Rye

A classic done our way

Fries with duck confit, cheese curds and duck demi glaze with pickled slaw

Fresh goat cheese, breaded and fried; served with onion marmalade, dressed greens and croutes

Beets, heirloom tomatoes and cucumber ribbons iwth a burrata ball, toasted pistachios, beet coulis and sourdough baguette toasted with garlic oil

Beef & lamb meatballs with piquillo pepper pesto and cilantro lime avocado yogurt

Mussels steamed with leeks, shallots, tomato, cream, Calabrian chilies and chorizo, garnished with cilantro and served with croutes

Lightly breaded and fried; served with arugula-fennel salad and remoulade

With za’atar aioli, feta, toasted almonds and cilantro micro greens

Beets, heirloom cherry tomatoes, and cucumber ribbons with a burrata ball, toasted pistachios, beet coulis and sourdough baguette toasted with garlic oil

Prawns sauteed with lemon, sherry vinegar, garlic, onion, smoked paprika and butter; served with harissa garlic toast

Grilled zucchini, roasted red peppers, spinach and melted burrata with lemon-thyme-honey-mustard dressing on a toasted Bread Stop Bakery ciabatta roll

Toasted mini baguette with blackened red snapper, Cajun remoulade, pickled cabbage slaw tomato and cilantro

Bread Stop Bakery brioche bun grilled with gruyere, bechamel, Dijon mustard, Black Forest ham, sauteed mushrooms and clover sprouts

Grilled New York steak sliced and served on a toasted Bread Stop Bakery ciabatta roll with horseradish aioli, onion-red pepper jam, gruyere, arugula and fried shallots

Double R Ranch beef patty with bacon, gruyere, mushrooms sauteed in garlic butter, lettuce, tomato and rosemary aioli on a toasted Bread Stop Bakery brioche bun

Rich butter toffee in organic 70% dark chocolate topped with Applewood smoked sea salt pairs with George Dickel 8 year Bourbon 1oz 5.00, 2oz 9.00

Chipotle spiced peanut butter in organic milk chocolate topped with chipotle salt pairs with Redbreast12 year Irish whisky 1oz 11.00, 2oz 20.00

Jalapeno butter toffee bits in Michter’s rye milk chocolate ganache, dipped in 70% dark chocolate and topped with bourbon salt pairs with Michter’s Single barrel rye Whiskey 1oz 8.00, 2oz 14.00

Flavors and toppings vary with the chef’s whimsy

With dried cherries pairs with Vivacity Turkish coffee liqueur 1oz 5.00, 2oz 9.00

Pairs with Broadbent Reserve 5 year Madeira, Portugal 2oz 8.00

Five Farms Irish cream, Vivacity coffee liqueur, Gran Marnier

Ricotta salata, radicchio, orange, mixed greens, fennel, cranberries, champagne vinaigrette, candied walnuts, arugula, and apple

Zucchini, mixed greens, green goddess dressing, chèvre, croutons, cherry tomatoes, and asparagus

Arugula tossed with honey-melon vinaigrette over grilled watermelon with honeydew, cantaloupe, feta and pepitas

Spinach and mixed greens tossed in romesco vinaigrette with Kalamata olives, artichoke hearts roasted red peppers, cherry tomatoes and feta cheese

Curly kale, pearl couscous, red peppers and red onion tossed in tahini-lemon vinaigrette; with cucumbers, raisins, pinenuts and feta

Grilled 6oz New York steak with fries, chef’s butter, demi glaze and mixed green salad

Ground lamb and beef grilled and served with tzatziki, feta, mixed greens, fresh sliced tomato, cucumber and red pepper with toasted pita bread

Topped with arugula and cannellini bean succotash tossed in lemon vinaigrette iwth blistered tomatoes, cilantro-parsley oil and shaved parmesan

Roasted beets, Bartlett pears, leeks and arugula tossed in Calabrian chili vinaigrette with sourdough baguette croutons over honey goat cheese whip and pistachio dust

Curly kale, butternut squash, shaved brussels sprouts, roasted apples, candied pecans and feta in tahini-maple syrup dressing

Fog Hollow Farm duck pan-seared medium-rare, served with chipotle-cherry-red wine reduction, mashed potatoes and roasted vegetables

Bone-in beef short ribs braised in red wine and mirepoix vegetables with balsamic roasted shallots, sautéed rainbow chard and celeriac-potato puree; garnished with pistachio gremolata

Herb-Dijon mustard crusted Carlton Farms pork tenderloin with huckleberry gastrique, sweet potato pave, and sauteed red kuri squash, leeks, beets and rainbow chard

Grilled Anderson Ranches bone-in lamb chop seared medium-rare and served with harissa lebnah, lemon pearl couscous and summer vegetable tagine

Tagliatelle tossed in sage-browned butter-pumpkin cream sauce with Italian sausage, chanterelles and onion over parmesan fonduta with toasted hazelnut, fried sage and shaved parmesan