The Stillwater Restaurant

baked in an onion with smoked gouda cheese

prepared daily

baby greens, teardrop tomatoes, avocado, pickled red onion, goat cheese bruschetta and passion fruit vinaigrette

grilled and chilled romaine hearts with toasted baguette, deconstructed yellow tomato salsa, parmesan curls and caesar vinaigrette

with organic arugula, daikon-carrot relish and Thai Chile-ponzu dressing

citrus scented wrapper, shlitake-scallion hot pot and wasabi dressed vegetable slaw

walnut crusled goat cheese, pomegranate vinaigrette and yukon gold frites

with sultana-syrah jus, cider poached pear and balsamic concentrate

on black bean salad

lollipops, red mole rub, cucumber-mint salsa

mignon, sweet potato and black currant-cipollini jam

baked in an onion with smoked gouda

prepared daily

baby greens, teardop tomatoes, avocado, pickled red onion, goat cheese bruchetta and passion fruit vinaigrette

sun-dried tomato and pickled red onion

with portobello mushroom

watermelon-mango salad, and cilantro lime creme fraiche

with Thai chili-ponzu dipping sauce

roasted pear with blue cheese fondue and pomegranate vinaigrette

lettuce, tomato and onion

with roasted red peppers, caramelized onions, provolone cheese with rosemary aioli

filled with wasabi vegetable slaw, greens, tomato and Thai Vinaigrette

on grilled sourdough bread, red onion, sun-dried tomato and black pepper aioli

with a side of horsey mayonnaise

with pearl vegetables in a Sweet pea- shiitake-chardonnay cream

with sherry-soy-ginger glaze, Asian vegetable slaw and yukon frittes

with soup of the day, wrap of the day, and fruit salad