Aviary Cafe - Farmers Park

served with grilled bread rosemary skewers, dried fruit and nuts. To share with 3 of your friends.

3 French-style jumbo lump crab croquettes with sauce gribiche, fried caper and spring onions.

with chevre, arugula and candied orange zest.

fresh cut and crispy, double fried potatoes with truffle oil and sea salt. Served with garlic aioli. Classic yet current.

on rye toast with lumpfish caviar and crème fraiche.

beet-pickled deviled egg with lumpfish caviar and sauce gribiche.

tossed with olive oil, garlic, and pickled red onion.

three puff pastry triangles filled with braised beef and mushroom duxelle.

a selection of artisan cheeses with dates, honey, toasted pistachios, and baguette. Served on local hardwood, and meant for sharing.

a stacked salad of spinach, brussels sprout slaw, sliced camembert, sliced apple, toasted pistachios and creamy green goddess dressing.

steeped wheat berries with sweet pickled beets, candied orange zest, arugula, chevre, and our champagne vinaigrette.

greens, summer berries, blue cheese, deviled egg and a creamy raspberry vinaigrette.

young field greens, apple rounds, chevre, housemade croutons, and toasted pignolis, dressed with our apple rosemary balsamic vinaigrette.

served with smoked salmon.

prime flat iron steak (10oz) served au poivre with hand-cut frites. Your choice of Brandy Cream sauce or Mushroom Demi. Suggested Pairing: St. Francis Merlot.

with roast potatoes, shiitake, cremini, and oyster mushrooms and a Burgundy Demi. Suggested Pairing: Louis martini Cabernet.

cornmeal-dusted fried catfish served with pommes frites, brussels sprout slaw, sauce gribiche, and aioli. Suggested Pairing: Latou Ardeche Chardonnay.

yellow squash and zucchini noodles sautéed with basil pesto and garlic, and topped with ratatouille. Suggested Pairing: Geyser Peak Pinot Gris.

house-ground beef mixed with pork and bacon, baked in mini loaf pans. Glazed with brown sugar bourbon, and served with garlic mushrooms and smashed sweet potatoes. Suggested Pairing: Chateau Pasquets Rouge.

pan-seared chicken quarter, with sautéed apples, haricot verts, toasted pistachios and a brandy cream sauce. Served with steeped wheat berries. Suggested Pairing: Latour Montagne.

braised brussels sprouts, macerated dates, and French green lentils sautéed with lardons. Topped with arugula and spring onion. Suggested Pairing: Magnolia Grove Cabernet.

braised beef, mushroom duxelle, caramelized onion and demi.

blackened prime flat iron steak, caramelized onion and French bleu. Topped with crème fraiche.

sautéed vegetables in a French Sauce Rouge, with chevre and pecorino.

sautéed vegetables and ricotta, topped with aged pecorino, and crème fraiche on the side.

braised chicken, haricots verts, squash, tomato, and garlic with a lemon beurre blanc.

braised chicken in white wine, lentils, roasted red pepper, grape tomato, fresh parsley, and sauce brune.

with squash, tomato, and shallot, and a cream dill sauce.

sautéed shrimp with garlic, basil pesto, spinach, grape tomato and a lemon white wine cream sauce, garnished with fried capers, basil chiffonade, and chevre.