Summer 2017 Dinner Menu
Strawberry Bibb Salad | 9
Bibb lettuce with strawberry champagne vinaigrette, fresh strawberries, crumbled bleu cheese and a cacao, seed and nut brittle.
Sprouted mung beans, lentils, quinoa, and cous cous mixed with cherry tomatoes, cucumbers, parsley, mint, lemon juice and olive oil.
Arugula tossed with corn with roasted tomatoes, blueberry, peach, and vegan ranch dressing with jalapeño corn bread.
Grilled Romaine Salad | 9
Romaine with pickled radish and onion, tomato, avocado, topped with a parmesan tuille and Poached egg.
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.
Smoked Broccoli and cauliflower tempura in a spicy gochujang sauce topped with sesame seeds.
Popcorn Grits | 5
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 | 5
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.
Fish Tacos | 14
Fried breaded Barramundi, shredded lettuce, sriracha aioli, pickled carrots and cucumbers and avocado.
Sea Scallops | 14
Pan seared Sea Scallops with sriracha aioli and strawberry napa cabbage kohlrabi slaw.
Shrimp & Grits | 24
Pan seared Argentine Red shrimp and chorizo sausage, popcorn grits with bleu cheese, pickled red peppers and sautéed greens.
Salmon | 26
Grilled Salmon with a blueberry corn and peach salsa, sautéed green beans and popcorn grits.
Seafood Curry | 28
Broccoli, zucchini, peppers, spinach and cauliflower in a coconut curry broth with rice noodles topped with seared scallops and sautéed shrimp.
Broccoli, zucchini, peppers, cauliflower, spinach and greens in a coconut curry broth with rice noodles.
Harrissa-spiced zucchini and carrots served with eggplant, pistachios and dates, over almond cous-cous.
Tomato, eggplant and zucchini stack with Oregano cream, grilled peppers, and a creamed corn farro risotto.
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.