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FUJI APPLE or CRANBERRY-BLOOD ORANGE
BLACKBERRY SAGE OR GINGER PEACH DECAF
with orange ponzu sauce
with spicy remoulade
on crispy potato skins with green apple salad
on crispy edamame cake with avocado coulis
with slightly spicy peppers
grilled chicken, crispy wontons, toasted cashews, and soy-garlic dressing
with wasabi-cilantro dressing
with apples, almonds, and Blue cheese-apple cider vinaigrette
with cheddar, aioli, and caramelized onions | *We cook our burgers to a juicy medium/medium well, but are happy to accommodate other requests
with brie, bacon, and sautéed arugula
braised pork sandwich with pepperoni, bacon, and provolone
with roasted peppers, mozzarella, napa cabbage and remoulade
with caper-watercress cream cheese
with wonton crisps, cashews, peanut sauce, and soy-garlic dressing and choice of grilled chicken
with lemon vinaigrette
with house made ricotta, grilled chicken, pomegranate seeds, and candied walnuts
with grapes, jicama, and lemon vinaigrette
with dijon vinaigrette
with soy bean-tabouli, grapefruit segments, and mint chile vinaigrette
with pesto, mozzarella, Roma tomatoes, and basil
topped with a fried egg and arugula
with shaved fennel and mascarpone
with seared sushi grade tuna, slivered sweet onions, grape tomatoes, and wasabi aioli
over sautéed spinach
pistachio and pecan crusted, marbled potato gratin, and a sweet corn reduction
with bone marrow risotto and roasted vegetables
wood oven roasted Bryan Farms chicken, orzo, local shrimp, and lemon au jus
roasted walnuts, mushrooms, parmesan, and poached free range egg
with tomato curry and forest mushroom au jus
with braised rib eye in a savory-ginger broth
vanilla-parsnip puree and citrus nage
with Gunderman tomatoes and anchovy butter
with carrot and golden raisin salad
on crispy edamame roll with spicy avocado puree
with lemongrass-orange ponzu vinaigrette
with house pickles, Texas cheddar, and crispy onions
on tomato coulis
with Fuji apples and yuzu cream
with cilantro-wasabi dressing
with Granny Smith apples, toasted almonds, and a blue cheese-apple cider vinaigrette
with spiced walnuts, pomegranate, house-made ricotta, and lemon vinaigrette
with grilled chicken, crispy wontons, toasted cashews, and soy-garlic dressing
with pesto, house-made Mozzarella, Roma tomatoes, and fresh basil
with Ahi poke, wasabi caviar, and tomato
shaved apple, fennel, and mascarpone
lump crab, oven dried red peppers, spinach, and 4 cheeses
wood oven roasted Bryan Farms chicken, “little thimbles”, local shrimp, and lemon au jus
with Jerusalem artichokes, broccolini, and ginger vinaigrette
served rare with wild mushrooms, spicy greens, and soy vinaigrette
with roasted garlic mashed potatoes, grilled asparagus, and red wine reduction
with pistachio puree and truffle thyme au jus
with grilled chicken and lemon vinaigrette
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