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herbed ricotta, warm sun-dried tomato spread, and crostini
kalamata olives, red peppers, fresh oregano, and crostini
chiffonade of basil and spicy thai cocktail sauce
chef's selection of cheese served with fresh fruit and toasted bread rounds
fresh chevre with homemade tapenade and toasted bread rounds
four skewers of marinated beef served with spicy asian dipping sauces
paper-thin raw beef filet, olive oil, fresh lemon, capers, and tomato-basil compote
portabella and button mushrooms with horseradish dipping sauce
poached pear slices, crispy pecans, and salmon valley blue cheese tossed in a rosemary vinaigrette
mixed field greens, tomatoes, green beans, radishes, and potatoes, lemon herb dressing
6 oz yellowfin tuna fillet served on mixed greens, tomatoes, red onions, mushrooms, and cucumbers, sweet dijon dressing
mixed field greens, roasted garlic, capers, red onions, croutons, and parmesan in a light lemon-anchovy vinaigrette, red door dressings: cumin-orange vinaigrette, red wine and rosemary vinaigrette, b
with shrimp, mixed field greens, roasted garlic, capers, red onions, croutons, and parmesan in a light lemon-anchovy vinaigrette, red door dressings: cumin-orange vinaigrette, red wine and rosemary v
tomato-almond pesto with jumbo prawns and squid, basil, capers, chiles, garlic, fresh spinach
vegetarian
lonehawk farm's elk sausage meatballs, roasted red and green peppers, fresh oregano, white wine
braised escarole and red onion, grated pecorino-romano cheese, and a red wine soffritto sauce
creole crabmeat sauce, sauteed collard greens, jasmine rice
tangerine-scented red curry sauce, fresh ginger, lime zest, green beans, fried leeks, jasmine rice
tangerine-scented red curry sauce, fresh ginger, lime zest, green beans, fried leeks, jasmine rice
indonesian chili sauce, snow pea salad with vanilla-sour cream dressing, black japonica rice
fresh ginger, bok choy, red cabbage, mushrooms, and fresh basil, sen lek rice noodles
slow-cooked anderson ranch hind shank, fresh spinach, white beans cooked in olive oil and sage, mint and sweet pea sauce
grilled cabernet-peppercorn jus, caramelized leeks, sauteed shitakes, green beans, rosemary garlic-mashed yukon gold potatoes
semi-boneless pair stuffed with anderson ranch lamb merguez sausage, served with orange-scented israeli couscous and sauteed greend with curry-yogurt sauce
semi-boneless, stuffed with mild sausage and roasted whole, served with choucroute and garlic mashed potatoes
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.