Fall Menu

• Kitchen Open 5-8:30pm Wednesday-Saturday /

Appetizers & Salads: $13

• Phyllo Wrapped Baked Brie with House Sage Focaccia

• Red Lentil and Roasted Squash Hummus with House Crackers and seasonal Veggies

• Fry Bread with Sauteed Mushrooms

• Apple, Fennel and Bacon Flatbread

• Okra Beignets with House Remoulade

• Autumn Market Salad
  Arugula, dried pomegranate seeds, pistachos, roast squash, goat cheese and pomegranate vinaigrette

• Honey Roasted Pear Salad with Thyme Verjus Dressing
  Romaine, arugula, pears, blue cheese and pecans

• Fall Cesar Salad
  Spinach, shaved Brussels, romaine with pecan croutons

Mains: $20

• Our menu is vegetarian-based. You may substitute or add protein for an additional charge.
• Cauliflower SteakHand cut 8oz Ribeye: $20.00Mary's Chicken (1/2): $15.00Braised lamb shank: $15.00
  Served with sauteed mushrooms, compound butter, smashed baby red potatoes, seasonal vegetables and sauteed spinach. Protein Substitutions :

• Smoke Braised Acorn SquashMary's Chicken (1/2): $15.00Hand cut 8 oz Ribeye: $20.00Salmon: $15.00
  Served with sweet potato, onion and apple gratin, maque choux and sauteed spinach. Protein Substitutions :

• Bourbon Butter Roasted Sweet PotatoRoast salmon: $15.00Hand cut 8 oz Ribeye: $20.00Braised Lamb shank: $15.00
  Served with autumn rice pilaf, grilled baby carrots and sauteed spinach. Protein Substitutions :

• Ancient Grain RisottoBraised lamb shank: $15.00Hand cut 8 oz ribeye: $20.00
  Served with grilled pears, braised squash, goat cheese and pomegranate syrup. Chef Suggestion :

• Seafood Ravioli Cioppino
  Lobster, shrimp and crab ravioli in house cioppino broth with salmon and clams served with fresh focaccia

• Fettuccini Alfredo PrimaveraGrilled shrimp: $15.00Salmon: $15.00
  Grilled seasonal vegetables tossed with fettuccine and house Alfredo sauce served with fresh focaccia. hef Suggestion:

Desserts: $10

• Seasonal fruit cobbler

• Apple Cranberry Bread Pudding with Orange Crème$3.00
  Chefs' suggestion: Ala mode