sea scallops, baked in asiago cream, diced red bell peppers, pearl onions and rosemary, baked to perfection and topped w/panko breadcrumbs and parmesan served w/sundried tomato foccacia

housemade tuna salad stuffed into a tomato served w/a slice of brie, manchego cheese, grapes and cantaloupe, served w/flatbread, mixed greens and a squeeze of lemon and lime

16 mussels, steamed in ipa broth, herbs, thyme and rosemary, topped w/fried proscuitto served w/chilled cilantro marinated tomatoes, jalapenos and red onions, served w/garlic bread

spicy house made chick pea hummus, garnished with cucumber, tomato, chili oil and served with toasted pita.

juicy johnsonville brats simmered in elevator o holy gold, coated in a pilsner-corn batter and fried. served with sauerkraut and a spicy grain mustard

baby romaine hearts, stacked & topped w/red wine vinaigrette, worchestshire, olive oil and egg yolk topped w/ anchovie and croutons.

fresh winter mix of greens tossed w/arugula, red onion, feta cheese, cranberries and pinenuts tossed in raspberry vinaigrette

fresh mixed greens, red onion, spiced walnuts, and crumbled bleu cheese tossed with a maple-shallot vinaigrette.

a daily selection from the kitchen, created by our chef with care. ask your server about today's soup. (cup $2.95)