APPETIZERS
THE INN’S FAMOUS SAUTEED MUSHROOMS
Button mushrooms sautéed with fresh garlic, butter, white wine and soy sauce 13
FRIED CALAMARI
Wild caught, hand breaded. Served with orange sesame sauce 14
HEARTS OF PALM CAKES
Hearts of Palm, panko, red bell pepper, red & green onion.
served with a vegan Cajun remoulade 14
SESAME FALAFEL
Served with your choice of tzatziki or spicy orange sesame dipping sauce 14
TOASTED RAVIOLI
Served with house marinara 13
ROASTED RED PEPPER SRIRACHA HUMMUS
Garbanzo beans, roasted yams, serrano, jalapeno, chipotle, lime juice, cilantro
served with raw veg and pita bread 14
SALADS
GRILLED STEAK SALAD
8oz Flat Iron on a bed of greens, with red onion, tomatoes
and blue cheese crumbles. House Oasis vinaigrette 33
BEET & ORANGE SALAD
Roasted beets, oranges, walnuts, red onions and
goat cheese on a bed of greens with a beet puree. Honey poppy seed vinaigrette 17
KALE & QUINOA SALAD
Garden Kale, quinoa, arugula, roasted garden squash, red bell peppers
red onions, pomegranate seeds and citrus vinaigrette 15
ROASTED YAM & ARUGULA SALAD
Mixed greens with garden arugula, roasted yams, cranberries
red bell pepper, red onion, candied pecans, feta cheese, balsamic vinaigrette 16
SPINACH & BACON SALAD
Fresh baby spinach, tossed with candied pecans, red onions, bacon,
mushrooms, pomegranate and blue cheese crumbles. House Oasis vinaigrette 16
CILANTRO CAESAR SALAD
Crisp romaine, tortilla strips, parmesan cheese. House cilantro Caesar dressing 14
ENTREES
PRIME RIB
Friday & Saturday only, while it lasts 40
GRILLED SEABASS
BAP Certified Barramundi, capers, tomatoes, spinach and a lemon beurre blanc sauce 32
LAMB CHOPS
New Zealand lamb chargrilled with blueberry, juniper and mint sauce 34
CATCH OF THE DAY
Chef’s daily creation. Market Price
RIBEYE
10 oz. Hand-cut Premium Angus Beef 38
FLAT IRON
8 oz. Premium Angus Beef 33
PORTOBELLO WELLINGTON
Stuffed with spinach, arugula, Dijon mustard
Wrapped and baked in puff pastry, topped with cranberry chutney 26
CHICKEN PICCATA
Sauteed chicken breast in creamy piccata sauce 26
CHICKEN MILANO
Seared chicken breast in creamy sun dried tomato lemon cream sauce 24
COMPOSED PLATES
CRAB MAC-N-CHEESE
Cavatappi pasta with house made Mornay sauce
with panko parm topping 29
EGGPLANT PARM
Hand breaded eggplant from our garden, served over penne pasta
with house-made marinara topped with mozz & parm 26
POACHED SALMON
Coconut curry broth with spinach and mushrooms over rice 28
SQUASH SHRIMP & SCALLOPS
Sauteed Shrimp and seared scallops in creamy garden squash sauce
with tomatoes, garden greens, parm cheese over linquini 34
CARROT OSSO BUCCO
Braised carrots, mushrooms and onions, spiced with dried porcini
and curry in a rich & fragrant red wine sauce. Served over Jasmine rice 24
FALAFEL BOWL
House made sesame crusted falafel with sautéed vegetables over Jasmine rice.
Served with your choice of tzatziki or orange sesame sauce 24
MESQUITE CURRY
Chicken, roasted potatoes, yams, onion, red bell peppers,
carrots & green beans in a curry sauce made with garden mesquite bean flour.
Served over Jasmine rice. 29
BARLEY RISOTTO
Button mushrooms, red bell peppers, summer squash,
roasted yams in a lemon, thyme beurre blanc (VG available) 24
PASTA OF THE DAY
Chef’s daily creation 24
SOURDOUGH PIZZA
Chef’s Daily Creation on our handmade crust. Served with a small garden salad 23
A 20% gratuity will be added to the check for parties of 6 or more