Waverly Stone

Confit Brussels sprouts flash fried in tallow with goat cheese and pomegranate-agave Confit Brussel sprouts flash fried in tallow with goat cheese and pomegranate-agave reduction.

Grilled baguette with triple cream brie, drizzled with hot honey and finished with fresh cracked smoked black pepper.

Housemade gyro-spiced pork meatballs with feta, harissa cream sauce, and grilled baguette.

Two artichoke bottoms topped with olive tapenade and goat cheese on harissa cream sauce.

A blend of Shifting Sands IPA, cheese, spinach, topped with panko bread crumbs and roasted tomato relish, served with warm Bavarian pretzels.

Local greens, heirloom jewel tomatoes, red onions, cucumber, and sumac pita croutons and your choice of dressing!

Local greens with Greek vinaigrette, fresh cucumber, heirloom jewel tomatoes, red onion, feta, sumac pita croutons, and olive tapenade.

Local greens with pomegranate balsamic, dried cranberries, and apricots with mixed nuts and goat cheese.

Local greens with honey dijon vinaigrette, cucumber, heirloom jewel tomatoes, bell pepper, red onions, and feta.

House braised pork and beef, beefsteak tomato, red onion, lettuce, feta and tzatziki sauce, all wrapped in a warm pita.

Mediterranean seasoned chicken, beefsteak tomato, red onion, lettuce, feta and tzatziki sauce, all wrapped in a warm pita.

Seasoned Angus smash burger topped with house pickles on a DeBoer Bakery bun with horseradish mayo and cheddar cheese.

Housemade mushroom cake served on a DeBoer bun with remoulade, local greens, beefsteak tomato, and red onion.

Curry seasoned chicken thighs with dried cranberries, on pita with house pickles, beefsteak tomato and local greens.

Seared flounder with roasted tomato relish, Broccolini & Caulilini, house potatoes served with lemon and fried capers.

Faroe Island Salmon served with Broccolini & Caulilini, house potatoes, topped with hot honey, feta, and harissa Alfredo.

Our twist on classic fish and chips; hand breaded parmesan-crusted wild caught cod, oven-roasted and served with tallow fries, red cabbage slaw and creamy horseradish sauce.

Red snapper served with za’tar seasoned rainbow carrots, creamy harissa risotto, and topped with lemon coconut sauce.

Lemon coconut sauce with bowtie pasta, roasted garlic, spinach, topped with Pecorino Romano.

Pesto cream sauce with fettuccine pasta, goat cheese, roasted garlic, and baby spinach.

A classic with a twist. Alfredo sauce with fettuccine pasta, spinach, roasted tomato relish, and olive tapenade, topped with Pecorino Romano.

harissa cream sauce with bowtie pasta, roasted tomato relish, olive tapenade, roasted garlic, spinach, topped with Pecorino Romano.

Marinara with ricotta-filled tortellini, roasted tomato relish, olive tapenade, topped with Feta cheese.

Roasted turnip balls, roasted tomato relish, olive tapenade, quinoa, and baby spinach, topped with lemon coconut sauce and fried capers.

Housemade chicken shawarma served with Lemon Coconut Risotto and Broccolini & Caulilini.

Roasted turnip balls, roasted tomato relish, olive tapenade, quinoa, and baby spinach, topped with lemon coconut sauce and fried capers.