Appetizers

STREET CORN CARROTS (GF)    15
Chili Roasted Organic Tri-Color Carrots served with Garlic Aioli, Cilantro Pesto, and Queso

STUFFED MUSHROOMS     15
Jumbo Mushrooms stuffed with Roasted Vegetables, Fresh Herbs, Asiago, Panko, with Mushroom Cream Sauce
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FLATBREAD    16
Topped with Fig Jam, Gorgonzola, and Dressed Arugula
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GREEK HUMMUS     11
Ground Chickpeas with EVOO, Roasted Garlic, and Tahini served with Olives and Pita

Salads

CAESAR SALAD    10
Crisp Romaine tossed with a Creamy Caesar Dressing topped with Parmesan and an Asiago Crostini

SPINACH SALAD    11
Spinach and Craisins tossed in a Raspberry Vinaigrette with a Walnut Crusted Boursin Cheese Medallion

HOUSE SALAD (GF)     10
Mixed Greens tossed in Balsamic Vinaigrette with Candied Walnuts and Gorgonzola

BURRATA PANZANELLA (GF)     17
Seasonal Preparation (Summer & Spring) Mixed Greens with Cucumbers, Tomatoes, Red Onion, with Balsamic Vinaigrette and Croutons (Fall & Winter) Fennel and Apple Bruschetta with White Balsamic Vinaigrette

APPLE & ARUGULA SALAD (GF)     11
Apples, Arugula, and Fennel tossed with Roasted Cipollini Vinaigrette

BEET CARPACCIO (GF)    11
Thinly Sliced Braised Beets served with Frisee tossed in an Apple Vinaigrette

Soups

MINESTRONE     9
Tender vegetables and beans served with Ditalini pasta

LEEK & POTATO     9
Sweet leeks and Yukon gold potato blended in a rich cream

Lunch Entrees

SHEPHERDESS PIE     18
French Lentils, Carrots, Onions, Peas, Nutritional Yeast, and Tomatoes, in a Veggie Stock topped with Baked Mashed Potatoes.
**Leonies Secret Recipe** 
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MUSHROOM PRIMAVERA     18
Portobello, Oyster, and Shiitake Mushrooms sautéed with Asparagus, French Beans and Sun-Dried Tomato over Penne tossed in a Black Pepper Cream Sauce topped with Spinach

VEGGIE BURGER     16
Housemade Black Bean and Veggie Burger topped with Lettuce, Tomato and Onion on Brioche. Served with True Parmesan French Fries

GRILLED CHEESE     17
Fig Jam, Brie, Arugula, and Sliced Granny Smith Apples on Sourdough Texas Toast

Dinner Entrees

SHEPHERDESS PIE     22
French Lentils, Carrots, Onions, Peas, Nutritional Yeast, and Tomatoes, in a Veggie Stock topped with Baked Mashed Potatoes.
**Leonies Secret Recipe** 
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MUSHROOM PRIMAVERA     26
Portobello, Oyster, and Shiitake Mushrooms sautéed with Asparagus, French Beans and Sun-Dried Tomato over Penne tossed in a Black Pepper Cream Sauce topped with Spinach

VEGGIE BURGER     18
Housemade Black Bean and Veggie Burger topped with Lettuce, Tomato and Onion on Brioche. Served with True Parmesan French Fries

BUTTERNUT RAVIOLI    27
Sweet Butternut Squash Ravioli and Roasted Butternut Squash Tossed in a Sage Brown Butter Sauce

​CHICKPEA CURRY (GF)    26
Roasted Chickpeas and Seasonal Vegetables in a Creamy Green Curry sauce. Served with Saron Rice and Fresh Herbs
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BURRATA RAVIOLI    29
Rich Burrata Filled Ravioli tossed in a Tomato Basil Sauce, served with Crispy Burrata and Parmesan Cheese