Dinner

Gazpacho with Cilantro Sour Cream
Cup ~ 5Bowl ~ 7

Garden Vegan Vegetable Soup with Chives
Cup ~ 4Bowl ~ 6

Watermelon Salad
With Grana Padano, Balsamic Shallots, Lemon Basil Vinaigrette and Sunflower Seeds ~ 9

Heirloom Tomatoes
With Fancy Lettuce, Boursin Cheese, Garlic Croutons, Dijon Mustard Vinaigrette ~ 10

Mixed Bread Basket
With an Assortment of Pesto Grilled Ciabatta, Biscuits and Corn Muffins ~ 4

House Cured Smoked Salmon *
With Crispy Potato Threads, Horseradish Aioli and Fresh Chives ~ 14

Fried Calamari *
With Black Bean Puree, Chimichurri Mayo, Blistered Tomatoes, Pepitas and Queso Fresco ~ 13

Cajun Grilled Georgia Peaches
With Basil Whipped Brie, Toasted Peanuts and Tabasco Honey ~ 12

Corn Fried Oysters*
Quick Fried and Served with Arugula, Tomatoes and Mustard Drizzle ~ 14

Mission Fig Stuffed Plantain Quail *
Over Creamy Parmesan Polenta, Balsamic and Grilled Scallion ~ 15

Massaman Curry Shrimp*
With Coconut Milk, Thai Basil Sticky Rice, Snap Peas, Pickled Pineapple ~ 15

Charcuterie Board
With Meats & Cheeses, Lusty Monk Mustard, Pickles, Fresh Fruit and Lavash ~ 19

Mustard Grilled Pork *
With German Fingerling Potatoes, Beer Braised Cabbage and Lusty Monk Beurre Blanc ~ 31

Chickpea Tikka Masala
With Charred Squash. Eggplant, Tomatoes, Raita, Grilled Na'an and Saffron Pea Rice ~ 24

Herb Grilled Scottish Salmon *
With Aromatic Leeks & Carrots, Garlic Wilted Kale and Fried Parsnips Ribbons ~ 28

Black Pepper Grilled NY Strip *
With Cheddar Smashed Potatoes, Asparagus and Shropshire Butter ~ 38

Queso-Corn Stuffed Chicken Breast
With Calabacitas Cooked Squash, Cumin Purple Carrots, Tortilla Hay ~ 26

Pecan Crusted Mountain Trout*
Over Ginger Sweet Potatoes with Green Bean Salad and Bourbon Sauce ~ 28

Fennel Dusted Scallops*
Roasted Red Beet Salad, Arugula, Pickled Yellow Beets and Orange Segments ~ 30

Lemon Oregano Swordfish *
With Fava Bean & Fennel Israeli Cous Cous, Olive Sundried Tomato Relish and Feta ~ 28