Thursday, April 11, 2013

Spring Menu 2013

Ginger Pickled Salmon- served on sliced cucumber with pickled ginger with wasabi and fresh coriander 8.
Pull Apart Cheesy Bread- Scallion, Jalapeno or bacon and bleu 7.
Strawberry and Brie Bruschetta- balsamic drizzle 8.
Ceviche- rockfish and scallop served with house made tortilla chips 12.
Roasted Stuffed Tomatoes- stuffed with chorizo sausage, corn, green chili and queso fresca. served with lime cream, cilantro oil and crusty bread 12.
Carpaccio- tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil 10.
Bread and Butter Basket- 3.

House- sm 4. lg 7.
Thai Green Salad -crunchy julienned veggies on napa cabbage and fresh greens drizzled with a lemongrass chili dressing one size 9.
Beef and Berry Salad- seared beef over mixed greens tossed with a berry vinaigrette and topped with housemade ricotta, fresh berries and candied nuts 12.

Sandwiches- comes with ginger slaw and rosemary fries
Pulled Pork Sandwich- on a fresh house bun 12.
Roasted Vegetable Sandwich- oven roasted with pesto cream cheese and mozzarella cheese 11.

Mac and Cheese a rich blend of cheddar and gouda over penne pasta 12.
w/smoked salmon   17.
Roasted eggplant- with cherry tomato, artichoke, kalamata olive and basil over polenta and topped with a white wine reduction 17.
Beet Gnocchi- soft pillows of pink beet pasta tossed with lemon, leek and bacon and served on a bed of fresh spinach 18. add seared scallops 23.
Crispy Rockfish- crispy coated with herbed panko and served on ginger slaw and coconut rice with a drizzle of Morgan’s sweet-spicy sauce 19.
Seared Scallop and Spring Vegetable Pasta - asparagus, kale,tomato over housemade pasta tossed with balsamic, lemon zest & a drizzle of olive oil 20.
Butter  Chicken- an indian classic in a rich sauce of turmeric, garam masala and yogurt made with organic chicken roasted bone in and served with your choice of two sides 19.
Beef Stroganoff- tender ribeye sliced thin and oven roasted, served over house pasta with a mushroom cream sauce 19.
Vegan Stuffed Mushroom- portobello mushroom, stuffed with beet, sweet potato and caramelized onion topped with beet gravy, choice of two sides 18.
Ribeye Steak- 12 oz of mcneil meats finest, oven roasted and served with caramelised onion jam and herb horseradish butter, choice of two sides 25.

Sides: $4.00 ala carte
Coconut rice, rosemary potatoes,
roasted vegetable of the day, ginger slaw

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