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Summer 2017 Dinner Menu


Soups


Soup du Jour

Cup | 5    Bowl | 7

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Cup | 5    Bowl | 7

Salads


Strawberry Bibb Salad | 9

Bibb lettuce with strawberry champagne vinaigrette, fresh strawberries, crumbled bleu cheese and a cacao, seed and nut brittle.

Sprouted Grain Salad | 8icons2

Sprouted mung beans, lentils, quinoa, and cous cous mixed with cherry tomatoes, cucumbers, parsley, mint, lemon juice and olive oil.

Arugula Salad | 9icons2

Arugula tossed with corn with roasted tomatoes, blueberry, peach, and vegan ranch dressing with jalapeño corn bread.

Grilled Romaine Salad | 9icons

Romaine with pickled radish and onion, tomato, avocado, topped with a parmesan tuille and Poached egg.

 

Appetizers


Charcuterie Board | 18

Chef’s selection of cheeses and cured artisan meats, complimented by seasonal spreads, nuts, assorted olives, seasonal fruit, jalapeno jam and crostini. Add pickled and preserved board | 8

Cheese & Vegetable Board | 16

Chef’s selection of cheeses and a variety of pickled, roasted and raw vegetables, complimented by seasonal spreads, nuts, assorted olives, seasonal fruit, local honey and crostini. Add pickled and preserved board | 8

Pickled and Preserved Board | 10

Chef’s selection of in house pickled and preserved fruits and vegetables, complimented by pickled eggs, crostinis and house made cheese.

Brie en Croute | 13

Brie cheese baked in a puff pastry topped with local honey and toasted almonds, served with seasonal fruit, tomato apple chutney and crostini.

Bread Platter | 5

A selection of three freshly baked sourdough breads, accompanied by olive oil and compound butter.

Mushroom Crepes | 12

Quinoa crepes filled with exotic blend mushrooms in a bourbon parmesan cream.

Korean BBQ Broccoli & Cauliflower | 13icons2

Smoked Broccoli and cauliflower tempura in a spicy gochujang sauce topped with sesame seeds.

Sides


Popcorn Grits | 5icons

Creamy popcorn grits topped with bleu cheese, scallions and pickled red peppers.

Green Beans | 5

With herb panko, butter and almonds.

Grilled Corn on the Cob | 5icons

Citrus butter and chipotle salt.

Roasted Beets | 5

Citrus creme and a seed and nut brittle.

Meat & Poultry


Pork Buns | 13

Crispy braised pork belly served on steamed buns with sriracha aioli, spicy pickled carrots and cucumbers, and shredded lettuce.

BBQ Pulled Pork Grilled Cheese | 13

Cocoa Cardona cheese on homemade whole wheat bread. Served with tomato apple chutney and BBQ pulled pork.

Jerk spiced chicken mac & cheese | 13

Free range organic chicken with jerk spices mixed with macaroni, cheddar and mozzarella cheese.

Grass-fed Rib Steak | 30

Char grilled RibSteak with jalapeño corn bread, warm poached peach with a bourbon glaze and sautéed green beans.

Organic Chicken | 25

Roasted Free Range Organic Chicken Breast, caramelized garlic and roasted tomato tart, strawberry napa cabbage kohlrabi slaw.

Lamb     Full | 30 Half | 18

Grilled Lamb loin topped with mint oil, cocoa fettucine, red pepper, corn and caramelized onion relish and a red wine reduction.

 

Seafood


Fish Tacos | 14

Fried breaded Barramundi, shredded lettuce, sriracha aioli, pickled carrots and cucumbers and avocado.

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Sea Scallops | 14

Pan seared Sea Scallops with sriracha aioli and strawberry napa cabbage kohlrabi slaw.

Shrimp & Grits | 24icons

Pan seared Argentine Red shrimp and chorizo sausage, popcorn grits with bleu cheese, pickled red peppers and sautéed greens.

Salmon | 26icons

Grilled Salmon with a blueberry corn and peach salsa, sautéed green beans and popcorn grits.

Seafood Curry | 28icons

Broccoli, zucchini, peppers, spinach and cauliflower in a coconut curry broth with rice noodles topped with seared scallops and sautéed shrimp.

Vegan


Vegetable Curry | 22icons2icons

Broccoli, zucchini, peppers, cauliflower, spinach and greens in a coconut curry broth with rice noodles.

Moroccan Veggies & Cous-Cous | 23icons2

Harrissa-spiced zucchini and carrots served with eggplant, pistachios and dates, over almond cous-cous.

Roasted Veggies & Risotto | 23icons2

Tomato, eggplant and zucchini stack with Oregano cream, grilled peppers, and a creamed corn farro risotto.

Rice & Beans Bowl | 23icons2icons

French green Lentils, navy beans and northern white beans, with basmati brown rice, broccoli, cauliflower, peppers kale and zucchini, with lemon tahini broth topped with pickled carrots and a bourbon peach drizzle.