Dinner

Soups & Starters

Today’s Freshly Prepared Soups
4,7

Pecorino Romano Garlic Toast
3

Cup of our Vegetarian Chili topped with cheddar cheese & sour cream
5 GF

Black Olive Tapanade, a perfect complement to our bread basket
3 GF

Shrimp and Octopus Gazpacho Cocktail
10 GF

Roasted Eggplant Dip with tomato & cilantro served with tostadas, cucumber, sugar snaps, celery & carrots
6 GF

Grilled Locally Made Garlic Pepper Sausage over wilted organic greens and a saute of caramelized onions and zucchini with dijonaise sauce
10 GF

Mini Grilled Lamb Kebob, seasoned ground lamb skewered and grilled served over jasmine rice and vegetable pilaf with lime cilantro yogurt
7 GF

Homemade Pizza of the day (please allow 15 minutes)
10

Wild Mushroom, Spinach, Chevre and Caramelized Onion Tart with arugula & hazelnut salad garnish
7

Sherry Butter Sauteed Wild Mushrooms served over arugula and creamy polenta with roasted red pepper freckles
7 GF

Mini Grilled Kebob, seasoned ground lamb skewered and grilled, served over jasmine rice and vegetable pilaf with lime-cilantro yogurt
7 GF

A La Carte Sides & Substitutions 

Side of Vegetable of the Day
5 GF

Tri-colored quinoa “tabouleh” with lemon, cold pressed unfiltered extra virgin olive oil, green beans & amp; tomatoes
5 GF

Banger and Mash, grilled pepper sausage over greens with mashed potatoes
10 GF

Potatoes au Gratin
5 GF

No starch extra vegetables
4 GF

ENTREES

Entrees are preceded by a Whisper Of Our House Salad
Substitute a Cup of Soup for the Whisper
add $2 GF
In lieu of of Whisper sub a small version of our Caesar,* traditional style or our Roasted Beet Salad of spinach with green apples, chevre and creamy peppercorn drizzle
add $3 GF

Ask your server about Today’s Fish and Vegetarian Specials
ask

Sweet Laurel & Dark Chili Dry Rubbed Hanger Steak, grilled, sliced and served over organic greens
with our potatoes au gratin casserole and vegetable of the day
24 GF

Grilled Meatloaf Plate (hormone free beef) over mashed potatoes with homemade gravy and vegetable of the day
19 GF

Four Large Basil Grilled Prawns over wilted arugula,creamy polenta and fresh diced tomato, served with vegetable of the daye
22 GF

Banana Leaf Wrapped Slow Roasted Pork seasoned with garlic, ginger and tamari served with Thai red curry sauce, brown rice pilaf & vegetable of the day
20 GF

African Spiced Leg of Lamb, over wilted spinach and tri-colored quinoa “tabouleh” with roasted carrot spears, diced tomatoes and dijonaise drizzle
20 GF

Tarragon, Shallot and Grape Tomato Braised Chicken, 1/4 Chicken in a rich sauce served with mashed potatoes and the vegetable of the day
18 GF

“Alu Gobi”, an East Indian dish of potato, cauliflower &amp tomato with yellow curry over wilted organic greens
served with jasmine rice pilaf and vegetable of the day
16 GF

Grilled Stuffed Poblano Pepper with saffron and wild mushroom risotto served over wilted greens with vegetable of the day
17 GF

Roasted Balsamic Portobello Cap and Vegetable Melange, seasonal vegetables sauteed over portobello cap, russet potato cubes and wilted spinach, topped with a dollop of chevre
16 GF

Top the above three with:
Sliced Grilled Chicken Breast 5 GF/ Cracked Black Pepper Pan Seared Fish du Jour* 6 GF/ 3 Large Basil Grilled Prawns* 7 GF

GF denotes gluten free and/ or easily converted to a gluten free option

Although we do not cook with peanut products or unlisted tree nut products, if you have allergies to nuts please inform your server

Consuming raw or undercooked meats, paultry, fish, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition

 

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