Reggiano

Topped with fiery salsa, crackled bacon

Fresh Dungeness crab meat layered between diced avocado, sweet tomatoes and toasted brioche

Grilled rib chop of pork stuffed with apples, sausage, and Chef Jorge’s dates, presented with a port wine demi glace

The most tender center cut, grilled, drizzled with cabernet demi glace topped with crisply fried onions

Sparkling fresh center cut swordfish, grilled, accompanied with a black bean and tomato lime salsa

Thinly sliced, sautéed veal liver with pancetta, caramelized shallots and a splash of sherry wine vinegar

Organic skinned chicken breast, lined with goat cheese, sauteed with roasted shallots, bacon, mushroom, and baby artichoke

Grilled prime beef, presented with a fresh Tarragon hollandaise

In a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace

Filet of Icelandic salmon wrapped in parchment paper with julienne vegetables, crème fraiche and aromatic fresh herbs

Homemade tubes of pasta filled with imported cheeses, spinach and sausage in a tomato-tinted cream sauce

Hair of the Angels pasta with an array of seasonal forest mushrooms, fresh baby spinach, Heriloom tomatoes, perfumed with truffled butter

Hair of the angel pasta tossed with fresh tomatoes, garlic, extra virgin oil olive and sautéed jumbo shrimp

Homemade delicate pappardelle in an authentic sauce of ground veal brunoise vegetables, a hint of tomato, with a splash of cream, perfumed with bay leaf

Crisply sautéed sea scallops nestled atop creamy Italian short grain rice with fresh sweet corn, baby tomatoes and chanterelle mushrooms

Hearty and homemade spaghetti coated with eggs, Parmesan, crackled Pancetta Dusted with crushed black peer and parsley

Thin slices of quickly sautéed tenderloin tossed with hand-cut wide fettuccine in a sauce of mushrooms, onions, tomatoes, Cabernet Sauvignon and a dash of sour cream

A tart cored apple filled with cinnamon and pecans, encased in a puff pastry, baked, drizzled with a luscious caramel sauce, served with vanilla ice cream

Luscious citrus scented cheesecake napped with sweetened creme and fresh blueberries

Warmed and glazed with a bittersweet chocolate sauce, drizzled with Grand Marnier

A steamed pudding made from Chef Jorge’s locally grown Medjool dates warmed with a whisky-laced butterscotch sauce, with vanilla ice cream

Moist dark chocolate cake layered with Belgian semi-sweet chocolate mousse and raspberries, glazed with bittersweet chocolate, in a pool of fresh raspberry coulis

A variety of flavors served in a crisp, sweet handmade tulip shell made with pecans and almonds

Fresh raspberries studded in a rich custard with a caramelized sugar crust

A recipe from June’s native Scotland comprised of toasted oats and brown sugar fresh strawberries and rhubarb, and vanilla ice cream