First Course Selections

Tuna Sashimi Poke Tower – 17

with cucumber spaghetti, wonton skins, avocado, seaweed and quail egg

Applewood Smoked Gravalax – 13

with potato basket of field greens, chives and apple martini crème fraiche

Crisp Crab-Shrimp Cakes – 14

with roast garlic aioli and apple pear slaw

Roasted Quail and Wild Mushroom Strudel – 15

with wilted spinach and marsala wine sauce

Tempura Fried Calamari or Rock Shrimp – 12

with spicy sriracha aioli and asian slaw

Kung Pao Chicken, Shrimp or Beef in Lettuce Cups – 13

with garlic, cilantro, chilis, red bell peppers, ginger, peanuts, and water chestnuts

Warm Brie and Grilled Eggplant Caprese – 15

with balsamic poached figs, roma tomatoes, olive oil and fresh basil

Sashimi Plate – 16

hamachi, salmon and tuna on cucumbers slaw and citrus jalapeno ponzu

Roasted Beets, Green Apple, Goat Cheese Salad – 13

with candied walnuts, orange balsamic dressing

Duck Confit Salad – 14

with mandarin orange, carrots, fried leeks and grand marnier – toasted hazelnut vinaigrette

Grilled Romaine Lettuce Salad – 15

with grilled chicken or shrimp, tomatoes, shaved red onion, bacon and creamy bleu cheese vinaigrette

Caesar Salad – 10

Made the real way with sourdough croutons and shaved romano cheese

House Salad of Field Greens- 9

with pears, dried cranberries, candied walnuts, blue cheese, Belgian endive and honey pear vinaigrette

Different Soup every Day – 7

Leave a Reply

Your email address will not be published. Required fields are marked *