Lunch Special:
Grilled mediteranean seasoned ground beef patty on toasted ciabatta with harissa aioli, lettuce, and citrus olive relish. $8.50
Chef’s Table Menu
First Course
Chicken Satay-$5
Peanut encrusted chicken skewer over fried cabbage with Thai chili sauce and green onion.
Sweet Potato Napoleon-$5
Brown sugar roasted sweet potato discs layered with mascarpone cheese with vanilla rhubarb cream and crystallized ginger.
Rosemary Flatbread-$5
Crisp grilled flatbread with olive oil and fresh rosemary topped with sun-dried tomato and artichoke bruschetta.
Second Course
Roast Vegetable Salad-$5
Roast carrots, asparagus and red onion with baby greens, gruyere cheese and balsamic reduction.
Spring Chicken Soup-$5
Tender roast chicken, asparagus, dill and basil in a lemon chicken broth.
Poached Shrimp -$6
Two jumbo shrimp poached in white wine, lemon and herbs, over artichoke puree, garnished with micro-greens and lemon-basil aioli.
Main Course
Bacon Wrapped Tilapia-$19
Pan seared Tilapia fillet wrapped in bacon topped with blue-tip mussels in a white wine, herb butter sauce, with whipped Yukon potatoes and steamed broccoli.
Gnocchi Pomodoro-$17
Potato pasta in a rustic, roast tomato and asiago cheese sauce with mascarpone cheese, red onion jelly, and chiffonade basil.
Roast Lamb-$19
Slow roasted leg of lamb, sliced over a fresh rosemary-horseradish cream sauce with fried sweet potato nest, served with steamed broccoli.
Rosemary Shrimp-$20
Rosemary Grilled Jumbo Shrimp with grapefruit beurre-blanc over wilted baby spinach, served with whipped Yukon potatoes.
Grilled Sirloin-$18
Bleu cheese and green onion crusted sirloin steak finished with a shallot-mushroom demi, served with whipped potatoes and steamed broccoli.
Dessert
Rhubarb Pie-$6
Warm Rhubarb pie served with Homestead Creamery Black Raspberry ice cream.
Mandarin Orange Cheesecake-$6
Creamy vanilla cheesecake with mandarin orange puree, topped with chocolate shavings and orange jelly.
Limon-cello-$7
A champagne flute filled with frozen limon-cello and whipped cream.
THREE COURSE–$28 FOUR COURSE-$34
