Soups & Salads
|
Broccoli Cheddar Soup
|
5 |
|
Lobster Bisque
|
7 |
| Side Garden or Caesar | 5 |
| Vegan Chili |
5 |
|
House Caesar
|
12 |
greens, carrot, goat rodeo wild rosemary cheese, house made crouton
|
Mediterranean Cobb Salad
|
16 |
mixed greens, marinated olives, pickled onion, feta cheese, boiled eggs, carrots, sundried tomatoes, pork belly
| HYP Chopped Salad |
18 |
grilled chicken, bacon, mixed greens, seasoned vegetables, bell peppers, carrots, diced beets, Green Goddess dressing
| HYP Salmon Niçoise | 24 |
6 oz. salmon filet, chilled grilled asparagus, roasted tomatoes, house pickled onion, rosemary potatoes, soft-boiled egg, over greens with hot bacon dressing
Sandwiches & Burgers
served with frites or side salad
|
Veggie Press
|
12 |
| add cheese | +2 |
seasonal grilled vegetables, cannellini hummus, lettuce, tomato, onion, on Focaccia
|
Muffuletta
|
16 |
Parma cured meats, olive tapenade, whole grain mustard, on Focaccia
|
Chef’s Reuben
|
16 |
Nitrate-free, uncured corned beef, mild sauerkraut, house-made Russian dressing and Swiss cheese on pumpernickel
|
Backyard Burger
|
18 |
| add cheese | +2 |
ground beef patty, greens, tomato, pickle chips and pickled onion on Texas Toast
Entree
| Buddha Bowl | 14 |
| add chicken | +6 |
barley, farro, roasted butternut squash, seasoned vegetables, pepper confetti, grilled trumpet mushrooms
|
Pan-seared Salmon
|
22 |
over peanut potatoes (a variety of potato; no peanuts used) with pea purée and wild mushroom mix
|
Beef Ribs
|
27 |
a generous portion of slow-cooked ribs with house gravy over jalapeno corn bread and finished with bitter greens and fried shallots