Health-Smart Vegetarian Menu

BYOB (build-your-own) Bruschetta (for 2) ~ garlic toast, fresh mozzarella, basil pesto, peppers, spicy tomato jam, Portobello mushrooms
Simple Sushi ~ wasabi, cilantro, pickled ginger & sesame-soy emulsion
Hand-Sliced Onion Rings ~ with spicy house made “ketchup”
Roasted Bulb Garlic ~ parmesan grilled flatbread, smoked roasted tomato sauce

SALADS
Baby Mixed Greens ~ tossed in a simple balsamic vinaigrette, torn garlic croutons
Roasted Beet and Arugula Salad with fried Stickney Hill Chevre’ candied walnuts
Spinach Salad ~ Minnesota blue cheese with grilled honey crisp apples
Cranberry Walnut Salad ~ romaine lettuce, toasted walnut dressing, dried cranberries, blue cheese

PASTAS
Risotto du Jour
Pasta du Jour
Penne Provencal
Pesto Fettuccini ~ pesto sauce, onions, toasted pine nuts over fettuccini noodles and topped with Parmesan cheese
Rachel’s Portobello Melt ~ parmesan, spinach, bell peppers, roasted garlic, basil pesto and tomatoes on multi-grain sourdough bread, fries on the side

WOOD OVEN PIZZAS
Pesto Pizza ~ basil pesto, olive oil, toasted pine nuts
Heirloon Margartia Pizza ~ tomato, roasted garlic, basil, mozzarella
Forest Mushroom Pizza ~ fresh sage, creamy Brie, thinly sliced onions
Eight Cheese Pizza ~ Mozz, Provolone, Blue Cheese, Chevre, Cheddar, Parm, Swiss, Brie
Roasted Fennel & Artichoke Pizza ~ with creamy brie, parmesan, smoked mozzarella and white truffle oil
Four Chef-Selected Artisinal Cheeses ~ served with crostini, marinated olives and port wine reduction. Ask your server for details / Individual cheeses available

**no meat sauces, stocks or reductions are used to prepare these vegetarian menu items
**any of these items can be prepared for vegan dining upon request
**we use herbs from our own garden and organically grown local produce