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crisp Idaho potato wedges served with a saffron-ginger aioli
local lively run goat cheese coated in a lavender flower, red pepper, and oregano herb blend
ciabatta crostini topped with fresh mozzarella, grilled eggplant, fresh mint, and basil, drizzled with a balsamic reduction
prince Edward Island mussels steamed in a mint-infused white wine broth, topped with crisp hand cut fries, basil, and watercress, served with a saffron-ginger aioli
served with shredded fennel and apple salad, drizzled with house preserved citrus vinaigrette
served with a pickled eggplant, local sweet banana pepper, and organic cherry tomato relish
hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette
oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta
chilled artichoke hearts and pickled onions on a bed of hyroponic mixed greens, dressed with a sun dried tomato pesto
fresh watercress, hydroponic mixed greens, smoked blue cheese, and toasted walnuts dressed with a fig-balsamic vinaigrette
spinach fettucine with mussels, sun dried tomatoes and baby arugula, finished with a white wine, tarragon cream sauce
sherry poached Asian pear served with red wine risotto, wilted local greens, and topped with smoked gouda and toasted pine nuts - finished with a quince coulis
tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese
half chicken roasted with rosemary and Spanish paprika, served with herb roasted red potatoes, and seasonal vegetables
served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries, finished with a mint scented lime vinaigrette
citrus-roasted wild coho salmon filet served with Israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette
pan seared and served with a roasted sweet potato with chipotle-lime butter and seasonal vegetable, finished with curried local winter squash sauce
grilled duck breast served with herb smashed potatoes, seasonal vegetable, and spiced bartlett pear sauce - finished with a pomegranate glaze
grilled to order and served with chive smashed potatoes and seasonal vegetables - finished with balsamic grilled red onions and Amish blue cheese butter
served on toasted ciabatta with roasted peppers, red onion, tomatoes, fresh mozzarella and dressed with pesto aioli
pulled chicken marinated in yellow curry with shredded carrots, pickled onion, and cucumber, dressed with a fresh mint aioli
one-third pound of grilled organic angus topped with pickled onions, mixed hydroponic greens, sun-dried tomatoes, and smoked gouda on toasted focaccia
one-third pound of grilled organic angus topped with aged Canadian cheddar, house smoked bacon, hydroponic greens, and tomatoes on toasted focaccia
grilled sirloin topped with sauteed onions, roasted portabello mushrooms, and herbed havarti, dressed with a horseradish creme fraiche and served on toasted focaccia
grilled yellowfin tuna with Greek country olives, cucumbers, roasted peppers, watercress, and a sundried tomato pesto
crisp Idaho potato wedges served with a basil pesto aioli
served with grilled eggplant, fresh mint, and basil over a bed of grilled crostini, drizzled with a balsamic reduction
hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette
oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta
chilled artichoke hearts and pickled onions on a bed of hydroponic mixed greens, dressed with a sun dried tomato pesto
hydroponic mixed greens, fresh watercress, smoked blue cheese, and toasted walnuts in a balsamic fig vinaigrette
tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese
bone in chicken breast roasted with rosemary and Spanish paprika, served with herb roasted red potatoes, and seasonal vegetables
prince Edward mussels steamed in a mint - infused white wine broth, topped with crisp hand cut fries and served with a saffron - ginger aioli
citrus-roasted wild coho salmon fillet served with Israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette
served on a bed of caramelized califlower, local arugula, and crisp hand cut fries, finished with a mint-scented lime vinaigrette
grilled cheese
pasta
grilled chicken breast