Off Season Menus

Spring Menu


Hot Appetizers

Mini Flat Iron Taco

    -Flat iron steak marinated in a spicy Moroccan pepper sauce.  Topped with     onion marmalade and avocado.  Flour or Corn Tortilla Available $23/dz


Prosciutto and parmesan stuffed mushrooms  

    -Mushrooms caps stuffed with parmesan cheese and crisp prosciutto $19/dz 


Duck Spring Rolls with cherry infused sweet & sour

    -Duck confit, red and napa cabbage, shredded carrot, dried cherries,     caramelized onions $27/dz


Thai Ginger Spring Roll

    -Cabbage, shaved ginger, cucumber, pickled carrots, fried tofu, served with a peanut     sauce $21/dz


Pork Belly Sliders

    -Crispy pork belly, pickled red onion, beet, carrot, and zucchini served on a     mini pretzel roll with garlic mustard $24/dz


Roasted garlic and pea puree on sourdough crostini

    -Garlicky pea puree spread on sourdough crostini topped with pieces of crispy     ham $19/dz


Cold Appetizers

Dreaming of Spring

    -Watermelon, gold beets, jicama, tarragon, fresh lime zest & juice presented in     mini take-out containers $19/dz

Radicchio cup

    -Filled with crisp prosciutto, fontina cheese, leeks, and ginger balsamic drizzle $23/dz

Crispy Tofu Bite

    -Asian marinated tofu fried until crisp placed on a cucumber round and topped     with finely shredded carrots $16



Spinach and arugula blend, strawberries, cucumber, walnuts, goat cheese, blueberry vinaigrette $5/person


Arcadian harvest greens, radish, avocado, chive, green beans, almonds, blue cheese, ginger and apple cider vinaigrette $5/person


Arugula and arcadian harvest greens, dried cherries, pistachios, pancetta, lemon honey truffle vinaigrette $6/person 



Duck Breast w/ Apricot & Raspberry Mostarda

    -Roasted 6oz Duck Breast served with a spicy and sweet mustard fruit sauce        $11/person

Chermoula Marinated Lamb Chops

    -2-4oz New Zealand Lamb chops marinated in a Moroccan style spice blend including     cinnamon, clove, cayenne, and garlic $15/person


Hot Sides

Spanish Inspired Roasted Vegetables

    -Roasted chayote squash, onion & poblano peppers seasoned with chili, saffron and     garlic finished with fresh lime juice  $5/person

Winter to Spring

     -Roasted asparagus, carrots, radish, cauliflower $4/person


Poached green beans, crispy roasted chick peas, bacon $4/person


Cold Sides

Spring Quinoa Salad

    -Poached asparagus, artichoke hearts, red pepper, green onion, tomatoes, saffron-lime     vinaigrette  $5/person

Spring Potato Salad

    -Baby red potatoes, peas, bacon, hard boiled egg, black olives, chives, light sour cream-    yogurt dressing $5/person 



Summer Menu


Hot Appetizers


Tenderloin Sliders

-Sliced tenderloin cooked rare, served on a parker house roll topped with arugula, caramelized onions, fig jam, with blue and manchego cheeses


Chef Julia Noack

Manchego & Andouille Arancini

-Red pepper and manchego risotto stuffed with andouille sausage, breaded then lightly fried


Commis Chef Maddie King

Spanish Inspired Sliders

-Ground beef seasoned with Spanish spices, topped with manchego cheese and roasted poblano pepper. Served on a mini brioche bun 


Chef Andrew Brennan


Cold Appetizers


Asian Beef Take Out

-Marinated and grilled flank steak stir-fried with veggies and lo mein noodles. Presented in a take out container with disposable forks. 


Chef Dylan Trafton

Sunny Honey Shooters

-Flavors of grapefruit, ginger, and honey presented in a disposable shot glass     garnished with a sugar rim


Chef Julia Noack

Watermelon and Pistachio Skewer

-Watermelon squares topped with crushed pistachios and drizzled with house made chive oil 


Chef Andrew Brennan

Beet & Grapefruit Skewer

-Beet, grapefruit, and jicama skewered and finished with fresh tarragon


Chef Andrew Brennan



Summer Harvest Salad

-Arugula and arcadian harvest blend, fresh plums, caramelized red onion, and crispy prosciutto finished with lacto blueberry balsamic vinaigrette


Chef Andrew Brennan

Garden Herb Salad

-Arcadian harvest greens, chives, chervil, basil, pistachios, and hard-boiled egg     finished with a rose vinaigrette


Chef Andrew Brennan

Grilled Chayote Salad

-Arcadian harvest greens, grilled crisp chayote, fresh summer tomatoes, figs, and goat cheese topped with a pineapple vinaigrette 


Chef Dylan Trafton



Summer Quinoa Salad

-Quinoa, summer squash, okra, tomatoes, and bell peppers finished with     tomatillo vinaigrette  $5/person

Chef Andrew Brennan

Greek Style Green Beans

-Lightly poached green beans mixed with fresh summer tomatoes, garlic, pearl onions, parsley, and olive oil.  Served warm. 


Chef Andrew Brennan

Summer Roasted Potatoes

-Roasted red potatoes with garlic and oregano. Finished with fresh lemon juice     and feta cheese. Served warm or cold. 


Chef Andrew Brennan



Sweet Heat Chicken Thighs

-Two- 4oz grilled chicken thighs served in a sweet and spicy sauce. Not too much heat but tons of flavor! 


Chef Dylan Trafton

Chicken Provencal

-8oz chicken legs perfectly seasoned, roasted, and served with kalamata olives, tomatoes, garlic, onion, capers, and basil.


Chef Dylan Trafton

Tofu and Veggie Skewer

-Tofu squares marinated, grilled, and skewered with fresh veggies 


Chef Julia Noack

Asian Grilled Salmon

-6oz salmon filet marinated in soy sauce, Dijon mustard, and garlic. Served with a pineapple and mango salsa with a touch of jalapeno.  

Market Price

Chef Julie Baily

Miso-Honey Salmon

-6oz salmon filet seared and served with ginger and a miso-honey sauce.

Market Price

Chef Dianne Ricker

Grilled Bone-in Pork Chop 

-Grilled 8oz bone-in pork chop served with your choice of either cherry sage or peach chipotle compote


Commis Chef Maddie King



Grilled Fruit Tray

-New spin on an old classic. Grilled pineapple, watermelon, peaches, cherries, and plums.  Selection may change based on availability   

Serves 15-20 - $75  

Serves 25-30 - $120

Chef Stephen Wayman

Summer Grilled Veggie Tray

-Zucchini, yellow squash, bell peppers, eggplant, chayote squash, broccolini.

Served with a balsamic reduction    

Serves 15-20 - $75 

 Serves 25-30 - $120

Chef Andrew Brennan