Vegetarian
Reservations suggested, please call 920-854-9070
Starters
Bruschetta
Grilled French bread with our special pesto, topped with marinated plum tomatoes, red onions, fresh basil and grated Parmesan cheese. $8
Chickpea Cakes
Pan seared, roasted garlic aioli and marinated Roma tomatoes and red onions. $8 Wild Mushroom and Spinach Crepes Wild mushrooms, baby spinach, roasted red peppers and Boursin cheese in homemade crepes, baked, and finished with roasted red pepper coulis. $9
Portobello Mushroom Ravioli
Fresh homemade ravioli stuffed with Portobello mushrooms and seasonings, finished with roasted red pepper coulis. $9
Cheese Plate
A selection of gourmet cheeses with fruit accompaniment. $15
Salads
Mission Garden Salad
Mixed exotic greens with fresh garden vegetables and your choice of homemade dressings: house balsamic vinaigrette, ranch, creamy blue cheese, Door County cherry vinaigrette, honey French (add blue cheese crumbles for an additional dollar). $6
Pear and Goat Cheese Salad
Select mixed exotic greens tossed with house vinaigrette dressing and topped with poached pears, Door County dried cherries, Montrachet cheese, toasted walnuts and red onion. $9
Entrees
Chickpea Cakes
Pan seared, roasted garlic aioli and marinated Roma tomatoes and red onions. Accompanied by cold soba noodle slaw and fresh seasonal vegetable. $16 (suggested wines: chardonnay, pinot noir )
Portobello Mushroom Ravioli
Fresh homemade ravioli stuffed with Portobello mushrooms and seasonings, finished with roasted red pepper coulis. $18 (suggested wines: chardonnay, pinot noir)
Wild Mushroom and Spinach Crepes
Wild mushrooms, baby spinach, roasted red peppers and Boursin cheese in homemade crepes, baked, and finished with roasted red pepper coulis. Served with sweet potato mash and fresh vegetable. $18 (suggested wine: chardonnay, riesling, pinot grigo)
Thai Vegetable Pasta
Sautéed mushrooms, red peppers,
Vidalia onions and red cabbage tossed with linguini pasta in a Thai
peanut Satay sauce, garnished with bean sprouts, carrots and spring
onion. $17
(suggested wine: riesling, pinot grigo)
Chef Bryan’s Pasta
Sautéed mushrooms, caramelized onions, roasted red peppers and baby spinach in a mildly spiced garlic-chili oil, tossed with linguini pasta and topped with freshly grated Parmesan cheese. $16 (suggested wines: reisling, shiraz )
Vegetable Penne
Sautéed wild mushrooms, sun-dried
tomatoes and spinach in a Southwestern Alfredo sauce, tossed with penne
pasta, topped with balsamic reduction and blue cheese crumbles. $17
(suggested wine: chardonnay, cabernet sauvignon)
Vegetarian Salad
Spring
greens tossed with soy-ginger vinaigrette dressing, with red bell peppers,
carrots, and spring onions. $12
(suggested wine: sauvignon blanc, pinot
grigio, chardonnay)
Mission Garden Salad
Mixed exotic greens with fresh
garden vegetables and your choice of homemade dressings: house balsamic
vinaigrette, ranch, creamy blue cheese, Door County cherry vinaigrette,
honey French (add blue cheese crumbles for an additional dollar). $10
(suggested wines: sauvignon blanc, pinot grigo )
Pear and Goat Cheese Salad
Select mixed exotic greens tossed with house vinaigrette dressing
and topped with poached pears, Door County dried cherries, Montrachet
cheese, toasted walnuts and red onion. $14
(suggested wines: pinot girs,
pinot grigo)
Be sure to save room for one of our homemade desserts!!
Thank You Kindly!
