Creamy Fennel Soup ~ Vegetarian
Fresh fennel bulb is shaved, sautéed, then added to a simmering vegetable stock and thickened with a mix of cauliflower, Yukon gold potatoes, and a dash of Tabasco, garnished with a fresh dill Mug 4.50 Bowl 6.25

Mexico's Albondigas Soup
Turkey is chopped and shaped into meatballs, seared and added to a fortified beef and tomato stock which simmers fresh onion, carrots, celery, and tomatoes finished with fresh Mexican oregano and a pinch of epazote Mug 4.50 Bowl 6.25

Stuffed Eggplant with Tofu and Blue Cheese ~ Vegetarian
Eggplant is oiled, pierced, baked until tender while a quick sauté of olive oil, onions, and mushrooms firm tofu, walnuts, and blue cheese are added to mixture which fills the eggplant, topped with marinara and jalapeno cheese, fresh herb seasoned quinoa 16

Roasted Duck Breast & Butternut Squash Ravioli in Hazelnut Sage Brown Butter Sauce
House made semolina pasta sheets are rough cut into pillows stuffed with a roasted duck breast and butternut squash, served with caramelized beets, a saute of hand crushed hazelnuts in toasted brown butter finish with fresh thyme, oregano, and parsley and a squeeze of lemon juice 18

India's Lamb Korma with Coconut Yogurt Broth with Spicy Garlic Flat Bread
Homemade curry uses cumin, fennel, and coriander seeds, garlic, ginger, and cayenne pepper to create a spice paste with Coconut milk, star anise, cinnamon stick and cardamom pods in plain yogurt slowly tenderize lamb shoulder served with basmati rice and spicy red lentil dal finished with spicy garlic flat bread 18

French White Fish, Mussels & Clam Stew
A quick sauté of onion, celery, garlic, and red pepper flakes join housemade fish stock, tomatoes, chardonnay and cognac which is slowly allowed to stew along with Sea Bass, mussels, and clams which are gently poached and served over a wild, brown, and basmati rice medley 21

Acorn Squash Stuffed with Hungarian Beef Goulash
Strips of filet are seasoned, floured, and seared to caramelize with a sauté of onions, tomatoes, peas, smoked paprika and mushrooms which are added to beef stock, while a fall harvested acorn squash is oiled, pierced, roasted and served with a medley of brown, wild, and long-grain rice 20

 

 

 

 

From Chef Tim & the Staff...

Refreshing All Natural Sodas 5/bottle (1 liter) *Seasonal Flavors Available*