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.

Tender grape leaves stuffed with seasoned rice, fresh herbs and spices.

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.

House smoked salmon with sour cream, capers, bell pepper, shallots, fresh herbs, served with rice crackers and fresh vegetables.

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 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.

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

Local greens with buttermilk ranch, heirloom jewel tomatoes, cucumber, red onion, bell pepper, artisan cheese blend and sumac pita croutons.

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

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

Seasoned lamb and Angus beef patty on a DeBoer Bakery bun with goat cheese, tzatziki, beefsteak tomato and local greens.

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

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

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

Shrimp Po’ Boy–style gyro with remoulade, Greek slaw, beefsteak tomato, and red onion, in a pita.

Rotating fish special with, Lemon Coconut Risotto, za’tar seasoned rainbow carrots.

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.

Creamy Boursin cheese sauce with bowtie pasta , roasted turnip balls and confit Brussel , sprouts.

Marinara with fettuccine, baby spinach, topped with Pecorino Romano.

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.

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.

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

Slow-cooked beef short rib served with house potatoes, za’tar seasoned rainbow carrots, beef gravy, and topped with Pecorino Romano.

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.