Tuesday, May 22, 2018
Soup
Chicken White Bean
cup 5
Salads & Appetizers
Baby Oak Salad w/ avocado, red bell pepper, Nodine’s Smokehouse bacon
& ramp ranch dressing (gf)
11
Baby Mustard Greens w/ sprouted organic garbanzo beans, marinated mushrooms,
kohlrabi, radish & miso dressing
11
Burrata & Strawberries fresh mozzarella burrata & balsamic marinated strawberries on
baby greens w/ toasted baguette
13
Entrees
Soft Shell Crabs crispy tempura fried on stir fry of rice noodles & julienne vegetables
in sweet & spicy tamarind broth garnished w/ peanuts & organic mung bean sprouts (gf)
28
Halibut pan seared w/ wild fiddleheads, morel mushrooms, Yukon gold potatoes
& white asparagus vichyssoise (gf)
27
Lamb Porterhouse two 4oz chops grilled on roasted tomato couscous & sautéed kale sprouts
w/ kalamata olive tapenade
25
Black Angus Flat Iron Steak grilled 8oz w/ smoky rice, broccolini & cippolini onion jus (gf)
26
Wiener Schnitzel all natural, grain fed veal, breaded & sautéed w/ lemon caper butter sauce,
roasted garlic mashed potatoes & mixed vegetables
24
Falafel pan seared garbanzo bean cakes w/ cashew tzatziki & tabbouleh salad
19
Black Pearl Salmon grilled w/ cucumber dill cream over rice pilaf
& creamed spinach (gf)
26
Frenched Chicken Breast all-natural, grilled w/ pineapple thyme glaze,
garlic mashed potato & vegetables (gf)
22