APPETIZERS

Soup of the day ~ cup  4 bowl  6

Crab cakes with parsley cream and sun-dried tomato sauces ~ 13.50

Bruschetta with basil pesto and kalamata olive tapanade  ~ 6.25

Steamed clams and mussels with garlic, basil, white wine, tomato and crushed red pepper ~ 12

Antipasti platter with cured meats, marinated olives, oven roasted tomatoes, and artisan cheese ~ 14

Pizza of the day  ~ priced daily

SALADS

Caesar with romaine, gorgonzola anchovy dressing, croutons and parmigiano reggiano ~ 7.75

Grilled portabella and asparagus with mixed greens, tomato, herbed goat cheese and balsamic vinaigrette ~ 8

Mixed greens with tomato, red onion, pepperoncinis and red wine Dijon herb vinaigrette ~ 7

Sweet tomato, fresh mozzarella, basil, aged balsamic and extra virgin olive oil~ 8

Bistro with mixed greens, applewood smoked bacon, oven roasted tomato, poached egg, toasted bread and mustard sherry vinaigrette ~ 8.25

SANDWICHES

Croque monsieur with pommes frites on a toasted French baguette with ham, baby swiss and Dijon aioli ~ 9.50

Bison blue Burger with sweet tomato and truffle fries ~ 10.50

PASTA

Baked Penne with Fontina, Vermont white cheddar and pecorino ~ 14

Butternut squash ravioli with brandy gorgonzola cream, julienne vegetables and rainbow chard ~ 15

Linguine with proscuitto, sun-dried tomato, garlic, basil, olive oil

and parmesan ~ 15.50

Rosemary pappardelle and lamb ragu, with pecorino and tomato ~ 16

Gnocchi  with rock crab, asparagus, marjoram, brown butter and yogurt ~ 16.50

ENTREES

Cornmeal encrusted tilapia on mixed greens with roasted shiitakes, oven roasted tomatoes, Stickney Hill goat cheese, crispy shoestring potato and grilled lemon vinaigrette ~ 20

Halibut with leeks, wild mushrooms and vanilla olive oil ~ 24

Chicken roulade with gorganzola and parmesan risotto, julienne vegetables and shallot pan jus ~ 17

Ancho accented bone-in pork chop with wild rice, julienne vegetables, pear-blueberry chutney, crisp sweet potato strings and veal demi  ~ 19

Thousand Hills Cattle co. N.Y. strip with fingerling potatoes, baby turnips and red wine jus ~ 27

Lamb chops with swiss chard, mohave raisins and herb butter ~ 24

Duck breast with sweet potato puree, julienne vegetable, sour cherry sauce and crispy sweet potato strings ~ 23

Tapas

Honey garlic baby back pork ribs with soy, ginger & chili oil ~ 7

Fried green olives stuffed with blue cheese ~ 4

Three Salami’s – cured pork loin, chorizo, Spanish wine salami ~ 4

Grilled asparagus with balsamic and thin onion rings ~ 4

Senorio de montelarreina (Spanish sheep’s milk cheese) with banana-date-raisin-ginger-curry chutney ~ 4

Large green Spanish olives marinated w/celery, garlic, oregano and olive oil ~ 3

Calamari lightly fried with chipotle aioli ~ 4

Humboldt Fog goat’s milk cheese with boozy cherries ~ 4

“First Course” Shrimp (buttery tail on tiger shrimp w/our special bbq spice) ~ 8

“Shop in the City” skewers (beef tips w/green chili, tamarind  & molasses) ~ 8

Olive duo - small Spanish arbequina & kalamata ~ 4

Warm almond coated manchego cheese on baguette w/ sherry vinegar-garlic oil ~ 5

 Dessert 

Flourless Chocolate Cake 

With pistacio and fresh berries ~ 6.50 

Butterscotch Pudding          

With whipped cream and cookies ~ 5.95

Tres Leches Cake                            

With passion fruit and lime ~ 6.50

Baked Pate a Choux             

With Northern Lights Blue,

Ames Farm honey and roasted fruit ~ 6.50

Crème Brulee ~ 5.95

Ice cream or Sorbet           

Pumphouse Creamery ice cream

or sorbet of the day with cookies 

~ 4.95

Assorted Cheeses                  

With Mohave Desert raisins ~ 8.95