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.

Ricotta-filled tortelloni flash fried and tossed in house-made pesto and topped with Pecorino Romano.

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.

Eggs baked in harissa-spiced tomato sauce, topped with caramelized onions and peppers, served with grilled baguette.

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.

Toasted baguette, feta, heirloom jewel tomatoes, cucumber, bell pepper, and red onion tossed together in honey dijon vinaigrette.

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.

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

Housemade lamb kofta with tzatziki, feta, tomato, red onion, and local greens in flat bread.

Seared flounder with roasted tomato relish, squash medley, curried yellow rice served with lemon and fried capers.

Salmon served with squash medley, curried yellow rice, topped with hot honey, feta, and harissa cream sauce.

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 pesto risotto, and topped with lemon coconut sauce.

Lemon coconut sauce with cavatappi pasta, roasted garlic, and 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 marinara sauce with cavatappi pasta, roasted tomato relish, olive tapenade, roasted garlic, spinach, topped with Pecorino Romano.

Caramelized onions and bell peppers, spinach, capers, basil, chive, olive oil, ricotta filled tortelloni topped with Pecorino Romano cheese and balsamic reduction.

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

NYC halal-cart inspired curried yellow rice bowl, red slaw mix, heirloom jewel tomatoes, housemade tzatziki, and hot sauce.

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