Twist Restaurant

Lunch & Dinner

Course One

Choose One
 

Sticky Soy Pulled Pork Tacos
Filled in crunchy wonton shells, chili lime slaw, wasabi ranch, and a lime wedge.

Soup Du Jour
A Cup of Chef's choice soup

Beet Salad
Baby Arugula, gorgonzola cheese, beet croutons, farm fresh apples, candied walnuts, and a roasted orange and white balsamic vinaigrette

COURSE TWO
 

Chicken Cordon Bleu Sliders
Crispy fried chicken, topped with sliced ham, melted Swiss cheese, and honey mustard on mini slider rolls. Served with French fries.

 Australian Sea Bass
Pan-seared and served over black beluga lentils. Topped with a hearty field greens salad with julienned carrots, roasted grape tomatoes, tossed in a warm bacon-vermouth vinaigrette.

Grilled Balsamic Portobella Napolean
Wilted baby spinach, grilled balsamic portobellas, toasted pine nuts, sundried tomatoes, and parmesan crisps. Finished with a basil-lemon vinaigrette.


Course Three

 Orange-infused chocolate lava cake
Served with a house made honey vanilla bean ice-cream and a blackberry puree.

Lemon scented cake
with a blueberry cream cheese frosting.

 


*Beverages, Tax, and Gratuity are not included*