Certain menu selections are modified.  Please advise your server of your vegetarian or vegan preference.

STARTERS

Mushroom, Onion, Pablano, and Smoked Gouda Open Faced Empanadas
cilantro pesto, red pepper coulis, micro greens
12

Chef’s Soup of the Day
(usually, not always, vegetarian)
9

Baby Beets and Arugula Salad
pickled shallots, vanilla chévre, pepita pesto vinaigrette
(may be prepared vegan by omitting vanilla chévre, and substituting lemon oil for pepita pesto vinaigrette
14

Kale, and Shaved Brussels Sprouts Salad
pistachios, ricotta salata, white balsamic soaked figs, lemon oil
(may be prepared vegan by omitting ricotta salata)
14

ENTRÉES

Pan Roasted Sweet Pea Ravioli
herb ricotta, mushrooms, lemon-tarragon-dill sauce
25

Squash Noodle "Spaghetti"
mushrooms, tomato jam
23

Quinoa and Sunflower Seed Risotto
mushrooms, carrots, peas, red pepper coulis, cilantro pesto
(vegan)
23

DESSERTS

Strawberry-White Chocolate Cheesecake
butter cookie crust, strawberry jam, lavender crème anglaise
11

Peanut Butter Cup Ice Cream Sandwich
peanut butter ice cream, chocolate pound cake, peanut dust, chocolate sauce
11

Tres Leches Bread Pudding
salted caramel, sliced almonds, brown butter gelato
11

Crème Brûlée
classic vanilla bean preparation, berries
9

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies
9

Sorbet by the Scoop
flavor varies daily, vegan
4