| Soup d Jour |
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| Prosciutto Wrapped Asparagus |
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Lemon aioli |
| Salmon Gravlox Flatbread |
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Cream cheese, red onions, capers, lemon |
| Spring Salad |
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Petite green beans, potatoes, grape tomatoes, egg, kalamata olives, red wine vinaigrette |
| Spinach Salad |
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Local strawberries, feta, almonds, croissant croutons, mint vinaigrette |
| Pappardelle Verde |
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Truffle oil, exotic mushrooms, crispy prosciutto, parmigiano-reggiano |
| Roasted Chicken Breast |
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Yukon Gold mashed potatoes, asparagus, lemon jus |
| The Camping Trip |
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Seared Steelhead Trout on a hot river stone, field greens, bacon dressing, rustic potatoes, forest aroma |
| Panko Crusted Calamari |
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Horseradish, tomato oil, garlic basil rice, baby spinach tossed in a lemon vinaigrette |
| Oregano Smoked Pork Tenderloin |
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Blood orange, fennel, polenta |
| Rack of Lamb |
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Chefs accompaniments, Add $14 |
| Filet Mignon |
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White bean and bacon ragout, grape tomatoes, spinach Add $12 |
| Desserts |
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