Spring Menu 2014

Starters

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.

Salads

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.

Mains-

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