Grilled Cheese of the Week: Roasted red peppers, spinach and gruyere on marble rye, served with choice of soup. $6.22
Chef’s Table Menu
First Course
Pork Sliders – $4
Braised pork on toasted Challah rolls with American Honey bourbon barbeque sauce and pineapple pico de gallo.
Bruschetta – $4
Marinated tomatoes served over toasted olive oil and rosemary Italian bread with fresh basil and balsamic reduction.
Second Course
Baby Green Salad – $5
Baby green salad topped with dried figs, bleu cheese, crushed walnuts,
and raspberry vinaigrette.
Roasted Red Pepper Soup – $5
Chunky roasted red pepper soup with a hint of lime.
Main Course
Grilled Pork – $17
Grilled pork chop over creamy risotto with chorizo sausage and local kale, finished with roasted local tomatoes.
Sommelier recommendation: Wine – Trentadue Merlot Beer – Paulaner Oktoberfest
Cavatelli Pasta – $16
Cavatelli noodles tossed in rosemary pumpkin cream sauce topped with portabella mushroom, shallot, gruyere cheese and pecan.
Sommelier recommendation: Wine – Angeline Chardonnay Beer – Sam Smith Oatmeal Stout (bottle)
Tilapia – $18
Corn crusted tilapia topped with fried shallot gravy served over mashed Yukon potatoes
and sautéed green beans.
Sommelier recommendation: Wine – Sciarpa Pinot Grigio Beer – Sierra Nevada Pale Ale
Dessert
Mango Pie- $6
Creamy mango pie in a flaky graham crust topped with pineapple lime mousse.
Cheese Cake – $6
New York style cheese cake served with strawberry topping .
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
