Sample Menus

The Hobbit’s menu features one main entrée per week. You can find the main course on the drop down “upcoming entrees” and match it with your reservation date. We always offer an alternate to each evening’s main course for an additional $8.75.

Please see the following samples of some of our seasonal menus to give you an idea of how your meal will unfold. This is not the actual menu that will be served the night you visit us!



Champagne & Hors d’oeuvres

New Zealand Grouper
Rainbow baby beet salad
White asparagus tips
Mint & chive beurre blanc

Roasted Spring Onion Stuffed Quail
Warm new red potatoes
Micro corn shoots
Fresh sautéed English peas


Meyer Lemon & Thyme

Garlic Crusted Rack of Lamb
Spanish chorizo demi-glace
Or this evening’s alternate entrée @ $8.75 additional
Prime Filet Mignon with Béarnaise Sauce
Pan Seared Sea Bass with Ginger Rice
Freestone Peach Tart Tatin
House made crème fraîche
Brandy flamed caramel sauce


Champagne & Hors d’oeuvres

Seared Pacific Halibut
Assorted French fingerling potatoes
Baby artichokes
Blood orange & sweet beet emulsion
Allspice & Black Pepper Dusted Kurobuta Pork Loin
Sautéed fresh brussel sprouts
With applewood smoked bacon on a bed of orzo
Rosemary scented natural jus


Clementine Orange
Beef Wellington
Porcini mushroom demi-glace
Or this evening’s alternate entrée @ $8.75 additional
New Zealand Blue Nose Bass with Beluga Lentils
Lace Almond Cookie Cup with Mocha Espresso Mousse
Sweet Chandler strawberries with mint tops


Champagne & Hors d’oeuvres
Roasted Ahi Tuna Loin
Hass avocado & smoked red onion salad
Fresh assorted micro herbs
Heirloom tomato consommé

Grilled New Zealand Lamb Loin
Marinated in garlic & rosemary
Bed of Israeli cous cous
Crispy Spanish chorizo
Sweet corn broth

White Peach
Prime Aged New York Steak
Sauce Béarnaise
Or this evening’s alternate entrée @ $8.75 additional
Grilled Swordfish
Court – Bouillon Beurre Blanc
Meyer Lemon Cake
Golden raspberries & Chandler strawberries
Candied kumquat syrup
Star fruit chip


Champagne & Hors d’oeuvres
Cherrywood Smoked Alaskan Salmon
Grilled baby asparagus
Chanterelle mushroom jasmine rice with bacon
Shellfish broth
Fire Roasted Lamb Sirloin
Stewed white bean Cassoulet
Merguez sausage
Micro herbs
Brown butter sauce

Braised Belgian Endive on a bed of Frisée
Thai basil vinaigrette
Delicate blood orange & grapefruit supremes
Crumbled gorgonzola
Toasted walnuts


Cote de Boeuf, Seasoned & Trimmed Prime Rib
With fresh horseradish
Or this evening’s alternate entrée @ $8.75 additional
Grilled New Zealand Grouper
Lemon grass cream sauce
Boca Negra Cake
Dark stout crème anglaise
Pine nut brittle crisp
Strawberry coulis