Dinner Late Fall 2018

Dinner
The ” Sweet Beet” Salad *
mixed greens, smoky paprika romesco dressing, jeweled beets, feta, pistachios 12

Maple Tamarind Salad
baby kale, maple tamarind vinaigrette, roasted squash, apple, pumpkin seeds 12

Mixed Greens Salad *
local greens, shallot herb vinaigrette, seasonal vegetable 7
add 5 wild shrimp to any salad or entrée 8

Chimmichurri Shrimp *
seared shrimp, parsley cilantro chili sauce, cabbage, lime 14

Sweet Beet Hummus
olive oil, black sesame seeds, with bread 10

Pickle Plate *
3 kinds of pickles, olive oil 6

Castelvetrano Olives *
spiced, marinated, warmed 6

Appetizer Sample Plate
Sweet Beet hummus, two selections from cheese menu, chutney, jam, nuts, pickles, bread 20

Cheese Toast
olive oil, toast, chef’s choice local cheese & topping 12

Bread and Olive Oil
bread, olive oil and balsamic serving for two 3, serving for four 5

ENTREES
Creamy Cider Chicken *
cider braised chicken thighs, warm spices, butternut squash, chard, brown rice 25

Beer Braised Brisket
roasted potatoes and yams, juicy onions, pickled vegetable, ranch 21/29

Thai Coconut Shrimp *
red curry, coconut milk, seasonal vegetables, cilantro, lime, brown rice 25
vegan option substitute tofu 22

Roasted Squash Risotto
kale, parmesan, roasted squash puree, pumpkin seeds 22

Burger
grass fed burger, toasted snowflake roll, spicy mayo, lettuce, onion, baked organic fries 15

Sweet Beet Burger
vegan burger, toasted snowflake roll, spicy mayo, lettuce, onion, baked organic fries 15
(add cheddar or Swiss 1, add feta, goat or blue 2)
(gluten-free rolls are available 1)

Brussels & Blue Pasta
fresh egg pasta, sautéed shaved brussels sprouts, cream, blue cheese, walnuts 23

Vegan Ravioli
veggie filled ravioli, basil mint pesto, cashew cream 23

Kid’s Fare
Linguini Butter Noodles or Quesadilla 6
(choose carrot sticks or salad greens)

D E S S E R T S 7 … ask about today’s selections
*Indicates a gluten free selection

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