Dinner Service

Dinner Menu 5-8pm. CLOSED MONDAYS AND TUESDAYS

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

FRIED GARDEN PICKLES

Served with Ranch dressing 12

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

 

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 

Stuffed with tomato, spinach, quinoa, feta & mozzarella cheese 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

CHICKEN MARSALA

Sautéed chicken breast in a creamy marsala mushroom sauce. Served with mashed potatoes and seasonal vegetables. 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

FALAFEL BOWL

Hand made falafel with sautéed vegetables and Jasmine rice. Choice of creamy tzatziki or spicy orange sesame sauce. 22

BARLEY RISOTTO

Button mushrooms, butternut squash and roasted yams in a lemon, cream thyme sauce 24