Creamy chickpea hummus topped with olive oil, paprika, and house-made roasted red pepper feta dip. Served with warm naan bread, cucumbers, cauliflower florets, carrots, and bell peppers
Crispy fried served with Thai sweet chili sauce and fresh lime.
Local Renard’s cheese curds flash-fried served with horseradish sour cream and sambal honey for dipping.
Zesty marinated chicken skewers served over a Chinese noodle salad with radish, green onions, carrots, tossed with chili-poppyseed dressing
Baby spinach and artichoke hearts served bubbling in our creamy Parmesan cheese blend, with tortilla chips and a side of sour cream and salsa.