APPETIZERS
THE INN’S FAMOUS SAUTEED MUSHROOMS
Button mushrooms sautéed with fresh garlic, butter, white wine and soy sauce 13
FRIED CALAMARI
Hand breaded. Served with spicy marinara 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
FRIED GARDEN ZUCCHINI
Battered and fried. Served with ranch 14
GARDEN SQUASH HUMMUS (vg)
Served with raw vegetables & warm pita bread 14
SALADS
GRILLED STEAK SALAD
7 oz. Top Sirloin on a bed of greens, with red onion, tomatoes
and blue cheese crumbles. House Oasis vinaigrette 30
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
CRANBERRY APPLE SALAD
Spring mix, Gala apples, dried cranberries, red onion,
candied pecans and feta cheese. Balsamic reduction 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
GRILLED SEABASS
Capers, tomatoes, spinach and a lemon Beurre Blanc 32
LAMB CHOPS
New Zealand lamb chargrilled with a blackberry, juniper & mint sauce 34
CATCH OF THE DAY
Served with Jasmine Rice. Market Price
RIBEYE
12 oz. Hand-cut. Served over grilled onions 38
TOP SIRLOIN
7 oz. Topped with a spicy mojo sauce 30
CHICKEN PICCATA
Sautéed chicken breast in a creamy piccata sauce 29
PORTOBELLO ARRABIATA
Stuffed with rice, red bell peppers, green beans, spinach, feta,
mozzarella & parmesan cheese 26
*PRIME RIB*
Friday & Saturdays only, while it lasts 39
COMPOSED PLATES
GARDEN SQUASH SHRIMP
Sautéed shrimp in a creamy butternut squash sage sauce, tomatoes,
garden greens and parmesan cheese over linguini 29
POACHED SALMON
In a coconut curry broth with spinach & mushrooms. Served over rice 32
PASTA OF THE DAY
Chef’s Daily creation 24
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 23
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, butternut squash,
roasted yams in a lemon cream Parmesan thyme sauce 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