dinner menu

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DINNER MENU

TO START FRIED ARTICHOKE HEARTS (v) lemon-garlic aioli I 12 MUSHROOM FLATBREAD (v) goat cheese, red onion, arugula I 12 TUNA TARTARE (gfo) ginger, jalapeno, avocado, wonton I 16 FRIED PARMESAN RISOTTO (v) herb aioli I 10 TURKEY MEATBALL & FRESH TOMATO SAUCE (gf) zucchini spaghetti, basil I 9 GRILLED CALAMARI (gf) potato, olives, arugula, lemon vinaigrette I 14

SOUP & SALAD

ENTREES

MOROCCAN BUTTERNUT SQUASH SOUP (vv) coconut milk, sweet potato, pomegranate I cup 6 / bowl 10

SAUTEED SEASONAL VEGETABLES & GREEN CURRY (vv, gfo) carrots, zucchini, spinach, farrro I 20

CORN & CRAB SOUP (gf, vo) bacon, shallots, thyme I cup 10 / bowl 14

SAUTEED NORWEGIAN SALMON (gf) rutabaga puree, lentils, chimichurri I 28

KALE, QUINOA & BRUSSEL SPROUT SALAD (vv, gf) apples, almonds, pomegranate, lemon honey vinaigrette I 14

HALIBUT “BOUILLABAISSE” (gfo) lobster-fennel tomato broth, toasted bread, spinach I 34 SAUTEED SCALLOPS & CAULIFLOWER PUREE (gf) grilled asparagus, lemon vinaigrette I 28

BURRATA, PROSCUTTO & ARUGULA SALAD (v, gfo) balsamic, sea salt, E.V.O.O. I 14

JENN’S CHICKEN POT PIE spinach, carrots, mushrooms, peas I 24

KALE CEASAR SALAD (gfo) parmesan, crouton crumbs I 10

ROASTED PERUVIAN CHICKEN THIGHS (gf) jalapeno- cilantro sauce, black beans I 24

ROASTED BEET & ASIAN PEAR SALAD buttermilk goat cheese dressing I 12

FLAT IRON STEAK (gf) horseradish cream, roasted shishito peppers, red onion I 28

VEG & SIDES

GRILLED MEATCRAFTERS BRATWURST SAUSAGE (gf) black beluga lentils, broccolini, lardon I 28

SAUTEED BRUSSEL SPROUTS (gf) caramelized shallots, bacon I 12 ROASTED CAULILINI (vv, gf) pine nuts, golden raisins, chimichurri I 10

CBS CHEESEBURGER cheddar, lettuce, tomato, onion, brioche bun add sunny side egg 2 I add bacon 4 (choice of French fries or side salad) I 18

ZUCHINNI “SPAGHETTI “(v, gf) anchovy, red pepper flakes, garlic, pecorino I 10

BRAISED SHORT RIBS & MASHED POTATOES (gf) carrots, fried brussel sprout leaves I 32

MACARONI & BLUE CHEESE (v) cavatappi, garlic bread crumbs I 12

RED WINE & SHIITAKE BRAISED VEAL CHEEKS (gf) parmesan polenta, spinach I 26

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness *Not all ingredients are listed on the menu. Please inform your server of food allergies