Entree

Roasted Tomato Soup - served with goat cheese croutons and basil puree.

Summer Salad - organic butter lettuce with apples, blood oranges, and  gorgonzola, tossed with raspberry vinaigrette.

Fondue of Brie, Goat Cheese, and Gruyere - served with green apples and garlic crostini. Good for sharing.

Crispy Flatbread - topped with asiago, prosciutto, and rocket. 

Yellow-fin Ahi Tatar - served on a bed of shredded cabbage with avocado relish and a green peppercorn dressing.

