Fresh Focaccia

with extra virgin olive oil.

Organic House Salad

with dried cherries, caramelized walnuts and our roasted garlic vinaigrette.

Olivada

a puree of kalamata olives and garden herbs served with fresh focaccia.

Pub Plate

stonecats orange fennel sausage with sour cherry compote and house aged chevre. served with fresh focaccia.

Tempura Shrimp

over mixed organic greens with julienned carrots, cucumbers, fresh mint and cashews. finished with tangy lime vinaigrette.

Lamb Kafta

seasoned with warm moroccan spices and finished with mint-yogurt sauce. served with sauteed organic greens. with julienned carrots, red peppers, cashews and ginger miso vinaigrette.

Hector Pulled Pork Bbq

slow smoked for 8 hours with local grape and cherry wood, then pulled and marinated in the chefs own barbeque sauce. served with cornbread, fresh dill coleslaw and black-eyed peas.

Cornmeal Crusted Catfish

pan fried and finished with smoked tomato coulis. served with fresh dill coleslaw and black-eyed peas.

Organic Shiitake And Spinach Risotto

with barley and freekah in a tradtional cream base with truffle oil and pecorino romano.

Chicken Under A Brick

(pasture raised, hormone and anti-biotic free)a gently smoked chicken breast finished on the grill under a brick to sear in tenderness. finished with rhubarbeque sauce then served with andouille cornbread stuffing and sauteed organic vegetable/

Beef Cut Of The Day

served with rosemary mashed potatoes and sauteed organic vegetable. served with mixed organic greens, julienned carrots and tomato pickle relish in a spinach wrap with lemon-tahini dressing. accompanied by chips and a pickle.