FALL 2016 DINNER MENU

Served After 5pm

(V) – vegan / (V*) – can be made vegan upon request
(GF) – gluten-free / (GF*) – can be made gluten-free upon request
Please note: All menu items subject to change based on seasonal availability.

Francisco Ferrufino, Executive Chef

APPETIZERS

Nachos – 11.50
Topped with Guacamole & Chipotle Sour Cream

Choose From:
Vegetarian: Bean Chili with Pepper Jack
Vegan: Bean Chili with Daiya® Vegan Cheese
BBQ : Pulled Pork with Pepper Jack Chipotle
Chipotle: Shredded Chicken with Pepper Jack Bacon

Pretzels
Served with House-Made Cheddar Rarebit Sauce
& Beer Spicy Mustard – 11

Sweet Potato Wedges
Served with Sour Cream – 8

Macaroni & Cheese
Parmesan, Sharp Cheddar & Topped with Bread Crumbs  – 9.25

All-Natural Chicken Wings
Served with House-Made Bleu Cheese Dressing & Celery – 11

Bowl of Chili (V*) (GF)
3 Bean Chili, Pepper Jack & Corn Tortilla Chips – 8

French Onion Soup (*GF)
Topped with Crostini, Swiss & Parmesan Cheese – 8

Warm Artichoke Dip
With Spinach & Parmesan Cheese served with Toasted Baguette – 11

Flatbread
Slow Braised Beef Chuck Roast with Onions,
Peppers, Cotija Cheese & Arugula – 10.50

BURGERS

Served with:
Served with Choice of Fries, Sweet Potato Wedges or Side Salad

Choose From:
7 oz. Angus Beef Burger (GF*)
All-Natural Chicken Breast (GF*)
House – Made Lentil Barley Burger (V)

All Burgers $14

Pint Burger (GF*)
Bleu Cheese, Caramelized Onions & Bacon

Bloody Mary Burger (GF*)
Bacon, Fried Egg, Pepper Jack & Bloody Mary Mayo

Mother Earth (V)(GF*)
Lentil Barley Burger with Daiya* Vegan Cheese,
Caramelized Onions, Guacamole on a Ciabatta

Buffalo Burger (GF*)
Buffalo Sauce, Blue Cheese Dressing & Arugula

Welsh Burger
(GF*)
Cheddar Rarebit Sauce, Caramelized Onions & Arugula

All American Burger  (V*) (GF*)
Build Your Own Burger with up to Three Toppings (1 Cheese)

BURGER TOPPINGS

$.75

Arugula
Caramelized Onions
Chipotle Sour Cream
3 Bean Chili
Mac & Cheese
Raw Onions
Crispy Onions

$1.00

Bleu Cheese
Cheddar
Pepper Jack
Daiya®
Goat Cheese
Rarebit
Guacamole

$1.50

Avocado
Bleu Cheese Dressing
Buffalo Sauce
Fried Egg
Bacon

SANDWICHES

Served with your choice of:
Fries, Sweet Potato Wedges or Side Salad

Barbecue Pulled Pork (GF*)
Topped with Coleslaw & Served on a Kaiser Roll – 13

French Dip
Thin Sliced Roasted Beef with Horseradish Mayo,
Crispy Onions & Swiss Cheese on French Baguette – 16

Super Wing
Breaded Fried Chicken Breast Tossed In Buffalo
Sauce with Blue Cheese on Ciabatta – 14.50

SALADS

Add Protein to Any Salad:
Falafel – 4 /  Grilled Chicken – 5 / Shrimp – 7

House Salad (V)(GF)
Mixed Greens, Grape Tomatoes,
Red Onions & Balsamic Vinaigrette – 7.25

Roasted Beet (GF*)
Roasted Red & Golden Beets, Mixed Greens, Goat Cheese,
Red Onions, Orange Segments & Red-Wine Vinaigrette – 9.50

Roasted Cauliflower & Quinoa (GF)(V)
Baby Arugula, Red Onions, Candied Pecans,
Shaved Parmesan Cheese & Red-Wine Vinaigrette – 9

ENTRÉES

Beef Ragout & Papperdelle Pasta
Slow Braised Beef Chuck Roast with Carrots and
Spinach topped with Parmesan Cheese & Cremolata – 19

Pan-Seared Mahi Mahi (*GF)
Shrimp, Scallops, Mussels & Garlic White Wine
Butter Sauce served with Warm Bread – 22

Eggplant Moussaka (GF)(V)
Vegetable Tower with Zucchini, Eggplant, and Mushrooms with Tomato Sauce,
Sautéed Spinach & Cashew Cream  – 17.50

North Pacific Cod ‘Fish & Chips’
Beer-Battered & Fried, Served with Coleslaw, Remoulade & French Fries – 19.50

Saffron & Risotto Cakes (V)(GF)
Served with Oyster Mushroom, Sauteed Spinach,
Roasted Cauliflower, Green Pea Coulis & Cashew Cream – 17.50

DESSERTS

Chocolate Bread Pudding
with Vanilla Ice Cream & Caramel Sauce – 8.25

Almond & Pear Tart 
with Vanilla Ice Cream – 7.25

Flan
With Whipped Cream & Chocolate Sauce – 7.25

 

AFTER LUNCH BEVERAGES

Organic Mexican Coffee   – 3
Junius Cold-Brewed Coffee   – 4
Novus Hot Tea   – 3

*A 20% gratuity will be added to parties of 6 or more*
**A plating fee of $2 per customer will be added for outside desserts**
Eating raw or under cooked meat, poultry, eggs or seafood poses a health risk to everyone.