Limited Dinner Menu

Executive Chef: Grant Nelson

FOR THE TABLE

All items serve 2–4 people. Pre-select items and quantities prior to event date.

WARM BAGUETTE W/ BUTTER / $10
SPINACH DIP / $17
CHEESE PLATE / $24
CHARCUTERIE MEAT BOARD / $26

SOUP AND SALADS

TUSCAN WHITE BEAN AND VEGETABLE SOUP(GF/DF) / $9
Potato, Kale, Garlic, Italian Seasonings

HOUSE SALAD(GFP, DF) / $12
Mixed Greens, Cucumber, Tomato, Radish, Fried Shallots, Green Goddess Dressing

SEASONAL SALAD(GF, DFP) / $13
Quinoa, Arugula, Greek Dressing, Chickpeas, Tomato, Cucumber, Olives, Feta

ENTREES

Choose up to 3 Selections

VEGETARIAN PASTA / $28
Sun-Dried Tomato Cream, Spinach, Tomatoes, Parmesan

ROASTED CAULIFLOWER (GF, DF) / $28
Tomato Gravy, Chickpeas, Avocado

AIRLINE CHICKEN BREAST / $34
Mediterranean Orzo, Lemon Broth

SWORDFISH(GF) / $38
Cumin Lentils, Braised Cabbage, Coconut Yellow Chili Sauce, Cilantro

FILET(DFP, GFP) / $68
Roasted Potatoes, Heirloom Carrots, Pistachio Basil Butter, Lemon, Beef Jus