Cafe Menu(Spring)

Stuffed with chicken, corn, black beans, green onions, Monterey Jack, mozzarella and cheddar. Served with sour cream, salsa and guacamole

Lightly breaded with a garlic aioli dip

A pound of golden wings tossed in your choice of BBQ or hot sauce. Served with southwest ranch dip

Crisp flatbread topped with artichoke hearts, marinated tomatoes, olives, feta, roasted garlic and mozzarella on a pesto base

Baby greens, crumbled feta, fresh strawberries, red onion, tomatoes and pecans tossed in our homemade vinaigrette

Fresh romaine hearts, shaved parmesan, bacon and seasoned croutons

Baby greens, romaine hearts, peppers, tomatoes, red onion and cucumber in our homemade vinaigrette

Romaine, walnuts, blueberries, pickled baby beets and goat cheese. Tossed in a citrus vinaigrette

Baby greens, romaine hearts, peppers, tomatoes, red onion, cucumber, topped with crumbled feta and Kalamata olives

Salmon, scallops, shrimp, tomato garlic bruschetta, mozzarella and pesto

Pepperoni and mozzarella

Field mushrooms, kale, pesto and mozzarella on a garlic cream base. Finished with parmesan and a balsamic glaze

Diced tomatoes, peppers, onions, Kalamata olives, feta, mozzarella and finished with oregano

Cajun chicken, diced tomatoes, basil, spinach, mozzarella and feta

Pepperoni and mozarella

Our burger topped with a blend of field mushrooms and smoked white cheddar

Cilantro avocado mayo and marinated tomatoes

Feta, Roasted Red Pepper, Goat Cheese, Field Mushrooms, Smoked White Cheddar, Balsamic Fried Onions, Provolone and Bacon

Cajun chicken breast,white cheddar, roasted red pepper, topped with lettuce, tomato and sriracha mayo

Chicken breast,spinach, tomato,jalapeño havarti, bacon, and avocado cilantro mayo wrapped in a grilled herb tortilla

Grilled eggplant, roasted red peppers, zucchini, and goat cheese. Topped with lettuce, tomato, and olive tapenade aioli. Served on schiacciata

A full rack of back ribs, dry rubbed, hickory smoked in house, grilled and basted with a bold barbecue sauce, served with fries and creamy coleslaw

Jumbo scallops and shrimp in a roasted garlic rosé sauce

Grilled chicken and mixed mushrooms tossed in a chardonnay cream sauce

Stuffed with zucchini, peppers, spinach, cheese and mushrooms; served in a tomato basil sauce. Finished with goat cheese and pesto

8oz. filet of haddock, dipped in a light beer batter and fried golden brown, served with creamy coleslaw, fries and tartar sauce

Grilled eggplant, roasted red peppers, zucchini, and goat cheese. Topped with lettuce, tomato, and pesto aioli. Served on schiacciata