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


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