portobello and crimini with fresh herbs, cream, and stock.
A creamy blend of shrimp and spices.
A rich beef broth topped with crostini and provolone cheese.
Curry, portobello mushrooms, jalapenos, and cilantro.
Tomatoes, cucumber, bell pepper, red onion, garlic, topped with crostini and herb encrusted creamed cheese.
Mixed greens tossed in a creamy parmesan dressing, topped with toasted pine nuts.
Iceberg, kalamatas, feta, red onions, tomatoes, cucumbers, pepperoncinis, and lemon caper vinaigrette.
Red onions, candied pecans, strawberries, bacon, and poppy seed dressing.
Duck confit, dried cranberries, walnuts, red onions, and citrus ginger vinaigrette.
Iceberg, blue cheese dressing, bacon and tomato slices.
Shaved tenderloin, capers, red onions, parmesan crumble, smoked sea salt, truffle oil, and cilantro.
French style, with gruyere cheese and prosciutto tossed in lemon-caper vinaigrette.
Please ask your server about today’s selection.
Crostini, crème fraiche, capers, and minced onions.
with olive tapenade on crostini.
Marinated in spicy citrus juice and served chilled with fresh avocado, mango, and cilantro.
Traditional hummus, roasted red pepper hummus, and black olive tapenade served with pita bread.
Lemon-tarragon dipping sauce.
Walnut pesto, tomatoes, balsamic vinaigrette.
Please ask your server for this week’s selections.
Skewered and pan-grilled with minced garlic.
Stuffed with goat cheese and wrapped with prosciutto.
with basil aioli.
Dijon mustard, pecan, and thyme encrusted.
Haloumi cheese sprinkled with oregano and flambéed with brandy, served with pita bread.
with a nest of angel hair pasta.
Oven roasted with balsamic vinegar and sautéed in brown butter, toasted pine nuts, parmesan.
Spicy skewers of pork tenderloin with apple chutney.
Seared and topped with bleu cheese butter.
Cayenne spiced and pan-fried patties of potatoes with ground prosciutto, provolone cheese and scallion cream.
Ground leg of lamb, fresh thyme, sherry, and lemon zest with a cucumber and feta salad.
Marinated in olive oil, lemon zest, and rosemary and served with a lemon-tarragon sauce.
Spinach, feta, pine nuts, and onion baked in phyllo pastry and drizzled with hollandaise sauce.
Pan-fried potatoes with olives, capers, tomatoes, and parmesan in a spicy sauce.
Pan-grilled with cheddar and jack cheeses, fruit salsa, fresh mango, and cilantro.
Cherry-hoisin glazed, orange-miso slaw.
Stuffed with chopped portobellos, onions, and fresh thyme with béarnaise sauce.
Pita or sourdough rolls.