Our Menu - March 2023

---

OPENERS
Bleu Flat Bread 12
Caramelized Onions, Mushrooms, Cambozola EVO(V)

Artichoke Dip 11
Everything Bagel

Ceviche 14
Shrimp, Clam, Cilantro, Tomato, Fry Bread

Mara Fries 9
Malt Vinegar Aioli (V), (gf)

SALADS
Chopped B.B.L.T 13
Blue Cheese, Smoked Pork Belly, Heirloom Tomato, Iceberg, Ham, Blue Cheese Dressing (gf)

Caesar 15
Romaine hearts. Everything Bagel. Anchovy Dust. Parmigiano-Reggiano, H.M. Caesar dressing (v), A(gf)

MAINS
CAB Ribeye Steak 39
California Red Wine Demi, Garlic Mashed Potato (gf)

Cod Puttamesca 33
Sardine, Kalamatra, Caper, Tomato, Semolina Grits

Potato & Pea Curry 29
Coconut Mike, Apple-Ginger Chutney, Japanese Rice

Creamy Tuscan Chicken Penne 32
Sun-dried Tomatoes, Spinich, Feta, Basil EVO

Gnocchi Bolognaise 31
All Natural Beef, Smoked Pork Belly, Parmesan Cheese

Sós Pwa Frans Lobster Ravioli 28
Spicy Pea Sauce, Mint, Parmesan

FINISHES
Tiramisu 12
Cheesecake of the Month 13
Chefs' Cake Selection 11

v: vegetarian/ vg: vegan/gf: gluten free/ A (): available as

We manage our carbon footprint by purchasing as many local, sustainable and organic products. We strive to use the freshest in season produce, seafood, oils available, utilizing as close to 100% as possible. To achieve this goal, we take inspiration from different styles and cultures, offering a diverse menu that changes frequently. Our chef asks for your patience, understanding, and confidence in our menu should we run out of your favorite item.