APPETIZERS
ROASTED YAM & CHIPOTLE 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
Hand breaded. 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 13
SESAME FALAFEL
Served with your choice of tzatziki or spicy orange sesame dipping sauce 13
FRIED GREEN BEANS
Battered and fried. Served with ranch 13
SALADS
GRILLED STEAK SALAD
7 oz. Top Sirloin on a bed of garden Swiss chard, red onion, tomatoes and blue cheese crumbles. House made Oasis vinaigrette 29
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 16
GREEK SALAD
Romaine, tomatoes, red onion, cucumbers, artichoke hearts, Kalamata olives, feta cheese. Oasis red wine vinaigrette 16
SPINACH & BACON SALAD
Fresh baby spinach, Applewood bacon, tossed with candied pecans, red onions, tomatoes, blue cheese crumbles. House made Oasis vinaigrette 16
CILANTRO CAESAR SALAD
Crisp romaine, tortilla strips, parmesan cheese. House made cilantro Caesar dressing 14
ENTREES
TZATZIKI SALMON
Grilled with a garden mint, cucumber sauce 28
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 37
FLAT IRON
8 oz. Chargrilled 31
TOP SIRLOIN
7 oz. Porcini crusted with grilled onions and balsamic reduction 29
CHICKEN PICCATA
Sautéed chicken breast in a creamy piccata sauce 26
PORTOBELLO ARRABIATA
Stuffed with rice, red bell peppers, green beans, spinach, feta, Mozzarella & Parmesan cheese. Topped with marinara 26
COMPOSED PLATES
LIME SCAMPI
Sautéed shrimp in a cilantro lime beurre blanc sauce with red bell peppers, shallots, red pepper flakes & Parmesan cheese over linguini 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
FALAFEL BOWL
House made sesame crusted falafel with sautéed vegetables over Jasmine rice. Served with your choice of tzatziki or orange sesame sauce 22
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. 28
BARLEY RISOTTO
Button mushrooms, red bell peppers, zucchini & squash lemon, cream thyme sauce 24
SOURDOUGH PIZZA
Chef’s Daily Creation on our handmade crust. Served with a small garden salad 22
A 20% gratuity will be added to the check for parties of 6 or more