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DINNER MENU

—  SEASONAL SELECTIONS  — 

 

Appetizers

— LOADED SWEET POTATO SKINS —
Smoked bacon, three cheeses, chives
$8

— PROSCIUTTO-FIG FLATBREAD—
goat cheese, roasted garlic, balsamic reduction
$10

—  BABA GANOUSH —
roasted eggplant, tahini, ciabatta
$8

 

 

Soup, Salad and more

—BUTTERNUT SQUASH BISQUE—
roasted squash, vegetable broth
$4/$8

— TURKEY-CRANBERRY SALAD — 
toasted pecans, vinaigrette
$4/$10

— HOT TURKEY SANDWICH — 
toasted ciabatta, garlic mash, housemade gravy
$14

 

Entrees

—  KAFTA KEBOBS— 
seasoned lamb and beef, sauteed veggies
$22

—  CAPRESE CHICKEN ROULADE — 
sun dried tomatoes, basil pesto, mozzarella
$22

— MEDITERRANEAN SPAGHETTI SQUASH—
kalamata olives, sun dried tomatoes, feta cheese
$16

 


Executive Chef Gabriel Barber

 


—  Dessert  —

 

Handmade daily, exclusively in-house

—   Baklava Cheesecake —
rose water, walnut and almond
$6

—  Salted Caramel Budino —
caramel custard, Jacobsen sea salt
$6

—  German Chocolate Tart —
Caramel pecan filling, german chocolate ganache, toasted coconut
$6

—  Pina Colada Sorbet —
Roasted pineapple, coconut cream
$4

—  Negrita —
biscotti, dark chocolate, pine nuts
$6

 

Pastry Chef Crystalyn Thorsen