Salads:
Little Gem Salad with Shaved Ninja Radishes, Persian Cucumbers, Shaved Fennel, Heirloom Tomato Vinaigrette (gf/df)
Baby Kale “Caesar” Salad with Rye Crouton Crumbles, Shaved Pecorino and Lemon Anchovy Vinaigrette
Heirloom Apple and Green Cabbage Slaw with Honey Apple Cider Vinaigrette and Toasted Pecans (gf/df)
Soups:
Early Girl Tomato Soup with Basil Oil (gf/df)
Wild Mushroom Bisque with Chive Crème Fraiche
Late Harvest Vegetable Chicken Noodle Soup (df)
Sides:
Quinoa Tabbouleh with Mint, Parsley and Green Onion (gf/df)
Sweet Potato Rosti (gf/df)
Late Summer Butter Bean Salad with Roasted Bell Peppers, Artichokes, Roasted
Cherry Tomatoes, Oregano Red Wine Vinaigrette (gf/df)
Anson Mills Creamy Polenta with Parmesan (gf)
Roasted Fall Vegetables with Gremolata (gf/df)
Garlic Wilted Power Greens (gf/df)
Last of the Season Zucchini Cakes with Herb Sour Cream
Mains:
Pan Seared Shrimp Cakes with Late Harvest Tomato Salsa Crudo (df)
Ahi Tuna Tartare with Avocado, Ginger, Jalapeno and Cilantro (gf/df)* ($20 supplement)
Grilled Chicken with Swiss Chard Salsa Verde (gf/df)
Ground Turkey Stuffed Bell Peppers with Queso Fresco and Cilantro Crema (gf)
Grilled Filet of Beef with Roasted Carrot Pesto (gf/df)
Fennel Crusted Braised Lamb Shoulder with Braised Fennel Jus (gf/df)
Red Wine Braised Duck Leg Sugo (gf/df)
Impossible Burger Stuffed Bell Peppers with Queso Fresco and Cilantro Crema (gf)
Grilled Tofu with Roasted Carrot Pistou (gf/df)
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