The Hartwood Restaurant

Slow braised pulled chicken and sharp cheddar cheese in a flakey crust with chimichurri dipping sauce.

Crispy wonton-wrapped shrimp with Thai sweet chili sauce, sesame seeds and scallions.

Sesame-spiced salmon wrapped in nori and a light panko crust with pacific rim BBQ sauce and ginger-pickled carrots.

Charred Asian sweet peppers with confit garlic, cotija cheese and chipotle cream.

Baby spinach with braised white beans, pickled onions, oven roasted grape tomatoes, grilled carrots and rosemary-roasted garlic vinaigrette (gluten-free).

Sea salt roasted beets and asparagus spears over crisp arugula with Gorgonzola cheese, toasted pepita seeds and a white truffle vinaigrette.

Served with cilantro-red onion chutney.

Mixed greens, red peppers, tomatoes, cucumbers, olives, carrots, jicama and croutons with your choice of dressing.

Grilled salmon fillet over a Mediterranean cous cous salad with cucumbers, tomatoes, dill, Kalamata olives, lemon, red onions and feta cheese.

With cilantro-red onion chutney.

Wedge of iceberg lettuce with crisp bacon, cucumbers, tomatoes and a creamy Gorgonzola cheese dressing.

Warm, panko-breaded goat rodeo farm chevre medallions over crisp greens with sliced pears, summer berries and a wild flower honey vinaigrette.

Grilled Portobello mushrooms, fresh mozzarella, slow roasted tomatoes, arugula and truffle aioli grilled in a soft roasted garlic and herb tortilla.

Grilled salmon fillet with pesto mayonnaise, crisp greens and grilled onions on a toasted brioche bun.

Crispy, battered mahi mahi and a housemade tartar sauce laced with jumbo lump crabmeat on a toasted Kaiser roll.

Grilled ground lamb patty seasoned with garlic, rosemary and black pepper. Topped with fresh arugula, feta cheese, tomato, onion and tzatziki on a toasted kaiser roll.

House-sliced roasted turkey breast layered with bacon, tomatoes and a white cheddar cheese sauce served open faced on French bread.

Pan seared salmon red onion-shishito pepper slaw, chimichurri and roasted onion risotto.

Pan-roasted Pennsylvania duck breast with black tea plumped dried cherries, cherry agrodolce and roasted onion risotto.

Pan seared golden sea scallops with candied ginger chutney, pomegranate molasses and roasted onion risotto.

Pepper crusted flat iron steak topped with wigle whiskey maitre d' butter and roasted onion risotto.

Medley of roasted mushrooms with goat cheese in a crispy tomato tortilla.

Hand made fettuccine tossed with tomato basil sauce and roasted garlic.

Gluten-free. Pan roasted cauliflower topped with balsamic reduction and shaved parmesan cheese.

Creamy arborio rice, asparagus and a mix of wild mushrooms highlighted by porcinis and black truffles in a parmesan crisp bowl.

Delicate pasta pockets filled with goat rodeo farm chevre cheese - tossed with white balsamic-glazed carrots, caramelized pearl onions, roasted cauliflower, brown butter and shaved cheeses.

Tofu, cauliflower, sweet peas and carrots in a lightly spiced red curry sauce over rice pilaf with spiced almonds.

Baby spinach with braised white beans, pickled onions, oven roasted grape tomatoes, grilled carrots and rosemary-roasted garlic vinaigrette.

House soy tossed with a variety of garden fresh veggies then placed over rice pilaf - available spicy or mild.

Grilled or tempura fried mahi mahi with rice and choice of vegetable.

Served with french fries.

Served with choice of cheese and french fries.

Grilled flat iron steak with french fries.

Served with french fries.

Served with french fries.

Fettuccine topped with housemade marinara.

Served with mashed potatoes and choice of vegetable.

Vanilla ice cream rolled in crushed roasted pecans and topped with your choice of hot fudge, caramel or both.

Chocolate-coffee cheesecake in a graham cracker crust - topped with a creme de cocoa sauce.

Vanilla ice cream rolled in crushed peppermints and drizzled with hot fudge.

Moist dense date cake with a rich toffee sauce and whipped cream.

Flaky pastry crust with a Southern bourbon-pecan filling - topped with whipped cream and a molasses creme anglaise.

Fresh sliced apples baked in a flaky pastry crust - topped with vanilla ice cream and a cranberry honey drizzle.

Braised cherries with maggie's farm spiced rum and a struesel crumb topping - served warm with salted caramel gelato.