Dinner
Lunch

Appetizers
- Hand Cut Fries
  
  crisp Idaho potato wedges served with a saffron-ginger aioli
- Herbed Chevre
  
  local lively run goat cheese coated in a lavender flower, red pepper, and oregano herb blend
- Fresh Mozzarella with Eggplant
  
  ciabatta crostini topped with fresh mozzarella, grilled eggplant, fresh mint, and basil, drizzled with a balsamic reduction
- Steamed Mussels
  
  prince Edward Island mussels steamed in a mint-infused white wine broth, topped with crisp hand cut fries, basil, and watercress, served with a saffron-ginger aioli
- House Bacon Wrapped Scallop
  
  served with shredded fennel and apple salad, drizzled with house preserved citrus vinaigrette
- Grilled Free Range Lamb
  
  served with a pickled eggplant, local sweet banana pepper, and organic cherry tomato relish

Salads
- House Salad
  
  hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette
- Roasted root Vegetable Salad
  
  oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta
- Artichoke Heart Salad
  
  chilled artichoke hearts and pickled onions on a bed of hyroponic mixed greens, dressed with a sun dried tomato pesto
- The Watercress Salad
  
  fresh watercress, hydroponic mixed greens, smoked blue cheese, and toasted walnuts dressed with a fig-balsamic vinaigrette

Entrees
- Spinach Fettucine with P.E.I. mussels
  
  spinach fettucine with mussels, sun dried tomatoes and baby arugula, finished with a white wine, tarragon cream sauce
- Poached Asian Pear Risotto
  
  sherry poached Asian pear served with red wine risotto, wilted local greens, and topped with smoked gouda and toasted pine nuts - finished with a quince coulis
- Fall Vegetable Pasta
  
  tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese
- Roasted Chicken
  
  half chicken roasted with rosemary and Spanish paprika, served with herb roasted red potatoes, and seasonal vegetables
- Grilled Mahi - Mahi
  
  served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries, finished with a mint scented lime vinaigrette
- Crispy Skin Salmon
  
  citrus-roasted wild coho salmon filet served with Israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette
- Diver Scallops
  
  pan seared and served with a roasted sweet potato with chipotle-lime butter and seasonal vegetable, finished with curried local winter squash sauce
- Pomegranate Glazed Duck Breast
  
  grilled duck breast served with herb smashed potatoes, seasonal vegetable, and spiced bartlett pear sauce - finished with a pomegranate glaze
- Organic Black Angus Hanger Steak
  
  grilled to order and served with chive smashed potatoes and seasonal vegetables - finished with balsamic grilled red onions and Amish blue cheese butter

Sandwiches
- Roasted Portobello Sandwich
  
  served on toasted ciabatta with roasted peppers, red onion, tomatoes, fresh mozzarella and dressed with pesto aioli
- Curried Chicken Salad Wrap
  
  pulled chicken marinated in yellow curry with shredded carrots, pickled onion, and cucumber, dressed with a fresh mint aioli
- Grilled Homemade Burger
  
  one-third pound of grilled organic angus topped with pickled onions, mixed hydroponic greens, sun-dried tomatoes, and smoked gouda on toasted focaccia
- Grilled Bacon Burger
  
  one-third pound of grilled organic angus topped with aged Canadian cheddar, house smoked bacon, hydroponic greens, and tomatoes on toasted focaccia
- Grilled Steak Sandwich
  
  grilled sirloin topped with sauteed onions, roasted portabello mushrooms, and herbed havarti, dressed with a horseradish creme fraiche and served on toasted focaccia
- Tuna Salad Wrap
  
  grilled yellowfin tuna with Greek country olives, cucumbers, roasted peppers, watercress, and a sundried tomato pesto

Appetizers
- Hand Cut Fries
  
  crisp Idaho potato wedges served with a basil pesto aioli
- Fresh Mozzarella with Eggplant
  
  served with grilled eggplant, fresh mint, and basil over a bed of grilled crostini, drizzled with a balsamic reduction

Salads
- House Salad
  
  hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette
- Roasted Root Vegetable Salad
  
  oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta
- Artichoke Heart Salad
  
  chilled artichoke hearts and pickled onions on a bed of hydroponic mixed greens, dressed with a sun dried tomato pesto
- The Watercress Salad
  
  hydroponic mixed greens, fresh watercress, smoked blue cheese, and toasted walnuts in a balsamic fig vinaigrette

Entrees
- Fall Vegetable Pasta
  
  tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese
- Roasted Chicken
  
  bone in chicken breast roasted with rosemary and Spanish paprika, served with herb roasted red potatoes, and seasonal vegetables
- Mussels
  
  prince Edward mussels steamed in a mint - infused white wine broth, topped with crisp hand cut fries and served with a saffron - ginger aioli
- Crispy Skin Salmon
  
  citrus-roasted wild coho salmon fillet served with Israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette
- Grilled Mahi - Mahi
  
  served on a bed of caramelized califlower, local arugula, and crisp hand cut fries, finished with a mint-scented lime vinaigrette

Children's
- Peanut Butter and Raspberry Preserves Sandwiched Between House-Made Foccacia
  
  grilled cheese
- Gruyere Cheese Melted on House-Made Foccacia and Served With Handcut Fries
  
  pasta
- Penne with Your Choice of Organic Butter, Parmesan Cheese, or Red Sauce
  
  grilled chicken breast
- Free Range Chicken Breast, Grilled and Served with Handcut Fries

Menu for Watercress provided by Allmenus.com

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