Australian filet served atop horseradish crème fraiche, with roasted potatoes and sautéed spinach. Topped with a sautéed shrimp
100% grass fed Australian lamb shank coated with Moroccan warm spices, braised all day then served over pearl couscous
Organic chicken breast encrusted with a light breading, served with lemon artichoke risotto and sautéed asparagus then garnished with roasted pine nuts
Chef's Choice
Stuffed with bacon and Gruyere, oven roasted served with a cherry sauce, Yukon Gold mashed potatoes and sautéed green beans
Oven roasted salmon, atop sautéed spinach, zucchini, mushrooms & peppers, then topped with a Beurre Blanc sauce
Our house favorite! A wedge of warm Brie topped with caramelized apples and brûléed to perfection. Served with toast points & seasonal fruit
Baked Vermont goat cheese on toast points served with locally grown oven-roasted tomatoes & mixed greens
A lovely country style terrine served with Dijon mustard, cornichons & baguette toasts points
Our delicate sweet crust filled with savory combination of caramelized shallots, leeks, onions, fresh herbs, a bit of bacon & Gruyere. Served on mixed greens
Brillat Savarin with Truffles, St Andre, Fourme Dambert & Gruyere
Organic mixed greens tossed in our classic Dijon/shallot vinaigrette
Our divine combination of mixed organic greens, roasted apples, warm toasted hazelnuts, dried figs & Premier Cru Roquefort-our signature salad
Organic greens tossed with fresh raspberries, apples, red onion, sugared pecans in our homemade prickly pear vinaigrette
Fresh tomatoes served with creamy fresh imported mozzarella then drizzled with aged balsamic vinegar & our homemade basil pesto
fresh arugula with roasted artichoke hearts, diced tomatoes and pine nuts tossed in a light lemon vinaigrette and topped with shaved Parmesan cheese
same for all guests.
same for all guests.
same for all guests.
same for all guests.
from Level I. guests choose upon arrival.
same for all guests.
same for all guests.
1 Level I and 1 Level II. guests choose upon arrival.
guests choose upon arrival.
same for all guests.
Any Level. guests choose upon arrival.
guests choose upon arrival.
Imported Brie topped with caramelized apples and served warm with seasonal fresh fruits and baguette toasts.
Assorted cheeses served with sliced salami, pears, apples, dried fruit and nuts.
Smoked salmon sliced into bite sized pieces and fanned out onto a large platter. Marinated overnight in cilantro, scallions, jalapeno and lime juice and served with baguette toasts.
Assorted premium cheeses served with seasonal fruits, nuts and artisian bread.
red and yellow cherry tomatoes, mozzarella balls and fresh basil on skewers with a pesto dipping sauce.
Mixed Greens with organic apple, red onion, dried cranberries, chevre and candied walnuts tossed in an Apple Cider Vinaigrette.
Organic mixed greens tossed with fresh raspberries, apples, red onions, sugared pecans and prickly pear vinaigrette. Topped with warm Italian Taleggio cheese on toasts.
Crunchy romaine tossed with homemade croutons in a creamy Parmigiano-Reggiano and garlic dressing.
Organic mixed greens tossed with roasted apples, toasted hazelnuts, dried figs and Premier Cru Roquefort.
A slice of our delicate tarte filled with caramelized shallots, leeks and onions, fresh herbs and a bacon and Gruyère custard. Served with lightly dressed mixed greens.
Oven roasted salmon drizzled with lemon butter and served with fresh asparagus and parslied potatoes.
Chef's choice pasta tossed with roasted organic vegetables, dressed with a light cream sauce and parmesan cheese (available with roasted chicken upon request).
Herb-encrusted natural chicken served with a rustic mushroom sauce, sautéed asparagus, Dijon mashed potatoes and crispy shallots.
Pesto drizzled chicken stuffed with a medley of summer vegetables and served with buttery Yukon gold mashed potatoes and green beans.
Herb-encrusted pork tenderloin drizzled with a roasted pear and brandy cream sauce and served with morsels of crisp bacon, Yukon gold mashed potatoes and hazelnut buttered green beans.
Grass-fed Australian lamb shank coated in warm spices and served Moroccan style atop couscous with a harissa spiced vegetable ragout studded with dried fruits.
Grass-fed Australian filet mignon topped with sweet caramelized onions and balsamic glaze, served with green beans and a side of Yukon gold mashed potatoes.
Grass-fed Australian filet mignon marinated overnight in fresh herbs and garlic and served with a cognac and mushroom cream sauce, buttery Yukon gold mashed potatoes and shallot sautéed asparagus.
Grass-fed Australian filet mignon served with a black pepper horseradish crème fraîche, oven roasted potatoes and sautéed spinach.
Buttery Chilean sea bass encrusted with Arizona pistachios served atop curried Dungeness crab salad with sea beans and a light coconut sauce.
Halibut drizzled with fresh lemon butter and served atop couscous with a fresh tomato/basil salsa. (seasonal)
Our signature tarte! A chocolate crust filled with bananas and coconut cream. Topped with spears of bananas and brûléed to or-der.(available only up to 20 people).
Luscious strawberries, blueberries, blackberries and raspberries baked in a vanilla crust and topped with a brown sugar crumble. Served warm with vanilla bean ice cream.
Cinnamon spiced apples tucked into a vanilla crust and topped with a buttery walnut crumble. Served warm with vanilla bean ice cream.
Tender pears baked in a vanilla crust with a browned butter and vanilla bean custard. Served warm with vanilla crème anglaise.
A warm pecan and chocolate chip tarte shell filled with our homemade Belgian chocolate pudding and topped with a dollop of whipped cream.
A deep dish chocolate crust filled with layers of Belgian chocolate mousse and peanut butter mousse. Pure decadence!
A twist on a classic pecan tarte with the added fun of chocolate and Kahlua. Served warm with vanilla ice cream.
Light and tart, the sabayone is atop a light pastry crust. Finished with whipped cream and mint.
A wonderful deep dish tarte filled with sautéed arugula and our light goat cheese custard. Served warm with a mixed green salad.
A slice of our delicate tarte filled with caramelized shallots, leeks and onions, fresh herbs and a bacon and Gruyère custard. Served with lightly dressed mixed greens.
Organic mixed greens tossed with roasted chicken breast, strawberries, dried cranberries and sliced almonds. Drizzled with lemon/lavender vinaigrette.
Crunchy romaine and roasted chicken tossed with homemade croutons in a creamy Parmigiano-Reggiano and garlic dressing.
Organic mixed greens tossed with fresh raspberries, apples, red onions, sugared pecans and prickly pear vinaigrette. Topped with warm Italian Taleggio cheese on toasts. Roasted chicken added upon request.
Oven roasted salmon atop mixed greens with roasted potatoes, green beans, hard cooked egg and tomato. All dressed lightly with our house Dijon vinaigrette.
Roasted chicken breast, Taleggio, roasted red pepper and pesto mayo served warm on a croissant sandwich and served with mixed organic greens.
Roasted filet mignon, caramelized onions, balsamic glaze and horseradish mayo on a croissant with fresh spinach. Served with a side of mixed organic greens.
Imported French brie, Black Forest ham served on a French baguette, served with mixed greens.
Oven roasted chicken shredded, homemade pesto, provolone cheese, avocado and pine nuts on a baguette served with mixed greens.
served with butter and jam.
seasonal fruit salad.
A wonderful deep dish tarte filled with sautéed arugula and our light goat cheese custard served with a mixed green salad.
Baked to perfection with a Gruyère custard. Served with a mixed green salad.
Sautéed mushrooms, fresh herbs and a filling of crème fraîche and ricotta cheese in a puff pastry crust. Served with a mixed green salad.
bread and custard tossed with apples and spiced with cinnamon our delicious version of French toast. Served warm with maple syrup.
A slice of our delicate tarte filled with carameleized shallots, leeks and onions, fresh herbs and a bacon and Gruyère custard. Served with lightly dressed mixed greens.
A oven toasted croissant filled with smoky ham, Gruyère and tomatoes. Served with oven roasted potato wedges.
Imported Brie topped with caramelized apples and served warm with seasonal fresh fruits and baguette toasts.
Roasted seasonal vegetables, Parmigiano-Reggiano cheese, Gruyère cheese, salami, olives and nuts.
Organic apples and pears tossed in a bit of aged balsamic, fresh thyme and olive oil and baked with Vermont Chevre on top and served warm with baguette toasts.
Smoked salmon sliced into bite sized pieces and fanned out onto a large platter. Marinated overnight in cilantro, scallions, jala-peno and lime juice. Served with baguette toasts.
Homemade empanadas baked to a golden brown filled with brie and cinnamon roasted apple.
Baguette toasts with fresh mozzarella and locally grown tomatoes, prosciutto wrapped asparagus drizzled with homemade pesto, aged balsamic and a sprinkling of sea salt.
Roasted chicken breast, Taleggio, roasted red pepper and pesto mayo served warm on a mini croissant.
Roasted filet mignon, caramelized onions, balsamic glaze and horseradish mayo on a mini croissant with fresh spinach.
Lemon curd and crème fraîche swirled together in a coconut crust served with toasted coconut and fresh raspberry sauce.
Tart cherries and vanilla bean custard baked in a delicious crust.
Nutella and dark chocolate baked in a vanilla crust. Drizzled with dark chocolate and toasted hazelnuts.
Dark chocolate custard baked in a chocolate crust and glazed with White Chocolate.
Vanilla, Hazelnut, Chocolate or Caramel
topped Brie with toasted almonds and toast points
wrapped with imported Prosciutto finished with a drizzle Port Wine glaze
with fresh garlic, white wine, and spice
fresh arugula with roasted artichoke hearts, diced tomatoes and pine nuts tossed in a light lemon vinaigrette and topped with shaved Parmesan cheese
Australian filet topped with a bacon Paris butter, and served with Yukon Gold mashed potatoes and a stuffed tomato with pesto and Parmesan
sweet tender lobster tail a top creamy artichoke risotto and served with sautéed asparagus and a spicy tomato jam
100% grass fed Australian lamb shank coated with warm spices, braised all day then served Moroccan style over pearl couscous
encrusted with Arizona grown pistachios and served over a chilled sea bean salad with crab and a touch of curry. Garnished with a coconut sauce and toasted coconut
filled with roasted organic vegetables and topped with creamy goat cheese. Served over a buttered pasta nest
Vodka soaked tart cherries topped with a light crumble in our vanilla tart shell. Served warm with Chocolate Chip Ice Cream
The classic French dessert
Dark chocolate custard baked in a chocolate crust and glazed with White Chocolate
Delicate puff pastry filled with a light white chocolate mousse and fresh berries
Australian filet topped with a bacon Paris butter, and served with Yukon Gold mashed potatoes and a stuffed tomato with pesto and Parmesan
100% grass fed Australian lamb shank coated with Moroccan warm spices, braised all day then served over pearl Couscous
Organic chicken breast encrusted with a light breading. Served with roasted tomato sauce, tomato basil risotto and sautéed spinach
Chef's Choice
oven roasted pork tenderloin topped with a brandied pear sauce, crispy bacon and candied hazelnuts. Served with haricot verts and Yukon Gold mashed potatoes
encrusted with Arizona grown pistachios and served over a chilled sea bean salad with crab and a touch of curry. Garnished with a coconut sauce and toasted coconut
Oven roasted salmon, topped with a arugula cream sauce and served with Yukon Gold mashed potatoes and sautéed asparagus
Our house favorite! A wedge of warm Brie topped with caramelized apples and brûléed to perfection. Served with toast points & seasonal fruit
Baked Vermont goat cheese on toast points served with locally grown oven-roasted tomatoes & mixed greens
A lovely country style terrine served with Dijon mustard, cornichons & baguette toasts points
Our delicate sweet crust filled with savory combination of caramelized shallots, leeks, onions, fresh herbs, a bit of bacon & Gruyere. Served on mixed greens
Brillat Savarin with Truffles, St Andre, Fourme Dambert & Gruyere
Organic mixed greens tossed in our classic Dijon/shallot vinaigrette
Our divine combination of mixed organic greens, roasted apples, warm toasted hazelnuts, dried figs & Premier Cru Roquefort-our signature salad
Organic greens tossed with fresh raspberries, apples, red onion, sugared pecans in our homemade prickly pear vinaigrette
Fresh tomatoes served with creamy fresh imported mozzarella then drizzled with aged balsamic vinegar & our homemade basil pesto
fresh arugula with roasted artichoke hearts, diced tomatoes and pine nuts tossed in a light lemon vinaigrette and topped with shaved Parmesan cheese
garlic, white wine, butter, cream & a hint of spice
sweet tarte, goat cheese & custard
artichoke hearts, dried cranberries, Parmesan, pine nuts & citrus vinaigrette
spinach, chevre mash, & black pepper cognac sauce
pistachios, sea bean salad with crab & curry, coconut
100% grass fed Australian lamb shank coated with Moroccan warm spices, braised all day then served over pearl Couscous
kale, mushrooms, spicy cream sauce & Parmesan
Oreo cookie crust & raspberry swirls
peanut butter & chocolate
almond crumble & vanilla ice cream
French brie, fruit & toast points
goat cheese on toasts, tomatoes & mixed greens
Three Pigs, Dijon, cornichons & toasts
sweet crust, shallots, leeks, onions, bacon, Gruyere.& mixed greens
Brillat Savarin with truffles, St Andre, Fourme Dambert & Gruyere
mixed greens Dijon/Shallot vinaigrette
mixed greens, roasted apples, warm hazelnuts, dried figs & Premier Cru Roquefort
mixed greens tossed raspberries, apples, red onion, sugared pecans & Prickly Pear vinaigrette
Fresh tomatoes served, fresh mozzarella, balsamic vinegar & basil pesto
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.