Lunch menu is ala-carte or you may choose the three course pre-fixe for $18
V- vegetarian GF- gluten-free
Starter
Smoked Salmon Crostini 6
Smoked salmon / Dijon hollandaise / candied bacon / fresh dill / toasted baguette
Consommé 4
Chicken consommé / chicken dumpling / scallions
House Salad 5 V GF
Mixed greens / julienne carrots / toasted walnuts / scallions / parmesan crisp / honey-lemon dressing
Entrée
Asian Chicken Salad 10 GF
Grilled chicken breast / red and napa cabbage / julienne vegetables / crispy rice paper / soy-sesame vinaigrette
Great Plains Burger 10
House-ground beef / gorgonzola / roasted red pepper aioli / bacon marmalade / arugula / house-made bun
Served with root vegetable chips
Cubano 10
Roasted pork shoulder / house-smoked ham / gruyere / mustard / house-made pickle / pan Cubano
Served with root vegetable chips
Pork Tenderloin Tournedos 13
Pan-seared pork tenderloin / herb spätzle / carrot puree / apple-brandy cream sauce
Seared Scallops 15
Pan-seared scallops / gnocchi / wilted spinach / roasted garlic / lemon-dill beurre blanc
“Spaghetti and Meatballs” 12 V GF
Roasted spaghetti squash / fried risotto / Provençale tomato sauce / shaved parmesan / fresh parsley
Dessert
Pumpkin Crème Brulee 4
Baked pumpkin custard / candied pecans / spiced tuile cookie
Sweet Minou Flourless Chocolate Cake 4 GF
Locally-sourced chocolate / fruit coulis / cinnamon-honey ice cream
Gâteau du Jour 4
Ask your server about our rotating cake special
All prices include tax, gratuity, and drinks.
Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk for foodborne illness.
October 18, 2018
Mushroom tart
Caramelized mushroom and roasted shallot tart.
Calamari two ways
Crispy calamari tossed in sweet-chile sauce and calamari ceviche.
Saro cider sorbet
Sweet and delicately spiced sorbet, candied pecans.
Braised beef short rib
Piedmontese boneless beef short rib, butternut squash puree, red cabbage-quinoa salad, kimchi.
Caramelized banana-white chocolate tart
Whipped white chocolate ganache, carmelized banana, melba sauce, milk chocolate feuillentine.
October 25, 2018
Amanda West
Shrimp and Grits
Cajun shrimp on a bed of creamy grits with onion, garlic, poblano chilies, red peppers, corn, hominy and garnished with tomatoes and Monterey jack cheese.
Butternut Squash Soup
Velvety butternut squash with onion, ginger, celery, garlic, white pepper, nonfat yogurt, cream, and chicken stock topped with crème fraiche and chives as a garnish.
Honey Cornbread
Delicious honey cornbread served with creamy honey butter.
Lemon Blueberry Sorbet
Sweet and tangy lemon blueberry sorbet garnished with a lemon wedge, blueberries, and a mint leaf.
Smoked BBQ Brisket
Smoked brisket with a house made BBQ sauce accompanied by a soft sweet potato gratin and braised greens.
Mini Pumpkin pie
Rich pumpkin pie topped with gooey caramel sauce and toasted Italian meringue with a cranberry whipped cream as a garnish.
November 1, 2018
Cassie Belling
Broccoli Cheddar Soup
Creamy blend of smooth cheddar cheese and tender broccoli.
Waldorf Salad
Fruit and nut salad made with fresh apples, celery, and nuts dressed with mayonnaise served on a bed of lettuce.
Grilled Venison
Grilled venison served with a smooth sweet potato mash, crispy sautéed kale topped with a silky mushroom sauce.
Poached Pear
Pear poached in wine served with a soft mascarpone quenelle, chocolate sauce, and a crunchy tulle cookie.
November 8, 2018
Scott Meyer
Bread
Herbed Focaccia with salted butter.
Soup
Warm carrot ginger soup spätzle soup.
Salad
Mixed greens with fresh apples,toasted almonds tossed in a honey chipotle dressing.
Sorbet
Lemon champagne sorbet.
Entree
Roasted chicken roulade stuffed with sautéed mushrooms and shallots roasted green beans with cheesy risotto and a white wine chicken gravy.
Dessert
Warm bread pudding, brown butter ice cream, candied walnuts with a blackberry sauce.
November 15, 2018
Mary Snyder
Coastal Thanksgiving
Appetizer
Peppered Goat Cheese with Citrus-Carrot Marmalade.
Soup
Holiday Oyster Stew.
Intermezzo
Lemon and Rosemary Granita.
Entrée
Roasted Turkey with Apple Brandy Gravy, Whipped Root Vegetables, Triple Cranberry Sauce, Butter Roasted Brussels Sprouts.
Dessert
Maple Indian Pudding with Candied Walnuts, In-house made Cinnamon Ice Cream, Cranberry Coulis.
November 29, 2018
Alexis Varndell
Cheese Platter
Montrachet, Camembert, Roquefort, Spicy Mustard, Apple Chutney, Pickled Onions.
Appetizer
Bouillabaisse with Mussel and Shrimp.
Intermezzo
Champagne and Rose Sorbet.
Entree
Coq au Vin with Polenta.
Dessert Sampler
Chocolate Mousse Cake, Apple Galette, Espresso Shot.
December 6, 2018
Mireya Avila
Chupe de camarones
Hearty Peruvian shrimp soup, rocoto chilies, potatoes, quinoa, cilantro.
Ceviche estilo Acapulco
Fresh striped bass marinated in lime juice, tomatoes, olives, avocado, fried tortilla strips.
Mango sorbet
Refreshing tropical sorbet.
Pollo en mole
Pan Roasted Chicken breast mole con chocolate negro, Tallarines Verdes(Linguini with Pesto).
Creamy Vanilla Horchata flan
Almond and rice milk custard, cinnamon and vanilla, pomegranate arils, bubble sugar.