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DINNER MENU

Weekend of March 5, 2010

 

fresh pea and spinach soup with coconut milk, curried wontons
8.

fennel and pepper crusted ahi, seared rare, served on peperonata
with lemon-parsley oil, fried capers
8.

goat cheese and fresh herb ravioli, creamy dried tomato sauce
9.


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organic greens, toasted hazelnuts, buttermilk blue cheese, pear vinaigrette
8.

organic spinach, grilled fennel, olives, sheep’s milk feta, red pepper vinaigrette
9.

organic arugula, toasted cornbread, bacon, cherry tomatoes, buttermilk dressing
12.


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smoked chicken breast, grilled asparagus and portabello mushrooms,
gorgonzola tossed with egg pappardelle pasta
19.

petrale sole stuffed with prawn mousse, creamy dill sauce, lemon polenta,
grilled vegetables
22.

locally raised pork loin skewers, mango bbq sauce, coconut rice,
sweet potato-curry puffs
18.

herbed white polenta layered with grilled vegetables and teleme cheese,
garlic greens, balsamic syrup
14.

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DESSERT MENU

orange ricotta tart, rosemary shortbread crust

chocolate nut upside down cake, whipped cream

 

honey mascarpone mousse, fresh organic strawberries, lavender syrup

7.

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NOTABLE SOURCES: organically grown coop, draper farms,
ocean beauty seafoods, carlton farms, lance’s farm vittles

 

 

 

SORRY, NO CREDIT OR DEBIT CARDS ACCEPTED - CHECKS ARE FINE