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Eat

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—  Lunch  —

Modern dishes that capture the flavors of the season

 

Salads

—  Caesar—
chopped romain, house-made caesar dressing, croutons, asiago cheese

—  Greek  —
mixed greens, red onion, kalamata olives,feta cheese, tomatoes, cucumbers, dolmatas, peppadew peppers, lemon oregano vinaigrette

—  Burrata Caprese—
heirloom tomatoes, fresh burrata mozzarella, basil, mixed greens, balsamic reduction

—  Roasted Butternut Squash—
baby spinach, applewood smoked bacon, red onions, toasted almonds, goat cheese, brown sugar cider vinaigrette

—  Heyday—
mixed greens, shafts bleu cheese, maple glazed pecans, slivered fugi apple, apple cider vanilla vinaigrette

—  Mixed Green —
cucumbers, carrots, cabbage, tomatoes, goat cheese, toasted almonds, basil balsamic vinaigrette

—  Chicken Curry —
diced apple, golden raisins, celery, mixed greens, toasted almonds, basil balsamic vinaigrette

—  Salmon—
mixed green, cherry tomato, cucumber, mushroom, avocado, feta, honey lime basil vinaigrette

 

 

 

 

Panini

— Mango Chicken  —
mango chutney, herb-infused aioli, provolone

—  Black Bean Quinoa—
seared black bean quinoa patty, caramelized onions, tomato, spinach, sriracha aioli

— Muffaletta —
black forest ham, imported salami, buffalo mozzarella, provolone, marinated olive salad, herb-infused aioli

—  Garlic BLT—
applewood smoked bacon, avocado, tomato, provolone, house-infused garlic asiago aioli

— Chipotle Chicken —
free range chicken breast, avocado, tomato, pepper jack cheese, house-infused chipotle aioli

—  Mediterranean Turkey—
artichoke hearts, sun dried tomatoes, kalamata olives, peppadew peppers, sauted spinach, feta, house-infused herb aioli

 

 

 

 

 

 

 

 

 

Pizza

— Pepperoni —

—  Classic Cheese—

— Garden Vegetable —
marinara, tomato, red onion, spinach, bell pepper, mushroom 

—  The "Greek" Veggie—
pesto & marinara, sun dried tomato, katamala olives, peppadew peppers, artichoke hearts, sautéed spinach, feta

— Margherita—
pesto & marinara, tomato, fresh mozzarella, basil

— House-Made Sausage—
marinara, bell pepper, red onion, mushroom

— Spicy Hawaiian—
marinara, black forest ham, pineapple, jalapeno

— BBQ Chicken—
barbecue sauce, free range chicken, red onion, applewood smoked bacon, pineapple, smoked gouda 

— Butternut Bacon—
extra virgin olive oil, roasted butternut squash, sautéed spinach, applewood smoked bacon, goat cheese, caramelized onions, toasted almonds

— Truffle Chicken—
garlic cream sauce, free range chicken breast, caramelized onions, brie, white truffle oil

— Bacon Artichoke—
pesto, artichoke hearts, applewood smoked bacon, sun dried tomatoes, garlic

— Prosciutto—
extra virgin olive oil, sautéed spinach, mushrooms, peppadew peppers, caramelized onions, gruyere

— Bacon Bleu—
marinara, fuji apples, caramelized onions, applewood smoked bacon, shafts bleu cheese

 

—  Evening  —

Modern dishes that capture the flavors of the season
 

 

To Start

— Ahi Pepperfin—
hawaiian yellowfin crudo, slivered jalapeno, curried fennel, black pepper miso crema, house-made ponzu reduction, chives

—  Artisanal Cheese Plate—
selection of cheeses served with fresh fruit and toast points

—  Ginger Pork Samosa—
pastry wrapped, new potato, carrot, serrano pepper, garam masala, mint cilantro chutney


—  Bavarian Pretzels—
pretzel bite served with a smoked goats milk cheddar & truffle fondue
 

—  Basil Goat Cheese Spread—
basil infused chevre, imported balsamic vinegar, garlic oil drizzled crostini

—  Baked Brie —
black mission figs, caramelized onion, toasted pistachio, toast points

Entrees

—  8oz Mishima Reserve Wagyu Center Cut Sirloin —
mission fig compote, roasted garlic potatoes, summer squash

—  Seared Skuna Bay Salmon—
pink peppercorn dusted, cauliflower rice, avocado tarragon mousse, lemon rosemary compound butter

—  Scallop Ceviche —
salt poached day boat scallops, ribboned bell pepper, onion, heirloom tomato, arugula, house-infused sweet chili oil

—  Smoked Gouda Mushroom Fettucinni—
heirloom tomatoes, shitake mushrooms, applewood smoked bacon, smoked gouda cream sauce

—  Chicken Roulade —
free range chicken breast, green apple, caramelized onion, pistachio, herb goat cheese, heirloom squash, dijon sage cream sauce, clove pickled fugi apple

 

 

Salads

—  Caesar—
chopped romain, house-made caesar dressing, croutons, asiago cheese

—  Greek  —
mixed greens, red onion, kalamata olives,feta cheese, tomatoes, cucumbers, dolmatas, peppadew peppers, lemon oregano vinaigrette

—  Burrata Caprese—
heirloom tomatoes, fresh burrata mozzarella, basil, mixed greens, balsamic reduction


—  Roasted Butternut Squash—
baby spinach, applewood smoked bacon, red onions, toasted almonds, goat cheese, brown sugar cider vinaigrette
 

—  Heyday—
mixed greens, shafts bleu cheese, maple glazed pecans, slivered fugi apple, apple cider vanilla vinaigrette

—  Mixed Green—
cucumber, carrot, cabbage, tomato, goat cheese, toasted almonds, basil balsamic vinegrette

 

 

 

 

Pizza also available on evening menu

Executive Chef Casie Padlicki

 
 


—  Dessert  —

Handmade daily

—  Ghirardelli Chocolate Brownie   —
vanilla gelato, house made chocolate drizzle

—  Molasses Ginger Bread Cake  —
meyer lemon sauce

—  Creme Brûlée  —
vanilla bean

—  Affogato—
Temple Coffee espresso, vanilla bean gelato

— Grandpa's Cellar Apple Pie  —
ala mode, caramel

— Gelato of the day —
ask your server for today's selection