Grilled Cheese of the Week, April 26th – May 1st:
Gorgonzola cheese and wild mushroom ragout on toasted brioche, served with your choice of our homemade soups. $6.22
Lunch Special:
Duck quesadilla- Roasted duck meat, goat cheese and dried cherry-apple chutney on a flour tortilla, served with your choice of side. $7.95
Chef’s Table Menu
First Course
Chicken Skewers- $5
Curry spiced chicken skewers, citrus relish and harissa aioli.
Risotto Cakes – $6
Sweet Italian sausage risotto cakes, romesco sauce and micro greens.
Upside Down Stuffed Mushroom -$5
Baked gorgonzola cheese, shallot, and spinach topped with sliced Portobello mushroom.
Second Course
Green Tomato Salad – $7
Char grilled green tomatoes, cauliflower puree, roasted red pepper,baby greens and balsamic reduction.
Broccoli Soup- $6
Cream of Broccoli soup with gruyere cheese.
Tuna Skewer – $5
Skewered Ahi Tuna seared rare over an Asian rice noodle salad.
Main Course
Shrimp and Scallops – $20
Sautéed Red Sea Shrimp, Scallops, asparagus, and pea shoots over Israeli couscous and pineapple tomato sauce.
Southern Pork Medallions – $18
Cajun seasoned pork ribeye medallions, pepper gravy, and country ham cracklings served with garlic whipped Yukon potatoes and collard greens.
Southwest Risotto – $15
Creamy Arborio rice, pepper jack, cheddar, squash, corn, and tomato topped with pickled onions and crispy fried tortilla strips.
Beef Roulade – $18
Tender beef medallions rolled around boursin cheese and garlic chive, served with merlot wine jelly, garlic whipped Yukon potatoes and green beans.
Dessert
Blackberry Trifle Cheesecake – $6
Creamy Cheesecake with blackberries and ricotta cheese, topped with lemon curd.
Ancho Chocolate Cake- $6
Moist Chocolate cake flavored with ancho chiles topped with a spiced chocolate ganache.
Lemoncello-$7
A champagne flute filled with whipped cream and Italian lemoncello.
Three Course – $27 Four Course – $33
