spring menu
Appetizers
sprouts ~ fried sprouts, maple chipotle sauce, house-made blue cheese (gs, VO)
fire roasted pepper & jalapeño hummus ~ pita, celery, carrots (gfO, V)
chilled crab salad ~ (4) crispy hashbrowns, red cabbage, cilantro (gs)
grilled octopus ~ beefsteak tomatoes, chimichurri, cucumber, red onion relish (df, gf)
artichoke fritters ~ (4) calabrian chili aioli (veg)
flatbread ~ cauliflower crust, charred leek butter, mozzarella, bacon, sundried tomatoes, balsamic (gf, vegO)
beef barbacoa tostadas ~ (2) braised beef, guacamole, pico de gallo, crispy corn tortilla (df, gs)
sesame-crusted tuna ~ mango pineapple salsa & citrus aioli (df, gf)
vegetable egg rolls ~ (4) house-made sweet & sour sauce (df, veg)
Salads
cider mill ~ mixed greens, pickled apples, candied pecans, craisins, cider dijon dressing (gf, V, nuts)
garden ~ romaine, fresh veggies, house balsamic vinaigrette (gf, V)
caesar ~ romaine, pecorino romano, croutons, white anchovy dressing (gfO)
panzanella ~ house focaccia, crispy prosciutto, cucumber, tomato, red onion, ciliegine mozzarella, lemon vinaigrette (dfO)
strawberry ~ spinach, baby kale, red onion, goat cheese, carrots, citrus melon dressing (VO)
entrées
sirloin filet ~ (9oz) red smashed potatoes, daily vegetable, peppercorn demi glace (gs)
center-cut porterhouse ~ (25oz) a la carte (gs)
pan-seared salmon ~ peach cream cheese risotto, jalapeño jam, crispy prosciutto (gf)
crispy pork belly ~ creamed spinach orzo, cherry balsamic, fennel salad, mustard dressing
greek chicken thighs ~ roasted pepper and jalapeño hummus, basmati rice, olive salad, feta (dfO, gf)
U6 shrimp ~ (3) pea pesto and blistered tomato rice, cherry balsamic glaze, asparagus (gf)
riggies ~ house-made rigatoni, parmesan, spicy tomato-cream sauce. choose roasted chicken thighs, breaded chicken, roasted eggplant and/or Gianelli spicy ground sausage (gfO)
bacon-wrapped pork tenderloin ~ asiago scallion grits, prosciutto-shiitake-madeira sauce, tonight’s veg, (gf)
summer squash pasta ~ rotini, chickpeas, summer squash and zucchini, lemon, vegan butter and mozzarella, chili flakes (gf, V)
crab rangoon mac & cheese ~ shells, crabmeat, cream cheese sauce with fish sauce and soy sauce, carrots, crispy wonton strips, scallions, sweet chili glaze
Desserts
Lemon & Lavender Creme Brûlée ~ with lemon shortbread cookie (gfO)
Chocolate Pistachio Cheesecake ~ shredded phyllo crust, chocolate ganache, chocolate tuile, crumbed pistachios
Sweet Butter & Brioche ~ with orange marmalade
Peach Galette ~ roasted peaches, flaky crust, house made vanilla bean ice cream (VO)
Cannoli Cake ~ sweet ricotta mascarpone, chocolate-covered cannoli shell, chocolate chips, vanilla bean buttercream