APPETIZERS
BELL PEPPER & SRIRACHA HUMMUS
Served with seasonal vegetables and warm pita 13
THE INN’S FAMOUS SAUTEED MUSHROOMS
Button mushrooms sautéed with fresh garlic, butter, white wine and soy sauce 12
FRIED CALAMARI
Served with spicy orange sesame dressing 15
HEARTS OF PALM CAKES
Hearts of Palm, panko, red bell pepper, red & green onion. Served with a vegan Cajun remoulade 12
SOURDOUGH PIZZA
Handmade crust. Chef’s Daily Creation 15
FRIED GREEN BEANS
Battered and fried. Served with ranch 13
SALADS
GRILLED STEAK SALAD
6 oz. Top Sirloin on a bed of garden Swiss chard, red onion, tomatoes and blue cheese crumbles. House made Oasis vinaigrette 28
BEET & ORANGE SALAD
Roasted beets, oranges, walnuts, red onions and goat cheese on a bed of greens with a beet & goat cheese puree. Honey poppy seed vinaigrette 14
SPINACH SALAD
Fresh baby spinach, tossed with candied pecans, red onions, tomatoes, blue cheese crumbles. House made Oasis vinaigrette 15
CILANTRO CAESAR SALAD
Crisp romaine, tortilla strips, parmesan cheese. House made cilantro Caesar dressing 14
GARDEN GREEEN SALAD
Mixed garden greens, seasonal produce, tomatoes, cucumbers, carrots and our famous Oasis Vinaigrette 14
ENTREES
LAMB CHOPS
New Zealand lamb chargrilled with a blueberry, juniper & mint sauce 34
CATCH OF THE DAY
Served with Jasmine Rice. Market Price
RIBEYE
12 oz. Hand-cut. Served over grilled onions 36
TOP SIRLOIN
7 oz. Porcini crusted with grilled onions and balsamic reduction 30
PORTOBELLO ARRABIATA
Stuffed with rice, red bell peppers, green beans, spinach, feta, Mozzarella & Parmesan cheese with a spicy marinara 24
COMPOSED PLATES
POACHED SALMON
In a green curry sauce with mushrooms and spinach. Served with Jasmine rice 30
PASTA OF THE DAY
Chef’s Daily creation 22
CARROT OSSO BUCCO
Braised carrots, mushrooms and onions, spiced with dried porcini and curry in a rich & fragrant red wine sauce. Served over garden cilantro Jasmine rice 22
CHICKEN PICCATA
Sautéed chicken breast in a creamy piccata sauce served over pasta 25
MESQUITE CURRY
Chicken, roasted potatoes, red bell peppers, carrots & green beans in a curry sauce made with garden mesquite bean flour. Served over Jasmine rice. 26
BARLEY RISOTTO
Button mushrooms, butternut squash and roasted yams in a lemon, cream thyme sauce 24