| Roasted Portobello Sandwich |
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served on toasted ciabatta with roasted peppers, red onion, tomatoes, fresh mozzarella and dressed with pesto aioli |
| Curried Chicken Salad Wrap |
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pulled chicken marinated in yellow curry with shredded carrots, pickled onion, and cucumber, dressed with a fresh mint aioli |
| Grilled Homemade Burger |
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one-third pound of grilled organic angus topped with pickled onions, mixed hydroponic greens, sun-dried tomatoes, and smoked gouda on toasted focaccia |
| Grilled Bacon Burger |
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one-third pound of grilled organic angus topped with aged Canadian cheddar, house smoked bacon, hydroponic greens, and tomatoes on toasted focaccia |
| Grilled Steak Sandwich |
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grilled sirloin topped with sauteed onions, roasted portabello mushrooms, and herbed havarti, dressed with a horseradish creme fraiche and served on toasted focaccia |
| Tuna Salad Wrap |
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grilled yellowfin tuna with Greek country olives, cucumbers, roasted peppers, watercress, and a sundried tomato pesto |
| Hand Cut Fries |
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crisp Idaho potato wedges served with a basil pesto aioli |
| Fresh Mozzarella with Eggplant |
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served with grilled eggplant, fresh mint, and basil over a bed of grilled crostini, drizzled with a balsamic reduction |
| House Salad |
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hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette |
| Roasted Root Vegetable Salad |
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oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta |
| Artichoke Heart Salad |
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chilled artichoke hearts and pickled onions on a bed of hydroponic mixed greens, dressed with a sun dried tomato pesto |
| The Watercress Salad |
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hydroponic mixed greens, fresh watercress, smoked blue cheese, and toasted walnuts in a balsamic fig vinaigrette |
| Fall Vegetable Pasta |
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tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese |
| Roasted Chicken |
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bone in chicken breast roasted with rosemary and Spanish paprika, served with herb roasted red potatoes, and seasonal vegetables |
| Mussels |
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prince Edward mussels steamed in a mint - infused white wine broth, topped with crisp hand cut fries and served with a saffron - ginger aioli |
| Crispy Skin Salmon |
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citrus-roasted wild coho salmon fillet served with Israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette |
| Grilled Mahi - Mahi |
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served on a bed of caramelized califlower, local arugula, and crisp hand cut fries, finished with a mint-scented lime vinaigrette |
| Peanut Butter and Raspberry Preserves Sandwiched Between House-Made Foccacia |
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grilled cheese |
| Gruyere Cheese Melted on House-Made Foccacia and Served With Handcut Fries |
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pasta |
| Penne with Your Choice of Organic Butter, Parmesan Cheese, or Red Sauce |
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grilled chicken breast |
| Free Range Chicken Breast, Grilled and Served with Handcut Fries |
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