Jillian's

Appetizers

• Charred Chilies with Four Cheeses

  Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato and lime salsa

• Tower of Fresh Crab

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

• Miso Glazed Shrimp

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

• Casa Salad

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

• Shaved Brussel Sprout Salad

  Shaved Brussel sprouts, slivered radishes, Pecorino Romano cheese, toasted pumpkin seeds Chef Jorge's silvered dates with a light Dijon vinaigrette

• Caesar Salad

  Crisp Romaine lettuce tossed in a classic Caesar dressing with shaved Parmesan Reggiano, croutons and Anchovies

• Soup du Jour

Pasta

• Cannelloni della Casa

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

• Cappelli D'Angelo con Scampi

  Angel hair pasta tossed with fresh a tomato sauce, garlic, extra virgin olive oil and sautéed jumbo shrimp

• Stroganoff con Pappardelle

  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

• Spaghetti Bolognese

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

• Scallops and Sweet Corn Risotto

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

• Cappelli D'Angelo Forestiere

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

Entrees

• Filet Mignon

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

• Rack of Lamb Dijonnaise

  Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace

• Grilled Swordfish

  Sparkling fresh center cut swordfish, grilled, with black beans and aged sherry wine vinegar and a fresh tomato and lime salsa

• Salmon In Parchment

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

• Chicken Champignon

  Pan roasted organic boneless chicken breast, sliced, presented with a truffled mushroom essence

• Double Cut Pork Chop

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

• Liver Veneziana

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

Desserts

All Desserts

• Hawaiian Cheesecake

  Luscious fresh pineapple cheesecake in a Macadamia nut crust with a dusting of coconut As featured in Gourmet Magazine

• Raspberry Crème Brulee

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

• Apple Dumpling

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

• Chocolate Layer Cake

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

• Decadent Date

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

• Strawberry Rhubarb Crumble

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

• Chocolate Brioche Pudding

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

• Ice Cream, Sorbet & Gelato

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