Dinners are $32.95 plus tax ($2 surcharge for beef entrees). Gratuity not included. Reservations Required. Subject to Availability. Beer and wine are available for sale. A $7 corkage fee will be applied to all wine that is not purchased on premises. All beverages with the exception of pop are included with the price of the meal. Menus include fresh baked bread or rolls. Payment methods accepted include Cash, Visa, Mastercard, Discover or Traveller’s Checks.
All food is prepared in house, from scratch by Chef Monika. We pride ourselves on not using any pre-made, processed foods off of a truck. Chef Monika is the prep-chef, pastry chef, baker, executive chef, kitchen manager and anything else you can think of. Every item on our menus that comes out of her kitchen has been lovingly and passionately prepared by her especially for you.
Please Note: Menus are subject to change based upon availability of fresh, local ingredients. We strive to source as much of our meat, eggs and produce from local farms as possible.
**If you are making online reservations for dinner via our website, please note that your reservation is not officially confirmed until you get a personalized confirmation from Jeff or Monika. If you do not receive a confirmation within 24 hours, please contact us at 800-537-1304 or you can send us and email at firstname.lastname@example.org.
Asparagus Soup with Crispy Pancetta; Spinach Salad with Berries, Goat Cheese and Roasted Macadamia Nuts; Scallops with Saffron Beurre Blanc and Carrot Parsnip Puree; Orange Almond Crème Brulee
Fresh Mozzarella, Pesto and Prosciutto Stuffed Mushrooms; Tomato and Roasted Cauliflower Bisque; Pork Tenderloin with Spinach Walnut Sauce over Crispy Polenta; Orange Blossom Panna Cotta with Macerated Berries and Balsamic Reduction
Mom’s Day Lunch
Broccoli Cheese Soup; Hot Chicken Salad with Dried Cranberry Scones and Fruit; Vanilla Bean Crème Brulee
Theme Ingredients: Plums, Goat Cheese, Ginger, Lavender
Spinach and Goat Cheese Phyllo Purses with Roasted Red Pepper Sauce; Roasted Plum Salad with White Balsamic Ginger Vinaigrette; Scallops with Saffron Ginger Beurre Blanc and Cauliflower Goat Cheese Puree; Honey Lavender Crème BruleeReserve Now
Black Bean Cakes with Avocado Sauce and Roasted Tomato Relish; Grilled Romaine Salad with Smoked Blue Cheese Dressing, Chile Roasted Asparagus and Crispy Pancetta; Shrimp with a Chipotle Corn Sauce and Creamy Mushroom Quinoa; Mango Coconut Flan
Cod, Papaya, Beef Jerky, Gingersnaps
Seared Scallop with Papaya Jalapeno Salsa and Avocado; Mixed Greens with Warm Beef Jerky Crusted Goat Cheese and Roasted Tomatoes; Gingersnap Crusted Cod with Beef Jerky Fried Rice; Papaya Pots de Crème with Gingersnap StreuselReserve Now
Dolmades (Stuffed Grape Leaves); Greek Salad with Feta and Yogurt Dill Dressing; Lemon and Oregano Roast Cornish Hens with Garlic Lemon Roasted Potatoes; Galatobourekos (Custard Pie)
Sausage Stuffed Mushrooms; Potato Leek Soup; Steak Diane with Goat Cheese and Leek Twice Baked Potatoes; Ricotta Cheesecake with Berry CoulisReserve Now
Edamame, Watercress, Red Snapper, Black Beans
Edamame Watercress Bisque; Watercress Salad with Spicy Roasted Edamame and Gorgonzola; Red Snapper with Avocado Edamame Sauce and Spicy Black Beans; Flourless Chocolate Black Bean Cake with Vanilla Cream Sauce and Chocolate GanacheReserve Now
Corn and Pancetta Chowder; Romaine Salad with Green Goddess Dressing; Garlic Saffron Braised Chicken Breast with Carrot and Rosemary Jam Puree; Chocolate Croissant Bread Pudding with Crème AnglaiseReserve Now
Moroccan Lentil Soup; Roasted Beet, Goat Cheese, Pistachio Salad; Tagine of Fish with Chermoula Sauce; Honey Orange Blossom Cake with Mascarpone CreamReserve Now