Menu
Soup & Salad
Jardin Ensalada • 10
Cucumber, Tomato, Red Onion, & Radish Salad Topped with a Roasted Red Pepper Vinaigrette
Kale Salad • 11
Chopped Kale, Sliced Apple, Pumpkin Seeds, & White Wine Vinaigrette
Chicken & Rice Soup • 11
Chicken, Wild Rice, Carrot, & Celery in a House-Made Chicken Broth
Lobster Bisque • 12
Knuckle & Claw Lobster Meat in a Bisque, Topped with Crema & Roasted Pumpkin Seeds
Small Plates
Marinated Olives • 6
9 Olive Blend Seasoned with Lemon, Herbs, Chili, & EEVO
Winter Squash • 9
Roasted Butternut Squash and Seasoned Pine Nuts Tossed in Brown Butter with Black Sesame Seeds Garnish
Cauliflower & Almonds • 9
Roasted Cauliflower and Sliced Toasted Almonds on a Goat Cheese Sauce
Tomato Toast • 12
Cherry Tomatoes & Herbed Ricotta on Toasted Ciabatta with a Balsamic Vinaigrette Drizzle & Fresh Basil
Meatballs • 12
4 Italian Style Meatballs with a Spicy Tomato Cream Sauce, Topped with Parm & Basil
Bread Service • 12
House-Made Hummus, Dried Apricots, & Marinated Olives Served with Warm Pita
Prosciutto, Fruit, & Cheese • 15(S) – 21(L)
Sliced Prosciutto, Seasonal Fruit, & Chef Selected Cheese Pairings (Small or Large Plate)
Large Plates
Gnocchi • 15
Pan Fried Gnocchi with Seared Tomatoes, Fresh Garlic, & EVOO, Finished with Fresh Basil
Street Tacos • 18
Marinated Chicken, Cabbage, Tomato, & Citrus Crema Sitting on Corn Tortillas with a
Side of House-Made Roasted Salsa (Four 6” Tacos)
Lemon Garlic Shrimp • 22
8 Large Shrimp, EEVO, Lemon, Fresh Garlic, Pepper, Tri-Color Cous-Cous with Sautéed Winter Greens
Ras el Hanout Ribs • 29
½ Rack of Pork Ribs Seasoned with a Ras el Hanout Dry Rub, Topped with Brown Butter,
Served with Arugula with Lemon Vinaigrette
