vegetarian appetizers gluten free appetizers

Black Truffle Risotto 16- Black Truffle Risotto 16-

fresh, black truffles from oregon, cipollini onions, and aged short grain rice
in a pan-crafted gruyere cheese-cream sauce, finished with porcini foam.
Polenta with Wild Mushrooms 14-
creamy polenta and cheddar, with wild mushroom pana cotta, finished
with sautéed morel, porcini, cremini, shitake mushrooms, and shallots.
Goat Cheese and Olive Bruschetta 9-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh
goat cheese, grape tomatoes, fresh basil, and minced kalamata olives.
Mediterranean Olives 8-
blend of green, black and country olives form the mediterranean,
house-seasoned with olive oil, fresh herbs and provincial spices.
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper hummus, and
spinach pesto hummus served with grilled flat bread and fresh cucumber.
Spinach and Roasted Beet Salad 6- 10-
baby spinach, feta cheese, roasted baby beets, orange supremes, and
toasted walnuts, tossed with our house-made balsamic vinaigrette.
Wild Mushroom Salad 8- 14-
blend of roasted wild mushrooms served warm on a bed of mixed field
greens with balsamic dressing, finished with shaved asiago and walnuts.
Salad 4-O 5-
mixed greens and romaine, candied pecans, fresh sliced strawberries,
crumbled blue cheese, tossed with our house-made balsamic vinaigrette.
- Four Olives Specialty -
fresh, black truffles from oregon, cipollini onions, and aged short grain rice
in a pan-crafted gruyere cheese-cream sauce, finished with porcini foam.
Fresh Oysters on the Half Shell 12-
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper
hummus, and spinach pesto hummus served with fresh cucumber.
please ask your server for “no pitas”
Mediterranean Olives 8-
blend of green, black and country olives form the mediterranean,
house-seasoned with olive oil, fresh herbs and provincial spices.
Wild Mushroom Salad 8- 14-
blend of roasted wild mushrooms served warm on a bed of mixed field
greens with balsamic dressing, finished with shaved asiago and walnuts.
Tomato Grilled Salmon Salad 9- 16-
grilled alaskan king salmon served on a bed of mixed greens with house-
made tomato vinaigrette, fresh avocado, grape tomatoes and goat cheese.
Spinach and Roasted Beet Salad 6- 10-
baby spinach, feta cheese, roasted baby beets, orange supremes, and
toasted walnuts, tossed with our house-made balsamic vinaigrette.
Salad 4-O 5-
mixed greens and romaine, candied pecans, fresh sliced strawberries,
crumbled feta cheese, tossed with our house-made balsamic vinaigrette.
please ask your server to “substitute feta cheese ”

The Cheese Board 28- may we also suggest adding grilled steak, shrimp,
your choice of any four cheeses from our menu served with tasting notes chicken, salmon, or avocado to any salad.
add fresh fruit, toasted almonds, and quince gelee 9-
gluten free entrees
vegetarian entrees Grilled Filet Mignon with Portobello Ragout 34-
Kalamata Portobello and Polenta 18- center-cut in house, topped with a ragout of portobello mushrooms and
two portobello mushrooms encrusted with olives, bread crumbs, and romas, served with gorgonzola mashed red potatoes and grilled asparagus.
citrus zest, served with a tomato-fennel sauce and grilled polenta cakes. Grilled Beef Tenderloin Tips 18-
Sauteed Portobello with Asparagus Risotto 16- beef tenderloin seared in virgin olive oil finished with a dry sherry deglazed
cubes of fresh portobello seared in virgin olive oil finished with a sherry pan sauce, served with rich, parmesan-asparagus short grain rice risotto.
deglazed pan sauce. served with creamy asparagus and parmesan risotto.
Grilled Pork Tenderloin with Balsamic Glaze 22-
Grilled Eggplant and Fresh Mozzarella 14- fresh, kansas-raised duroc pork from the good farm, glazed with balsamic
grilled slices of fresh eggplant and shiitake mushrooms, stacked with fresh reduction, served on a bed of wild rice, red pepper, and corn chowder.
mozzarella, finished with tomato-fennel sauce and a balsamic reduction.
Sesame-Crusted Seared Ahi Tuna 28-
Penne with Seared Zucchini and Tomatoes 14- fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a bed
penne pasta tossed with pan seared zucchini, vine-ripened roma tomatoes, of wasabi mashed potatoes with grilled zucchini and watercress dressing.
kalamata olives, capers, chardonnay, and a touch of dried red peppers.
please ask your server for “no anchovy” Pan Seared Prawns with Brown Penne 24-
fresh, pacific black prawns, pan-seared with shallots, on a bed of penne
with fresh herbs and tomatoes, finished with lemon-thyme beurre blanc.
please ask your server for “gluten free pasta”

vegetarian sweets Mango-Peppercorn Glazed King Salmon 22-

grilled fresh alaskan king salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens, and with grilled asparagus.

SorbetTrio 9- Duck with Ginger-Pear Glaze 28-

light and refreshing, a selection of three seasonal homemade sorbets.
pan-roasted long island duck breast finished with pear-ginger glaze and
spring onions, served on a bed of roasted wild mushroom risotto.
Brown Penne with Seared Zucchini and Tomatoes 14-
Lundberg penne pasta tossed with pan seared zucchini, vine-ripened roma
tomatoes, olives, capers, chardonnay, and a touch of dried red peppers.
please ask your server for “gluten free pasta, deglaze with wine only”

gluten free sweets

gluten free beverages Chocolate Torte
a rich flourless torte made with dark callebaut chocolate from belgium
9-
finished with lightly whipped cream and fresh raspberry coulis.
4 Olives Dirty Martini 9.50
chopin potato vodka, vya vermouth, four olives, olive juice, shaken cold. Vanilla Bean Crème Brûlée 9-
real vanilla beans from madagascar, in a sweet hand-made baked
Ice WIne Martini 12.50 custard with a torched crisp sugar top, finished with seasonal berries.
selaks new zealand ice wine, ciroc vodka from grapes, frozen grapes.
SorbetTrio 9-
Samuel Smith’s Organic Cider - England 8.75 light and refreshing, a selection of three seasonal homemade sorbets.
Green’s Discovery Amber Beer - Belgium 13.50 the gluten free pasta is made-to-order,
And of course, all of our fine wines are gluten free. please allow extra time for the preparation of this item.
 dairy-free appetizers
Chesapeake Crab Cakes 14-
three maryland blue crab cakes made fresh to order, pan-sautéed
in olive oil, crisp and golden, served with slices of fresh lemon.
please ask your server for “no rémoulade sauce”
Fresh Oysters on the Half Shell 12-
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
Tomato and Olive Bruschetta 8-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with
grape tomatoes, fresh basil, and minced kalamata olives.
please ask your server for “no goat cheese”
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper hummus, and
spinach pesto hummus served with grilled flat bread and fresh cucumber.
please ask your server for “no feta cheese”
Tomato Grilled Salmon Salad 9- 16-
grilled alaskan king salmon served on a bed of mixed greens with house-
made tomato vinaigrette, fresh avocado, grape tomatoes.
please ask your server for “no goat cheese”
Salad 4-O 5-
mixed greens and romaine, candied pecans, fresh sliced strawberries,
crumbled blue cheese, tossed with our house-made balsamic vinaigrette.
please ask your server for “no blue cheese”
may we also suggest adding grilled steak, shrimp,
chicken, salmon, or avocado to any salad.
dairy-free entrees
Shiraz-Braised Lamb Shank 28-
new zealand lamb shank, slow-braised in shiraz with moroccan spices,
on a bed of israeli couscous with roasted butternut squash and spinach.
Sesame-Crusted Seared Ahi Tuna 28-
fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a bed
of bed grilled squash and watercress dressing.
please ask your server for “zucchini only”
Mango-Peppercorn Glazed King Salmon 22-
grilled fresh alaskan king salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens and grilled asparagus.
Kalamata Chicken Breast and Polenta 18-
two chicken breasts encrusted with olives, bread crumbs, and citrus zest,
served with tomato and fennel sauce and grilled polenta cakes.
please ask your server for “no gorgonzola”
Penne with Seared Zucchini and Tomatoes 14-
penne pasta tossed with pan seared zucchini, vine-ripened roma tomatoes,
kalamata olives, capers, chardonnay, and a touch of dried red peppers.
add spicy sautéed andouille sausage. 6-
please ask your server for “no parmesan”
dairy-free sweets
SorbetTrio 9-
light and refreshing, a selection of three seasonal homemade sorbets.
nut-free appetizers
Black Truffle Risotto 16-
fresh, black truffles from oregon, cipollini onions, and aged short grain rice
in a pan-crafted gruyere cheese-cream sauce, finished with porcini foam.
Chesapeake Crab Cakes 14-
three maryland blue crab cakes made fresh to order, pan-sautéed in olive
oil, crisp and golden. served with our own traditional rémoulade sauce.
Breakfast Scallop 14-
diver-caught, maine sea scallop pan seared and fished with diced berkshire
slab bacon in canadian maple sauce, served on a bed of creamy polenta.
Fresh Oysters on the Half Shell 12-
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
Blue Crab Dip 12-
fresh blue crab meat in a creamy cheese sauce with green onions, red
peppers, and light spices. served with grilled seasoned pita flat bread.
Goat Cheese and Olive Bruschetta 9-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh
goat cheese, grape tomatoes, fresh basil, and minced kalamata olives.
Tomato Grilled Salmon Salad 9- 16-
grilled alaskan king salmon served on a bed of mixed greens with house-
made tomato vinaigrette, fresh avocado, grape tomatoes.
may we also suggest adding grilled steak, shrimp,
chicken, salmon, or avocado to any salad.
nut-free entrees
Grilled Filet Mignon with Portobello Ragout 32-
center-cut in house, topped with a ragout of portobello mushrooms and
romas, served with gorgonzola mashed red potatoes and grilled asparagus.
Grilled Pork Tenderloin with Balsamic Glaze 22-
fresh, kansas-raised duroc pork from the good farm , glazed with balsamic
reduction, served on a bed of wild rice, red pepper, and corn chowder.
Grilled Beef Tenderloin Tips 18-
beef tenderloin tips seared in virgin olive oil finished with a fino sherry
deglazed pan sauce, served with creamy asparagus and parmesan risotto.
Mango-Peppercorn Glazed King Salmon 22-
grilled fresh alaskan king salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens and grilled asparagus.
Baked Lobster Ravioli 20-
four gigante two color ravioli filled with maine lobster, ricotta and cognac
mousse, baked in a crabmeat, tomato, and cream sauce with parmesan.
Duck with Ginger-Pear Glaze 28-
pan-roasted long island duck breast finished with pear-ginger glaze and
spring onions, served on a bed of roasted wild mushroom risotto.
Kalamata Chicken Breast and Polenta 18-
two chicken breasts encrusted with olives, bread crumbs, and citrus zest,
served with tomato and fennel sauce and grilled gorgonzola polenta cakes.
Grilled Eggplant and Fresh Mozzarella 14-
grilled slices of fresh eggplant and shitake mushrooms, stacked with fresh
mozzarella, finished with tomato-fennel sauce and a balsamic reduction.
nut-free sweets
Chocolate Torte 9-
a rich flourless torte made with dark callebaut chocolate from belgium
finished with lightly whipped cream and fresh raspberry coulis.
Vanilla Bean Crème Brûlée 9-
real vanilla beans from madagascar, in a sweet hand-made baked
custard with a torched crisp sugar top, finished with seasonal berries.
SorbetTrio 9-
light and refreshing, a selection of three seasonal homemade sorbets.
Our Multi-Grain House Bread Has Nuts, Please Ask For Baked Ciabatta