Small Plates
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BRUSCHETTA
squash, artichoke, portobello, tomato, Parmesan-Romano blend, toast points. 8 ARGENTINIAN FLATBREAD
crispy flatbread layered w/ fresh chimichurri, grilled beef tenderloin tips, crumbled goat cheese, thin sliced & pickled onions. Baked to order & finished w/ a drizzle of herb infused olive oil & roasted garlic aioli. 12 STUFFED ARTICHOKES
whole artichoke hearts cut in half, stuffed w/ sautéed bruschetta mix, topped w/ parmesan cheese & roasted. 12 “SHEPHERD'S PIE” CROQUETTES
loaded potato croquettes w/ savory sweet corn, bacon, cheddar cheese, green onions & ground beef. Breaded in Panko & deep fried to perfection. Topped w/ BBQ aioli. 12 SALMON BITES
tempura battered salmon w/ Thai chili-honey sauce. 12 |
DUCK NACHOS
duck braised in ginger soy glaze atop crispy wonton chips, Asian slaw, sliced avocado, sriracha aioli & cilantro-lime crème fraiche. 16 BACON WRAPPED QUAIL
marinated breast of quail stuffed w/ jalapeños, bacon wrapped & grilled. 12 CHARCUTERIE BOARD….26 BABY BOARD….14
seasonal cheese, cured meats, fruit, kalamata olives, preserves, stone ground mustard, jalapeños, lavosh, toasted baguettes. BEEF TARTARE
diced tenderloin tossed in herb oil, garlic, red pepper, shallots, avocado, & served w/ fresh tortilla chips. 16 TUNA TARTARE
yellowfin tuna marinated in soy, lime, sesame oil. Tossed in herb oil & fresh garlic. Topped w/ cucumber & avocado pico. Served w/ crispy wonton chips. 16 |
Soup & Salads
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SOUP OF THE DAY
CUP….5 BOWL….7 CAESAR SALAD
Chopped romaine, tossed in house Caesar, shredded parmesan, topped w/ croutons. 6 HOUSE SALAD
mixed baby greens, roasted peppers, English cucumbers, grape tomatoes, croutons, honey-red wine vinaigrette. Alternative dressings upon request. 6 WEDGE SALAD
crisp iceberg wedge w/ choice of bleu cheese or ranch. Topped w/ bacon, tomatoes, red onions, & drizzled w/ balsamic reduction. 8 ROASTED ROOTS SALAD
baby greens, roasted pecans, dried figs & apricots, roasted roots (beets, parsnips, sweet potatoes) tossed in a hazelnut-bacon vinaigrette, sprinkled w/ Romano cheese. 10 |
STRAWBERRY CUCUMBER SALAD
“SUMMER BREEZE” refreshing English cucumbers, strawberries, sliced bread onions & sun ripened tomatoes marinating in red wine vinegar, herb infused olive oil, fresh garlic & a touch of honey. Topped w/ crumbled goat cheese & warm French bread for dipping. 13 FRIED GREEN TOMATO CAPRESE
fried tomatoes topped w/ fresh mozzarella, basil leaves, & sun dried tomatoes, drizzled w/ olive oil. 8 FARMHOUSE COBB
grilled hearts of romaine, grape tomatoes, cucumbers, diced ham, bacon, boiled eggs, farmer’s cheese, julienned red onions & side of dill feta ranch. 12 WALDORF SALAD
baby greens, bacon bits, fresh pears, candied pecans & bleu cheese crumbles tossed in a creamy red wine & roasted garlic vinaigrette. Topped w/ crispy onion strings. 10 |
ADD PROTEIN TO ANY SALAD
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Portobello….5
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Chicken….6
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Salmon….8
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Petite Filet….14
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Crab Cake….8
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Shrimp….10
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Lunch Entrées
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GOURMET GRILLED VEGGIE SANDWICH
sautéed seasonal veggies, smoked gouda, avocado, mayo, grilled in wheat berry, French fries. 12 TURKEY REUBEN
smoked turkey breast, Swiss cheese, sauerkraut, thousand island on marbled rye w/ side of fries. 12 MAPLE GLAZED GRILLED SALMON
6 oz. grilled & glazed w/ 100% PURE Maple Syrup, quinoa, sautéed vegetables. 14 ASIAN FUSION SHRIMP LETTUCE WRAP
marinated in ginger soy, grilled & placed in crisp lettuce topped w/ elotes & queso fresco, chips & salsa. 14 THE FRENCH REVOLUTION
classic French dip w/ roasted Top Sirloin, gouda & gruyere cheeses in a warm French baguette. Served w/ a cup of French onion soup & French fries. 17 |
CRUSTED RAINBOW TROUT
dredged lightly in seasoned cornmeal & pan fried in herb oil. Served w/ spring salad tossed in a creamy tarragon infused Vinaigrette. 18 CREAMY PASTA PRIMAVERA
Zucchini, tomatoes, button mushrooms, onions & garlic sautéed in roasted red pepper & basil pesto, tossed w/ rotini. 16
BRISKET TACO
brisket on soft corn tortillas. Topped w/ zesty chimichurri, pickled onions & goat cheese. Served w/ fresh salsa & blue corn tortilla chips. 12 "THE TOWANDA" FRIED GREEN TOMATO B.L.T.
roasted garlic aioli, iceberg lettuce, smoky bacon & fried green tomatoes on toasted wheat berry with sweet potato fries. 14 |
VAL’S SPECIALTY BURGERS
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COPPER FIRE BURGER (BEEF OR PORTOBELLO)
roasted garlic aioli, smoked cheddar, caramelized onions, lettuce, tomatoes & side of fries. 14 BIG BLUE
beef patty w/ melted bleu cheese & bacon on a bed of greens, grape tomatoes & red onions, topped w/ fried onion strings & balsamič reduction. 16 OPEN-FACED MEATLOAF SANDWICH
sourdough Texas toast, smoked cheddar, roasted garlic aioli, BBQ, fried onion strings w/ a side of sweet potato fries. 16 |
THE DRUNKEN TOADSTOOL
button mushrooms sautéed in butter, garlic, white wine & shallots on a tenderloin patty topped w/ buffalo mozzarella, on a bed of greens. 16 THE TEXICALI GRILLED CHICKEN
elọtes style corn salsa w/ a mix of buffalo cheese & queso fresco topped w/ an avocado fan & a dash of chili powder. 16 |
