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Previous menus

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