Dining Room Menu for Thursday-Friday (July 8th & 9th)

A creamy dip made with smoked whitefish, trout, or salmon (availability varies). Served with pita chips

Served with harissa topping and naan flatbread

Salt rubbed green kale, apples and walnuts tossed with a citrus vinaigrette

Romaine and mixed greens lettuce with beets, feta, boiled eggs with a red wine-herb
vinaigrette.

Ham, bacon, cheddar, caramelized onion, sweet pickled jalapeno and chipotle mayo on a brioche bun.

A 1/3 pound burger of ground lamb and beef with Middle Eastern spices topped with baba-harrissa sauce, lettuce, and tomato on grilled panini bread. Served with sweet potato hash and kale apple salad.

A 1/2lb burger of ground elk, bison, wagyu and wild boar on a brioche bun, with choice of bacon tomato jam and blue cheese OR brandy peppercorn sauce and sauteed onions. Served with potato wedges and kale apple salad

chicken breast, bacon, toumeh, cheddar, lettuce, tomato and onion in 12” flour tortilla.

Baba ghanouj, roasted and fresh vegetables in a 12” flour tortilla.

A plant based burger with baba ghanouj, lettuce, tomato and onion on a vegan pretzel bun. Served with potato wedges (Picture with the addition of cheddar cheese)

Served over mashed potatoes with a side vegetables

Chicken strips cooked in a tomatillo-cilantro-poblano-lime sauce. Served on rice.

Pan seared fish, finished with chopped tomatoes, lemon, mushroom and thyme.
Served with roasted potatoes and vegetable medley.

tossed with olive oil, lime and cilantro. Topped with vegetables with flavors of India.

¼lb hamburger on a rustic, artisan roll. served with vegetables and potato wedges.

Swiss and cheddar cheeses on grilled white bread. Served with vegetables and potato wedges.

House made chicken breast bites served with vegetables and potato wedges. Choice of bbq sauce or ranch.

A child sized portion of our plant based menu item

Peach and blueberry cobbler, served with vanilla ice cream