Winter 20/21 <3 All Time Favorites
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Bison meatballs in blackberry marinara sauce and dipping bread DF
Hummus duo of tarragon roasted carrot and chipotle lime with crudites V, VEG, GF
Homestyle Bacon Deviled eggs GF
Beer battered asparagus with spicy thai aioli VEG
Soup/Salad
House BLT wedge with applewood smoked bacon, buttered crouton, and fresh lemon ranch GF
Winter house salad with roasted parsnip, shaved beets, asiago
Romaine caesar with creamy herbed anchovy pecorino dressing GF
Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF
Butternut squash soup, hint of warm spice, and housemade creme fraiche GF, VEG
Chipotle chicken and corn chowder GF
Roasted broccoli cheddar soup, VEG
Mains:
Veggie
Roasted cauliflower and penne a la vodka, garlic charred romaine “toast points”
Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF
Pelau (trinidad) stuffed red peppers and quinoa salad GF,DF
Pesc
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc
Scallops in thai chili sauce, pineapple stir-fried quinoa, sauteed bok choy GF, DF, PESC
Pecan crusted halibut with grapefruit beurre blanc, haricot verts, pearl cous cous
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF
Cast iron seared lamb chops, quinoa and feta filled filo pockets, lemon caper tzatziki
Bison with blueberry compote, savory leek bread pudding, and sauteed bitter greens
Grilled NY Strip with housemade steak sauce, brussels sprouts, lobster mac and cheese
Pork and poultry
Squash stuffed chicken breast with bacon parsley spaetzle, haricot verts, walnut bechamel
Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &
dried cranberries GF
Pork Chop with bacon braised country greens and twice-roasted sweet potatoes with hot honey GF
Dessert
S’mores molten lava cake*
Earl grey french toast with salted butter and homemade milk syrup
Bourbon spiked hot cocoa with toasted marshmallows GF
Cafe Cubano creme brulee GF
Spiced berry crumble -Vegan upon request
*served with icecream
Summer 2020
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Toasted avocado wedges with baja sauce Veg, V, GF
Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC
Hummus duo of tarragon roasted carrot and smoky tahini with crudites V, VEG, GF
Soup/Salad
Summer salad with apricot, almond, blackberries, and greens in a peach ginger vinaigrette GF, VEG, V
Duck breast, mango, pickled onion, and jicama, and honey chili lime vinaigrette GF
Grilled romaine, bacon, pickled tomatoes, caramelized onion ranch GF
Garden herb zucchini soup with lemon butter croutons V, VEG
Spicy grilled corn gazpacho with charred anaheim pico de gallo V, VEG, GF
Halibut stew with thyme, tomato, white wine, shallots PESC, GF
Mains:
Veggie
Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V
Fried tofu in a green chili crust, queso fresco masa cake with jicama slaw and sweet chipotle lime drizzle VEG,
Pesc
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Salmon over sour cream and onion biscuits, marinated asparagus and lemon dill hollandaise sauce PESC
Scallops in thai chili sauce, pineapple stir-fried quinoa, sauteed bok choy GF, DF, PESC
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF
Coffee rubbed lamb, rosemary sweet potato kugel, and oven roasted fennel GF
Bison sirloin with cowboy butter, sun dried tomato gnocchi, leafy greens with bleu cheese crumbles
Pork and poultry
Grilled chicken, herbed risotto, arugula and roasted corn salad GF
Green chili chorizo stuffed chicken with lime crema, hominy cotija cornbread, and cilantro papaya salsa GF
Pork ribs with chipotle bbq sauce, poblano potato salad, street corn elotes GF
Dessert
S’mores molten lava cake*
Banana cream pie with a vanilla cookie crust
Berries and whipped cream topped with streusel
Cafe Cubano creme brulee GF
Mexican chocolate avocado mousse V, GF, DF
*served with icecream
Winter 2019/20
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Apps
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Hummus duo of charred jalapeno and mole with crudites GF, DF, VEG
Bison meatballs in blackberry marinara sauce and dipping bread DF
Duck toast, spicy chili soy, shredded cabbage DF
Soup/salad
Winter house salad with roasted parsnip, shaved beets, asiago cheese, and burnt mandarin and rosemary vinaigrette GF, VEG
Romaine caesar with creamy herbed anchovy pecorino dressing GF
Chopped salad with tomato, cucumber, bacon bits and buttermilk ranch GF
Butternut squash soup, hint of warm spice, and housemade creme fraiche GF, VEG
Southwestern pork, green chili, and charred tomato chili with avocado cream GF
Crab cake in a Thai coconut bisque DF
Veggie
Fennel couscous filled tomatoes with herb hummus and tossed arugula GF, DF, V , VEG
Albondigas in chili tomato sauce, handmade tortillas, oregano cream drizzle VEG
Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF
Pesc
Pan sauteed halibut, shallot and sweet potato rosti, roasted fennel, cayenne butter
Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Rich thermidor style lobster gnocchi, lemon zested spinach PESC
Carne
Beef tenderloin, charred asparagus, mashed potato, rosemary funnel cake, caramelized onion and garlic sauce
Garlic and herb crusted lamb, white halal sauce, roasted cauliflower, spiced bulgur
Balsamic whiskey NY strip, garlic parsley shrimp , crispy roasted carrot and turnip GF
Pork chop with mushroom sherry sauce, asparagus saute with prosciutto and pine nuts, stacked russets GF
Poultry
Chicken in tomato rojo sauce, green chili masa cornbread stuffing, lime fried pickles
Herb roasted chicken, pumpkin risotto with goat cheese & dried cranberries GF
Wild grain rice stuffed cornish game hens with blueberry demi, parmesan polenta, brussels sprouts GF
Dessert
S’mores molten lava cake* VEG
Poached pear clafoutis* VEG
House-made eggnog creme brulee VEG
Spiced berry crumble VEG*
Mexican chocolate avocado mousse V, GF, DF
Summer 2019
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Coconut marinated chicken tacos with cabbage slaw and chili sauce GF
Hummus Duo of red pepper tahini and garam masala hummus with crudites GF, VEG, V
Citrus shrimp with peach cocktail sauce GF, PESC
Bacon Deviled eggs GF
Soup/Salad
Grilled romaine with fresh corn, queso fresco and cilantro chili ranch VEG, GF
Summer salad with apricot, almond, blackberries, and greens in a honey ginger vinaigrette GF, VEG, V
Mixed greens with buttery lobster, old bay croutons, quick pickles, and red wine vinaigrette PESC
House BLT wedge with applewood smoked bacon, buttered crouton, and fresh lemon ranch GF
Apple, carrot, sweet potato puree V, VEG, GF
Chilled watermelon gazpacho with cilantro and cotija cheese VEG, GF, V
Chipotle chicken and corn chowder GF
Mains:
Veggie
Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V
Grilled tofu with sweet pineapple BBQ sauce, quinoa, and grilled zucchini VEG, GF, V
Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF
Pesc
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Pecan crusted Skuna Bay salmon with grapefruit beurre blanc, haricot verts, pearl couscous PESC
Caramelized scallops with dill butter sauce, red potato, sauteed tomato and zucchini GF, PESC
Buttermilk fried cod, housemade tartar, sauce rosemary fries, salt and vinegar brussels slaw PESC
Carne
Jalapeno bacon wrapped pork tenderloin, chimichurri, cotija arepa, grilled corn salsa, anaheim cream GF
NY Strip, house-made steak sauce, bacon shallot brussels, beer mac and cheese
Grilled lamb with red wine reduction, fingerlings with feta and parsley, marinated green beans GF
Tenderloin, charred asparagus, mashed potato, caramelized onion and garlic sauce
Poultry
Grilled chicken, pesto risotto, arugula and roasted corn salad GF
Crunchy spicy fried chicken breast, cauliflower mash, swiss chard
Hasselback chicken Florentine, capellini, spinach parmesan crisps, jous GF
Dessert
S’mores molten lava cake*
Flambéed peaches, whiskey sabayon* GF
Grapefruit and cardamom panna cotta GF
Vanilla crepes with espresso mascarpone cream, chocolate sauce, fresh raspberries
*served with icecream
Winter 2018/2019
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Starters
Cast iron simmered meatballs in marinara, ricotta, dipping baguette GF
Hummus duo of toasted almond and roasted tomato basil with crackers and crudite GF, V
Cambodian style coconut marinated shrimp lettuce wraps, shredded carrot and bok choy GF, Pesc
Game-day trio with elk chili potato skins, tequila lime wings, and loaded guacamole baked tater tots GF
Chef’s favorite selection of specialty meats and non-stinky cheeses and crackers GF,
Soup/Salad
Winter house with shaved beets, parsnip, clementine, and herb dijon vinaigrette V, GF
Spinach and local goat cheese with pumpkin and sunflower seed nougat, creamy balsamic Veg, GF
House BLT wedge with applewood smoked bacon, buttered crouton, and fresh lemon ranch GF
Bacon, cauliflower, fennel cream soup GF
Aromatic chicken, ginger, clove dumpling soup
Warm-spiced veggie stew, handmade Moroccan bread, V, Veg
Mains:
Veggie:
Spicy veggie cajun boil, trinity wild rice V, Veg
Sweet potato sabzi, basmati rice, fresh mint and watercress salad V
Cast iron butternut squash with spiced chickpea, and shawarma sauce
Pesc:
Wild salmon carbonara, handmade fettuccine, spinach in vinaigrette Pesc
Lobster thermidor with charred asparagus, crispy rosti potato GF, Pesc
Herb marinated halibut in butter sauce, barley and mushroom stew, crisp greens GF, Pesc
Sesame crusted scallops, rosewater beurre blanc, jasmine tea rice cake GF, Pesc
Carne:
NY strip, poutine oven potatoes, caramelized brussels sprouts
Tenderloin, savory funnel cake, caramelized onion and garlic sauce, sauteed greens
Bison sirloin, chorizo manchego aranchini , charred jalapeno creme GF
Poultry:
Hasselback chicken Florentine, capellini, spinach parmesan crisps, jous GF
Buttermilk fried chicken, andouille mac and cheese, braised green beans, picadilly relish GF
Dessert
Star anise creme brulee GF
Thai coffee french toast GF
Grandma’s gingerbread cake and whipped cream
Spiced apple crumbles with cinnamon “icebox” cream
S’mores molten lava cake
Summer 2018
GF- gluten free available
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Starters
Paprika cheese fonduta with roasted potato VEG, GF
Beer battered asparagus with spicy thai aioli VEG
Fresh herb hummus, sesame edamame hummus V, VEG, GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Sriracha deviled eggs VEG, GF
Ceviche of halibut, watermelon, red onion, cucumber PESC, GF
Soup/Salad
Falafel salad with cucumber/tomato,pickled red onion, tahini mint dressing VEG
Peach salad with spinach, green onion, colorado goat cheese, peach/pecan vinaigrette V, VEG, GF
House wedge with harissa ranch VEG, GF
Grilled summer corn and potato chowder VEG
French mussel bisque with turmeric PESC, GF
Apple, carrot, sweet potato puree V, VEG, GF
Mains:
Veggie
Pea and cauliflower, curry yellow cream, pot pie crust V, VEG
Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF
Zucchini rollatini, tomato pesto sauce, housemade foccacia VEG
**I can also make mose entrees veg by swapping out meat for tofu or cauliflower prepared the same way.
Pesc
Buttermilk fried cod, housemade tartar, sauce rosemary fries, salt and vinegar brussels slaw
Grilled trout, fennel risotto, summer salad with brown butter vinaigrette GF
Jalapeno apricot salmon, charred asparagus, cilantro gremoulata cous cous
Carne
Ribeye with torched compound butter, garlic breaded brussels sprouts, creamy mashed potato GF
Bison with caramelized leek hollandaise, beet gnocchi, bitter greens
Mango habanero pork ribs, fried green tomatillos, jicama-cilantro-carrot slaw GF
T-bone lamb chops, parsnip latkes, arugula and shaved onion salad, horseradish dill cream
Poultry
Squash stuffed chicken breast with bacon parsley spaetzle, haricot verts, walnut bechamel
Chicken tamarillo open-faced enchiladas with beer mole, spanish rice and beans, and cilantro lime crema GF
Dessert
Fresh mango mousse GF
French toast batter creme brulee GF
Strawberry vodka milkshake with sprinkles GF, Vegan per request
S’mores molten lava cake and ice cream
Winter 2018
GF- gluten free available
VEG- Vegetarian
PESC- Pescatarian
Starters
Chef’s selection of specialty cheeses with crackers GF, VEG
Nashville battered scallops, remoulade coleslaw PESC
Lobster nachos, pico, ‘dilla cheese, jalapeno cream GF, PESC
Hummus Trio- “Beer Pairing” – Bacon – Jalepeno, cumin, boiled peanut – IPA , served with crudites
Caprese stuffed portobello mushrooms with balsamic glaze GF, VEG
Salad and soup
Beet salad with pecans, local goat cheese, rosemary vinaigrette VEG, GF
Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF
Wedge salad with cherry tomato, english cucumber, parmesan “snowflake” and caraway honey mustard dressing VEG, GF
Carrot, apple, and sweet potato puree GF,VEG
Chipotle chicken and corn chowder GF
Elk chili with cheddar and sour cream GF
Mains:
Veg
Portabello katsu with sticky rice and Hawaiian slaw
Roasted cauliflower and penne a la vodka, garlic charred romaine “toast points”
Vegetable paella and spaghetti squash fritters GF
Pesc
Lemon butter basted trout, tarragon risotto, Swiss chard GF
Scotch whiskey salmon, seared colcannon potato cakes , asparagus GF
Meat
Tenderloin au poivre, turnip puree, charred asparagus GF
Harissa Bison, artichoke hummus, roasted heirloom carrots, handmade flat bread GF
Asian sticky ribs, shishito ginger fried rice, charred bok choy GF
Cast iron seared lamb chops, quinoa and feta filled filo pockets, lemon caper tzatziki
Southwestern rubbed flank steak. green chili mac and cheese, bacon cornbread
Poultry
Red chicken adobo, charred bok choy, fried rice, citrus salad GF
Portuguese roasted chicken, cauliflower quinoa tabouleh, roasted carrots GF
Holiday chicken dinner with stuffing, mashed potato & gravy, green bean casserole, cranberry sauce
Old Faithfuls
Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &
dried cranberries GF
Pecan crusted white fish with grapefruit beurre blanc, haricot verts, pearl cous cous
Feta and herb toasted salmon with cucumber tomato lemon quinoa GF
Cowboy coffee Rubbed Rib Eye with Chocolate Stout Pan Sauce, smashed red potato, carrots
Bison with blueberry compote, savory leek bread pudding, and sauteed bitter greens
Seared NY strip, sauteed asparagus, lobster mac and cheese
Dessert
Earl grey french toast with salted butter and chantilly creme
Bourbon spiked hot cocoa with toasted marshmallows GF
Churros with Bailey’s Irish cream cream
Cast iron caramel apple clafoutis**
S’mores molten lava cakes**
Butter toasted spiced pumpkin bread**
**served a la mode
SPRING/SUMMER 2017
GF- gluten free available
VEG- Vegetarian
PESC- Pescatarian
Starters
Hummus trio: Carmelized onion, traditional tahini hummus, red curry coconut & crudites GF, VEG
Scallops with grapefruit beurre blanc with charred asparagus GF, PESC
Chinese “salt and pepper” pork tacos with sambal lime aioli GF upon request
Cast iron fontina melt with baguette and apples VEG, GF upon request
Greek onion fritters with tzatziki sauce VEG
Salad and soup
Beet salad with pecans, local goat cheese, rosemary vinaigrette VEG, GF
Cucumber, mint, feta, and arugula salad with watermelon honey vinaigrette VEG, GF
Grilled romaine with fresh corn, cotija cheese and cilantro chili ranch VEG, GF
Ragout with chicken sausage, kale, white bean, roasted lemon, charred baguette GF upon request, DF
Broccoli cheddar soup with white truffle oil, VEG
Parsnip celery cream soup GF VEG
Mains:
Veg
Pelau (trinidad) stuffed red peppers and quinoa salad GF,DF
Chana masala with steamed rice and naan GF upon request
Cauliflower al pastor tacos with rice, and beans GF
Kale and brussels enchiladas with mole sauce, plantain rice and cilantro beans GF
Pesc
Halibut with seared quinoa cake, parsnip slaw, cashew pea sauce DF
Whitefish with wilted spinach, pearl cous cous, and orange fennel vinaigrette DF
Salmon with tarragon hollandaise, asparagus, roasted red potatoes GF
Meat
Cervesa marinated flank steak with Green chili and manchego risotto, and salad garnish with cumin vinaigrette GF upon req.
Beef tenderloin with truffle mac and cheese, and asparagus confit
Lamb chop, pickled onion, handmade finger noodles with brown mushroom gravy DF
“Grill out” dinner with bratwurst, elk and bison burgers with sides and fixin’s GF, DF
NY strip with spicy shrimp etouffee sauce, potato puree and grilled green onion DF
Poultry
Grilled chicken and summer vegetables with Afrikan Maafe sauce, basmati rice, GF
Herb chicken and jus with pesto spaetzel and carmelized brussels sprouts
Pork
Crispy chili crab stuffed pork chops with mango salad, cilantro rice GF
Corn bread & bacon stuffed pork chops, collard greens, sweet potato hash DF
Dessert
Artisan strawberry shortcake
S’mores molten lava cake with icecream
Peach and white chocolate mousse with sweet tart dough cookie GF upon request
Chocolate espresso fondue with dippin’s GF upon request
Rosewater creme brulee with candied pine nuts GF
FALL/EARLY WINTER 2016-2017
GF- gluten free available
VEG- Vegetarian
Starters
- Indian Style peas and cauliflower with yellow pepper cream sauce, naan triangles VEG
- Warm wild mushroom and asparagus saute GF, VEG
- Pork belly with scallion pancakes w/ hoison chili glaze, carrot jicama slaw
- Mussels andouille sausage, lager, mustard, caramelized onion, cream, sourdough
- Hummus trio of chipotle lime, radish-fennel, chimichurri, with crudites and lightly toasted baguette GF, VEG
Soups and Salads
- Raddichio salad with orange vinaigrette and Manchego cheese GF, VEG
- Winter vegetable salad with dijion vinaigrette GF, VEG
- House Salad w/ sweet tomato vinaigrette GF, VEG
- Quinoa salad, bacon , queso fresco GF
- Beet salad, baby greens, candied walnuts, goat cheese GF
**************************************
- Classic butternut squash soup GF, VEG
- Sage rubbed Chicken & dumplings soup
- Ham Ribolitta, fennel, cannellinni beans, kale GF
- Fish chowder, chorizo, potatoes
Entrees
- Cauliflower steaks with yellow adobo, cilantro rice, black bean puree, carrot and radicchio slaw GF, VEG
- Hand made sweet potato ravioli, tomato sauce, sauteed brussels leaves VEG
- Fresh made pappardelle, asparagus, parmesan, fingerling confit, garlic shrimp, fresh greens
- Lamb chop with mint and cumin, cauliflower puree,arugula and pine nut salad with pickled red onion GF
- Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese & dried cranberries GF
- Scallops with a bourbon butter sauce, wilted greens and spaghetti squash fitters GF
- Trout with poblano caper salsa, sofrito rice, and crispy avocado GF
- Pecan crusted white fish with grapefruit beurre blanc, haricot verts, pearl cous cous
- Feta and herb toasted salmon with cucumber tomato lemon quinoa GF
- Pork Chop with bacon braised country greens and twice-roasted sweet potatoes with hot honey GF
- Pork roulade with chermoula and jus with farro and roasted mushrooms and apple arugula slaw GF
- Hanger Steak with a rosemary horseradish potato cake, roasted brussels and turnip, balsamic glazed
shallots GF
- Cowboy coffee Rubbed Rib Eye with Chocolate Stout Pan Sauce, smashed red potato, carrots GF
- Bison with blueberry compote, savory leek bread pudding, and sauteed bitter greens
Desserts
- Blueberry white chocolate mousse with tart dough cookies GF, VEG
- Pumpkin creme brulee GF, VEG
- Spiced Baked Apples with icecream GF, VEG
- Caramel rice pudding GF, VEG
- Mexican chocolate pot de creme GF, VEG
Spring/Summer Menu 2016
Salads
- Spinach salad with mango • onion • queso fresco • bacon vinagrette
- Grilled asparagus • caper vinaigrette
- Beet salad • baby greens • walnuts • beets • goat cheese
- Radishes • brown butter • lemon
- Spring vegetable • quinoa salad • bacon
- Warm wild mushroom • asparagus saute
- Roasted baby beets • blood orange • bleu cheese • arugula
- Spring greens • onion • toasted almond • pomegranate vinaigrette
- Spinach • strawberry • pecans • cucumber • raspberry balsamic dressing
Entrees
- Farfalle with fava beans • wild mushrooms and marscapone • arugula/red onion side salad VEG
- Chinese 5 spice pork tenderloin • sauteed onion and carrot • crispy jasmine rice GF
- Fresh made papparadelle • lemon • baby artichoke • asparagus VEG
- Sliced grilled flank steak with feta • ricotta gnoocchi • leeks • fava beans
- Poached salmon • artichoke confit • creamy polenta PESC, GF
- Duck breast • mustard greens • radish • turnip potato puree GF, DF
- Skillet roasted chicken • acorn squash • lentils • herb pistou GF, DF
- Herb chicken • campanelle pasta • roasted cauliflower • mustard brown butter
- Churrasco steak • chimichurri • grated carrot slaw • masa cake GF, DF
- Seared scallops • coconut ginger lime sauteed kale • rice noodles GF, PESC, DF
- Seared NY strip • sauteed asparagus • lobster mac and cheese
- Beef tenderloin • peppercorn cream sauce • sauteed brussels sprouts • duchess potatoes GF
- Pan seared trout • farro • roasted fennel • toasted almonds PESC, DF
- BBQ shrimp • kale coleslaw • hush puppie pancakes GF, PESC
- Cuban style grilled chicken in adobo • mango pineapple salsa • saffron rice GF, DF
Desserts
- Strawberry tart with quinoa almond crust
- Lemon ricotta dessert pancakes
- Rum grilled pineapple with icecream and toasted coconut GF
- Chocolate avocado mousse with tuile cookies GF (upon request)
- Strawberry blueberry yogurt pops
- Bruleed raspberry with icecream
- Grilled apricot and rosemary skewers with fruit sorbet GF, DF
Winter 2015-16
Veg
- Mushroom asparagus dinner quiche , mixed green salad • red wine vinegar VEG
- Black bean, cheese, green chile enchiladas • ranchero sauce • Spanish rice VEG GF
- Eggplant • mushroom • zucchini lasagna VEG, GF
- Fresh made paparadelle pasta • mushroom • shallot • parmesan reggiano cheese
- Vegetable korma • basmati rice • naan bread VEG, GF (no bread), DF
- Chickpea “meatloaf” VEG
- Teriyaki tofu stir fry • Baby bok choy • brown rice VEG, GF, DF
- Roasted red pepper chickpea and spinach curry • basmati rice • naan bread VEG, GF (no bread), DF
Pesc
- Parmesan baked whitefish • garlic wilted spinach • sauteed capellini pasta lemon PESC
- Pan-seared trout • sauteed asparagus • risotto with champagne and radicchio GF
- Seared scallops • coconut ginger lime sauteed kale • rice noodles GF, Pesc, DF
- Crab stuffed poblanos • maque choux • jalapeno cornmeal pancake Pesc
- Feta and herb crusted salmon • cucumber tomato lemon cous cous Pesc
- Balsamic glazed salmon • hasselback potatoes • carmelized shallot and brussels spouts VEG, Pesc, DF
- Seared salmon with fresh lemon • broiled asparagus • Roasted red potatoes • shallot tarragon hollandaise GF, Pesc
- Trout Meunière • butternut squash risotto • haricot verts Pesc
- Tequila shrimp tacos • corn tortilla • cilantro lime cream • corn salad • spanish quinoa GF, Pesc, DF
Poultry
- Chicken enchiladas • Red chile sauce • chopped salad • honey lime dressing GF, DF
- Cajun-style tomato alfredo pasta • blackened chicken spicy
- Rosemary roasted chicken • white bean sausage ragout with kale and zuchinni GF, DF
- Jamaican spiced chicken thighs • seasonal Caribbean salsa • rice and peas • GF, DF
Meat
- Churrasco steak • chimichurri • grated carrot slaw • masa cake GF, DF
- Ponzu glazed flank steak • sauteed sweet onion and red pepper • long grain white rice GF, DF
- Beef carnitas fresco style tacos • flour tortilla • spanish rice • charro beans DF
- Seared NY strip • sauteed asparagus • lobster mac and cheese
- Beef Tenderloin• peppercorn cream sauce • sauteed brussels sprouts • duchess
potatoes GF
- Chicken fried steak • southern greens • mashed potatoes • white gravy
- Cajun shepards pie with lentils and sweet potato VEG, GF
Pork
- Sage pork chop • balsamic parmesan oven fries • warm apple cabbage slaw GF
- Pork chop • southern greens • red potatoes • mustard sauce GF, DF
