Twigs Bistro

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.

Sesame crusted yellowfin tuna seared rare with spiced tomato confit, soy sauce, wasabi paste and pickled ginger.

Tomatoes, garlic, basil, onions, fresh mozzarella, parmesan, balsamic glaze.

A pound of thin-cut potatoes deep-fried and seasoned with salt, pepper, cayenne, rice vinegar and basil.

Fresh blue crab, artichoke hearts, Boursin cream cheese, peppers and onions, baked golden with parmesan cheese and served with grilled crostini.

Sautéed beef tenders with a touch of Moroccan spices served with grilled focaccia points, gorgonzola fondue and balsamic glaze.

Kalua pork, Twigs slaw, Creole remoulade and cilantro in flour tortillas.

Gorgonzola cream, mozzarella cheese, black mission figs, prosciutto, gorgonzola cheese and shaved chives.

A blend of romaine and baby spring greens tossed with gorgonzola crumbles, candied walnuts, and dried cranberries in a red wine vinaigrette.

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.

Crisp romaine lettuce tossed with mushrooms, bacon, tomato, and gorgonzola crumbles topped with a warm BBQ chicken, and hard boiled egg with our signature gorgonzola dressing.

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.

Spring greens tossed with sliced cucumber, artichoke hearts, mushrooms, Kalamata olives, crumbled feta, red onions, tomatoes and a golden balsamic vinaigrette topped with a grilled chicken breast

Your choice of steak, grilled chicken, prawns 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 wild Alaskan sockeye 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.

Slow-roasted prime rib shaved thin and loaded onto a French roll with caramelized onions, sautéed mushrooms, Swiss cheese and peppercorn 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.

Pesto cream sauce, mozzarella cheese, garlic, sliced mushrooms, marinated artichoke hearts and grilled chicken with fresh basil.

Creamy gorgonzola sauce topped with grilled chicken breast, mozzarella, tomatoes, fresh basil and caramelized onions finished with cracked black pepper.

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.

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.

Almond crust filled with a creamy peanut butter mousse, covered in a rich chocolate glaze, finished with toasted peanuts, chocolate sauce and whipped cream.

Two eggs any style with choice of sausage link or honey cured bacon, herb skillet Yukon potatoes and choice of sourdough or grilled focaccia toast.

Blue crab, roasted tomato confit, toasted English muffin, poached eggs topped with a lemon cream hollandaise served with herb skillet Yukon potatoes.

Honey-cured bacon, avocado and poached egg on a toasted English muffin with a lemon cream 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 herb skillet Yukon potatoes

Asparagus, mushrooms, tomato and white cheddar scrambled with three farm fresh eggs. Served with herb skillet Yukon potatoes and your choice of sourdough or grilled focaccia toast.

Sourdough dipped in sweet vanilla crème brûlée batter, broiled and topped with candied bacon, and whipped bourbon butter.