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

$35/dz

Chef Julia Noack

 

Manchego & Andouille Arancini

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

$23/dz

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 

$24/dz

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. 

$6/guest

Chef Dylan Trafton

 

Sunny Honey Shooters

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

 $15/dz

Chef Julia Noack

 

Watermelon and Pistachio Skewer

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

$15/dz

Chef Andrew Brennan

 

Beet & Grapefruit Skewer

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

$18/dz

Chef Andrew Brennan

 

 

Salads

 

Summer Harvest Salad

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

$5/person

Chef Andrew Brennan

 

Garden Herb Salad

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

$5/person

Chef Andrew Brennan

 

Grilled Chayote Salad

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

$5/person

Chef Dylan Trafton

 

 

Sides

 

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. 

$4/person

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. 

$5/person

Chef Andrew Brennan

 

Entrees

 

Sweet Heat Chicken Thighs

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

$8/person

Chef Dylan Trafton

 

Chicken Provencal

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

$8/person

Chef Dylan Trafton

 

Tofu and Veggie Skewer

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

$7/person

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

$14/person

Commis Chef Maddie King

 

Trays

 

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