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    • 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

    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. 

    a table topped with plates of food on a plate

                                    a plate of food and a cup of coffee

                                                                                      

    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 





    Starting September 15th, 2024

    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)

    27


    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

    Beginning Fare

    • 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

    • Onion Soup Gratin

      Caramelized sweet onions, thyme, veal demi-glace, cherry wine, cinnamon, pepper flakes, jarlsberg swiss cheese, homemade focaccia bread.

      $15

    • 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, Brown Butter, dried sage leaves, aged balsamic Manodori vinegar, pumpkin granola seed.

      $18

      vegetarian

    • Baby Wedge

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

      $18

      gluten free

    • Little Gem Caeser

      "Our version of the classic" crisp little gem 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

    Main Fare

    • Breast of Duck

      Sonoma Duck Breast with an orange and sage marinade, mashed okinawa sweet potato, sage butter caulilini, Minus 8 mandarin gastrique GF

      $46

      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

      $38

    • New York Strip Steak

      12 oz NY Grilled, point reyes blue cheese butter, peppercorn sauce, steak fries

      $58

      gluten free

    • Pork Chop Tomahawk

      14oz marinated, with butter mashed potatoes, roasted brussel sprouts, mulberry coulis sauce, kumquat apricot chutney.

      $48

    • Short Rib

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

      $43

    • Chicken Ballotine

      Seared filets of Mary's Farm Chicken breast stuffed with cremini mushrooms, baby spinach, Jarlsberg Swiss cheese, cabernet celery puree, roasted baby zucchini, Thumbelina carrot, whiskey butter sauce.

      $34

    • Scottish Salmon

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

      $44

      gluten free

    • Wild Alaska Halibut

      Pan-seared wild halibut filet, roasted tostones of Peruvian potatoes, Chinese broccoli, oven roasted lotus root, lemon dill beurre Blanc

      $48

    • Shrimp Scampi Pasta

      Savory garlic lemon scampi sauce, thyme-marinated tiger shrimp, sauteed asparagus, roasted bell peppers, fresh basil, pecorino cheese, garlic bread.

      $34

      dairy

    • Cauliflower Florets

      Grilled Cauliflower, ratatouille of eggplant, tomato, onion, pepper, yellow and green squash, fresh thyme, chefs blend mushrooms, aged balsamic, chili oil - vegan/GF

      $27

      gluten free, vegan

    Sweet Fare

    • 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

    Casual Lounge Fare

    Our lounge fare is only available in the Lounge

    • 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

    • Shepherd's 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, tomato base sauce

      $16

      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, brown butter, fried sage leaves, aged balsamic manodori vinegar, candied pepitas

      $18

      vegetarian

    • Edamame Potstickers

      Blended edamame, carrots, parsley, scallions, Yuzu ponzu sauce - Fried or Steamed

      $16

    • Salmon Tartare

      Diced Scottish salmon, fresh fine herbs, capers, tabasco, California ranch arbequina olive oil, kewpie Japanese mayo, lemon, shallots, siphoned cream French - GF

      $19

    • Buttermilk Fried Chicken

      Braised Swiss chard, bacon & onion, butter mashed potatoes, country gravy - GF

      $18

      gluten free

    • Willie’s Wagu Burger

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

      $19

      gluten free

    • Grilled Organic Tequila Lime Chicken Sandwich

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

      $18

    • Fish and Chips

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

      $19

    • Grilled Prime Rib Sandwich

      Hoagie roll, horseradish mayo, fries or mustard greens slaw

      $23

    • Burnt Ends

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

      $21

    • Steak & Frite

      5 oz Harris Ranch flank steak, citrus-marinated, shoestring fries, creamy three peppercorn sauce, black garlic butter

      $23

    • Willies Beef Tornados

      Two 3 oz beef tenderloin medallions with blue cheese crust, butter mashed potatoes, herb-seasoned asparagus, red wine reduction sauce

      $26

    WINE LIST

    SPARKLING

    101 Canard-Duchêne Brut, France - 18/90
    102 Carra Prosecco Rosé, Italy - 12/58
    103 Schramsberg Blanc de Blancs Brut, Napa Valley - 65
    104 Domaine Carneros Estate Brut, Carneros - 90
    105 Taittinger Brut “La Française,” France - 110
    106 Piper-Heidsieck Cuvée Brut, France - 120
    107 Moët & Chandon Brut Rosé Imperial Ice, France - 120
    108 Bollinger Special Cuvée, 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 Fumé 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-Fuissé, 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, Carneros - 70
    143 DuMOL, Russian River - 100
    144 Château Montelena, Napa Valley - 110
    145 Chev, Russian River - 120

    INTERESTING WHITES/ROSÉ

    150 Rosé - Willamette Valley Vineyards, Oregon - 12/46
    151 Rosé - Peyrassol Reserve, France - 14/54
    152 Rosé - Whispering Angel, France - 15/58
    153 Vinho Verde - Estreia, Portugal - 10/30
    154 Albariño - 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, Cité de Carcassonne, 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 District, 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 Sirah - 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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