No cuisines specified
Sautéed beef tenders with a touch of Moroccan spices served with grilled focaccia points, gorgonzola fondue and balsamic glaze.
Grilled pita bread served with garlic hummus, olive tapenade, spiced tomato confit and marinated feta, drizzled with extra virgin olive oil.
Tempura-crusted calamari, artichoke hearts and onions sautéed with lemon, chili flakes, garlic and basil, served with lemon garlic aioli.
Pan-roasted sprouts with bacon, shallots, and roasted garlic then finished with a touch of brown sugar and chili flakes. Crowned with a sunny side up egg and chives.
A pound of thin-cut potatoes deep-fried and seasoned with salt, pepper, cayenne, rice vinegar and basil.
Gorgonzola cream, mozzarella cheese, black mission figs, prosciutto, gorgonzola cheese and shaved chives.
Sesame crusted yellowfin tuna seared rare with spiced tomato confit, soy sauce, wasabi paste and pickled ginger.
Fresh blue crab, artichoke hearts, Boursin cream cheese, peppers and onions, baked golden with parmesan cheese and served with grilled crostini.
Tomatoes, garlic, basil, onions, fresh mozzarella, parmesan, balsamic glaze.
Kalua pork, Twigs slaw, Creole remoulade and cilantro in flour tortillas.
Crisp romaine tossed with parmesan cheese, garlic croutons and toasted cumin pecans in a creamy Caesar dressing.
Tender steak pieces sautéed with Worcestershire and garlic over mixed baby greens and romaine tossed with feta cheese, red onions, tomato, roasted cashews and a balsamic vinaigrette.
Grilled chicken atop crisp romaine, diced tomato, candied bacon, black bean corn salsa, jalapeños, avocado with queso fresco and chipotle ranch.
Fresh mixed baby spring greens tossed with house-roasted red beets, gorgonzola crumbles, sliced pears, candied walnuts and a pear vinaigrette.
Tempura orange chicken, crisp romaine, cabbage, carrots, red bell peppers, spiced cashews, crisp wontons tossed with orange-basil dressing.
Your choice of steak, grilled chicken or portabella mushroom sautéed with broccolini, garlic, shallots and bacon tossed with penne in a white truffle-scented parmesan cream finished with tomato.
Slow-cooked pork shank served over parsnip puree with seasonal vegetables and mushroom Marsala sauce.
Choice ten-ounce coulotte steak encrusted in cracked black pepper, topped with gorgonzola fondue, served with chive sour cream mashed potatoes and seasonal vegetables.
Alaskan cod breaded in a light tempura beer batter, fried and served with Twigs Signature fries, coleslaw and our Dijon tartar sauce.
Seared choice eight-ounce filet topped with a white truffle butter and served with parsnip puree and seasonal vegetables.
Pan-seared filet of Misty Isle King salmon over cilantro citrus rice and seasonal vegetables, with a roasted red pepper corn relish and Creole remoulade.
Ahi tuna seared rare and served with a New Orleans pan sauce, cilantro citrus rice, and grilled broccolini finished with a spiced tomato confit.
A duo of pesto-encrusted chicken breasts broiled with mozzarella and tomato placed over chive sour cream mashed potatoes, seasonal vegetables and pesto cream finished with a balsamic glaze.
Fresh blue crab meat, shallots, smoked bacon, goat cheese, cheddar and jack cheeses, in a garlic cream sauce baked with cavatappi pasta and finished with toasted bread crumbs, tomato and chives.
Slow-cooked pulled pork served on a French roll with Fontina cheese, pineapple rings and a Creole remoulade sauce.
Tender chicken breast, honey-cured bacon, white cheddar, avocado, lettuce, tomato and chipotle BBQ aioli served on a brioche bun.
Half pound Angus beef with honey-cured bacon, lettuce, tomato, crispy onions, white cheddar and lemon-garlic aioli on a brioche bun.
Ahi tuna seared rare and served on a toasted pita with spiced tomato confit, crispy onions, spring greens and a curry-honey aioli.
Half pound Angus beef with roasted garlic cloves, gorgonzola cheese, crispy onions, spring mix, tomato and chipotle BBQ aioli on a brioche bun.
Sliced turkey, honey-cured bacon, white cheddar, lettuce, tomato, and basil mayo wrapped in a grilled tomato basil tortilla.
Grilled pit ham and our signature Kalua pork covered in melted Fontina cheese on a pressed French roll with sliced pickles and a Dijon mustard aioli.
Garlic and herb oil layered with fresh mozzarella, tomato and fresh basil.
Herb-infused marinara, pepperoni and Italian sausage, mozzarella, mushrooms, red and green bell peppers, tomatoes finished with fresh basil.
Parmesan cheese sauce, mozzarella cheese, marinated sirloin steak, bell peppers, caramelized onions finished with white cheddar and green onions.
Herb-infused marinara, mozzarella cheese, roasted mushrooms, artichoke hearts, roasted garlic finished with goat cheese, basil and tomatoes.
Herb-infused marinara, Italian sausage, smoked bacon, grilled chicken, prosciutto, pepperoni and mozzarella cheese.
Herb-infused marinara, caramelized onions, sun-dried tomatoes, prosciutto, goat, feta and mozzarella cheeses, topped with a balsamic glaze.
Marinated chicken breast, roasted corn salsa, fresh jalapeños, cilantro, red onions, BBQ sauce, cheddar and jack cheeses.
Double chocolate chunk cookie soft baked over old fashioned vanilla ice cream, topped with whipped cream then drizzled with chocolate and caramel sauce.
Our donut holes are fried golden then dusted with powdered sugar. Served with Apple Pucker caramel, Irish Cream chocolate and Amaretto crème anglaise dipping sauces.
New York style cheesecake baked in-house on a spiced graham cracker crust, drizzled with a decadent salted caramel sauce and topped with whipped cream.
Classic French custard with a burnt sugar crust.
Two eggs any style with bacon, herb skillet Yukon potatoes, grilled focaccia and served with a side of sliced fruit.
Blue crab, roasted tomato confit, toasted English muffin, poached eggs topped with a lemon cream hollandaise served with herb skillet Yukon potatoes.
Carne asada, caramelized sweet onions, wild mushrooms, toasted English muffin, poached egg topped with chipotle-ancho hollandaise sauce served with herb skillet Yukon potatoes.
Brioche bread, ham, Swiss cheese, topped with parmesan cream and herbs then broiled and topped with a sunny side up egg, served with your choice of side and sliced fruit.
Peppercorn-dusted coulotte cooked to your desired temperature and served with two eggs any style, with herb skillet potatoes, grilled focaccia and sliced fruit.
Sourdough dipped in sweet vanilla crème brûlée batter, broiled and topped with candied bacon, whipped bourbon butter and served with sliced fruit.
Menu for Twigs Bistro and Martini Bar provided by Allmenus.com
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