Menus

L I M I T E D S E A T I N G

1 P M - 8 P M

FOUR COURSE

D I N N E R

$78 PLUS TAX

Kids 12 or under $36

FIRST IMPRESSION

LOBSTER VOL-AU-VENT

Savory vol-au-vent with marinated lobster

meat, truffle crème fraîche, black caviar,

and chive oil.

SECOND COURSE

PLEASE SELECT ONE

ROASTED BEETS

Baby red and golden beets, cucumber,

whipped black pepper crème fraîche,

watermelon radish, micro herbs, nut-free

kale pesto, and California extra virgin olive

oil.

PUMPKIN BISQUE

Roasted fall squash soup with nutmeg,

coconut yogurt, rosemary oil, and pink

peppercorns (V/VEG).

CLASSIC CAESAR

California Central Valley Bibb lettuce,

creamy Caesar dressing, shaved

Parmigiano, house-made buttered thyme

croutons, and marinated white anchovies.

FALL APPLE AND WALNUT SALAD

Crisp pear, baby greens, roasted walnuts,

dried cherries, sweet red onion,

pomegranate seeds, and organic brown

sugar fennel pollen vinaigrette (V/VEG).

THE MAIN EVENT

PLEASE SELECT ONE

THANKSGIVING ROAST TURKEY

Hormone-free California breast of turkey

with crème fraîche mashed potatoes,

spiced yam purée, traditional sage

stuffing, buttered green beans, herb

gravy, and orange cranberry sauce

BEEF FILET

Grilled Angus beef filet with

herb-buttered mashed potatoes,

asparagus, honey-glazed baby carrots,

caramelized shallots, cabernet sauce,

and hollandaise sauce (GF).

RACK OF LAMB

Mint-rosemary Dijon-crusted lamb with

French haricot verts, baby roasted

turnips, blistered heirloom tomatoes, and

red wine rosemary-mint demi-glace (GF).

SCOTTISH SALMON

Pan-seared herb-crusted Scottish salmon

with sautéed rainbow chard, sunchoke

purée, mango sauce, and herbed lemon

butter sauce (GF).

RISOTTO E SCHIACCIARE

Roasted acorn squash, chanterelle

mushrooms, fresh fine herbs, almond milk,

vegan Parmesan, aged balsamic, and

chili oil (V/VEG) (GF).

FINALE

PLEASE SELECT ONE

POACHED PEAR

Cabernet wine-poached pear with

crème anglaise, Cabernet cinnamon

sauce, petit fours, and French whipped

cream.

PECAN PIE

Mini pecan pie with nutmeg whipped

cream, fresh berries, and vanilla

meringue.

PUMPKIN PIE

Pumpkin pie with French whipped cream,

roasted pumpkin, and vanilla meringue.

GELATO OR SORBET

Executive Chef – Oscar Baralas

FOUR COURSE

DINNER

$84 PLUS TAX & GRATUITY

Kids 12 or under $42

FIRST IMPRESSION

AMUSE-BOUCHE

Melba toast, seared shrimp, whipped

Boursin cheese, pear and onion chutney,

blood orange gastrique sauce.

SECOND COURSE

PLEASE SELECT ONE

WINTER PEAR SALAD

Poached pear, pomegranate seeds,

candied walnuts, baby heirloom tomatoes,

baby mixed greens, watermelon radish,

honey tarragon vinaigrette (V-VEG) (GF).

HOLIDAY BUTTERNUT SOUP

Butternut squash, nutmeg, almond milk,

pepper, coconut yogurt (V-VEG) (GF).

ROAST BEET SALAD

Baby red and golden beets, cucumber,

whipped black pepper crème fraîche,

micro herbs, watermelon radish, nut-free

kale pesto, and California extra virgin olive

oil (GF).

OCTOPUS CARPACCIO

Thinly sliced Spanish octopus, garlic lemon

Meyer aioli, baby arugula salad, lemon zest,

virgin lemon oil, ink reduction, fresh cracked

black pepper, grilled lemon half (GF).

THE MAIN EVENT

PLEASE SELECT ONE

WILLIE’S PRIME RIB

Oven-roasted prime rib, French haricot

vert, au gratin potatoes, au jus, creamy

horseradish sauce (GF).

FILET MIGNON

Prime beef filet, butter crème fraîche

mashed potatoes, bacon-wrapped

asparagus, black garlic purée, classic

Cabernet wine sauce (GF).

ROAST TURKEY

Roast California hormone-free turkey

breast, sage stuffing, orange cranberry

sauce, spiced yam purée, herb gravy,

herbed green beans, mashed potatoes

(GF).

SCOTTISH SALMON

Pan-seared Scottish salmon, leek purée,

honey Thumbelina carrots, buttered

green beans, Maine lobster Thermidor

sauce, tarragon oil, fresh herbs (GF).

ROASTED CAULIFLOWER FLORETS

Roasted cauliflower, French ratatouille

sauce, roasted chef’s blend mushrooms,

pomegranate gel, orange gel, aged

balsamic, chili oil (V-VEG-GF).

FINALE

PLEASE SELECT ONE

OPERA CAKE

Layers of almond sponge cake soaked in

coffee syrup, ganache, and coffee

French buttercream, fresh berries,

whipped cream.

GOLDEN APPLE DELIGHT

Mini apple pie, caramelized apples,

crème anglaise, spiced whipped cream,

petit fours.

LEMON POSSET

Tangy cream, Scottish shortbread

crumbs, strawberry jam.

GELATO OR SORBET

Executive Chef – Oscar Baralas

FOUR COURSE

DINNER

$98 PLUS TAX & GRATUITY

Kids 12 or under $42

FIRST IMPRESSION

AMUSE-BOUCHE

Quail deviled eggs, crab rillette,

vol-au-vent, black caviar, chives, chili oil,

chive oil.

SECOND COURSE

PLEASE SELECT ONE

LOBSTER BISQUE

Rich cream-based soup, Maine lobster

meat, sweet orange tobiko caviar, chives,

and herb oil (GF).

WINTER CITRUS SALAD

Roasted butternut squash, toasted pumpkin

seeds, dried cranberries, baby greens,

imported 12-year-old aged balsamic, citrus

vinaigrette (V-VEG) (GF).

CHEF’S CARPACCIO

Thinly sliced rare beef, Dijon mustard, baby

arugula, lemon zest, extra virgin lemon oil,

shaved Parmesan, cracked black pepper,

grilled lemon half (GF).

CLASSIC BABY WEDGE SALAD

Crisp baby iceberg lettuce wedge, bacon,

blue cheese, roasted tomato, shaved red

onion, chives, and blue cheese dressing

(GF).

THE MAIN EVENT

PLEASE SELECT ONE

CORNISH GAME HEN

Preserved lemon herb-roasted hen, wild

rice pilaf, honey-glazed baby carrots,

bourbon herb butter.

PRIME DRY-AGED NEW YORK STRIP STEAK

Loaded mashed potatoes with chives,

cheddar cheese, and bacon, green

beans, creamy peppercorn sauce.

CLASSIC FILET MIGNON

Angus beef filet, crème fraîche mashed

potatoes, sautéed wild mushrooms, baby

broccolini, winter black truffle port

demi-glace.

GRILLED SCOTTISH SALMON

Grilled Scottish salmon, Mediterranean

artichokes and olives, cauliflower purée,

leek sauce.

ROASTED CAULIFLOWER FLORETS

Roasted cauliflower, French ratatouille

sauce, roasted chef’s blend mushrooms,

pomegranate gel, orange gel, aged

balsamic, chili oil (V-VEG-GF).

FINALE

PLEASE SELECT ONE

MINI COCONUT CREAM PIE

Butter crust, coconut cream, whipped

meringue, toasted coconut, petit fours.

CHOCOLATE MOUSSE CAKE

Crisp whipped cream, raspberry sauce,

fresh berries.

CHAMPAGNE SORBET

With fresh berries.

GELATO OR SORBET

Party favors and

Champagne at

9PM

Executive Chef – Oscar Barajas

Choice of one Appetizer

WATERMELON GAZPACHO

chilled clear broth of watermelon, berries, microflowers, Agrumato tangerine oil, Balsamico Modena. (V, Veg, GF)

BIBB CAESAR

“our version of the classic” crisp bibb lettuce, imported parmesan, house made Caesar dressing, thyme butter croutons, marinated white anchovy’s

AHI TUNA SASHIMI

Thin-sliced fresh ahi tuna, seaweed salad, orange segments, cucumber salad, soy-lime ginger glaze. GF

GENERAL TSO’S CAULIFLOWER

Fried cauliflower bites in sweet tangy ginger soy chili sauce with sesame, scallions – Vegan

Choice of one Entrée

FLANK CITRUS MARINATED

10 OZ flank steak, shoestring fries, Grilled baby broccolini, chimichurri sauce .GF

BEEF STROGANOFF

Thin sliced beef sauteed with onion, mushrooms, thyme and sour cream served over herb buttered noodles

PORK SCHNITZEL

Crispy fried breaded pork loin, mashed potato, asparagus, fresh lemon

STRIPED BASS

Pan seared sea bass, Dutch red potatoes, Grilled fennel, French haricot vert, tomato fennel broth, Limoncello beurre Blanc sauce

TOMATO SPAGHETTI SQUASH PASTA

Baked spaghetti squash, fresh homemade tomato basil sauce, baby Bruster heirloom tomatoes, sautéed asparagus bell peppers, vegan parmesan/GF

Choice of one Dessert

CHOCOLATE TRIFLE

Layers of sponge cake soaked in verjuice and cherry wine, fresh strawberry custard, and whipped cream

LEMON BLUEBERRY CAKE

Sweet and sour cake juicy blueberries topped with lush cream cheese frosting

CRÈME BRÛLÉE THREE WAY

cardamom peach, lemon verbena, vanilla

Experience a delightful Sunday afternoon at Willie's!

Step into a world of charm and elegance as you immerse yourself in our unique take on the beloved British tradition of afternoon tea. Whether you're celebrating a special birthday, hosting a memorable baby shower, or simply savoring the moment, we cordially invite you to join us for this exceptional afternoon tea experience.

Every Sunday from 3 PM to 5 PM, we transform your afternoons into a tea lover's paradise. To ensure your spot at this exquisite gathering, advanced reservations are an absolute must.

AFTERNOON TEA MENU

SANDWICHES

SMOKED SALMON

Imported Scottish smoked salmon, dill crème fraiche, rye bread

CLASSIC EGG

Creamy egg salad nestled between slices of soft white Pullman bread, adorned with delicate edible florals

CHICKEN SALAD

Succulent chicken salad infused with dried cranberries and walnuts, served on a buttery brioche bun with a drizzle of kale pesto

SCONES

Plump sultanas baked into our delightful scone, accompanied by our house-made strawberry jam and rich, velvety clotted cream, crafting a truly regal indulgence.

Handcrafted sweets by

Cake & Cakes

760.333.7077 • cake-cakes.com

Chocolate Cheesecake Dome glazed in

chocolate. Sitting on a candied lemon

wheel. Topped with edible firestix edible

blossom.

Spiced Mandarin Mousse Fruit.

Sitting on Vanilla wafer soil

Pumpkin Pie Cube sits on a spiced

shortbread maple leaf cookie. Topped

with pink grapefruit wedge

HARNEY & SONS TEAS

The Historic Royal Palaces of England invited Harney & Sons to create a distinguished collection of English tea blends. Each unique blend pays homage to tea's imperial history and roots, we serve Harney & Sons sachets.

Organic Green

With Citrus & Ginkgo

Victorian London fog tea

Black and Oolong Tea with Citrus, Vanilla and Lavender

Hot Cinnamon Spice

Black Tea with Orange & Sweet Clove

African Autumn

Herbal Rooibos Tea with Hibiscus, Cranberry, and Orange

For our traditionalists

Royal English Breakfast

Black tea

"In a nod to a bygone era, we graciously present Yorkshire Tea to those among us who appreciate the timeless elegance of tradition."

YORKSHIRE GOLD

Yorkshire Tea is made by Taylors of Harrogate, a third generation Yorkshire family business born in 1886

$52 per person

BRUNCH BRUNCH COCKTAILS

ROAST GARLIC BLOODY MARY 14

House made with Drakes Organic Vodka

MIMOSA WITH TWO REFILLS 14

Orange, cranberry, passion fruit, grapefruit, pomegranate

WHITE PEACH BELLINI 14

White peach puree, peach schnapps with champagne

VIOLETA ROYAL 14

French cassis, crème de violate with champagne

CITRUS MINT WHITE WINE SANGRIA 14

Crushed assorted citrus, fresh mint, Cruzan white rum, white wine

Ask about our sober selections.

BRUNCH FARE

STEEL-CUT OAT BOWL

Steel-cut oats, Madagascar vanilla,

flambéed bananas with Maker’s

Mark whiskey, candied pecans, dried

apricots, sugar in the raw. 15

WILLIE’S SCRAMBLE

Three organic scrambled eggs,

cremini mushrooms, scallions,

roasted bell peppers, aged

manchego cheese, Willie’s breakfast

potatoes, piquillo sauce. (GF) 20

PRIME RIB AND EGGS

Slow-roasted prime rib of beef, au jus,

three organic eggs, Willie’s breakfast

potatoes, creamy horseradish. (GF)

THE BENEDICT

English muffin, poached organic

eggs, Virginia ham, orange-infused

hollandaise sauce, breakfast

potatoes. 18

CHICKEN AND WAFFLES

Belgian waffle, Willie’s fried chicken,

whipped honey butter,

Vermont maple syrup. 20

FRENCH TOAST AND BANANA BRÛLÉE

French brioche bread, vanilla

Chantilly cream, crème anglaise,

fresh berries, brûléed banana,

applewood bacon or sausage. 18

FRENCH OMELET

Organic eggs, baby spinach,

sautéed wild mushrooms, bacon

lardons, Boursin cheese, breakfast

potatoes. (GF) 18

FRENCH EGG SANDWICH

French baguette, white truffle aioli,

Cabot sharp cheddar cheese,

breakfast tomatoes, baby arugula,

lemon agrumato oil, breakfast

potatoes. 18

GRITS AND SHRIMP

Creamy grits, tiger shrimp, Pamplona

chorizo, fresh parsley, warm tomato

and onion relish, caramelized pearl

onions, chive oil. 22

SALAD NIÇOISE

Seared ahi tuna, haricot verts, boiled

potatoes, Kalamata olives,

hard-boiled eggs, oven-dried

tomatoes, watermelon relish,

baby greens, tarragon vinaigrette.

(GF) 22

BABY GRILLED ROMAINE

Grilled California baby romaine,

cherry tomatoes, purple ninja radish,

roasted cauliflower florets, citrus

vinaigrette. (VGF) 14

Add to your salad grilled chicken 7

or salmon 9

Add to your meal applewood

bacon or sausage 6

Toast 4

2 eggs any style 7

Charcuterie

Cow, goat, sheep cheeses, imported cured and smoked meats, dried fruit, fresh berries, apricot preserves, toasted marcona almonds, candied nuts

$32
Shrimp Cocktail

Four large dill lemon poached shrimp, classic cocktail sauce, cucumber, avocado, lemon

$26
Asparagus Egg

Grilled asparagus, poached duck egg, whipped boursin cheese, truffle dressing, pink peppercorn, American black caviar

$24
Demitasse Trio of Soup

Cream of asparagus/lemon oil, wild mushroom/truffle oil, roasted tomato/chive oil

$14

vegan
General TSO's Cauliflower

Fried Cauliflower bites in sweet tangy ginger soy sauce with sesame, scallions

$15

vegetarian, vegan
Raviolo of Butternut

Ravioli of roasted butternut squash, aged balsamic vinegar, pumpkin seed granola, blood orange reduction

$18

vegetarian
The Classic Wedge

California central valley iceberg lettuce, sweet slivered red onion, oven dried roma tomatoes house blue cheese dressing, crumbled point reyes blue cheese and chives

$15

gluten free
Bibb Caeser

"Our version of the classic" crisp bibb lettuce, imported parmesan, house made caeser vinaigrette, thyme butter croutons, marinated white anchovies. GF

$16
Roast Beet

Baby red beets, cucumber, whipped black pepper crème fraîche, micro herbs, nut free kale pesto and california extra virgin olive oil

$15

gluten free, vegetarian

Breast of Duck

Sous vide sonoma duck with luxardo dark cherry glaze over celery root puree, southwest corn succotash

$44

gluten free
Beef Filet

Pan seared grass feed angus beef, sweet butter, asparagus, fingerling potatoes with classic red wine demi

8oz $54

gluten free
Roast Prime Rib of Beef

Slow roasted prime rib au jus, au gratin potato, haricot vert

$48

gluten free
Beef Stroganoff

thin sliced beef filet sauteed with onion, mushrooms, thyme fresh creme and sour cream served over herb-buttered noodles

$34
New York Strip Steak

Grilled, point reyes blue cheese butter, peppercorn sauce, steak fries

$58

gluten free
Pork Chop

14oz grilled marinated boneless berkshire pork, buttered mashed potato, balsamic brussels sprouts, baby carrots, thyme blueberry whiskey sauce

$40
Short Rib

Red wine braised wagyu beef short rib, roasted vegetables, haricot vert, red wine demi, horseradish, germolata. GF

$41
Grilled Chicken

Miso ginger marinated grilled hormone free chicken breast, baby bok choy, steamed jasmine rice, soy lime ginger glaze.

$29
Scottish Salmon

Oven roasted salmon, organic brown sugar spice rub, orange sauce, red potatoes, sauteed spinach, watercress pink grapefruit salad

$48

gluten free
Patagonian Seabass

Pan seared seabass over arugula, green beans, roasted red peppers, wild mushrooms, clover honey glaze

$52
Shrimp Pappardelle

Ribbon style pasta tossed with lemon, parsley, basil, garlic, ricotta cheese, parmesan and white wine, topped with grilled marinated jumbo shrimp.

$32

dairy
Cauliflower Steak

Grilled cauliflower, ratatouille of eggplant, tomato, onion, pepper, yellow and green squash, fresh thyme, chefs blend mushrooms, aged balsamic, chili oil

$27

gluten free, vegan

Pineapples Foster, Butterscotch Trifle

Butterscotch crème pate, pineapple coulis, pineapple

$14
Molten Chocolate Cake

Raspberry coulis, freeze dried raspberries

$14
Baked Alaska

Amarena fabbari cherry gelato, black pepper sponge cake, torched French meringue

$14
Apple Tart

Caramel sauce, haagen daas vanilla ice cream

$14
Lemon Polenta Cake (vegan)

Bayleaf sorbet, crème angli, lemon chip

$14

vegan
Trio of Crème Brule

cardamom peach, lemon verbina, vanilla, fresh berries

$14
Sorbets & Ice Creams

Ask your server for today’s selections

$14

Charcuterie for Two

Cow, goat, sheep cheeses, imported cured and smoked meats, dried fruit, fresh berries, apricot preserves, toasted marcona almonds, candied nuts

$32
Mini Beef Tenderloin

Chimichurri, chive wild mushroom mashed and roasted garlic puree

$23

gluten free
Sheepherders Pie

Rich lamb stew, root vegetables, red wine, fresh herbs, mashed potatoes

$17

gluten free
Italian Grilled Sausage

Creamy soft polenta, sautéed peppers, onions, roasted roma tomatoes

$14

gluten free
The Classic Wedge

California central valley iceberg lettuce, sweet slivered red onion, oven dried roma tomatoes house blue cheese dressing, crumbled point reyes blue cheese and chives

$12

gluten free
Roast Beet

Baby red beets, cucumber, whipped black pepper crème fraîche, micro herbs, nut free kale pesto and california extra virgin olive oil

$14

gluten free
Bibb Caesar

“Our version of the classic” crisp bibb lettuce tossed with imported parmesan, house-made caesar vinaigrette, thyme butter croutons and marinated white anchovies

(Optional Vegetarian) $14
Ravioli of Butternut

Ravioli of Roasted Butternut Squash, Aged Balsamic Vinegar, Pumpkin Seed Granola, Blood Orange Reduction

$18

vegetarian
Buttermilk Fried Chicken

Braised greens, mashed

$17

gluten free
Willie’s Wagu Burger

Tomato onion jam, bibb lettuce, tomato, dill pickle, steak fries

$18

gluten free
Grilled Organic Tequila Lime Chicken Sandwich

tequila lime basted chicken breast, bibb lettuce, tomato, roasted poblano chili, cilantro aioli, brioche bun, steak fries

$17
Fish and Chips

Fresh cod, beer batter, mustard greens slaw, steak fries

$19
Burnt Ends

Slow smoked dry rubbed beef brisket ends, sweet habanero honey barbecue sauce, texas toast, whiskey onion rings

$20
Grilled Prime Rib Sandwich

Hoagie roll, horseradish mayo, fries or mustard greens slaw

$23

WINE

SPARKLING

101 Canard-Duchene Brut, France 18/90

102 Carra Prosecco Rose, Italy 12/58

103 Schramsberg Blancs De Blancs Brut, Napa Valley 65

104 Domaine Carneros Estate Brut, Carneros 90

105 Taittinger Brut “La Francaise”, France 110

106 Piper Heidsieck Cuvee Brut, France 120

107 Moet & Chandon Brut Rose Imperial Ice, France 120

108 Bollinger Special Cuvee, France 185

PINOT GRIGIO/GRIS

115 Josh Cellars, California 8/30

116 Ruffino Aqua Di Venus, Friuli - Italy 12/46

117 Elk Cove, Willamette Valley - Oregon 13/50

SAUVIGNON BLANC

125 Ferrari Carano Fume Blanc, Sonoma 10/38

126 Kim Crawford, New Zealand 13/50

127 Black Stallion, Napa Valley 15/58

128 Rombauer, Napa Valley 17/66

129 Domaine Coltabards Sancerre, France 75

CHARDONNAY

135 Josh Cellars, California 8/30

136 Sonoma-Cutrer, Russian River Valley 14/54

137 Niner, Edna Valley 15/58

138 Louis Jadot Pouilly Fuisse, Burgundy - France 15/58

139 Rombauer, Carneros 22/84

140 Domaine Laroche St. Martin, Chablis - France 50

141 Patz & Hall, Sonoma 65

142 Cakebread Cellars, Caneros 70

143 DuMoL, Russian River 100

144 Chateau Montelena, Napa Valley 110

145 Chev, Russian River 120

INTERESTING WHITES/ROSE

150 Rose - Willamette Valley Vineyards, Oregon 12/46

151 Rose - Peyrassol Reserve, France 14/54

152 Rose – Whispering Angel, France 15/58

153 Vinho Verde – Estreia, Portugal 10/30

154 Alberino – Benito Santos, Spain 14/54

155 Moscato d’Asti - Pizzolato, Italy 187ml 13

156 Riesling – Gunderloch, Germany 17/66

PINOT NOIR

200 Josh Cellars, California 10/38

201 Domaine Laroque – Cdc France 13/50

202 Au Bon Climat, Santa Barbara 14/54

203 Meiomi, California 15/60

204 Mara (Unfiltered), Russian River 16/62

205 Outerbound, Russian River 18/70

206 Alfaro Family, Trout Gulch, Santa Cruz 50

207 Elk Cove, Willamette Valley - Oregon 55

208 Cobb, Sonoma Coast 70

209 Alexana Winery, Willamette Valley Oregon 90

210 Patz & Hall, Sonoma Coast 100

211 Wayfarer, Sonoma 135

212 Chev, Russian River 170

213 CIRQ, Russian River 375

CABERNET SAUVIGNON

215 Josh Cellars, California 8/30

216 Austin Hope Barrel 20, Paso Robles 14/54

217 Unshackled by Prisoner, California 16/62

218 Clos Du Val Estate, Napa Valley 75

219 Justin Isosceles, Paso Robles 90

220 Far Mountain Fission, Napa Valley 125

221 Caymus, Napa Valley 180

222 DuMOL, Napa Valley 225

223 DAOU Soul of a Lion, Adelaida dist. Paso Robles

12/1oz 36/3oz 72/6oz 300/750ml

224 Caymus Special Reserve, Napa Valley 350

MERLOT

230 Josh Cellars, California 8/30

231 Oberon, Napa Valley 15/58

232 Keenan, Napa Valley 70

233 Hourglass, Napa Valley 130

INTERESTING REDS

241 Malbec – Alta Vista, Argentina 13/50

242 Chianti - Tenuta Di Nozzole, Tuscany - Italy 14/54

243 Zinfandel - Baca Double Dutch, Paso Robles 15/60

244 Red Blend - Unshackled by Prisoner California 16/62

245 Petite Syrah - Michael David “Inkblot”, Lodi 16/62

246 Cabernet Franc - Penley Estate, Australia 16/62

247 Caymus Grand Durif 80

248 Syrah - Keenan, Napa Valley 60

249 Zinfandel - Rombauer “Twin Rivers”, El Dorado 88

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BRUNCH FARE

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Sweet Fare

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Beginning Fare

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