Suggestions from our wine list appear in italics.
All entrees are complimented by sparkling wine.

Appetizers

Shrimp Cocktail - $8
four large shrimp, served chilled with cocktail sauce
($2 surcharge for resort guests)
Bollini Pinot Grigio, Beringer White Zinfandel

Crab Stuffed Mushrooms - $8.50
lump crab broiled in mushroom caps with white wine and butter
($2.50 surcharge for resort guests)
Domaine De Gournier Rose, Kendall Jackson Chardonnay,
Murphy Goode Pinot Noir

Escargot Bourguignon - $7
eight snails, nestled with silver dollar mushrooms,
sprinkled with blue cheese crumbles, baked with garlic,
butter, white and red wine, accompanied by pita bread
St. Francis Sonoma Red, Bollini Pinot Grigio,
Mark West Pinot Noir

Pierogies Alfredo - $8.50
handmade pierogies, sautéed in butter with
onion and bacon, laced with creamy alfredo sauce
($2.50 surcharge for resort guests)
Kendall Jackson Chardonnay, Domaine De Gournier Rose

Rainbow Calamari - $8
rings only, dusted and crisped, and steamed with
red wine vinegar, served with aioli (garlic mayonnaise)
or home made marinara sauce
($2 surcharge for resort guests)
Ecco Domani Pinot Grigio, Trinchero Riesling,
Mark West Pinot Noir

Steamed Clams - $8
one pound of clams, steamed and served with melted butter
($2 surcharge for resort guests)
Ecco Domani Pinot Grigio, Beringer White Zinfandel

Buffalo Wings - $7
ten wings; served plain, in barbeque sauce, or in
hot sauce with blue cheese dressing
Montevina Amador White Zinfandel, Bridlewood Syrah

Hummus - $6
garbanzo beans, lemon juice, sesame tahini and spices
enhanced with roasted red peppers served with pita bread
Bollini Pinot Grigio, Domaine De Gournier Rose

Fresh Fruit Platter - $4
mixed melons and citrus fruits
Ecco Domani Pinot Grigio, Trinchero Riesling

SALAD DRESSING
Champagne Vinaigrette
champagne flavor in a sweet base that mixes dijon
mustard, onion, garlic, chives, and black peppercorns
cruets of oil and vinegar are available upon request

Chef Jimi Riley

Suggestions from our wine list appear in italics.
All entrees are complimented by sparkling wine.

Entrees*

includes salad, fresh baked bread, whipped butter,
vegetable and starch

New York Strip Steak - $22
twelve ounce hand cut steak, broiled to your temperature preference, served plain or with sautéed mushrooms and onions ($4 surcharge for resort guests)
Folie a Deux Merlot, Beringer 3 rd Century Syrah,
Silver Palm Cabernet Sauvignon

Chicken Parmesan - $17
eight-ounce, boneless, skinless breast lightly
breaded and crisped, topped with home made
marinara sauce and mozzarella cheese
Domaine De Gournier Rose, St. Francis Sonoma Red

Twin Crab Cakes - $22
two four-ounce, broiled lump crab cakes
prepared Chesapeake style
($4 surcharge for resort guests)
Ecco Domani Pinot Grigio, Kendall Jackson Chardonnay, Trinchero Riesling

Filet Mignon - $22
eight-ounce, hand-cut filet, wrapped in bacon and
broiled to your temperature preference,
served with your choice of sautéed mushrooms and onions
or port wine mushroom sauce
($4 surcharge for resort guests)
Folie a Deux Merlot, Montevina Amador White Zinfandel,
Kendall Jackson Cabernet Sauvignon

Rainbow Chicken a la Russe - $17
sliced, eight-ounce, boneless, skinless breast
sautéed with onions in spicy vodka-infused
marinara cream sauce, tossed with penne pasta
Domaine De Gournier Rose, Beringer White Zinfandel

Pan-Seared Lemon Barramundi -$18
eight-ounce, mild Australian white fish filet,
roasted red peppers and caper buerre blanc
Domaine De Gournier Rose, Murphy Goode Pinot Noir

Twin Tournedos of Beef - $22
two four-ounce filet, pan-seared and laced with
peppercorn mushroom brandy cream
($4 surcharge for resort guests)
Kendall Jackson Cabernet Sauvignon,
Beringer 3 rd Century Syrah, St. Francis Sonoma Red

Chicken and Shrimp Mediterranean - $21
four-ounces of sliced, boneless, skinless breast and
three large shrimp sautéed in olive oil and
sun-dried tomato garlic butter sauce
($3 surcharge for resort guests)
Domaine De Gournier Rose, Kendall Jackson Chardonnay,
Mark West Pinot Noir

BBQ Baby Back Pork Ribs - $20
one pound of ribs, slow roasted to fall-off-the-bone tenderness
($2 surcharge for resort guests)
St. Francis Sonoma Red, Beringer 3 rd Century Syrah

Thai Garden Stir Fry - $15
stir fry vegetables sautéed with Thai spices and tossed in pineapple coconut soy-teriyaki; requested with chicken - $16,
beef - $18, or shrimp - $18
Beringer White Zinfandel, Bollini Pinot Grigio,
Montevina Amador White Zinfandel

BUILD YOUR OWN*
eight-ounce burger or boneless, skinless chicken breast
or five-ounce veggie burger, served with lettuce, tomato, onion
and French fries; add cheese, mushrooms, bacon - $12
Mark West Pinot Noir, St. Francis Sonoma Red

Wine List

Ernest & Julio Gallo Copperidge (California)
glass 4, carafe 23

Chardonnay
inviting apple and citrus fruit aromas and flavors, medium-bodied
Merlot
deep ruby red color, unsurpassed smoothness and silky richness,
medium-bodied
White Zinfandel
delicate strawberry bouquet, with a crisp finish, light-bodied
Cabernet Sauvignon
attractive berry fruit flavors with a hint of plum and spice, medium-bodied

Bella Sera Pinot Grigio (Italy)
glass 6
pleasant floral and tropical fruit flavor

Black Swan Shiraz (Australia)
glass 6
flavors of black cherry and peppery spice

Sparkling Wines

Cook’s (California) glass 4 bottle 16
fresh earthy flavors and aromas

Blush Wines

White Zinfandel, Beringer (California) 16
a fruity medium-dry with a trace of color

White Zinfandel, Montevina Amador ( California) 19
a warm and dark berry spiced palate is just enough, without being too much

Rose, Domaine De Gournier (France) 19
red berry fruits are accented by notes of spice and a touch of earth

White Wines

Chardonnay, Kendall Jackson Chardonnay (California) 22
melons, honeysuckle, and lemon along with remarkable flavor and texture

Pinot Grigio, Bollini (Italy) 27
varietal aromas with white fruit flavors and a slightly flinty quality

Pinot Grigio, Ecco Domani (Italy) 17
tropical fruit notes with apple and pineapple aromas and flavors

Riesling, Trinchero Main Street (California) 17
blend of honeysuckles, white peaches, green apple, kiwi and banana flavors

Red Wines

Cabernet Sauvignon, Kendall Jackson (California) 23
deep black cherry, blackberry and cassis flavors; cedar and vanilla notes linger

Cabernet Sauvignon, Silver Palm (California) 19
dark fruit flavors with notes of chocolate, espresso and creamy vanilla

Merlot, Folie a Deux (California) 27
cherry, spice and black cedar with nuances of mineral and earth

Pinot Noir, Murphy Goode (California) 28
aromas and flavors of black cherry, dried sage, and sweet vanilla with toast

Pinot Noir, Mark West (California) 17
deep, concentrated raspberry and cherry pie with a touch of cola berry

Red, St. Francis Sonoma (California) 17
lush with ripe red fruit flavors and spicy aromas

Syrah, Beringer 3 rd Century (California) 23
lush and ripe, with layers of vanilla and brown spices and a lingering finish

Syrah, Bridlewood (California) 21
berry flavors and rich fig undertones ending with a clean finish

BREAKFAST

JUICE - 1.50
orange, grapefruit, pineapple, tomato

CEREAL
Assorted Cold Cereals - 2
Hot Oatmeal - 3.50

EGGS & OMELETS
eggs and omelets served with toast and home fries

Two Eggs, any style - 3.50
Cheese Omelet - 4.50
Ham and Cheese Omelet - 5.50
Mushroom and Swiss Omelet - 5.50
Western Omelet - 5.50
diced onions, peppers and ham
Omelet of the Day - 5.75

HOUSE SPECIALTIES

Homemade Pancakes - 4
French Toast - 3.50
Rainbow McMountain - 4.75
scrambled egg, american cheese, choice of
bacon, ham or sausage on a toasted english muffin
Rainbow Slam - 6.50
two eggs, any style, two homemade pancakes,
two strips of bacon and one sausage patty
Fresh Fruit - 4
mix of melons and citrus fruits, with a toasted english muffin

MEATS - 2
bacon, sausage, ham

BEVERAGES - 1.50
coffee, hot tea