The Loft Tahoe Menu

With Lump Crabmeat and Crème Fraiche

With Duck Confit Wontons, Goat Cheese, Dried Cranberries, Candied Pecans, Red Onions and Orange Sherry Vinaigrette

ceberg Wedge with Gorgonzola Crumbles, Pancetta, Tomatoes, Red Onions, Bleu Cheese Dressing and Balsamic Glaze (GF)

Mixed Baby Greens with Tomatoes, Cucumber, Red Onions, Balsamic Vinaigrette and Shredded Parmesan (GF) (V)

With Arugula, Heirloom Tomatoes, Strawberries, Toasted Goat Cheese, Crispy Shallots and Strawberry Champagne Vinaigrette

With Roasted Garlic Gorgonzola Cream Five Cheese Potato Gratin and Wilted Spinach

Crusted with Garlic, Herbs and Breadcrumbs served with Sweet Potato Mash

With Peach Barbeque Sauce and Crispy Onion Nest

With Grilled Pineapple Slaw (GF)

With Meyer Lemon and Caperberry Sauce (GF)

With Charred Pineapple and Wasabi Aioli (GF)

With Gemelli Pasta and Five Cheeses

Rings and Tentacles with Roasted Tomato Aioli

(GF)

With Pesto, White Wine, Lemon Broth and Garlic Crostinis

With Ground Pork, Orange Ginger Glaze, Blueberry Plum Sauce and Grilled Scallions

with Citrus Buerre Blanc and Creamy Red Quinoa with Tomatoes and Spinach (GF)

With Pomegranate Balsamic Reduction and Shaved Parmesan (GF)

with Wild Boar and Venison Bolognese and Ricotta Salata (GF)

with Spicy Roasted Red Pepper Sauce (V)

Crispy Tofu with Garlic Buffalo Sauce, Celery, Carrots and Bleu Cheese Dressing (GF) (V)

with Smashed Red Skin Potatoes, Crispy Fried Onions and Bourbon Barbeque Sauce (GF)

With five cheese potao gratin and bluberry demi glace

with Arugula Pesto Primo's Homemade Fettucine with Roasted Pistachio and Arugula Pesto, Heirloom Tomatoes and Fresh Mozzarella (V)

with Jumbo Crab Claw, Shrimp, Lump Crab, Asparagus, Lobster Broth, Fresh Thyme and Meyer Lemon Juice

With Roasted Tomato Bisque (V)

With Pancetta and Parmesan (GF)

With Spicy Tomato Aioli (GF) (V)

With Browned Butter, Meyer Lemon and Parmesan (GF) (V)

With Olive Oil, Herbs and Spices (V)