Monday, March 31, 2014

Spring Menu 2014

Kimchi Pancake- house made kimchi, coconut lime cream, 9.
(top with pulled pork add $4)
Cheesy Bread- jalapeno, bacon bleu, pulled pork or plain -7.
Bruschetta 2 ways- 8.
- fresh ricotta, prosciutto, tomato and basil
- melted brie, strawberries, birch syrup
Carpaccio- beef tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil and soy sauce -10.
Vietnamese Lettuce Wraps- Pork or Sweet Potato with crunchy veggies, spicy sauce and house made ginger kimchi -10.
Seared Scallops on Romesco Sauce-with pickled cucumber and fennel 10.
Bread and Butter Basket- 3.

House- fresh greens, shaved carrot, sweet pepper and scallions. balsamic vinaigrette or creamy herb dressings - sm 4. lg 7.
Strawberry and Basil- fresh greens, house ricotta, pickled onion and parmesan crisps, dressed with balsamic reduction and olive oil - 9.
Thai Rice Noodle -spicy peanut sauce, crunchy vegetables -9.

**Add seared beef or scallops to any salad for $6.
Mac and Cheese- cheddar and gouda over penne pasta -12.
w/smoked salmon or pulled pork  or bacon and tomato -17.

Vegan Vegetable Roast- Artichokes, Asparagus, Zucchini, Tomatoes and Kale with Lemon Tahini Sauce, over cous-cous or rice -17.

Crispy Rockfish-panko crusted and oven fired. served on a bed of ginger slaw and coconut rice with 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. choice of two sides -20.

Spring Scallop Pasta Carbonara- with Asparagus and Bacon -22.

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 Cou-Cous, Coconut Rice, Rosemary Potatoes,
Curry Roasted Cauliflour, Roasted Vegetable of the Day,
Ginger Slaw


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