The Green Gateau

mild and buttery-soft cheese with caramelized pears & cranberries. baked in a french pastry shell, served with crostini, baguette, & balsamic vinegar reduction

fresh fried light pastries smothered in powdered sugar and cinnamon served with whipped cream and your choice of lemon curd or strawberry jam

tender brussels sprouts roasted with red-peppers, maple-cider glaze, and caramelized walnuts, served with dipping sauces

large shrimp breaded with coconut flakes, served in a martini glass with orange marmalade, mango salsa, a hint of horseradish and lemon

tender calamari rings flash fried in seasoned flour, served with red pepper aioli and remoulade sauce

guacamole prepared by your server with haas avocados, fresh cilantro, tomatoes and lime, served with freshly fried ancho flour tortilla chips

a delicious medley of our lavosh, fondue and coconut shrimp

a warm fondue with gorgonzola cheese, baby spinach and artichoke hearts. served with garlic crostini and baguette

The Lavosh Or Cauliflower Pies unleavened armenian cracker bread OR a gluten-free, cauliflower crust (+4) baked with fresh ingredients and mozzarella cheese.

hand-cut russet potatoes tossed with black truffle oil and parmesan cheese, served with dipping sauces

Tuna, mongo, cucumber, avocado scallions, black sesame seeds, radish, sweet peppers, tossed in soy and honey marinade, finished with sriracha aioli and wonton chips.

quinoa and farro, sundried tomato pesto, sundried cranberries, artichoke hearts, toasted almonds, balsamic vinegar reduction

parmesan crisp, asparagus, romaine, shredded parmesan, brioche croutons, caesar dressing

parmesan crisp, asparagus, mixed greens, scissored egg, grape tomato, avocado, mango salsa

parmesan crisp, asparagus, mixed greens, shaved radish, grape tomato, avocado, blue cheese, chopped bacon, scissored egg

parmesan crisp, mixed greens, feta cheese, caramelized walnuts, sundried cranberries

parmesan crisp, asparagus, mixed greens, grape tomato, onion, artichoke hearts, mushrooms, scissored egg

tomatoes, red potatoes, olives, asparagus, radish, green beans, cucumbers, boiled eggs, served over red leaf lettuce.

chopped ham, asparagus spears and shiitake mushrooms wrapped in our delicate crêpes then baked au gratin with swiss cheese. choice of blue cheese potato salad, thin cut fries, or a chocolate espresso muffin

grilled red potatoes, shredded beef, peppers, onions, two scrambled eggs, wrapped in a tomato-basil tortilla, finished with green pork chili, cheddar cheese, roasted red pepper coulis, and ancho/lime cream

large macaroni sautéed with cream, butter, sharp cheddar, Mascarpone and swiss cheese. baked au gratin with sourdough bread and parmesan cheese crumbs

julienne chicken breast sautéed in olive oil with broccoli florets, simmered in a spinach and artichoke cream sauce with tangy gorgonzola cheese and fettuccine

a pepper-parsley crust and custard like filling with today’s freshest ingredients. choice of blue cheese potato salad, thin cut fries, or a chocolate espresso muffin.

4 oz. grilled salmon filet served over zucchini and summer squash risotto, finished with lobster bisque and asparagus spears

4 oz. wagyu steak from the Morgan Ranch in Burwell, NE served over fingerling sweet potatoes, brussels sprouts, red peppers and onion finished with wild mushroom demi-glace and fresh asparagus

angus tenderloin tips sautéed with mushrooms, green, and black peppercorns, flamed in brandy, simmered in cream with dijon, and gorgonzola cheese, then tossed with fresh fettuccine

atlantic cod, all natural chicken breast, large shrimp, fried in our light belgian ale beer batter, served over thin-cut fries, finished with dipping sauces

yellowfin tuna served over zucchini and summer squash risotto, finished with lobster bisque and asparagus spears.

house-made fresh angus corned beef topped with thousand island dressing, sauerkraut, and diced red potatoes, served on thick-sliced rye

shaved pit ham, turkey, bacon strips, cheddar and swiss cheeses, spring greens, tomatoes, fresh avocado slices and red onion layered on sourdough toast with guacamole and roasted red pepper mayo. served with a side of chipotle ranch dressing

tender chicken breast blended with mayo, celery, scallions & parsley served on a toasted croissant with lettuce & tomato

grilled maryland crab cakes served on petite croissants with pineapple mayo, remoulade sauce, bacon, lettuce, tomato and red onion

the classic french hot ham and cheese sandwich on brioche toast with grilled ham and dijon mustard, broiled with swiss cheese and mornay sauce

tender breast of chicken tossed in our jamaican jerk spice, grilled hot and stuffed into a tomato basil tortilla with roasted red pepper mayo, melted cheddar and pepper jack cheeses, spring greens, red onions, sliced tomatoes and mango salsa

hormone free, grass-fed wagyu ground beef from the morgan ranch in burwell, be, a vegan burger, or an all natural chicken breast served on a fresh brioche or gluten free roll with lettuce, tomato, onion, and roasted red pepper mayo

braised pot roast with sautéed mushrooms, caramelized onions and swiss cheese, broiled with bacon butter & served on a french baguette with mayo, bacon, lettuce and tomato with au jus

roast turkey, avocado and bacon slices, tomato, lettuce and mayo, served on toasted whole grain wheat bread

yellowfin tuna, crispy wonton strips, spring greens, tomatoes, onions, radish cucumber, sweet chili sauce and sriracha aioli in a tomato basil tortilla.

center-cut angus beef tenderloin filet broiled with bacon and bleu cheese butter, served over yukon gold potatoes, finished with onion strings

black angus beef shoulder braised in nut brown ale with carrots, onions, celery and sliced mushrooms, served over yukon gold potatoes and topped with onion strings

juicy grilled chicken breast served over zucchini and summer squash risotto and finished with artichokes, spinach & gorgonzola cheese, simmered in cream

grilled chilean salmon, fresh fish du jour, and a maryland crab cake served over shrimp risotto, finished with asparagus, basil pesto & lemon beurre blanc

steamed pacific mussels, cherrystone clams & large shrimp, sautéed in lemon, butter, lobster bisque and fresh fettuccine, finished with basil pesto

atlantic salmon filet roasted with a blue lump crab crust, served over sautéed spinach, summer squash and zucchini risotto, finished with citrus beurre blanc

8oz wagyu sirloin steak from the Morgan Ranch in Burwell, NE served over whipped yukon gold potatoes, finished with a wild mushroom demi-glace, fresh asparagus and onion strings

pick 2 grilled selections of wagyu sirloin steak from Burwell, NE, chicken breast, grilled salmon or large shrimp served over whipped yukon gold potatoes, finished with 1 choice of sauce – wild mushroom demi-glace, roasted red-pepper bisque, or lemon beurre blanc, finished with sautéed vegetables & onion strings

fresh idaho rainbow trout filets, grilled and served with roasted vegetables and sweet potatoes, sun-dried tomato pesto, and finished with lemon beurre blanc

all natural chicken breast crusted with cracked black peppercorns, sautéed with mushrooms, simmered in dijon cream, flamed in brandy, then finished with white truffle oil and served over whipped potatoes

fresh bone-in pork chop flamed in brandy and braised with caramelized pears, cranberries, and wild mushroom demi-glace, served over whipped yukon gold potatoes, finished with asparagus and onion strings

7 Layers of flaky butter pastry layered with vanilla Bavarian cream & apricot preserves. Served with raspberry melba.

Our signature dessert. A creamy chocolate Marquis (a rich solid mousse) between two layers of dark chocolate cake. Contains both pistachio butter cream and rolled almond fondant decorated to look like a floral watercolor.

Creamy layer of lemon mascarpone filling between 2 layers of moist cream cake and dusted with powdered sugar. Served with raspberry melba

Traditional Carrot Cake with notes of pineapple and coconut.