Fried Guacamole Won-Tons

Vegetarian. Contains cheese. Served with mango habanera salsa. Order of 5.

Baked Tomato, Mozzarella & Basil

Vegetarian. Puff pastry topped with mozzarella, tomato and basil pesto.

Tuna Tartare

Peleo and pescatarian. Ahi tuna, ginger, roasted jalapeno, avocado, cucumber, lime juice, tahini and soy sauce. Served with crostini.

House-Made Meatballs

Paleo no fillers. We age, cut & trim all our beef products from USDA prime grade beef. Our chef puts these trimmings into our house made meatballs which are simmered in our own marinara sauce.

Fresh Baked Focaccia

Baked daily and topped with fresh herbs sea salt and cracked black pepper and served with evoo.

Garden Fresh Salad

Mixed baby greens, spinach, roasted corn, mini sweet peppers, grilled asparagus, cucumber, cherry tomatoes, avocado, purple onion and watermelon radish with dressing of your choice.

Caesar Salad

Paleo. Romaine hearts, shaved parmesan, house croutons and our own house-caesar dressing.

House Salad

Vegetarian and vegan depending on dressing. Mixed baby field greens with cherry tomatoes, cucumber and red onion.

Butternut Squash

Slow roasted with a touch of or ganic pure maple syrup.

Silo House Potatoes

Thin slices of russet potato drenched in cream and with a hint of garlic.

Cauliflower

Baked in a rich cheddar cheese sauce and topped with even more cheese.

Crispy Brussels Sprouts

Oven roasted bacon, candied jalapenos, local honey and red pepper flakes topped with pecans and parmigiana reggiano.

Spaghetti Squash

Vegetarian and vegan omit cheese. Oven roasted sauteed with carrots, red onion, tomato and basil, topped with mozzarella and baked.

Oven Roasted Asparagus

Tossed in kosher salt, cracked black pepper and evoo finished in the oven.

Buddha Bowl

A seasonal selection of raw and cooked vegetables, on a base of organic baby greens with whole grains, nuts and seeds. Cilantro-walnut pesto dressing on the side. Ask your server for today's selection.

Trecce Dell'Orto "Braids of the Garden"

Imported all natural vegan vegetable pasta tossed with roasted butternut squash, baby spinach, cherry tomatoes, kalamata olives asparagus and black beans finished with cilantro walnut pesto.

Pained Salmon

We use only sustainably-sourced salmon with a touch of our special seasonings, homemade lime and prickly pear mayo and topped with a mango sal sa and oven baked.

Spicy Garlic Gulf Shrimp

Wild caught texas gulf shrimp sauteed in roasted gar lic and red pepper with a sprinkling of pasta and brandy.

Free Range Organic Chicken Breast Stuffed

Served with artichoke and spinach. Artichokes, spinach, cream cheese and parmesan fill this gently sauteed chicken breast finished in the oven and topped with poblano cream.

Seared Duck Breast

Maple leaf farm duck breast seared crispy and finished in the oven with an orange reduction.

Loin Lamb Chops

Loin lamb chops, grilled over an open flame and finished with mint chimichurri sauce.

Braised Short Ribs

Slow simmered with burgundy wine, garlic, thyme and onion.

Rib-eye Steak Done Our Way

We take the rib-eye and take the work out. We start with the cap steak known as the single most delectable and flavorful steak available and teamed with the heart of the rib-eye and top it with portabella mushroom-black pepper butte.

Eye of the Rib-eye

Served with seared scallops. The heart of the rib-eye paired up with 2 large seared scallops.