Spring Menu


Spring Menu 2019


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



Prosciutto and parmesan stuffed mushrooms  

    -Mushrooms caps stuffed with parmesan cheese and crisp prosciutto



Duck Spring Rolls with cherry infused sweet & sour

    -Duck confit, red and napa cabbage, shredded carrot, dried cherries, caramelized onions



Thai Ginger Spring Roll

    -Cabbage, shaved ginger, cucumber, pickled carrots, fried tofu, served with a peanut sauce



Pork Belly Sliders

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



Roasted garlic and pea puree on sourdough crostini

    -Garlicky pea puree spread on sourdough crostini topped with pieces of crispy ham



Cold Appetizers


Dreaming of Spring

    -Watermelon, beets, jicama, tarragon, fresh lime zest & juice presented in mini take-out containers. Delicious and refreshing. Perfect for Spring! 



Radicchio cup

    -Filled with crisp prosciutto, fontina and blue cheese, leeks, and ginger balsamic drizzle



Crispy Tofu Bite

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





Spinach and arugula blend, strawberries, cucumber, walnuts, goat cheese, blueberry vinaigrette



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



Arugula and arcadian harvest greens, dried cherries, pistachios, pancetta, lemon honey truffle vinaigrette





Duck Breast w/ Apricot & Raspberry Mostarda

    -Roasted 6oz Duck Breast served with a spicy and sweet mustard fruit sauce 



Chermoula Marinated Lamb Chops

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



Hot Sides


Spanish Inspired Roasted Vegetables

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



Winter to Spring

     -Roasted asparagus, carrots, radish, cauliflower



Poached green beans, crispy roasted chick peas, bacon



Cold Sides


Spring Quinoa Salad

    -Poached asparagus, artichoke hearts, red pepper, green onion, tomatoes, saffron-lime vinaigrette  



Spring Potato Salad

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