We offer à la carte lunches and a three-course pre fixe option of an appetizer, entrée, and dessert. Weekly specials may change.
This spring menu starts Monday, April 10, 2017, and runs through May 12, our last day of service for the semester.
Sales tax is no longer included in the price.
Fried Heirloom Tomato
with Old Bay aioli. 6.
Apples, celery and walnuts on a bed of mixed greens. 6.
Shrimp and Peas
Shrimp and local fresh peas with a lemon mint vinaigrette. 7.
Soup of the Day
Freshly prepared based on seasonally
and locally available ingredients. 6.
Vista Room Prix Fixe
Select any appetizer, entrée and dessert.
Soft drinks, drip coffee and teas included.
Pasta of the Day
Sometimes hand rolled, sometimes stuffed,
always delicious with local ingredients. 10.
Grilled vegetables, hummus, tabouleh, roasted peppers and
olives with house made pita. 10.
Classic risotto with fresh, tender asparagus and Parmesan cheese. 11.
Skirt steak, marinated and grilled, served with the traditional
rice and beans. 11.
Coquilles St Jacques
Bay scallops and mushrooms in a delicate wine sauce,
served over a bed of spinach with mashed potatoes. 12.
Grilled Chicken Paillard
A thin chicken breast, grilled and served over
bread salad and arugula. 12.
Our desserts do not like travelling.
Requests for dessert to-go can only be for seasonal fruit.
Delicate custard flavored with honey and
served with fresh berries. 4.
Chocolate Banana Bread Pudding
Chocolate bread pudding studded with banana,
served with crème Anglaise. 4.
Seasonal Fresh Fruit
A selection of locally sourced,
seasonal fresh fruit. 4.
A selection of three local cheeses with candied nuts and dried fruit. 4
We provide unlimited refills on sodas and teas.
Coke or Sprite (reg or diet) 1.
Unsweetened Iced Tea 1.
Fresh Squeezed Lemonade 1.
Arnold Palmer 1.
Seasonal Sparkling Beverage 1.
We provide unlimited refills on drip coffee and teas.
Regular or Decaffeinated Peerless Coffees 1.
Selection of Numi Hot Teas 1.
Café Latte 2.5
Note: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase risk of foodborne illness.