Charcuterie Board

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


Spicy Shrimp over Polenta

Great as an appetizer, or entrée: grilled spicy shrimp and southwest veggies over polenta cakes, drizzled with a roasted red pepper aioli


Beet Salad

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


CAB Burger

½ lb. Certified Angus Beef , white cheddar, tomato bacon jam, and mayo on focaccia. Served with jojos and a pickle


Strawberry Spinach Salad

Fresh strawberries with our balsamic dressing,

glazed pecans, and asiago cheese


Asparagus Carbonara

Prosciutto, mushrooms and asparagus in a spicy cream sauce with bowtie pasta


Grilled Asparagus Pizza

Grilled asparagus, mushrooms, grilled onion, prosciutto, with mozzarella, parmesan and asiago cheeses


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 cookies


Cappuccino & Biscotti*

Your choice of Vanilla or Chocolate biscotti



Häagen-Dazs Vanilla ice cream, doused in espresso


Vegan Chocolate Mousse

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


Bananas Foster*

Bourbon flambéed bananas over chocolate shortcake, and finished with vanilla ice cream


Ice Cream Sandwich*

Deconstructed, served in a bowl with caramel and toasted hazelnuts


Strawberry Shortcake*

Strawberries, housemade shortcake and creme anglaise topped with whipped cream


 *May contain nuts/nut extract