Dinner

~STARTERS~

THE ASHLAND (V)          11.

house-made hummus with herbed feta pâté, pita bread, and cucumber slices.

ONION GOAT CHEESE TART (V)         12.

caramelized onion, goat cheese, mushrooms, Parmesan cheese, balsamic reduction; served with side House salad.

PARMESAN ARTICHOKE FRITTERS (V)          12.

artichoke hearts, panko battered and fried; served with sweet chili lime aioli.

FRIED CALAMARI (M)          11.

fried calamari and jalapeños; served with caper aioli and lemon wedge.

TOMATO FRITTERS (V)          12.

fresh tomatoes fried in a crispy panko batter; served with herbed buttermilk sauce and greens.

FRUIT SALSA AND CORN TORTILLA CHIPS (VG)          10.

refreshing chunky jalapeño fruit salsa of the day; served with fresh corn tortilla chips.

 

~SOUP OF THE DAY~

Please ask your server for today’s selections          Cup 5.          Bowl 7.

 

~SALADS~ Add chicken (4.) or Gardein™ vegan chick’n strips (4.)

CAPRESE SALAD (V)          Entrée 13.

tomatoes, mozzarella cheese, and basil drizzled with olive oil and balsamic vinegar reduction.

RICE NOODLE SALAD WITH SESAME DRESSING (VG)     Entrée 12.

chilled rice noodles with cucumbers, seasonal vegetables, pickled ginger in a spicy sesame oil dressing.

CAESAR SPEARS (M) or (V)          Side 6.          Entrée 10.

romaine spears finished with zesty Caesar dressing and shaved Parmesan cheese – go ahead, eat with your fingers! ~vegetarian Caesar dressing available upon request.

HOUSE SALAD (VG)          Side 5.          Entrée 9.

fresh greens, pickled carrots & red onion, croutons, balsamic dressing.

THE GRILLE SALAD (M) or (V)          Entrée 14.

crisp romaine, chicken, sundried tomatoes, olives, red onions, artichoke hearts, garlic croutons, creamy ParmesanCaesar Pesto dressing. ~substitute Gardein™ vegan chick’n strips and vegetarian Caesar dressing.

ROASTED BEET SALAD (M) or (V)          Entrée 14.

roasted beets, greens, whipped lemon dill goat cheese, pickled onions, balsamic bacon vinaigrette. ~substitute balsamic vinaigrette.

SPINACH SALAD (V)          Side 6.          Entrée 12.

fresh spinach salad, bleu cheese, apples, onions, cranberries, candied walnuts, balsamic vinaigrette.

 

~MAIN DELIGHTS~

Beef, Chicken, Pork, and Vegan ‘Meat’

‘THE WORKS’ CHEESEBURGER – CERTIFIED ANGUS BEEF (M) 15.

greens, tomato, Jack/Swiss/Cheddar/bleu cheese, grilled onions, roasted garlic aioli on a grilled pretzel bun. The Works: Bacon (2.), Fried Egg (1.), Avocado (2.), Sautéed mushrooms (1.), Gluten-free bun (2.) ~served with your choice of fries, side House salad, or pasta salad.

DELISH BURGER (V) or (VG)          14.

Beyond Meat® vegan patty, greens, tomato, grilled onions, rosemary mint pesto on a grilled pretzel bun. The Works: Jack/Swiss/Cheddar/bleu/vegan Cheddar cheese (1.), Avocado (2.), Sautéed mushrooms (1.) Vegan gluten-free bun (2.) ~served with your choice of fries, side House salad, or pasta salad.

GRILLED RIBEYE STEAK – CERTIFIED ANGUS BEEF (M)         30.

grilled ribeye steak with garlic herb butter; served with roasted garlic rosemary smashed potatoes and seasonal vegetables.

PEPPERED TOP SIRLOIN CERTIFIED ANGUS BEEF AND PRAWNS (M)          27.

peppered and grilled top sirloin with two pan seared jumbo prawns, finished with a brandy peppercorn demi-glace over roasted garlic rosemary smashed potatoes; served with seasonal vegetables.

CHICKEN APRICOT GLAZE ROULADE (M)          24.

rolled chicken breast filled with spinach, mushroom, tomato, and mozzarella, finished with apricot glaze; served with creamy primavera risotto.

CHICKEN MARSALA (M) or (V)           22.

sautéed chicken breast, mushrooms, and garlic in a creamy Marsala wine sauce; served with roasted garlic rosemary smashed potatoes and seasonal vegetables. ~substitute Gardein™ vegan chick’n strips.

PARMESAN PORK CHOP (M)         23.

Parmesan and panko encrusted pork chop with jalapeño fruit salsa; served with roasted garlic rosemary smashed potatoes and seasonal vegetables.

 

Pasta

SUN REDS & HEARTS PASTA (M) or (V)          19.

linguini with chicken, sundried tomatoes, artichoke hearts, spinach, parmesan, and creamy garlic sauce. ~substitute Gardein™ vegan chick’n strips.

CAPELLINI POMODORO (V) or (VG)          16.

angel hair pasta with tomatoes, sautéed garlic, and fresh basil topped with Parmesan cheese.

LEMON-CILANTRO-GARLIC PASTA WITH SHRIMP (M)          20.

fettucine with shrimp, garlic, olive oil, fresh cilantro, lemon, and Parmesan cheese.

 

Seafood

FISH & CHIPS (M)          15.

traditional beer battered fish with tartar sauce, tangy coleslaw, malt vinegar, and fries.

CAPRESE GRILLED PRAWNS (M)          26.

six grilled jumbo prawns seasoned with lemon garlic marinade on mozzarella and tomato slices, topped with a balsamic reduction and fresh basil; served with herbed rice.

SALMON (M)          25.

Atlantic salmon ~ please ask your server for tonight’s special preparation.

SCALLOPS (M)           30.

four pan seared scallops over creamy white wine Mediterranean risotto with sundried tomatoes, olives, red onions, artichoke hearts, finished with cilantro chimichurri sauce; served with seasonal vegetables.

 

~SIDES~

FRENCH FRIES          4.

GARLIC FRIES           5.

PASTA SALAD          5.

ROASTED GARLIC ROSEMARY SMASHED POTATOES          6.

TANGY COLESLAW          4.

 

Want to share? We will split any dish for just $2 more

Dietary Preferences: M – contains meat/fish/chicken,                             V – vegetarian, VG – vegan