b e g i n n i n g s

Soup of the Day Cup -3.5 Bowl -4.5

Field Greens Salad with Ranch or Citrus Vinaigrette -5

Microgreens Salad
with Avocado, Grapefruit and Blackberry Vinaigrette -9

Chopped Salad with Ham, Smoked Turkey, Vermont White Cheddar, Cucumber, and Tomato -14

Grilled Chicken Caesar Salad -12 (or with Grilled Tuna ) -16

Pistachio Seared Tuna with Wasabi Aioli on Napa Ginger Slaw -14

Cravado Jumbo Crab and Avocado with Cucumber Tomato Coulis -14

Cobb Salad with Chicken, Bacon, Boiled Egg, topped with Roquefort -13

Crab Cakes with Chipotle Mango Sauce -17

Knob Hill Chicken Salad
Roasted Chicken , Feta Cheese, and Greek Olives -13

Sirloin Beef Salad
Watercress, Spinach, Maytag Blue Cheese, Walnuts -14

Tuna Nicoise on Butter Lettuce with Anchovy Vinaigrette -17

Roasted Beet Salad with St. Andre Cheese and Hazelnut Vinaigrette -12

e n t r e e s

Chicken Fried Steak with Mashed Potato and Chipotle Gravy -12

Fish Taco with Napa Slaw and Sliced Avocado -12

Grilled Chicken Sandwich
with Sun Dried Tomato Pesto Aioli and Provolone -9

Cornmeal Crusted Tilapia
with Lemon Tartar Sauce and Baby Vegetables -13

Roasted Salmon with Chipotle Honey Glaze and Tequila Lime Butter -16

Fresh Fish Daily Presentation –market price

Spinach Ravioli filled with Crimini Mushrooms-14
with Basil Roast Garlic Cream and Baby Vegetables

Prime Rib Enchiladas and Grilled Shrimp
with Roasted Tomato Salsa -17 without Shrimp -12

Parmesan Crusted Chicken with Preserved Lemon on Penne Pasta -13

Seared Ribeye with Shiraz Demi-Glace and Whipped Potato -20

Youngblood’s Southern Fried Chicken
with Mashed Potato, Gravy, Green Beans, Biscuit and Honey -12

Masami Kobe Burger
with Szechuan Mayo and Daikon Relish -16

Chicken Fried Tuna with Mashed Potato and Green Chile Gravy -17