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Small Plates
Soup and Side Salads
Entrées
Sides
An * denotes that eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Creamy Melted Oaxacan Cheese, Mexican Chorizo, Spinach, Mushrooms, Pico De Gallo And Cotija Cheese Served with Fresh Corn Tortilla Chips
Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela, Topped with Cilantro Roasted Pepita Salsa and Pickled Red Onions
Spicy Three Chili Hummus Topped with Roasted Pico De Gallo and Crumbled Cotija Cheese Served with Fresh Tortilla Chips
Served with Avocado Tomatillo Sauce and Spicy Remoulade
Steamed in a White Wine Fresh Cherry Tomato Sauce, Topped with Fresh Chives and Cotija Cheese
Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions, Served with Shredded Cabbage, Toasted Cashews, Sriracha Aioli and Radish Sprouts in Boston Butterleaf Lettuce Cups
Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey
Served with Spicy Remoulade and Sweet Chili Sauces
Add Grilled Chicken Breast, Never Antibiotic/Hormone, to any Salad $3.75 Add Seared Scallops $5.50
*(Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness)
Baby Artisan Romaine with Caesar Dressing, Shaved Parmesan Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzos
Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing, Garnished with Heirloom Cherry Tomatoes and Jicama Slaw
Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Goat Cheese Candied Pecans, Avocado and Grapefruit Segments
Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes, Pickled Red Onions and Wild Large Tiger Shrimp Sautéed in Spicy Diablo Sauce
(Wine Suggestion: Lapis Luna Zinfandel)
With a Lemon Caper Beurre Blanc Sauce, Shaved Fennel and Fried Capers
(Wine Suggestion: Domaine St. Michele ‘Cold Creek’ Chardonnay)
Over Gruyere and Swiss Cheese Risotto with a Sherry wine Caramelized Onion Sauce
(Wine Suggestion: Robert Mondavi ‘Private Selection’ Cabernet)
Topped with Sautéed Truffle Scented Crimini Mushroom and Red Wine Demi-Glace, Served with Mashed Smoked Gouda Potatoes
(Wine Suggestion: Quilt Cabernet)
Served with Florentine Risotto, Lemon Caper Sauce and Summer Baby Vegetables
(Wine Suggestion: Gabbiano Pinot Grigio)
Organic Roasted Chicken Breast Stuffed with Oaxacan Cheese and Mexican Chorizo, with Dark Colorado Mole Sauce and Sauteed Crimini Mushroom, Served with Tillamook Green Chili Polenta and Sautéed Seasonal Vegetables
(Wine Suggestion: Millbrandt Merlot)
Served with Cilantro Rice, Jicama Slaw Spicy Remoulade and Avocado Tomatillo Sauce
(Wine Suggestion: Joel Gott Sauvignon Blanc)
Spicy Seafood Stew Served with Crab Artichoke Spinach Risotto and Grilled Garlic Sourdough Bread
(Wine Suggestion: Kung Fu Girl Riesling)
Smoked and Slow Braised Pork Shank in Achiote Demi-Glace. Served with Tillamook Green Chili Polenta and Sautéed Baby Vegetables
(Wine Suggestion: d'Arenberg, The Stump Jump, GSM)
Crab Cake Topped with a Petite Filet Topped with Two Large Wild Tiger Shrimp Served with a Scampi Sauce, Mashed Smoked Gouda Potatoes and Sautéed Seasonal Vegetables
(Wine Suggestion: Whoa Nellie Pinot Noir)
An 18% gratuity added for groups of 6 or more.
$3.00 split plate charge