crisp idaho potato wedges served with a saffron-ginger aioli
$
Herbed Chevre
local lively run goat cheese coated in a lavender flower, red pepper, and oregano herb blend
$
Fresh Mozzarella With Eggplant
ciabatta crostini topped with fresh mozzarella, grilled eggplant, fresh mint, and basil, drizzled with a balsamic reduction
$
Steamed Mussels
prince edward island mussels steamed in a mint-infused white wine broth, topped with crisp hand cut fries, basil, and watercress, served with a saffron-ginger aioli
$
House Bacon Wrapped Scallop
served with shredded fennel and apple salad, drizzled with house preserved citrus vinaigrette
$
Grilled Free Range Lamb
served with a pickled eggplant, local sweet banana pepper, and organic cherry tomato relish
$
Salads
House Salad
hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette
$
Roasted Root Vegetable Salad
oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with greek feta
$
Artichoke Heart Salad
chilled artichoke hearts and pickled onions on a bed of hyroponic mixed greens, dressed with a sun dried tomato pesto
$
The Watercress Salad
fresh watercress, hydroponic mixed greens, smoked blue cheese, and toasted walnuts dressed with a fig-balsamic vinaigrette
$
Entrees
Spinach Fettucine With P.e.i. Mussels
spinach fettucine with mussels, sun dried tomatoes and baby arugula, finished with a white wine, tarragon cream sauce
$
Poached Asian Pear Risotto
sherry poached asian pear served with red wine risotto, wilted local greens, and topped with smoked gouda and toasted pine nuts - finished with a quince coulis
$
Fall Vegetable Pasta
tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese
$
Roasted Chicken
half chicken roasted with rosemary and spanish paprika, served with herb roasted red potatoes, and seasonal vegetables
$
Grilled Mahi - Mahi
served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries, finished with a mint scented lime vinaigrette
$
Crispy Skin Salmon
citrus-roasted wild coho salmon filet served with israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette
$
Diver Scallops
pan seared and served with a roasted sweet potato with chipotle-lime butter and seasonal vegetable, finished with curried local winter squash sauce
$
Pomegranate Glazed Duck Breast
grilled duck breast served with herb smashed potatoes, seasonal vegetable, and spiced bartlett pear sauce - finished with a pomegranate glaze
$
Organic Black Angus Hanger Steak
grilled to order and served with chive smashed potatoes and seasonal vegetables - finished with balsamic grilled red onions and amish blue cheese butter
