Grilled chicken breast, mixed greens, blue vein cheese, red onion, tomato, citrus vinaigrette and reduction of balsamic vinegar.
Grass fed skirt steak slices, mixed greens, string beans, red potato, citrus vinaigrette, drizzled with green chimichurri and topped with crispy onions.
Grilled shrimp, mixed greens, watercress, tomato, avocado, red onion and cilantro with drop of olive oil and a squeeze of lime.
6 oz grass fed beef burger, crispy onions, swiss cheese, lettuce, tomato, chimichurri mayonnaise and hand cut seasoned french fries.
6 oz sliced grass fed hanger steak on a roll with sauteed mushrooms, melted provolone cheese and hand cut seasoned french fries.
8 oz grass fed hanger steak served with warm chimichurri and burnt cauliflower.
6 oz grass fed filet Mignon. pounded thin topped with chimichurri served with field greens, citrus vinaigrette and balsamic reduction.
6 oz grass fed New York strip steak, served with hand-cut seasoned french fries topped with a sunny side up egg.
Chef's selection of 5 seasonal vegetables.
6 oz. grass fed hanger steak in between romaine heart lettuce, tomatoes, chimichurri sauce.
Grilled organic chicken breast served with sauteed kale.
Grilled chicken breast, blue cheese, roasted red peppers, lettuce with citrus vinaigrette on brioche bun
Baby spinach, roasted beets, goat cheese, pistachios, a drop of oil, a squeeze of lemon and sea salt.
Watercress, avocado, tomato, red onion, a touch of olive oil and a squeeze of lime.
Grilled romaine hearts with a buttermilk, sheep's milk feta, fresh dill creamy dressing topped with caramelized red onions and crispy bacon
baby arugula with a drop of virgin olive oil and a squeeze of lemon, parmessano shavings
Thin crepes filled with chicken, mushrooms, red sweet peppers topped with tomato and bechamel sauce.
Thin ribbons of fresh handmade pasta, off the shell sauteed shrimp, peas, crispy bacon in a light butter and basil sauce.
Thin crepes filled with grass fed beef, mushrooms, red sweet peppers topped with tomato and bechamel sauce, fresh thyme and regianito argentine cheese
Hand made raviolis filled with goat cheese in a light aromatic marzano tomato sauce.
Thin ribbons of fresh pasta tossed with sauteed seasonal vegetables in light butter and fresh herbs topped with crumbled french feta cheese
Sauteed mushrooms with garlic and parsley.
5 seasonal vegetables.
Hand cut french fries seasoned with garlic and parsley.
Burnt cauliflower.
Homemade mashed potatoes.
Creamed kale topped with melted regianitto cheese
Sliced tomato, red onion, olive oil and sherry vinegar, fresh oregano, sea salt
Rosemary roasted red potatoes.
Firm polenta, pan fried and served with blue cheese sauce
Each entree from the grill comes with one side of green chimichurri
Each entree from the grill comes with one red chimichurri
planks of zucchini grilled with olive oil and oregano
2 Crepes filled with milk caramel, served warm
Homemade rice pudding layered with tuille cookies
Lavender infused flan