Tapas and Dessert

Dried Cranberries, pepitas and goat cheese tossed in a cherry maple vinaigrette.      VG   GF

Shrimp           10

Salmon          12

Steak Tips      12

With red pepper relish and a white balsamic glaze.

VG  GF

Served on toasted sticky rice squares with a mango puree, jalapeños and soy glaze.

With a honey sage aioli and pineapple relish.

Topped with Cojita cheese, cilantro and tajin served with house made tortilla chips.  VG  GF

House made Fettuccini pasta tossed with artichoke, asparagus, and sun dried tomatoes in lemon caper wine sauce.   VG

A creamy mushroom risotto topped with a Porcini glaze and parmesan tuile.   VG  GF

With a parsnip Brie spread, toasted pistachios, figs and caramelized shallots.

With a Pomegranate Demi-glace and goat cheese polenta.   GF

With a chipotle aioli

Dressed vegetable rice noodles salad and a Thai chili chicken topped with roasted peanuts

Served with a saffron Beurre Blanc Sauce. 

Sautéed in a garlic butter on top of a Hawaiian roll.

With a cilantro slaw, and pineapple relish.   GF

Cheese dip in a Portuguese "Papo Secos" Roll

VG

With parsnips and celery root puree

GF

With a Tarragon Supreme Sauce

GF

Sauteed shrimp and chorizo in a creamy red pepper sauce. Served over parmesan and cheddar grits.

GF

Served with pita chips and a tomato vinaigrette drizzle.

VG

Served in a crispy sushi rice cup with an avocado mousse and sriracha drizzle.

GF

VG  GF

slow cooked shredded buffalo chicken over crispy fries with cheddar cheese curds, served with your choice of blue cheese or ranch drizzle

GF

Fried pita shells filled with pan seared marinated salmon, feta, Tzatziki, pickled shallots and cucumbers 

Slow cooked pork belly in Hawaiian BBQ sauce with a kick.
GF

VG

VG   GF

VG   GF

VG   GF

VG   GF

VG   GF

Cheese cake ice cream between two carrot and spiced cookies.

VG * Vegan     GF * Gluten Free