stuffed with chèvre & drizzled with pomegranate reduction

served with house-made molé, grilled mango salsa & ancho sour cream

with lemon adobo beurre-blanc (can be made GF)

with edamame, roasted corn, pineapple, red bell pepper, green onion, cucumber, spinach & toasted macadamia nut; tossed with our pineappel, soy & ginger vinaigrette (VE,GF,DF)

organic mixed greens tossed with grape tomatoes, toasted sesame seeds, cucumber, parmesan, gorgonzola & our aged balsamic vinaigrette (omit cheese VE, omit Gorgonzola GF)

chopped romaine hearts with toasted cornbread croutons, shaved parmesan & our chipotle & adobo chile caesar dressing (contains raw egg)

with house-cured duck bacon, gorgonzola, both grape & roasted yellow tomatoes, shaved red onion with our creamy gorgonzola dressing

fresh greens, basil & mint with fresh strawberries & blueberries, toasted pine nuts & chèvre crumbles, tossed in our light, red wine, agave-dijon vinaigrette (GF, omit chèvre VE)

Your server will inform you of tonight's selection

accompanied by a roasted tomato demi-glace with roasted garlic mashed potatoes & sautèed snap peas & radish

served with apple-chipotle chutney & beurre-blanc, crispy potato galette & sautèed snap peas with radish (can be made GF)

served atop Spring Risotto (speck, chayoté squash, carrot, asparagus, green onion, spinach & thyme) with lemon & yellow pepper marmalade (GF)

with green chile & sweet corn salsa, savory roasted red bell pepper purée accompanied by a julienne of yellow squash, zucchini & carrots topped with cotija cheese

hand made, filled with truffled mushrooms, parmesan & asiago; served in a light broth with marsala wine, portabella, shiitake & oyster mushrooms, lemon zest, balsamic vinegar & sage