Mixed micro greens, sweet chili aioli
14

A Back Burner Tradition
4/6

Crisp Romaine tossed with herbed croutons, Asiago cheese and our house-made Caesar dressing. Served in a crisp parmesan basket.
6

Red and yellow beets, baby mixed greens, candied walnuts, Gorgonzola cheese and fresh grapefruit. Finished with a citrus/beet vinaigrette.
9

Chef selection of 3 cheese, accompanied by grilled baguette and dried fruits
12

Drizzled with clover honey
8

Served with toasted pita points and small
crudités with crumbled feta and black olives
10

Mixed greens, crumbled blue cheese, cherry tomatoes, candied walnuts, and house made balsamic dressing
7

4oz filet, goat cheese and basil scrambled eggs, thyme roasted fingerling potatoes
15

Johnny cakes, Capers lemons and dill cream
12

Chef's Weekly Selection
10

Local Forged Mushrooms and Parmesian Reggiano
9

Folded with shrimp mousse, firm parmesan polenta, wilted baby spinach, and cipollini onion sauce
12

Strawberry, raspberry, blackberry, served with brown sugar crème fraiche
9

Chicken Salad Sandwich

On a toasted Croissant, Served with house made chips

10

Chef's Weekly Selection
9

6

6

6

6

6

Apple smoked bacon, Southwestern hash browns,
toast, English muffin, house-made scrapple, breakfast sausage
3