The Golden Stag

Seared goat cheese, served sizzling with Sherry and lemon along with house-fired pita

Fresh hummus, tabbouleh, vegan stuffed grape leaves, topped with feta, pine nuts, and a lemon tahini drizzle. Served with house-fired pita

Grilled feta, roasted golden beets, red onion, cucumber, Kalamata olives and fresh tomato. Served over crisp greens with lemon Greek dressing. Add Chicken Breast +8

Crisp philo with spinach, feta, dill, ricotta and fresh herbs. Served with a lemon-dill glaze.

Fresh creamy Burrata served with heirloom tomatoes, balsamic drizzle, fresh spinach, and Himalayan salt. Served with our signature toast points.

Organic field greens with apples, dates, salted pistachios, cranberries, apricots and feta served with a lemon tahini balsamic dressing. Seasonal Offering.

18+ toppings available including Pepperoni, Bacon, Italian Sausage, Chicken Breast, Capocollo, Salami, Soppressata, Black/Green/Kalamata Olives, Prosciutto, Mushroom, Jalapeño, Genoa Salami, Mild Peppers, Green Pepper, Tomato, Red Onion, Pesto, Basil, Feta, Parmesan, Mozzarella, Fontina. Charring is to be expected.

Fresh pulled mozzarella, San Marzano tomato sauce, sea salt, fresh basil, with a balsamic reduction.

Fresh fig jam, thinly sliced prosciutto, mozzarella blend, topped with walnuts, dried fig, and a balsamic reduction.

Mozzarella blend, basil pesto, tomato medley, grilled chicken breast, and Kalamata olives.

Mozzarella blend, basil pesto, fresh zucchini, red onion, squash and Holland peppers.

Fresh Mozzarella with San Marzano tomato sauce, soppressata, Italian sausage, hot honey and red pepper.

Hand shredded fontina cheese with sun-dried tomato, basil, pesto, pine nuts, and olive oil

Fresh basil pesto, kalamata olives, tomato medley, sliced pepperoncini and red onions. Topped with feta cheese

Mozzarella and fontina blend with San Marzano tomato sauce, capocollo, salami, pepperoni, and soppressata

Hand shredded fontina cheese with San Marzano tomato sauce, grilled chicken, asparagus, leek, and potato

Marinated and grilled chicken breast, red onion, jalapeño, and hickory-smoked barbeque sauce

Hammered tender chicken breast sautéed with a lemon caper dill sauce served over organic basmati rice with veggie du jour.

Delicately stuffed Holland pepper with savory plant based crumble, basmati rice, herbs, and San Marzano tomato sauce. Served with toast points and house made tabbouleh. Vegan & Gluten-Free.

With shallots, quartered portobello mushrooms and deglazed with sweet Marsala wine. Served with veggie and potato du jour.

Our Version of Traditional Saltimbocca: Tender Elk sautéed with shallots, garlic, fontina and prosciutto deglazed with red wine. Served with veggie and potato du jour.

Fresh sautéed shrimp in a lemon scampi beurre blanc sauce, tossed in squid ink pasta with golden flakes.

Hammered tender chicken breast, sautéed with sun-dried tomatoes and Kalamata olives. Deglazed with white wine and served in a pesto garlic cream over fettuccine.

Sautéed pancetta with quartered portobello mushrooms, deglazed with white wine and served in a garlic cream sauce. Tossed in fettuccine pasta, and garnished with sweet peas.

Freshly marinated chicken breast with peppers, portabella, red onion, and grape tomato. Served over organic basmati rice with a tahini drizzle, tzatziki, and cucumber tabbouleh salad.

Leek and Portabella Béchamel sauce with sun-dried tomatoes over fettuccine with free range chicken breast.

10oz broiled and pan-seared Choice Ribeye. Medium rare and sizzling with a tarragon truffle butter. Served with veggie and potato du jour.

Free range chicken breast sautéed with a blood orange mint glaze, apricots, cranberries and pistachio. Served with veggie and potato du jour.

Served medium rare, over rice with mint marmalade.

Made with local honey, pistachio and walnuts. Served Ala Mode with Gelato du Jour.

Made with seasonal locally sourced fresh fruit and served in a cast iron skillet. Served Ala Mode with Gelato du Jour.