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DINNER MENU

—  SEASONAL SELECTIONS  — 

 

Appetizers

—PECAN CRUSTED BAKED BRIE —
spiced pecans, triple berry compote
$8

— SPICY ITALIAN STROMBOLI—
salami, pepperoni, olives, pepperocini
$10

—  STUFFED MUSHROOMS —
cremini, lamb & sausage filling
$8

 

 

Soup, Salad and more

—TOMATO BASIL SOUP—
heirloom tomatoes, garden basil
$4/$8

— BLTA SALAD — 
smoked bacon, avocado, cherry tomatoes
$4/$10

— LAMB BURGER — 
pickled red onion, feta cheese, sun dried tomato aioli
$14

 

Entrees

—  CHICKEN SUPREME— 
smoked bacon, salami, provolone
$22

—  STUFFED BELL PEPPERS — 
basmati rice, roasted veggies, feta cheese
$20

—STEAK & CHANTERELLE GNOCCHI—
seared sirloin, local mushrooms, gorgonzola cream sauce
$22

 


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