Entrees

Sesame Shrimp   (gf)   18
Stir fried zucchini noodles, shrimp, baby bok choy, sugar snap peas, baby portobellos, red bell peppers, sesame glaze.
Vegan, without shrimp, add tempeh  (v+) (gf)   14

Apricot Pork Chop   (gf)   20
Double- cut pork chop, apricot chipotle glaze, rosemary potatoes, fresh vegetable medley

Lamb Chops   24
Twin double-cut rib chops, fig glaze, mint pesto,rosemary potatoes, fresh vegetable medley.

Salmon Jolene   (gf)   18
Seared salmon on a mixed greens salad, red onion, grilled asparagus,cherry tomato, lemon caper vinaigrette, toasted almonds

Rib Eye  (gf)   28
12 oz. boneless rib steak, charbroiled to order, stout demi, horseradish sauce, rosemary potatoes, fresh vegetable medley.

Sangria Chicken (gf)   16
Herb roasted chicken breast, peach sangria glaze
Rosemary potatoes, fresh vegetable medley.

Quiche   10
Chef’s selection, accompanied by house salad of mixed greens tossed in lemon-herb vinaigrette.

Chicken Marsala   16
Poached chicken breast over fettuccine noodles, creamy Marsala-mushroom sauce,
fresh vegetable medley

Steak Salad   16
Charbroiled and sliced flat iron steak on a mixed greens salad, mushrooms, red onions, balsamic vinaigrette, crumbled blue cheese.

*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness