off the grille
28.25
fennel crusted with lemon aioli over cous cous
28.00
cumin crusted with two salsas, truffled "tater tots"
22.00
with penne pasta, sun dried tomato marinara, prosciutto, and pinenuts
32.00
with truffled mushroom ragout, garlic mashed potato, asparagus, demi glace
30.00
gorganzola crusted with sautéed broccolini, red wine demi glace (carb conscious)
33.75
garlic mash, olive citrus relish
27.00
over shellfish and sweet potato risotto
chef’s specialties
31.00
sautéed squash, spinach, tomato, lemon sauce
28.00
with red pepper and artichoke crust, chive cous cous, and grilled squash
26.00
orange curry sauce, cilantro vermicelli
23.00
israeli cous cous, dilled celery salad
(low cholesterol)
organic specialties
24.00
slow roasted tomatoes, grilled asparagus, mashed potato
vegetarian options
23.00
24.00
|
starters
9.00
with tortilla chips and grilled focaccia
13.50
with mango relish
10.00
on black pasta cakes with cilantro salsa
10.00
with curry yogurt sauce, tomato, red onion, cucumber
10.75
with fresh mozzarella & tomato sauce
9.75
in tomato white wine broth with herbed rustic bread
12.50
with classic cocktail sauce
14.00
with spinach, roasated tomato, lemon mustard dressing
11.00
in chipotle and green sauce with jicima salad
(carb conscious)
soups & salads
8.00
6.75
6.75
with maple pepper bacon chips, shaved red onion and buttermilk dressing
8.00
hearts of romaine, focaccia croutons, shaved romano cheese and caesar dressing
6.75
mixed greens with vine ripened tomato, cucumber, julienne vegetables drizzled with basil balsamic vinaigrette
13.25
with crumbled blue cheese , tomato, citrus vinaigrette13.00
roast turkey, black forest ham, gruyere cheese, tomato, red onion and hard cooked eggs over mixed greens |
