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 2020 Summer Menu

boards for the table

**house cheese   18  add charcuterie   25

*house cheese curds with tomato jam   9.75

marinated olives w/ rosemary and marcona almonds   9

grilled seasonal vegetables w/romesco   15  

**falafel w/tahini sauce, tomato and red onion   11

from the garden

**fattoush salad w/pomegranate vinaigrette   12

roasted beets w/ burrata, citrus, and pistachio 11

fresh picked herbs and vegetable salad w/ passion fruit vinaigrette   11

roasted cauliflower w/shallots, herbs and raclette   12

crispy potato w/spicy tomato and garlic aioli   9

moroccan spiced carrots with marcona almonds  11.50

from the water

citrus glaze salmon w/avocado, hearts of palm and radish sprouts   16

seared sea scallops w/fresh corn polenta and smoked tomato butter   20

grilled achiote shrimp w/pickled onion and watermelon salad   18

 from the land

karage bite, japanese style fried chicken   9

**chicken shawarma w/tahini, tzatziki, and naan   14

**north african chicken skewers w/harissa and herbs  14

**kafta skewers, spiced ground lamb w/tzatziki, tahini, naan, and herb salad   16

grilled hanger steak w/mexican style street corn   17.50

thai style pork wrap w/ cucumber and tomato   9.50

bourbon glazed pork belly with smoked corn salad   14

Large plates

artichoke & shiitake stuffed- pan roasted chicken breast, with french bean and crispy potato 26

grilled salmon with sundried tomato butter and black-eyed peas 28

grilled pork chop with nudjua, lemon honey, parmesan and arugula 29.50

beef tenderloin with a tomato & bacon crust served with crispy potato and French beans   36

*denotes an item that is NOT gluten free

**denotes an item that can be adjusted to be gluten free