Daily Dinner Features

SOUPS
Roasted Red Pepper & Pear
Potato, Bacon, & Leek
~10~
BREAD BASKET
Fresh baked focaccia bread with Sriracha red pepper butter.
~2.50~
VEGETARIAN
Tagliatelle San Marzano
Chèvre, basil pesto, artichoke hearts, grilled asparagus, roasted peppers, gem tomatoes, capers, and lemon oil in tagliatelle pasta
~21~
SEAFOOD
Halibut & Shellfish “Chowder”
Pan-seared local halibut with prawn and scallop in a garlic herb butter nestled in a creamy nage with roasted nugget potato, carrot, celery, charred corn, crispy bacon, and chard finished with smoked house paprika chips and pickled chard stems
~29~
APPETIZER FEATURE
Beet Panzanella Salad
Roasted and pickled beets, beet purée, chèvre, toasted torn foccaccia, candied walnuts and dressed arugula
~15~
MAIN
Organic Chicken Breast
Pan-seared free range organic chicken wrapped with sage-leaf prosciutto, wild mushrooms masala sauce, rosemary roasted potatoes, and seasonal vegetables
~26~

DESSERTS
Peach & Roasted Apple Crumble à la Mode
Piña Colada Crème Brûlée (GF) 
Brandied Peach & Raisin Breadpudding à la Mode
White Chocolate Bailey’s Cheesecake
~10~

**We use biodegradable corn straws**

Daily Brunch Features

SMOOTHIE: Strawberry, Orange, & Banana with your choice of: plain or vanilla yogurt, coconut milk, almond, soy, or 2% milk, oat milk ~7~
DRINK SPECIAL: Mimosas ~ With Fresh Juice (2oz~7~
DRAFT SPECIAL: Yellow Dog ~ IPA (16oz) ~5~

FRESH BAKED BASKET OF BREAD ~3.50~
Sweet & Spicy Butters With Herb, Fruit, & Cinnamon Breads

 SOUPS ~10~
Potato, Bacon, & Leek
Roasted Red Pepper & Pear

VEGETARIAN BREAKFAST ~16~
Spanakopita Benny
Feta, baby spinach, fresh dill and parsley with artichoke hearts, onions, lemon, and garlic in oven baked phyllo pastry with two free range poached eggs, hollandaise, and diced Kalamata olives. Served with organic mixed greens and a fresh fruit & nut medley.

PROTEIN QUICHE ~15~
Prosciutto, cheese curds, gem tomatoes, and fresh basil baked with free range eggs in a flaky butter crust and served with organic mixed greens and a  fresh fruit & nut medley.

LUNCH SPECIAL ~16~
Mediterranean Tagliatelle Primavera
Roasted artichokes, gem tomatoes, capers, asparagus, arugula, and bell peppers with grana padano, lemon and herbed garlic olive oil with tagliatelle pasta.

DESSERTS
 Brandied Peach & Raisin Breadpudding à la Mode
Peach & Roasted Apple Crumble à la Mode
Piña Colada Crème Brûlée (GF)
White Chocolate Bailey’s Cheesecake
~10~

***WE USE BIODEGRADABLE CORN STRAWS***