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| BRUNCH | LUNCH | DINNER | DESSERTS |
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SAMPLE LUNCH Mizuna Garden Greens Tossed with Fresh BerriesWarm Chevre Crostini, Toasted Hazelnuts & Honey Pepper Vinaigrette 10. Roasted Wild Mushrooms & Baby Spinach SaladButtermilk Blue Cheese & Pancetta Vinaigrette 10. Caesar Saladsm 9. lg 12. Soup and Mizuna Garden Green Salad12. Poached Egg, Smoked Bacon & Butter Lettuce on Crispy CornbreadPickled Onions and a White Cheddar, Buttermilk & Chive Dressing 12. Ken's Artisan Brown Bread with Butter or Olive Oil 3.***************************** Rainbow Trout with Fingerling Potatoes & Smoked BaconGreen Beans and a Buttery Corn & Fennel Sauce 15. House Made Umbrian SausageRoasted Yukon Gold Potatoes with Swiss Chard Pepper & Onion Agro Doce, Olives & Pine Nuts 15. Fresh Fettucine with ChickenSugar Snap Peas, Lemon Zest, Cream Basil & Parmigiano Reggiano 15. Crispy Duck ConfitRoasted Chantrelle & Lobster Mushrooms Cipollini Onions & French Lentils 17. Rabbit Pate with Toasted BriocheTwo Mustards, Prune Vinegar & Sweet Pickles 12. Seafood StewMussels, Clams, Prawns, Calamari & Fish 14. Toasted Ham & Gruyere Sandwich on Sour RyeLocal Pear, Arugula & Mustard Aioli served with Pasta Salad 11. Veggi “Burger” with Lentils, Hazelnuts & Wild MushroomsButtermilk Blue Cheese, Grilled Onion & Balsamic & Truffle Aioli 14. Reuben on Sour RyeHousemade Pickled Vegetables & Fries 11. BarbequedPulled Pork on a Ciabatta BunServed wtih House Pickled Vegetables & Fries 11. VQ Burger with White CheddarLettuce, Pickled Onions, Aioli & Fries 11. Grilled Chicken & Bacon on FocacciaArugula, Sundried Tomatoes & Roasted Garlic Aioli served with Pasta Salad 12. $1 is added to all togo orders |
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