chopped romaine, salami, cucumber, red onions, tomatoes, chickpeas, provolone cheese and a house made basil vinaigrette

Chopped Salad

House made bread and crackers served with Blackbird herbed whipped butter, hot honey butter and housemade jam

Bread Plate

Béchamel cream sauce, mozzarella cheese, red onion, canadian bacon and smoked bacon topped with fresh Maple Syrup and a Sunny Side egg.

Lumberjack

Made with beef, bison, almonds, rice and raisins in tomato mint sauce, drizzled with tzatziki sauce

Mediterranean Meatballs

Ask your server about our weekly dessert offering

Dessert

Béchamel cream sauce, parmesan cheese, potatoes, smoked bacon, garlic, red onion and cheddar cheese.

Potato Anna

Béchamel cream sauce, house made sausage, Granny Smith apple, fresh sage, parmesan cheese, & micro greens

Sausage Apple

4 select cheeses, toasted nuts, fresh fruit, ground mustard, cornichons, and housemade jam.

Cheese Plate

romaine hearts, smoked bacon, crumbled gorgonzola, roasted tomatoes, walnuts, & house made gorgonzola dill dressing

Wedge Salad

House made with chickpeas, tahini, lemon, roasted vegetables and olive oil.

Hummus

Our version of a classic; garlic infused olive oil, mozzarella, garlic, parmesan and feta. Topped with fresh oregano and served with red sauce for dipping.

Cheesy Bread

House made Harissa aioli, smoked bacon, fresh tomatoes topped with fig balsamic mixed greens

balsamic vinaigrette, basil dressing or house made Italian served with tomatoes, kalamata olives, red onions and shaved parmesan.

Mixed Greens Salad

Bread and Veggies

Aged provolone melted in a cast iron skillet served with Aleppo pepper, fresh oregano and house made bread.

Provaletta

House marinated Mediterranian olives with garlic and herbs.

Marinated Olives

Veggies

Garlic infused olive oil, parmesan and gorgonzola cheese, red onion, walnuts, roasted grapes & fresh rosemary

Blue Crush

Our alternative to a traditional pizza! Each bowl starts in a small skillet with mozzarella and red sauce. Add up to 6 toppings of your choice(excluding egg). Gluten free crackers available upon request. Ask your server for details.

Gluten Free Pizza Bowls

Chop the romaine lettuce, salami, cucumber, red onion, and tomatoes into bite-sized pieces. Drain and rinse the chickpeas.

Prepare the ingredients

In a large bowl, combine the chopped romaine, salami, cucumber, red onion, tomatoes, chickpeas, and provolone cheese.

Mix the salad

In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, salt, and pepper to taste. Stir in 1/4 cup fresh basil, finely chopped.

Make the basil vinaigrette

Drizzle the basil vinaigrette over the salad and toss gently to combine. Serve immediately.

Dress the salad

Romaine lettuce

Salami

Cucumber

Red onion

Tomatoes

Chickpeas

Provolone cheese

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. Mix in olive oil and salt.

Prepare the Dough

Gradually add all-purpose flour and whole wheat flour, mixing until combined. Knead on a floured surface for about 10 minutes until smooth.

Mix and Knead

Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

First Rise

Punch down the dough and shape it into a loaf or rolls. Place on a baking sheet and let rise for another 30 minutes.

Shape and Second Rise

Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown. Let cool.

Bake

In a bowl, beat the softened butter until creamy. Add minced garlic, herbs, and salt. Mix well until fully combined.

Mix Ingredients

Transfer to a serving dish and refrigerate until ready to use.

Serve

In a bowl, mix softened butter with honey and cayenne pepper until well blended.

Combine Ingredients

Chill

In a saucepan, combine fruit, sugar, and lemon juice. Cook over medium heat, stirring until the fruit breaks down and the mixture thickens (about 20-25 minutes).

Cook the Jam

Remove from heat and let cool. Store in jars in the refrigerator.

Cool and Store

All-purpose flour

Yeast

Salt

Sugar

Warm water

Olive oil

Whole wheat flour

Unsalted butter, softened

Fresh herbs (e.g., chives, parsley, thyme)

Garlic, minced

Honey

Cayenne pepper

Fresh fruit (e.g., strawberries, blueberries)

Lemon juice

In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour and cook for 1-2 minutes until lightly golden. Gradually whisk in 1 cup of milk, cooking until thickened. Season with salt and pepper to taste.

Prepare the Béchamel Sauce

Preheat the Oven

Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet.

Prepare the Pizza Base

Spread a thin layer of Béchamel sauce on the pizza base. Evenly distribute the shredded mozzarella cheese, followed by the sliced red onion, Canadian bacon, and crumbled smoked bacon.

Assemble the Pizza

Bake in the preheated oven for about 12-15 minutes until the crust is golden and the cheese is bubbly.

Bake the Pizza

While the pizza is baking, heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

Cook the Eggs

Once the pizza is out of the oven, drizzle with maple syrup and top with the sunny side eggs. Slice and serve hot.

Finish and Serve

Béchamel sauce

Mozzarella cheese, shredded

Red onion, sliced

Canadian bacon, diced

Smoked bacon, cooked and crumbled

Maple syrup

Eggs

Black pepper

Pizza dough

In a large mixing bowl, combine ground beef, ground bison, chopped almonds, cooked rice, raisins, minced garlic, chopped onion, egg, salt, black pepper, ground cumin, and chopped mint. Mix until well combined.

Make the Meatball Mixture

Preheat your oven to 400°F (200°C). Shape the meat mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Form the Meatballs

Drizzle the olive oil over the meatballs. Bake in the preheated oven for about 20-25 minutes, or until cooked through and browned.

Bake the Meatballs

While the meatballs are baking, prepare the tomato mint sauce by combining diced tomatoes, chopped fresh mint, salt, and pepper in a saucepan over medium heat. Simmer for about 10 minutes.

Prepare the Tomato Mint Sauce

Once the meatballs are done, serve them drizzled with tomato mint sauce and tzatziki sauce.

Ground Beef

Ground Bison

Almonds, chopped

Cooked Rice

Raisins

Onion, finely chopped

Black Pepper

Ground Cumin

Fresh Mint, chopped

Olive Oil

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Prepare the Oven and Pan

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt.

Combine Dry Ingredients

In another bowl, whisk the eggs, milk, vanilla extract, and vegetable oil together until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Fold in the chocolate chips gently into the batter.

Add Chocolate Chips

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the dessert to cool in the pan for 10 minutes before transferring to a wire rack. Cut into squares and serve warm or at room temperature.

Cool and Serve

Granulated sugar

Unsweetened cocoa powder

Baking powder

Milk

Vanilla extract

Vegetable oil

Chocolate chips

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it turns a light golden color. Gradually whisk in the milk, stirring constantly until the sauce thickens. Add salt, pepper, and half of the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

In a skillet, cook the smoked bacon over medium heat until crispy. Remove and drain on paper towels. In the same skillet, sauté the garlic and red onion until softened and fragrant.

Cook the Bacon and Vegetables

Preheat the oven to 375°F (190°C). Thinly slice the potatoes. In a baking dish, layer the potato slices, then add a layer of the sautéed bacon, garlic, and onion. Pour some of the Béchamel sauce over the layer and sprinkle with cheddar cheese. Repeat the layers until all ingredients are used, finishing with a layer of potatoes and the remaining Béchamel sauce on top.

Layer the Ingredients

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the remaining Parmesan cheese on top, and bake for an additional 15 minutes or until golden and bubbly.

Let the Potato Anna cool for a few minutes before slicing and serving warm.

Potatoes

Smoked Bacon

Garlic

Red Onion

Parmesan Cheese

Cheddar Cheese

Butter

Flour

In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux. Gradually pour in the milk while whisking to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and black pepper. Set aside.

In a skillet over medium heat, cook the house made sausage until browned and fully cooked, about 10 minutes. Break it apart into crumbles as it cooks.

Cook the Sausage

Add the diced Granny Smith apples and fresh sage leaves to the skillet with the sausage. Sauté for an additional 5 minutes until the apples are tender.

Sauté the Apple and Sage

In a large bowl, combine the sausage-apple mixture with the béchamel sauce. Mix well. Serve warm, topped with grated Parmesan cheese and micro greens.

Combine and Serve

House Made Sausage

Granny Smith Apple

Fresh Sage Leaves

Parmesan Cheese (grated)

Micro Greens

Cut each cheese into wedges or cubes and arrange them on a serving platter.

Select and Prepare Cheeses

In a dry skillet over medium heat, toast the mixed nuts until they are golden brown and fragrant, about 5-7 minutes. Allow to cool before serving.

Toast the Nuts

Wash and slice the fresh fruit as needed. Arrange the fruit on the platter alongside the cheeses.

Prepare Fresh Fruit

Place a small bowl of ground mustard and a bowl of housemade jam on the platter. Arrange the cornichons around the cheeses and fruits.

Add Accompaniments

Serve the cheese plate with a selection of crackers or bread, and enjoy with friends or family.

Serve and Enjoy

Cheddar cheese

Brie cheese

Gorgonzola cheese

Goat cheese

Mixed nuts (toasted)

Fresh fruit (grapes, apple slices, or berries)

Ground mustard

Cornichons

Housemade jam (e.g., fig or apricot)

In a skillet over medium heat, cook the smoked bacon until crispy. Remove from heat, drain on paper towels, and chop into bite-sized pieces.

Cook the Bacon

Preheat the oven to 200°C (400°F). Toss cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes, until they are tender and slightly caramelized.

Roast the Tomatoes

In a bowl, combine the Gorgonzola cheese, sour cream, mayonnaise, dill, lemon juice, garlic powder, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning if needed.

Prepare the Dressing

Cut the romaine hearts into quarters and place them on a serving platter. Top with roasted tomatoes, chopped bacon, crumbled Gorgonzola, and walnuts.

Assemble the Salad

Drizzle the Gorgonzola dill dressing over the salad just before serving. Enjoy!