Our menu changes seasonally so we can get the freshest ingredients on your plate. What you see below may not reflect our current selections.
SALADS
CAESAR
Romaine, croutons, Parmesan, house-made
Caesar dressing
THE EDGE
Romaine, shallots, bacon, tomatoes,
Gorgonzola vinaigrette
GEORGIA PECAN
Greens, pecans, fresh berries, crumbled
goat cheese, citrus vinaigrette
SPINACH SALAD
Baby spinach, goat cheese, red onions,
dry cranberries, walnuts, cranberry
vinaigrette
Lunch Menu (Spring/Summer 2018)
(GF) – Gluten Free or can be made Gluten Free. (V) – Vegetarian or can be made vegetarian
GRILLED SALMON (GF)
Grilled Faroe Islands salmon, warm tri-color quinoa, blood orange glaze
WILD MUSHROOM RISOTTO
Shrimp or all-natural chicken breast, creamy arborio rice, garlic, Parmesan, cream, basil pesto, pine nuts, arugula salad.
SHRIMP PO BOY (V)
Blackened Shrimp, caper remoulade, tomatoes, shallots, arugula
GARLIC SHRIMP PASTA
Shrimp, garlic, butter, mascarpone cheese, cream, linguine
SHAWARMA STEAK SANDWICH
Shaved ribeye, tomato, marinated red onion, pickles, tahini sauce, on a hoagie
GRILLED CHICKEN SANDWICH
Grilled all-natural chicken breast, pepper jack cheese, roasted garlic aioli, bacon, tomato, arugula
TURKEY ON RYE
Smoked turkey, fig jam, bacon, white cheddar, lettuce, mayo
MAHI SANDWICH
Grilled or blackened mahi mahi, caper remoulade, tomatoes, shallots, arugula.
CHICKPEA BURGER
House-ground chickpeas, red onions, tomatoes, tahini sauce, brioche
BISTRO BURGER (½ lb.)
Arugula, tomato, onion
WILD MUSHROOM CHICKPEA CAKES (GF/V)
Handmade with smoked tomato cream, asparagus tips, pine nuts, and Parmesan cheese
Dinner Menu (Spring/Summer 2018)
(GF) – Gluten Free or can be made Gluten Free. (V) – Vegetarian or can be made vegetarian
GRILLED SALMON (GF)
Grilled Faroe Island salmon, fresh farmer’s market vegetables, sauteed spinach,
blood orange glaze.
ORECCHIETTE(V)
Shrimp or chicken, mushrooms, asparagus, spinach, basil, almond pesto.
CRAB CAKES
Lump crab, sriracha remoulade, fingerling potatoes, shaved brussel sprouts, pecan
butter
BISTRO MEATLOAF
Caramelized onions, smoked tomato jam, mashed potatoes, roasted carrots
PAN ROASTED CHICKEN(GF)
Walnuts, bacon, mushrooms, pan jus, rhubarb butter, sweet potato fingerlings
GRILLED LAMB CHOPS (GF)
Grilled Australian Lamb, Grand Marnier gastrique, fingerling potatoes, farmers’ market vegetables
FIRE ROASTED BRANZINO(GF)
Whole grilled fish, stuffed with herbs and lemon, brussel sprout saute, chipotle
chimichurri.
HAND-CUT RIBEYE STEAK (GF)
14 oz. Ribeye, grilled vegetables, house-made steak sauce.
SHRIMP AND GRILLED OKRA(GF/V)
Gulf shrimp, grilled fresh okra, blistered tomatoes, tri-colored quinoa
WILD MUSHROOM CHICKPEA CAKES (GF/V)
Handmade with smoked tomato cream, asparagus tips, pine nuts, and Parmesan cheese
Desserts
Desserts are made daily, change frequently and are not always available. (They sell out fast.) Some of our customers’ favorites include:
Flourless Chocolate Bourbon Cake
Baklava
Peanut Butter Tart
Creme Brulee