RIS

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white wine herb broth with chorizo sausage, tomato, garlic, citrus and grilled bread

lime, chilies, avocado and oranges with sour cream, tequila ice and tortilla chips

on tarragon aioli with tomato caper vinaigrette, balsamic glaze and Parmesan cheese

napa cabbage slaw, sriracha aioli and yuzu dressing

wasabi cream, sriracha aioli, wakame seaweed, miso-sesame dressing and anise crisps

garden tomatoes, watermelon, feta cheese, basil, white balsamic, pesto

hearts of romaine, pickled vegetables, croutons, egg, Parmesan, anchovies

mixed greens, haricots verts, onions, radish, tarragon, Champagne vinaigrette, Gruyère cheese

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on corn and shell bean succotash with a garden tomato sauce and zucchini crisps

with white wine garlic butter sauce, chili flakes, Parmesan and croutons

shrimp, chiles, lime, tomato, hominy, tomatillos, pico de gallo, ancho crema, cilantro. * From the Kitchen of Chef Bob Kinkead *

napa cabbage slaw with yuzu dressing, mirin scented rice, sesame and sriracha

wilted spinach, rosemary potatoes and paprika aioli with a bacon, grilled red onion, cherry tomato and blue cheese salad

herb crusted chicken, tomato-caper vinaigrette, garlic potatoes and aioli with an arugula, spinach and Capicola ham salad

green lentils, spaghetti squash, raisins, yogurt, pomegranate, mint, pistachios, lemon honey

house made potato roll, onion jam, secret sauce, pickles and a side of French fries

dulce de leche

vanilla bean ice cream

blackberry ice cream

butterscotch sauce, whipped cream, cocoa crisp and toffee/nut crumbles

Bavarian cheesecake with passion fruit sauce

chocolate swirled coffee ice cream, hot fudge, chocolate covered salted almonds, marshmallow, whipped cream and maraschino cherry

hand selected cheese from Arrowine, served with house-made jam, fennel crisps and grilled baguette

ask your server

ask your server