Harvest Menu

White wine, fennel, garlic, basil served with crispy garlic bread

Seasoned and roasted, served with chopped celery, blue cheese and a garlic oil drizzle.

Toasted black garlic sour dough bread served with seasoned whipped ricotta cheese and sun dried tomato pesto, finished with balsamic reduction

Served over Parmesan polenta and arugula salad with a mint cream sauce

Pan roasted brussel sprouts tossed with bacon and and caramelized onions, topped with toasted almonds.

Musssels in a spicy marinara sauce, served with crispy garlic bread

Seasoned and roasted tossed in a garlic teriyaki glaze, finished with toasted sesame seeds and green onions.

Sautéed gulf shrimp topped with bread crumbs, white wine, lemon juice and parsley, served over creamy Parmesan polenta

Slow roasted in Chinese spices served over a bed of red cabbage slaw.

Braised short rib, pickled red onion and goat cheese topped with arugula.

Burrata cheese served over an arugula & red onion salad with port balsamic poached cherries and toasted pecans, served with ciabatta toast.

Grilled Bell and Evans chicken, spinach, cucumbers and Thai chili sauce on ciabatta bread

Grilled zucchini, red onion, arugula, sliced cucumber, smashed avocado, topped with feta cheese. Served on crispy ciabatta

Grilled and sliced NY Strip steak with sautéed onions, mushrooms, cherry peppers & cheddar cheese. Served on crispy ciabatta.

Slow roasted pork belly with Chinese spices in an Asian barbecue sauce topped with a red cabbage slaw and served on crispy ciabatta.

Grilled Bell and Evans chicken served on ciabatta with chopped romaine lettuce in our house made Caesar dressing

Grilled NY strip steak topped with sautéed onions, mushrooms, and cherry peppers with melted cheddar cheese served on crispy ciabatta.

Quinoa with shiitake mushrooms, black beans, cauliflower, goat cheese, garlic and shallots. Topped with wilted spinach toasted garlic and lemon garlic aioli. Served on a brioche bun

Applewood smoked bacon, cheddar cheese and fresh slices of pear served on crispy ciabatta.

Thin sliced rib eye steak with caramelized onions, melted mozzarella, on toasted garlic ciabatta. Served with house au jus.

Seasoned 8oz lamb patty with feta cheese, arugula, red onion and tzatziki. Served on a brioche roll.

Pressed ground lamb served on a warm fresh pita with house made cucumber tzatziki sauce, red onion, cucumber and romaine lettuce.

Red beet hummus, arugula, goat cheese, sautéed zucchini red onion, bell peppers and asparagus, served in a whole wheat wrap.

Classic Bell and Evan’s chicken salad with fresh blueberries, arugula & smoked applewood smoked bacon served on crispy semolina bread

Strawberries and spinach tossed with balsamic vinaigrette, with pecans, goat cheese and red onion

A mixture of romaine, kale, and spinach with house made Caesar dressing and garlic croutons, topped with grated parmesan cheese

Red and golden beets served over a bed of arugula and red cabbage topped with red onion, blue cheese, and roasted walnuts with a pomegranate vinaigrette.

Spinach, cucumbers, red onion and a Thai chili dressing

Arugula, fennel, grape tomatoes, sliced almonds, red onion and fresh oranges tossed in an avocado vinaigrette topped with feta cheese.

Spinach, kale, romaine, red cabbage,cucumber, carrot, green onion, mint tossed in a sesame ginger vinaigrette and topped with crunch noodles and sesame seeds.

Radicchio, red cabbage, spinach, pears, gold raisins, blue cheese, and walnuts with honey Dijon vinaigrette

Our HARVEST Napoleon sans the cheese

Filet Mignon medallions served over creamy Parmesan polenta and sautéed kale topped with a shrimp, gourmet mushroom, and stone ground mustard cream sauce

Braised lamb shank brushed in Moroccan spices, over toasted almond and fennel couscous and honey lime carrots.

Zucchini noodles in a roasted butternut squash cream sauce with dried cranberries and topped with toasted pecans, ricotta and Parmesan cheese

Bell and Evans chicken breast seasoned and grilled, served over sweet potato purée with sautéed spinach and garlic.

Grilled pork chop served with potato purée and green beans, topped with peach chipotle glaze.

Seared Faroe Island Salmon and grilled Gulf Shrimp served over a bed of basmati rice and sautéed broccoli, topped with a creamy garlic sauce. *

Bell and Evans chicken breast served over parsnip purée with sautéed sweet potatoes and Brussels sprouts.

Red wine braised boneless short ribs, served over garlic mashed potatoes and green beans.

Grilled 12 oz New York strip steak, served over plantain seasoned rice, sautéed peppers and onions, topped with chimichurri sauce.

Bell and Evans chicken legs and thighs braised in white wine with chorizo sausage, shiitake mushrooms, garlic and fresh herbs, served over a creamy parmesan polenta

Classic fisherman’s stew with scallops, clams, mussels, shrimp, and seasonal fish in a light fennel, red pepper and garlic tomato gravy, served with crispy garlic bread

Zucchini noodles and a sun-dried tomato pesto, top of Parmesan cheese

NY Rohan duck served with sweet potato purée and green beans, topped with a blueberry chutney

A reserve pork chop grilled and dressed in a sage mustard cream sauce, served over mashed potatoes and green beans.

Grilled 12oz NY strip steak served over cauliflower purée and sautéed broccoli, topped with a caramelized onions and gourmet mushrooms.

Seared scallops served over cauliflower purée and green beans topped with a lemon caper butter sauce.

Red wine braised boneless short ribs served with mashed potatoes and asparagus.

Seasoned and baked

Sauteed in garlic and olive oil

Sauteed with garlic and olive oil