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main menu
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BREAKFAST
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LUNCH
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TAPAS
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WINE LIST
DINNER MENU:
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Appetizers: |
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Artisan Cheese Plate:
Built to share and accompanied by fresh seasonal fruit, fruit
compote and crostinis..15 |
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Pan-Seared Prosciutto-Wrapped
Sea Scallops:
Served with cucumber ribbons and herb parmesan
vinaigrette..13 |
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Sweet Chili Buffalo Calamari:
Served with a lemon remoulade..12 |
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Grilled Portabello Mushroom:
Stuffed with artichoke, goat cheese, and dressed with
green and red pepper coulis..10 |
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Beef Kabob:
Freshly baked flatbread with two skewers of beef and vegetables,
and chef's choice of dips and spreads..13 |
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Coconut Crusted Shrimp:
Served with a Thai peanut dipping sauce..10 |
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Salads: |
The Caesar:
Chopped romaine with grated parmesan, calamatas, peppadew
peppers, white anchovies and black
pepper croutons.
Small..6 Large..12 Add chicken 5
Add salmon..8 |
Cranberry Feta:
Organic greens topped with a cranberry vinaigrette,
sprinkled with feta cheese, red onions and
candied
walnuts..7 |
Beets and Oranges:
Beets, organic greens, and orange wedges tossed in a
honey-balsamic vinaigrette, blue cheese and
salami croutons..9 |
Sheri's House Salad:
Organic greens with cherry tomatoes, red onions,
cucumbers, carrots, peppadew peppers and
black pepper croutons, served with your choice of dressing..
Small..6 Large..12 |
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Entrees: |
Spanakopita Pie
Layers of spinach, feta cheese, roasted fennel and mushrooms
wrapped in a puff pastry topped with
red pepper pesto..15 |
Spring Vegetable Torta
Homemade pie crust filled with ricotta, pistachio,
asparagus, artichokes, sun-dried tomatoes and spinach, with a
pistachio-mint coulis..18 |
Mahi Mahi Fish and Chips
Beer battered Mahi Mahi served with
Yukon gold potato chips, rice wine slaw and chipotle tarter
sauce..17 |
Chicken Wellington
Wild mushrooms and chevre-cream cheese wrapped in pastry
with grilled chicken paired with fresh sauteed spinach..19
Substitute salmon..25 Substitute sirloin..27 |
Chicken Picatta
Served with parmesan risotto and chef vegetables..22 |
Grilled Shrimp Pesto
Grilled shrimp on a bed of pasta shells tossed with
cherry tomatoes and creamy pesto sauce..22 |
Cornmeal Crusted
Wild Caught Walleye
Fingerling potato salad with baby spinach and applewood
smoked bacon and a dijon glaze..23 |
Grilled Sock-Eye Salmon with
Roasted Beet and Rhubarb Salsa
Served with roasted spring
fingerling potatoes, grilled asparagus and cilantro cream sauce..26 |
Pan-Seared Alaskan Wild
Halibut with a Tomato, Feta and Basil Crust
Served with roasted red pepper
risotto and chef vegetable..29 |
Grilled 16oz Cowboy Cut Ribeye
with Bleu Cheese Herb Butter
With twice baked Yujon potato and chef vegetables..31 |
Grilled Beef Tenderloin with
Hazelnut Romesco Sauce
Our 6oz choice center cut angus tenderloin served with grilled asparagus and
truffle oil mac n' cheese..33 |
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Split Plate Charge..3 |
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Desserts: |
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Ask your server about our
Chef's Weekly Selections. |
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**Please be
advised that all ingredients may not be listed.
Please inform your server if you have any allergy or dietary
restrictions** |
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Menu Items and Prices are
Subject to Change Without Notice |
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main menu
|
BREAKFAST
|
LUNCH
|
TAPAS
|
WINE LIST |
