soup of the day
bowl 6-

bruschetta
sweet tomatoes, pine nuts, basil and olive oil on grilled baguette, topped with baby arugula 7-

tuna tartare
with lavosh crisps 12-

calamari
tropical fruit, jalapeno-lime dressing 8-

hot artichoke-spinach dip
with lavosh crisps 8-

shrimp cocktail
with housemade cocktail sauce 9-

east coast mussels
simmered in butter, garlic, shallots, white wine and fresh herbs 12-

organic mixed greens
with sweet tomatoes, pine nuts and basil tossed with a lemon vinaigrette 7-

classic caesar
romaine, shaved parmesan cheese and focaccia croutons 6-

chicken caesar
entrée size caesar topped with grilled chicken 11-

citrus salmon salad
organic mixed greens, roasted bell peppers, fried capers, pine nuts and sherry vinaigrette 14-

ahi tuna nicoise salad
spinach and romaine, fingerling potatoes, nicoise olives, french beans, tomatoes, anchovies and boiled egg with garlic-herb vinaigrette 15-

woodlands steak salad
organic mixed greens tossed with apples, pears, dried cranberries, maytag bleu cheese and sherry vinaigrette topped with sliced steak 13-

cobb salad
shrimp, chopped romaine, watercress, avocado, tomato, smoked bacon, maytag bleu cheese in our lemon vinaigrette 14-

dressing choices:
lemon vinaigrette, caesar dressing, sherry vinaigrette, garlic-herb dressing, ranch dressing, maple mustard

sierra chicken sandwich
chipotle glaze, pepper jack and roasted portobello mushroom served on a brioche bun 10

kobe beef sliders
slow roasted and pulled three bite sized gourmet sandwiches 11-

woodlands cheddar bison burger
fresh ground with lettuce, tomatoes, pickles and onions, served on a brioche bun 10-

grilled tuna steak
seared ahi, served on brioche bun with lettuce, yellow tomato, onions and lemon aioli 14-

prime french dip
prime rib thinly sliced with horseradish cream, topped with caramelized onions and served with au jus 14-

add grilled chicken or shrimp 4-

gemelli pasta with spinach pesto
roasted peppers and yellow pear tomatoes topped with toasted pecans and parmesan 9-

grilled vegetables with hand cut pasta
fresh egg pappardelle noodles, seasonal vegetables,
herb-tomato jus with crumbled goat cheese 9-

fire roasted tomato- onion pasta
crimini mushrooms, asparagus with gemelli pasta
in a fire roasted tomato-onion sauce
and fresh grated parmesan 9-

fresh egg pappardelle with wild mushrooms
roasted shiitake, oyster and crimini mushrooms
with caramelized onions and balsamic-herb jus 10-

mahogany chicken
half roasted chicken with maple glaze served with garlic mashed potatoes and natural jus 13-

goat cheese tart
seasonal vegetables, lightly breaded goat cheese medallion and arugula salad 12-

hawaiian tuna
sashimi grade with baby bok choy, tropical fruit salsa and yuzu vinaigrette 15-

cedar plank citrus salmon
organically farmed, macadamia nut crusted, served with apple-fennel salad and ale braised barley 15-

grilled rocky mountain trout
cannellini bean and wild mushroom ragout
with citrus-herb aioli 14-

sautéed spinach 5-

steamed brocoli 5-

sautéed wild mushrooms 5-

asparagus with lemon vinaigrette 6-