First Courses

Pan Artesano
Warmed Artisan Bread Selection / Sweet Lavender Honey Butter Roasted Garlic and Olive Oil / and Chef’s Choice of Savory Spread and Noshers Board for Two or Four

The Daily Soup
Sometimes Traditional / Sometimes Whimsical / Always Wonderful Occasionally Vegetarian / Described in Detail by your Server

Floribbean Salad ❤
Locally Grown Bibb Lettuce / Grilled Plantain, Hearts of Palm, and Mandarin Oranges Choice of Dressings as described by your Server

Twisted Caesar ❤
Crisp Romaine Lettuce Heart / Tangy Citrus Twisted Caesar Dressing served with Herb Toasted Croutons / Mediterranean Pepper-Olive Salad / Parmesan Twist

Cave Aged Cheddar Grits
Confetti Vegetables and Bistro Garden Herbs (Contains Dairy)

Roasted Pepper Hummus
Freshly Fried Tortilla Crisps and a Drizzle of Chimmichurri

Entrée Selections

Summer Sauté ❤
Roasted Corn and Chickpeas with Balsamic Marinated Heirloom Tomatoes with Fresh Herbs from the Bistro Garden , Grilled Red Onion, and Spring Peas (Vegan Selection)

Vegan Quinoa Salad ❤
Cool and Refreshing Quinoa Dressed with Creamy Raspberry Dressing (Contains no dairy) Peppered Walnuts and Steamed Vegetable Medley

Vegetarian Mushroom Raviolis ❤
Fire Roasted Heirloom Tomato Sauce / Smoked Gouda Cheese

Island Styled Caprese ❤
Grilled Hearts of Palm, Fresh Mozzarella, and Balsamic Marinated Heirloom Cherry Tomatoes Pasta du Jour Dressed with Basil Pesto and Pine Nuts (Mozzarella is a Dairy Product)

Steamy Creamy Wild Mushroom Risotto ❤
With Forest Mushrooms, Cracked Black Pepper, Confetti Veggies, and Parmesan. (Risotto is Made with Chicken Broth)

Chipotle Stuffed Pepper ❤
Grilled Onions, Rice, and Quinoa Dressed with Chipotle Pesto and Roasted in a Fresh Jumbo Pepper with Chimmichurri and Balsamic Reduction Sauces  (Vegan Selection)

Indicates a Heart Healthier Version is Available upon Request