Food Matters Menu

Mesclun Salad

with croutons and balsamic vinaigrette

Soups Of The Day

Deviled Eggs

with smoked salmon and chives

Salad Of Warm Goat Cheese

with apples, arugula, and walnut vinaigrette

Pork Spring Rolls

with asian barbecue sauce

Grilled Gulf Shrimp

with avocado and grapefruit salad and poppyseed vinaigrette

Hand-Cut Fries

Quinoa Pilaf

Mashed Potatoes And Gravy

Herbed Mashed Sweet Potatoes

Roasted Winter Vegetables

Creamed Swiss Chard

Pasta With Butter And Parmesan

Mushrooms With Bacon And Parsley

Honey Glazed Carrots

Sautéed Kale With Chile Flakes

Broccoli

Buttery Spinach

Ice Cream Sandwich

chocolate chip cookies with vanilla ice cream or bittersweet chocolate ice cream

Ice Cream Or Sorbet

Chocolate Brownie Sundae

with vanilla ice cream, hot fudge sauce, peanuts, and whipped cream

Chocolate Mousse Trifle

with orange mascarpone cream

Organic Apple, Hazelnut And Sour Cream Pie

our chefs have put a lot of thought into these dishes. we will try our best to accommodate dietary restrictions, but please keep your special requests to a minimum.

Build Your Own Salad

Build Your Own Salad

lentil burger on brioche with garlic butter, carrot slaw, alfalfa sprouts, lettuce and onion, (add grilled onions, crisp bacon, provolone, swiss, mozzarella, blue, or white cheddar $0.75)

Build Your Own Salad

roseda angus beef hamburger on brioche with garlic butter, lettuce and onion, (add grilled onions, crisp bacon, provolone, swiss, mozzarella, blue, or white cheddar $0.75)

Build Your Own Salad

chicken reuben sandwich on rye with thousand 1000 dressing, swiss cheese and russian kraut

Build Your Own Side Plate

(choice of four side dishes)

Egg Noodles

with root vegetable ribbons, garlic, onion, and pecorino cheese

Roast Amish Chicken Breast

with roasted winter vegetables and gravy

Slow Cooked Duck Confit

with twice baked sweet potato, kale, cracklings, and duck jus

Pork Stew

with rosemary, heirloom beans, winter greens, and rice

Pan Roasted Catch Of The Day

with roasted beets, preserved lemon, kalamata olives, and quinoa pilaf

Pan Seared Angus Ribeye Steak

with parsnip-horseradish puree and red wine shallots