Winter Menu 2014

        

winter 2014

Starters

Ginger Pickled Salmon - on cucumber with wasabi 9.

Baked Brie- in our own pastry with raspberry puree

and sliced pears 8.

Bruschetta- fresh mozzarella, prosciutto, tomato and basil 8.

Scallop Ceviche- sliced thin, flash cured with shaved pickled beets, served with baked flour tortilla chips 10.

Carpaccio- tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil 10.

Vietnamese Lettuce Wraps- Pork or Sweet Potato with crunchy veggies, spicy sauce and house made ginger kimchi 9.

Bread and Butter Basket- 3.

Salads-

House- fresh greens, shaved carrot, sweet pepper and scallions. balsamic vinaigrette or creamy herb dressings - sm 4. lg 7.

Apple and Kale - rubbed kale, crunchy chunks of apple on fresh greens with housemade herbed ricotta, drizzled with maple and cider vinaigrette and a sprinkle of bee pollen granules 9.

Mediterranean Chopped Salad - over bulgar wheat with tomato, cucumber and olives and a sprinkle of feta cheese

with a light yougurt and cucumber dressing 9.

**Add seared beef or scallops to any salad for 6.

Mains-

Mac and Cheese a rich blend of cheddar and gouda cheeses

over penne pasta 12.

w/smoked salmon or pulled pork   17.

Roasted Tomato Tart- a grated potato crust layered with tomatoes, kalamata, capers and mild goats milk chevre,

topped with a warm spinach salad tossed in balsamic vinaigrette 17.

Crispy Rockfish- coated with herbed panko and oven fired,  served on a bed of ginger slaw and coconut rice and topped with a drizzle of Morgan’s sweet-spicy sauce 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 20.

Beef Bolognese- tender ribeye ground in house and simmered with roma tomato and fresh basil, served over house pasta with a big pile of parmesan cheese 19.

Ribeye Steak- 12 oz of mcneil meats finest, pan seared and finished in the wood oven, served with roasted mushrooms and horseradish cream, choice of two sides 25.

Sides: $4.00 ala carte:

Steamed Quinoa, Coconut rice, rosemary potatoes,

squash mash, roasted vegetable of the day,

ginger slaw

                                   

                                   please note: small substitutions are possible

tables of 6 or more will be charged a 20% gratuity....no separate checks

all ingredients are not listed,

please let the server know if you have life threatening allergies.