APPETIZERS
BUTTERNUT SQUASH 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 GREEN BEANS
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
SPECIAL PIZZA
Chef’s Daily Creation 15
SALADS
GRILLED STEAK SALAD
7oz. flat iron on a bed of garden Swiss chard, red onion, tomatoes and blue cheese crumbles. House made Oasis vinaigrette 28
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
COMPOSED PLATES
TERIYAKI SALMON
Sesame & poppy seed crusted salmon with a pineapple teriyaki glaze. Served with Jasmine rice and seasonal vegetables 28
CHERRY BOURBON MAHI MAHI
Chargrilled with a cherry bourbon glaze. Served with mashed potatoes and seasonal vegetables 28
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
BUTTERNUT SQUASH SHRIMP
Sautéed shrimp in a creamy butternut squash & sage sauce with tomatoes, garden greens and Parmesan cheese over linguini. 28
CATCH OF THE DAY
Served with Jasmine Rice. Market Price
FLAT IRON
Porcini crusted 7 oz. steak with grilled onions and a balsamic reduction. Served with mashed potatoes and seasonal vegetables 29
STEAK & SHRIMP
7 oz. flat iron and three grilled shrimp. Served with mashed potatoes and seasonal vegetables 34
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 over pasta 25
PORTOBELLO WELLINGTON
Wrapped in puff pastry with garden greens & Dijon. Served with a cranberry onion relish. Served with jasmine rice & seasonal vegetables 24
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, red bell peppers, onions and butternut squash in a lemon thyme cream sauce 24