BRUNCH LUNCH DINNER DESSERTS

SAMPLE LUNCH

Mizuna Garden Greens Tossed with Fresh Berries


Warm Chevre Crostini, Toasted Hazelnuts & Honey Pepper Vinaigrette 10.

Roasted Wild Mushrooms & Baby Spinach Salad


Buttermilk Blue Cheese & Pancetta Vinaigrette 10.

Caesar Salad


sm 9. lg 12.

Soup and Mizuna Garden Green Salad


12.

Poached Egg, Smoked Bacon & Butter Lettuce on Crispy Cornbread


Pickled Onions and a White Cheddar, Buttermilk & Chive Dressing 12.

Ken's Artisan Brown Bread with Butter or Olive Oil 3.

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Rainbow Trout with Fingerling Potatoes & Smoked Bacon


Green Beans and a Buttery Corn & Fennel Sauce 15.

House Made Umbrian Sausage


Roasted Yukon Gold Potatoes with Swiss Chard
Pepper & Onion Agro Doce, Olives & Pine Nuts 15.

Fresh Fettucine with Chicken


Sugar Snap Peas, Lemon Zest, Cream
Basil & Parmigiano Reggiano 15.

Crispy Duck Confit


Roasted Chantrelle & Lobster Mushrooms
Cipollini Onions & French Lentils 17.

Rabbit Pate with Toasted Brioche


Two Mustards, Prune Vinegar & Sweet Pickles 12.

Seafood Stew


Mussels, Clams, Prawns, Calamari & Fish 14.

Toasted Ham & Gruyere Sandwich on Sour Rye


Local Pear, Arugula & Mustard Aioli served with Pasta Salad 11.

Veggi “Burger” with Lentils, Hazelnuts & Wild Mushrooms


Buttermilk Blue Cheese, Grilled Onion & Balsamic & Truffle Aioli 14.

Reuben on Sour Rye


Housemade Pickled Vegetables & Fries 11.

BarbequedPulled Pork on a Ciabatta Bun


Served wtih House Pickled Vegetables & Fries 11.

VQ Burger with White Cheddar


Lettuce, Pickled Onions, Aioli & Fries 11.

Grilled Chicken & Bacon on Focaccia


Arugula, Sundried Tomatoes & Roasted Garlic Aioli served with Pasta Salad 12.

$1 is added to all togo orders