Spring/Summer Lunch Menu 2018

STARTERS

Seared Local Shrimp and Crab 13

Sweet shrimp and jumbo lump crab served over fresh Haas avocado, finished with a bright lime and mango dressing.

Baked Brie En Croûte 12

Creamy Domestic Brie baked in a flaky puff pastry with warm raspberry preserves and toasted Marcona almonds.

Daily Bruschetta 11

Four slices of crispy toasted baguette served with Chef Heath's choice of fresh toppings.

Escargot 11

One dozen escargot baked in a red wine and fresh herb reduction.

Mussels 14

A heaping bowl of Prince Edward Island Mussels steamed in an aromatic broth of white wine, garlic, local baby Heirloom tomatoes, Kalamata olives and fresh basil served with sliced baguette.

SOUPS AND SALADS

Chef Heath's Signature French Onion Soup 9

A rich, hearty robust French onion soup baked with an aged gruyere cheese and served with an herb crostini.

Soup of the Day 6

Chef Heath's daily creation. "Always delicious. Always hot."

Sunburst Salad 9

Fresh, juicy berries and Mandarin oranges on a bed of zesty arugula, sprinkled with candied pecans, and finished with a wild raspberry vinaigrette.

Caprese Salad 9

Sweet, local heirloom tomatoes, paired with creamy Buffalo mozzarella, and fresh basil, finished with a duet of herb vinaigrette and balsamic glaze.

Kale Caesar Salad 9

Tender, lemon juice and olive oil massaged kale with fire-roasted Bell peppers, tossed in house made Caesar dressing, accompanied by a crisp Asiago cheese chip and crunchy croutons.

Beet Salad 12

Roasted red beets, fresh greens, feta cheese, accompanied by a white balsamic and local honey vinaigrette and toasted pine nuts.

Add: 4 oz Chicken 4 | 4 oz Salmon 8 | (4 each) Shrimp 8

FLATBREAD

Hot Salami Flatbread 15

Naan flatbread topped with olive tapenade, fresh buffalo mozzarella and spicy salami.

Margarita Flatbread 14

Naan Flatbread topped with marinara, fresh buffalo mozzarella, fresh basil and drizzled olive oil.

SANDWICHES

Sandwiches served with kettle chips

Chicken Pesto 13

Pan-seared chicken breast served on toasted baguette with fresh buffalo mozzarella, basil pesto and tomatoes.

Wild Caught Scottish Salmon BLT 14

Pan-seared Wild Caught Scottish Salmon, bacon, tomato and baby arugula served on a toasted baguette.

Turkey Brie Cranberry 13

Sliced turkey breast and melted brie served on a baguette with baby arugula and a cranberry chutney.

HALF & HALF COMBO

Choice of Soup, Kale Caesar, Sunburst Salad or Beet Salad

Add $2 for French Onion Soup

Turkey Brie Cranberry 12 | Salmon BLT 13 | Chicken Pesto 11

Soup of the Day & Salad 10

Spring/Summer Lunch Menu 2018

STARTERS

Seared Local Shrimp and Crab 13

Sweet shrimp and jumbo lump crab served over fresh Haas avocado, finished with a bright lime and mango dressing.

Baked Brie En Croûte 12

Creamy Domestic Brie baked in a flaky puff pastry with warm raspberry preserves and toasted Marcona almonds.

Daily Bruschetta 11

Four slices of crispy toasted baguette served with Chef Heath's choice of fresh toppings.

Escargot 11

One dozen escargot baked in a red wine and fresh herb reduction.

Mussels 14

A heaping bowl of Prince Edward Island Mussels steamed in an aromatic broth of white wine, garlic, local baby Heirloom tomatoes, Kalamata olives and fresh basil served with sliced baguette.

SOUPS AND SALADS

Chef Heath's Signature French Onion Soup 9

A rich, hearty robust French onion soup baked with an aged gruyere cheese and served with an herb crostini.

Soup of the Day 6

Chef Heath's daily creation. "Always delicious. Always hot."

Sunburst Salad 9

Fresh, juicy berries and Mandarin oranges on a bed of zesty arugula, sprinkled with candied pecans, and finished with a wild raspberry vinaigrette.

Caprese Salad 9

Sweet, local heirloom tomatoes, paired with creamy Buffalo mozzarella, and fresh basil, finished with a duet of herb vinaigrette and balsamic glaze.

Kale Caesar Salad 9

Tender, lemon juice and olive oil massaged kale with fire-roasted Bell peppers, tossed in house made Caesar dressing, accompanied by a crisp Asiago cheese chip and crunchy croutons.

Beet Salad 12

Roasted red beets, fresh greens, feta cheese, accompanied by a white balsamic and local honey vinaigrette and toasted pine nuts.

Add: 4 oz Chicken 4 | 4 oz Salmon 8 | (4 each) Shrimp 8

FLATBREAD

Hot Salami Flatbread 15

Naan flatbread topped with olive tapenade, fresh buffalo mozzarella and spicy salami.

Margarita Flatbread 14

Naan Flatbread topped with marinara, fresh buffalo mozzarella, fresh basil and drizzled olive oil.

SANDWICHES

Sandwiches served with kettle chips

Chicken Pesto 13

Pan-seared chicken breast served on toasted baguette with fresh buffalo mozzarella, basil pesto and tomatoes.

Wild Caught Scottish Salmon BLT 14

Pan-seared Wild Caught Scottish Salmon, bacon, tomato and baby arugula served on a toasted baguette.

Turkey Brie Cranberry 13

Sliced turkey breast and melted brie served on a baguette with baby arugula and a cranberry chutney.

HALF & HALF COMBO

Choice of Soup, Kale Caesar, Sunburst Salad or Beet Salad

Add $2 for French Onion Soup

Turkey Brie Cranberry 12 | Salmon BLT 13 | Chicken Pesto 11

Soup of the Day & Salad 10

CHEESE PLATES

Pick 2 11 | Pick 4 17 | Pick 8 32

Served with assorted crackers, dried fig, apricot and cranberry, with fresh local honey, and Marcona almonds.

Red Dragon- Smooth, firm tasty cheddar, made with Welsh Brown Ale and wholegrain mustard seeds. It is a buttery, spicy cheese with plenty of bite, but is not too hot.

Drunken Goat- Pleasantly acidic, sweet and smooth with very little salt and a hint of fruit. The texture is compact, creamy and elastic.

Smoked Gouda- Smooth, rich and buttery. Mellow, harmonious and a great smoky flavor.

Gorgonzola- Creamy, soft and deliciously moist. Powerfully cheesy yet delicately flavored with a pronounced spicy and earth flavor, and a sweet lingering finish.

Black Goat Truffle- Unique and refreshingly delectable firm cheese. The earthy forest flavor from the black truffle pieces blends scrumptiously with the sweetness of goat cheese.

Deer Creek "The Stag" Cheddar- Rugged with strong toffee and butterscotch notes. The perfect crystalline crunch enriches the texture.

"Little Boy Blue" Blue- Reminiscent of feta, yet sharper. Add in a little spice and minerals from the blue veining, round it off with the sweet, slightly sour finish and you will have a new favorite.

Manchego- Ewe's milk aroma with a hint of oiliness and fresh butter. The flavors are mild, full, sweet, slightly briny, nutty, slightly piquant and tangy with dried hay after notes. The texture is open and firm, if not a little rubbery.

Fleur Vert- Goat cheese rolled in herbs de Provence and red peppercorns.

Brie- Soft, artisan and buttery cheese with flavors of nutty, tangy and fruity flavors with an edible rind.

Wensleydale- Simple, crumbly, and moist texture cheese containing cranberries with flavors of wild honey balanced with fresh acidity.

Prosciutto Di Parma- A salt cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced.

Salami

Milano Salami - Dry cured and made with pork, sea salt and red wine.

Salami Vesuvio - Traditional flavor of the classic with a flare of cayenne and finely chopped, imported, aged provolone cheese.

Classic Salami - Highly spiced and salted dry-aged pork sausage.

HOUSEMADE DESSERTS

Madagascar Vanilla Bean Crème Brûlée 6

Decadent Flourless Semi-Sweet Chocolate Cake (Gluten-free) 6

Chocolate Mousse 6.5

Bourbon Pecan Pie for two 11

BEVERAGES

Coffee 2.5

Cappuccino 3.5

Espresso 3

Hot Herbal Tea 2

Bottled Water Sparkling 3.5 Still 2.5

Coke, Sprite, Diet Coke 2