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 with Champagne Vinaigrette -13

Grilled Chicken Caesar Salad -12
or with Grilled Tuna -15

Pistachio Seared Tuna
with Wasabi Aioli on Napa Ginger Slaw -13

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 with Lemon Herb Dressing, Feta Cheese, and Greek Olives -12

Sirloin Beef Salad
with Watercress and Spinach, Maytag Blue Cheese, Toasted Walnuts and Champagne Vinaigrette -12

e n t r e e s

Chicken Fried Steak
with Garlic 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
Cashew Crusted with Orange Dijon Butter and Goat Cheese Polenta -15

Fresh Fish
Daily Presentation -market price

Fettucine Alfredo
with Baby Vegetables and Asiago Cheese -11

Prime Rib Enchiladas and Grilled Shrimp
with Roasted Tomato Salsa   -16     without Shrimp -11

Parmesan Crusted Chicken
with Tomato Fresca, Calamata Olive and Preserved Lemon on Penne Pasta - 12

Seared Ribeye
with Shiraz Demi-Glace and Whipped Potato -19