Charcuterie Board

Chef’s selection of meats, cheeses, nuts, fruit, and crackers


Spicy Shrimp over Polenta

Great as an appetizer or an entree- grilled spicy shrimp and southwest veggies over polenta and drizzled with a roasted red pepper aioli


Beet Salad

Local beets, goat cheese, toasted walnuts, croutons, with a roasted shallot vinaigrette on mixed greens


Pesto Pizza

Pesto, chicken, and tomatoes, topped with mozzarella, parmesan, and feta


Strawberry Spinach Salad

Fresh strawberries with our balsamic dressing, glazed pecans, and asiago cheese.


French Dip Panini

Prime rib and swiss on house bread with a mustard, mayo, and horseradish sauce. Served with au jus and potato salad


Oriental Almond


Peppers, almonds, red onions, cabbage, water chestnuts, and baby corn in a spicy brown sauce topped with rice


Asparagus Carbonara Pasta

A spicy cream sauce with prosciutto and mushrooms served on bowtie pasta.


Grilled Asparagus Pizza

With prosciutto, mushroom, grilled onion, and asiago cheese.


*consuming raw or undercooked foods may cause foodborne illness

Belgian Chocolate Custard*

Made with imported dark chocolate & topped with whipped cream


Raspberry Creme Brulee

A classic with a hint of raspberry at the bottom



Pecan graham cracker crust, served with raspberry sauce



The quintessential Italian dessert



Three of our Peanut butter, oatmeal chocolate chip, or chocolate espresso


Cappuccino & Biscotti*

Choose from vanilla or chocolate biscotti



Hartzler’s vanilla ice cream doused in espresso


Vegan Chocolate Mousse

Coconut milk, aquafaba, Belgian dark chocolate, topped with a coconut whip


Strawberry Shortcake

Strawberries, housemade shortcake and creme anglaise topped with whipped cream


Ice Cream Sandwich*

Deconstructed and served in a bowl with caramel and toasted hazelnuts


Bananas Foster*

Bourbon flambéed bananas over chocolate shortcake and finished with Hartzler’s vanilla ice cream


*May contain nuts/nut extract