Watercress Menu with Prices

Hand Cut Fries

crisp Idaho potato wedges served with a saffron-ginger aioli

Herbed Chevre

local lively run goat cheese coated in a lavender flower, red pepper, and oregano herb blend

Fresh Mozzarella with Eggplant

ciabatta crostini topped with fresh mozzarella, grilled eggplant, fresh mint, and basil, drizzled with a balsamic reduction

Steamed Mussels

prince Edward Island mussels steamed in a mint-infused white wine broth, topped with crisp hand cut fries, basil, and watercress, served with a saffron-ginger aioli

House Bacon Wrapped Scallop

served with shredded fennel and apple salad, drizzled with house preserved citrus vinaigrette

Grilled Free Range Lamb

served with a pickled eggplant, local sweet banana pepper, and organic cherry tomato relish

House Salad

hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette

Roasted root Vegetable Salad

oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta

Artichoke Heart Salad

chilled artichoke hearts and pickled onions on a bed of hyroponic mixed greens, dressed with a sun dried tomato pesto

The Watercress Salad

fresh watercress, hydroponic mixed greens, smoked blue cheese, and toasted walnuts dressed with a fig-balsamic vinaigrette

Spinach Fettucine with P.E.I. mussels

spinach fettucine with mussels, sun dried tomatoes and baby arugula, finished with a white wine, tarragon cream sauce

Poached Asian Pear Risotto

sherry poached Asian pear served with red wine risotto, wilted local greens, and topped with smoked gouda and toasted pine nuts - finished with a quince coulis

Fall Vegetable Pasta

tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese

Roasted Chicken

half chicken roasted with rosemary and Spanish paprika, served with herb roasted red potatoes, and seasonal vegetables

Grilled Mahi - Mahi

served on a bed of caramelized cauliflower, arugula, and crisp hand cut fries, finished with a mint scented lime vinaigrette

Crispy Skin Salmon

citrus-roasted wild coho salmon filet served with Israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette

Diver Scallops

pan seared and served with a roasted sweet potato with chipotle-lime butter and seasonal vegetable, finished with curried local winter squash sauce

Pomegranate Glazed Duck Breast

grilled duck breast served with herb smashed potatoes, seasonal vegetable, and spiced bartlett pear sauce - finished with a pomegranate glaze

Organic Black Angus Hanger Steak

grilled to order and served with chive smashed potatoes and seasonal vegetables - finished with balsamic grilled red onions and Amish blue cheese butter

Roasted Portobello Sandwich

served on toasted ciabatta with roasted peppers, red onion, tomatoes, fresh mozzarella and dressed with pesto aioli

Curried Chicken Salad Wrap

pulled chicken marinated in yellow curry with shredded carrots, pickled onion, and cucumber, dressed with a fresh mint aioli

Grilled Homemade Burger

one-third pound of grilled organic angus topped with pickled onions, mixed hydroponic greens, sun-dried tomatoes, and smoked gouda on toasted focaccia

Grilled Bacon Burger

one-third pound of grilled organic angus topped with aged Canadian cheddar, house smoked bacon, hydroponic greens, and tomatoes on toasted focaccia

Grilled Steak Sandwich

grilled sirloin topped with sauteed onions, roasted portabello mushrooms, and herbed havarti, dressed with a horseradish creme fraiche and served on toasted focaccia

Tuna Salad Wrap

grilled yellowfin tuna with Greek country olives, cucumbers, roasted peppers, watercress, and a sundried tomato pesto

Hand Cut Fries

crisp Idaho potato wedges served with a basil pesto aioli

Fresh Mozzarella with Eggplant

served with grilled eggplant, fresh mint, and basil over a bed of grilled crostini, drizzled with a balsamic reduction

House Salad

hydroponic mixed greens tossed in a balsamic roasted garlic vinaigrette

Roasted Root Vegetable Salad

oven-roasted carrots, parsnips, turnips, fennel, and beets - served on a bed of bulgur wheat, local greens, and topped with Greek feta

Artichoke Heart Salad

chilled artichoke hearts and pickled onions on a bed of hydroponic mixed greens, dressed with a sun dried tomato pesto

The Watercress Salad

hydroponic mixed greens, fresh watercress, smoked blue cheese, and toasted walnuts in a balsamic fig vinaigrette

Fall Vegetable Pasta

tagliatelle tossed with organic beets, golden raisins, local greens, and oil cured olives - finished in a basil and mint vegetable broth and topped with lively run goat cheese

Roasted Chicken

bone in chicken breast roasted with rosemary and Spanish paprika, served with herb roasted red potatoes, and seasonal vegetables

Mussels

prince Edward mussels steamed in a mint - infused white wine broth, topped with crisp hand cut fries and served with a saffron - ginger aioli

Crispy Skin Salmon

citrus-roasted wild coho salmon fillet served with Israeli couscous and oil cured olive, local tomato, and green bean salad - finished with our homemade mustard vinaigrette

Grilled Mahi - Mahi

served on a bed of caramelized califlower, local arugula, and crisp hand cut fries, finished with a mint-scented lime vinaigrette

Peanut Butter and Raspberry Preserves Sandwiched Between House-Made Foccacia

grilled cheese

Gruyere Cheese Melted on House-Made Foccacia and Served With Handcut Fries

pasta

Penne with Your Choice of Organic Butter, Parmesan Cheese, or Red Sauce

grilled chicken breast

Free Range Chicken Breast, Grilled and Served with Handcut Fries