EVERYDAY PEOPLE CAFE
menu 26’ The following menu is our current menu, which MAY VARY SLIGHTLY.
STARTERS HOT HONEY SMOKED CHICKEN (VO) Savory rubbed and smoked Cougle Farm chicken thighs, w/ hot honey glaze, Glacier blue cheese & scallions. 17- (V) Substitute Tofu for Chicken… 14-
BAKED MEATBALLS W/ RICOTTA & TOMATO SAUCE (VO) Meatballs baked w/ ricotta cheese, simple tomato sauce, crostini. 16- (V) no meatballs 12- PIZZA BIANCA (VO) Char grilled thin crust, herb cheese base, prosciutto, mushrooms, roasted teardrop tomatoes, white truffle oil, shaved parmesan. 15- (VO)- Omit prosciutto PIZZA MARGOT (V) Char grilled crust, tomato sauce, fresh basil, Evergreen Lane Creamery fresh chèvre, Parmesan. 15- MUSSELS DIJON PEI mussels, garlic, shallot, Dijon mustard, teardrop tomatoes, fresh basil, white wine, served with crostini. 18- WASABI PEA CRUSTED AHI Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 18- COLOSSAL SHRIMP COCKTAIL A half dozen poached & chilled Colossal sized Black Tiger shrimp, Creole-caper cocktail sauce. 22-SALAD & SOUP
salads
PETITe GREEN SALAD Romaine & leaf lettuce, croutons, chive, Champagne-Dijon vinaigrette, shaved Parmesan. 8- ASIAN CAESAR Romaine & leaf lettuces, teardrop tomato, red onion, Asian style Caesar dressing, parmesan, sesame seeds, spice roasted almonds. 16- half 12-
CHOPPED SALAD (VO) Romaine & leaf lettuces, teardrop tomato, red onion, cucumber, hard cooked egg, Glacier Blue cheese, house bacon, croutons, Louis dressing & Italian vinaigrette.16- … 12- Small…(VO) no bacon, or egg.
Salad adds … chicken 8-… Salmon 18- … Seared Tuna 16- … Shrimp 12-
SOUP… House Tomato-Boursin Cup 5- Bowl 8- Soup of the day Cup 5- Bowl 8- DINNER ROLLS … (4) w/whipped butter… 5- MAINS MAINS TOGARASHI CHICKEN Crispy shallow fried togarashi spiced Otto’s Farm breast of chicken, pickled cucumber & onion, scallion-ginger rice, chili crisp. 27- GEMELLI PRIMAVERA (V) Gemelli pasta, garlic, shallot, broccolini, asparagus, zucchini, mushrooms, teardrop tomatoes, peas, fresh herbs, vegetable broth, cream, Parmesan. 22- … w/chicken 28- SPRING ONION GNOCCHI & BRUSSEL SPROUT SAUTÉ (V) House spring onion & ricotta gnocchi, roasted Brussels sprouts, chickpeas, garlic, shallot, lemon, chili flakes, toasted pine nuts, fresh herbs & Parmesan. 24-… w/chicken 30- HALF DUCK Marinated & seared duck breast, leg & thigh confit, celeriac-parsnip purée, zucchini fritters, French vinaigrette dressed frisée. 38- FILET & FRITES Pan seared, eight-ounce center cut filet of beef, steak butter, Parmesan-herb French fries. 48- BERKSHIRE PORK CHOP Fourteen-ounce, toasted fennel, garlic & herb marinated, Frenched Berkshire chop, topped w/onion jam, gorgonzola cheese & roasted. Served w/scallion mashed potatoes, demi-glace, vegetable sauté 36- ROASTED SALMON (VO) Spice crusted Loch Duart salmon fillet, sauce soubise, roasted fingerling potatoes, king trumpet mushrooms, & green onion, vadouvan curry vinaigrette, pea shoots. 34- (V) Substitute baked tofu for salmon. 24- CHILEAN SEA BASS (VO) Seven-ounce shiro miso-sake marinated bass, baby bok choy- Chinese eggplant sauté, scallion-soy long grain rice, chili crisp, lemon-ginger beurre blanc, micro cilantro. 48- (V) Substitute shiro miso-sake braised tofu for sea bass. 24--DESSERT PLeaSE ASK YOUR SERVER ABOUT TODAY’S SELECTION
parties 6 or more will receive one check. We will divide checks in equal amounts UPON REQUEST, but WE DO not separatE by individual party or person.
(V) = vegetarian, (vo) = vegetarian option, (vg) = vegan, (vgo) = vegan option
