| Salmon Mousse |
$10.00 |
Served on your choice of toasted bread points or cucumber coins |
| Hot Shrimp Dip |
$10.00 |
Double baked creamy blend of cheese, shrimp & spices, served with toasted crostinis |
| Roasted Vegetable Crostini |
$8.00 |
Arugula pesto, roasted beets, onion, carrots and kale with goat cheese and served on toasted croistini |
| Warm Taleggio Fonduta |
$9.00 |
Served with your choice of pita chips or granny smith apples |
| Truffled Cannelini Bean Dip |
$8.00 |
Served with your choice of pita chips or vegetables |
| Gourmet Cheese Board |
|
Chef's choice of artisan cheese, berries and jams |
| Charcuterie Board |
|
Chef's choice of cured meats with specialty mustards and pickles |
| Three Tiered Cheese & Charcuterie Board |
|
Chef's choice of cured meats, artisan cheese, berries, jams with specialty mustards and pickles |
| Mixed Greens |
$7.00 - $10.00 |
Tossed in lemon vinaigrette with fresh tomatoes, red onion and parmesan cheese |
| Grilled Romaine |
$9.00 |
Fresh romaine char-grilled with shaved parmesan, basil oil and crispy croutons- topped with caesar dressing |
| Classic Caesar Salad |
$7.00 - $10.00 |
Fresh romaine, croutons and shaved parmesan tossed with caesar dressing |
| Beet and Greens |
$7.00 - $10.00 |
Mixed greens tossed in lemon vinaigrette with pickled beets and onion, fresh tomatoes, toasted nuts and goat cheese |
| Arugula Salad |
$7.00 - $10.00 |
Arugula tossed in champagne vinaigrette with kalamata olives, red onion, julienne radish, croutons and topped with cypress groves midnight moon |
| Soups |
$3.00 - $6.00 |
Add mixed green or classic caesar salad $4.00 |
| Hanger Steak |
$22.00 |
Marinated hanger steak served over drunken collard greens and brown butter garlic mashed potatoes, topped with house-made bourbon bbq sauce |
| Horseradish Encrusted Atlantic Tilapia |
$19.00 |
Served over brown butter garlic mashed potatoes with roasted fall vegetables, topped with sauteed leeks and a beet reduction |
| Italian Pan Fried Chicken |
$18.00 |
Served over brussel sprout puree with roasted maple carrots and topped with sausage crumble |
| Roasted Fall Vegetables |
$16.00 |
Chef selection of colorful seasonal vegetables roasted and topped with balsamic reduction and fines herbs |
| Pappardelle Bolognese |
$8.00 - $15.00 |
Beef, lamb and pork bolognese, fines herbs and shaved parmesan served atop pappardelle pasta |
| Roasted Butternut Squash Alfredo |
$8.00 - $15.00 |
Savory carmelized butternut squash served over a creamy alfredo pasta |
| Pulled Pork Mac and Cheese |
$9.00 - $17.00 |
Tender braised pork shoulder served over creamy mac and cheese over cavatappi pasta. Topped with house-made bourbon bbq sauce |
| Penne Ala Vodka |
$7.00 - $13.00 |
Fresh baked tilapia served over a creamy vodka sauce in penne pasta |
| Chicken Piccata |
$8.00 - $15.00 |
Pan fried chicken, artichoke hearts, capers and asparagus served in a white wine butter sauce atop linguine pasta |
| Italian |
$8.00 - $11.00 |
Soppressata, genoa salami, capicolla, fresh mozzarella, provolone, dijionaise, giardiniera and romaine lettuce on a toasted italian roll |
| Grilled Cheese |
$4.00 - $7.00 |
Fontina, provolone, fresh mozzarella and cheddar cheese on texas toast with a light garlic aioli |
| Italian Beef |
$6.00 - $10.00 |
Thinly sliced roast beef, provolone and giardiniera with dijonaise, served on toasted ciabatta |
| Chicken Panini |
$6.00 - $10.00 |
Thinly sliced chicken breast, pancetta, brie, arugula and pickled onions, served with lemon vinaigrette on toasted ciabatta |
| Chicken Parmesan |
$6.00 - $10.00 |
Pan fried chicken breast, marinara and parmesan cheese served on toasted ciabatta |
