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~
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~