| soup of the day |
$6.00 |
|
| bruschetta |
$8.00 |
sweet tomatoes, pine nuts, basil and olive oil on grilled baguette, topped with baby arugula |
| calamari |
$10.00 |
tropical fruit, jalapeno- lime sauce |
| shrimp cocktail |
$15.00 |
with housemade cocktail sauce |
| hot artichoke-spinach dip |
$8.00 |
with lavosh crisps |
| east coast mussels |
$12.00 |
simmered in butter, garlic, shallots, white wine and fresh herbs |
| tuna tataki |
$17.00 |
sesame seared ahi tuna, yuzu glaze, avocado cream with wakame and pickled ginger |
| organic mixed greens |
$6.00 |
with sweet tomatoes, pine nuts and basil tossed with a lemon vinaigrette |
| classic caesar |
$6.00 |
romaine, shaved parmesan cheese and focaccia strips |
| chicken caesar |
$12.00 |
entrée size caesar topped with grilled chicken |
| citrus salmon salad |
$13.00 |
organic mixed greens, roasted bell peppers, fried capers, pine nuts, parmesan cheese and sherry vinaigrette |
| ahi tuna nicoise salad |
$14.00 |
organic mixed greens, fingerling potatoes, nicoise olives, green beans, anchovies, tomatoes and boiled egg with garlic-herb dressing |
| woodlands steak salad |
$15.00 |
organic mixed greens and spinach tossed with apples, dried cranberries, pears and maytag bleu cheese with sherry vinaigrette |
| cobb salad |
$13.00 |
chicken, chopped romaine, watercress, avocado, tomato, smoked bacon, maytag bleu cheese, boiled egg with lemon vinaigrette |
| sierra chicken sandwich |
$10.00 |
chipotle glaze, pepper jack, roasted portobello mushroom and red bell peppers, served on a brioche bun |
| kobe brisket sliders |
$12.00 |
slow roasted and pulled, three bite sized gourmet sandwiches |
| woodlands cheddar burger |
$10.00 |
fresh ground with lettuce, tomatoes, pickles and onions, served on a brioche bun |
| grilled tuna steak |
$14.00 |
seared ahi, with lettuce, yellow tomato, onions and lemon aioli, served on a brioche bun |
| prime french dip |
$12.00 |
thinly sliced prime rib with horseradish cream, topped with caramelized onions and served with au jus |
| mahogany chicken |
$13.00 |
half roasted chicken with maple glaze served with garlic mashed potatoes and natural jus |
| goat cheese tart |
$8.00 |
seasonal vegetables and arugula salad |
| shrimp and truffle pasta |
$15.00 |
hand cut pasta tossed with shrimp, brown butter, sage and white truffles, flowered with parmigiano and black Umbrian truffles |
| hawaiian tuna |
$17.00 |
with baby bok choy, tropical fruit salsa and yuzu vinaigrette |
| diver scallops |
$17.00 |
pan-roasted georges bank scallops simmered in a tomato-caper buerre blanc served on parsnip-garlic mashed potatoes |
| swordfish tepanade |
$17.00 |
olive-crusted block island swordfish steak served with rosemary potato wedges and julienne spring vegetables |
| cedar plank citrus salmon |
$15.00 |
organically farmed, macadamia nut crusted served with apple-fennel salad and ale braised barley |
| asparagus |
$8.00 |
with lemon vinaigrette |
| sautéed wild mushrooms |
$7.00 |
|
| crispy rosemary potato wedges |
$6.00 |
with lemon aioli |
| roasted garlic mashed potatoes |
$5.00 |
|
| sautéed fingerling potatoes |
$7.00 |
|
| sautéed spinach |
$7.00 |
|
| sweet potato fries |
$5.00 |
with lemon aioli |
