Sample Menu
spring/summer 2020
Salads
Melon and Proscuitto Salad
Chilled cantaloupe with shaved smoked gouda, prosciutto chips with an arugula pesto
Mexican Caesar Salad
Tender grilled romaine hearts, shaved jalapeno and Fresno chilies, crumbled queso fresco, crispy tortilla strips with a chipotle Caesar dressing
Asian Chop Salad with Miso Salmon
A crunchy medley of cabbage, romaine, carrots, scallions, and toasted sesame seeds topped with miso poached salmon with a nori vinaigrette
Detox Salad
A blend of kale, radicchio, romaine, and microgreens with toasted almonds, dried cherries, and summer squash with a berry-balsamic dressing
Entrees
Smokey Black Bean Taquitos
Crunchy flour tortillas filled with a mixture of smokey black beans and quinoa taquitos topped with fire-roasted poblano crema, tomatoes, red onion, and lime
Summer Lettuce Cups with Ceviche
Tender Bibb lettuce cups served with wild-caught prawns, jicama, avocado, tomato, lime, and scallion ceviche served with a roasted corn and mango salad
Cast Iron Filet
Tender filet served over creamy polenta, pistachio and herb carrots with a blueberry and red wine demi
Pulled BBQ Chicken Sandwich
Fluffy brioche bread filled with pulled bbq chicken and our house-made slaw served with baked hand-cut salt and vinegar fries
Orzo with Grilled Lobster
A delicate blend of orzo, fresh peas, and parmesan tossed in a white wine sauce topped with split lobster tails
