The Sitting Room

fresh country style artisan pate made with free-range nitrate-free pork and all natural ingredients. served with cornichons and dijon mustard.

a featured selection of salami served with cornichons, olives and dijon mustard.

european cold-smoked wild salmon, served with sliced english cucumbers, capers, dill creme fraiche and a lemon wedge.

split grilled sausage bedded on warm french green lentils seasoned with shallots and vinaigrette.

three artisan cheeses served with a selection of accompaniments. (v)

split french baguette lightly baked with prosciutto, fig preserves and gorgonzola.

chef's selection of meat, fruit, artisan cheese, peppers, tapenade, olives and accompanier. (v option)

grilled organic multi-grain bread with a rotating selection of sandwich ingredients served with seasonal greens. (v option)

grilled bread topped with our own selection of fresh ingredients.

five cheese tortalini pasta with pesto bechamel. (v)

prosciutto, quince paste and small seasonal greens with fresh orange sections.

fresh mozzarella, tomatoes and basil drizzled with balsamic-fig reduction and olive oil. (v)

mediterranean olive spread made with french nicoise olives, fresh herbs and garlic served with rosemary croccantini. (v)

pan warmed goat brie in a kahlua pecan sauce served with our french bread. (v)

warm chorizo, crumbled valdeon spanish blue cheese , dates and seasonal greens with pomegranate molasses.

an assortment of mediterranean olives marinated in a brine of herbs and spices.

seasonal greens tossed with house vinaigrette. (v)

roasted beets and goat cheese with orange vinaigrette on a bed of mixed greens. (v)

please see the slate board or ask your server as selection changes. (v option)

served with seasonal topping.

with sea salt and featured topping.

fresh country style artisan pate made with free-range nitrate-free pork and all natural ingredients. served with cornichons and dijon mustard.

a featured selection of salami served with cornichons, olives and dijon mustard.

european cold-smoked wild salmon, served with sliced english cucumbers, capers, dill creme fraiche and a lemon wedge.

split grilled sausage bedded on warm french green lentils seasoned with shallots and vinaigrette.

three artisan cheeses served with a selection of accompaniments. (v)

split french baguette lightly baked with prosciutto, fig preserves and gorgonzola.

chef's selection of meat, fruit, artisan cheese, peppers, tapenade, olives and accompanier. (v option)

grilled organic multi-grain bread with a rotating selection of sandwich ingredients served with seasonal greens. (v option)

grilled bread topped with our own selection of fresh ingredients.

five cheese tortalini pasta with pesto bechamel. (v)

prosciutto, quince paste and small seasonal greens with fresh orange sections.

fresh mozzarella, tomatoes and basil drizzled with balsamic-fig reduction and olive oil. (v)

mediterranean olive spread made with french nicoise olives, fresh herbs and garlic served with rosemary croccantini. (v)

pan warmed goat brie in a kahlua pecan sauce served with our french bread. (v)

warm chorizo, crumbled valdeon spanish blue cheese , dates and seasonal greens with pomegranate molasses.

an assortment of mediterranean olives marinated in a brine of herbs and spices.

seasonal greens tossed with house vinaigrette. (v)

roasted beets and goat cheese with orange vinaigrette on a bed of mixed greens. (v)

please see the slate board or ask your server as selection changes. (v option)

served with seasonal topping.

with sea salt and featured topping.