Over The Moon Cafe

finished with orange tarragon vinaigrette. GF

sautéed in white wine and butter sauce with lemon, shallots, Italian parsley and red pepper flakes. GF

Blue crab with shallots, red bell pepper, lemon, cumin, red pepper flakes, Dijon and wild rice. Served with our pickled fennel and champagne vinegar remoulade. *a blast from the past, in celebration of our 23rd Anniversary!

with blue cheese, crumbled bacon, Roma tomato and served with our creamy blue cheese dressing. GF

with sliced romaine, house made croutons and parmesan. Served with our lemon garlic Ceasar dressing

Arugula with beets and pickled grapes topped with crumbled chèvre and raw pepitas, served with our maple balsamic vinaigrette.

with tomato, tarragon and finished with white pepper

cooked to order, served with thyme, rosemary and garlic butter with a touch of lemon, and accompanied with our sour cream and chive red potato mashers and seasonal roasted vegetables. GF

Duck breast, rendered to a crispy skin and a tender medium rare, with our granny smith apple, garlic and thyme port reduction finished with sweet red cherries. Served with sour cream & chive red potato mashers & seasonal vegetables. GF

King salmon filet in white balsamic glaze with onion, garlic and crushed red pepper flakes and finished with lime, cilantro and scallion butter sauce. Served with sour cream and chive red potato mashers and season vegetables. GF

slow cooked with red wine, carrot, tomato, celery, garlic and onion, seasoned with bay leaf and thyme, finished with cream over rigatoni. GF Option

Shrimp finished in our white wine cream sauce, with sautéed shallots, Roma tomato and basil. Tossed in fresh linguine. *another tried and true recipe back on the menu for a limited time, in celebration of our 23rd Anniversary.

Our red sauce of garlic, button mushroom red onion, tomato basil, balsamic vinegar & red pepper flakes, slow cooked with chunks of ground round beef and Italian sausage layered between roasted sliced squash with cheddar and mozzarella finished with burrata béchamel & then baked to perfection Finished with basil pistou. *Not Vegetarian & contains no pasta GF

Ratatouille with yellow onion, garlic, eggplant, zucchini, bell peppers and roma tomato, finished with bay leaf, parsley and thyme. Served with baked cheesy polenta wedge .

Our heart version of the traditional bolognese sauce of tomato, pork loin, cherry peppers, crushed red pepper, garlic, thyme, oregano and onion, finished with a touch of cream and served over fresh pappardelle with Parmesan and basil.

Chocolate cookie crust topped with a thick caramel layer with candied pecans and then covered in a chocolate truffle layer. Topped with fresh whipped cream and our berry port reduction sauce

topped with brandy berry sauce. GF

Lemon Posset, creamy, elegant and simple, finished with blackberry, blueberry and raspberry compote. GF

Not quite a cheesecake and not quite a pie, this is made with coconut butter, organic raw honey, blueberry, blackberry and raspberry, chilled in a crust made of ground dates, coconut flour and coconut flakes. Topped with whipped coconut cream and our berry sauce. This is for those of us who have dietary restrictions as it is sugar free, dairy free, nut free and gluten free. (whipped coconut cream and berry sauce does have sugar so hold for truly sugar free) GF