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Lighter Fare
Soup Du Jour
Sesame Spiced Shrimp Salad
Romaine Lettuce, Garbanzo Beans, Tomatoes,
Marinated Red Onions, Queso Fresco, Fried Cilantro,
with Lime-Avocado Dressing, Jicama Salad and Sesame Crisp 15.00
Wasabi Lobster Caesar
Tempura Maine Lobster Tail, Reggiano Parmesan,
White Truffle Oil and Romaine Lettuce 18.00
Smoked Malt-Cured Duck Breast*
Fresh Spinach, Red Onions, Goat Cheese, Pecans
And Raspberry Vinaigrette 14.50
Seared Pistachio Crusted Tuna*
Served rare with Horseradish Beets, Mustard Seed Carrots,
Spinach and Ginger-Soy Dressing 13.00
Chicken Romaine Salad
Avocado, Tomatoes, Macadamia Nuts, Cranberries, Manchego Cheese
With Roasted Garlic Dressing and Hibiscus Reduction 13.50
Saute of Texas Quail
With Artichokes, Olives, Sun-dried Tomatoes, Feta Cheese
And Aged Red Wine Vinegar 13.00
Quiche Du Jour
Served with Apple Chutney and Tomatoes with Blue Cheese 9.50
Spinach Salad
Bacon, Tomatoes, Radicchio, Pistachios and Tobacco Onions
In Artisan Blue Cheese Dressing 9.00
Entrees
All entrees are served with a house salad
Green Pasture’s Crab Cakes
With Creole Mustard Sauce, Tomato-Crudite, Lemon Butter 17.50
Seafood Crepes with Pernod-Arugula,
Shrimp, Crab and Crawfish, Tomato Chutney
and Orange-Saffron Butter 15.50
Maple Glazed Bacon-Wrapped Salmon*
Avocado-Goat Cheese Salad, 16.00
Saute Chicken with Mushrooms,
Blue Crab, Avocado, and Jarlsburg 16.00
Duck Confit with Sweet Potato Dumplings
Poached Garlic, Mushrooms and Asparagus 14.50
Yukon Gnocchi With Grilled Chicken
Blue Cheese, Artichokes, Sun-dried Tomatoes,
Spinach, Waltnuts and Vermouth with Cream 15.00
Ranch Hand Flat Iron Steak*
With Farmers’ Cheese, Pecans, Green Beans and Ancho Onion Rings 16.00
Porcinni Penne with Brie,
Arugula, Asparagus, Aged Red Wine Vineagar and Reggiano 13.00
Berkshire Pork Tenderloin with Steamed Cheddar Polenta
Pumpkin Seed Spinach, Poblano Sauce and Guajillo Essence16.00
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
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