The Black Forest Cafe

Lunch, Dinner & Takeout

Lunch, Dinner & Takeout

Apps & Small Plates

Crab Cakes - 13

napa slaw, capers & pickled tartar sauce

Seasonal Hummus Plate - 12

house made hummus, veggies & grilled herb flatbread

Shrimp Scampi Flatbread - 14

shrimp sauteed in white wine, garlic & butter served on grilled herb flatbread topped with grana pandano cheese

Pesto Mozzarella Tomato Flatbread - 13

topped with balsamic glaze

Avocado Toast - 13

scrambled eggs, guacamole & chipotle-cotija cheese on toasted sourdough

Lunch Bowls

Lemon Pesto Chicken - 15

grilled chicken, lemon basil pesto cream, penne 

Small Buddha Bowl - 16

cauliflower, rice, blanched kale, edamame, squash, tomatoes, tahini drizzle add: shrimp 9.00, chicken 7.00, or tofu 5.00 

Pasta Carbonara - 15

fettuccine tossed with bacon, mushrooms, spinach, cream & parmesan cheese

Pasta Primavera - 13

penne tossed in olive oil, garlic, lemon zest, seasonal vegetables & gana pandano cheese

Braised Short Rib - 16

slow braised short rib with red wine & mushroom demi-glace served with seasonal potato, seasonal vegetable 

Soups & Greens

 3 Seasonal Soups available

with bread

Garden Salad - 7/9

greens, garden veggies, scratch made dressing 

Caesar Salad* - 10/12

 romaine leaf & hearts, egg, croutons, classic lemon-parmesan dressing 

Mr. Green Jeans - 17 

roasted chicken, greens, bleu cheese, candied pecans, smoked bacon, champagne vinaigrette 

Strawberry Goat Cheese Salad - 16

mixed greens, hazelnut breaded goat cheese, red onion & fresh strawberries with our strawberry vinaigrette dressing with herbed crostini

Greek Salad - 14

mixed greens, artichoke hearts, tomatoes, olives, feta, red onion, peperino & green peppers with a greek vinaigrette

 

Salad Additions:

shrimp - 9   grilled chicken - 7   chicken salad - 7

spiced tofu - 5    crab cakes - 9   

 

Sandwiches

The Club - 13

roasted turkey, guacamole, smoked bacon, chipotle, lettuce, tomato, multigrain with a side of pesto pasta salad

Reuben - 14

corned beef, gruyere, bacon-beer-kraut, kremlin dressing, rye bread with a side of roasted potatoes 

Chicken Salad - 13

grapes, walnuts, red onion, multigrain with your choice of soup or salad

Pulled Pork Sandwich - 15  

napa cabbage slaw, maple BBQ sauce on brioche bun  with a side of pesto pasta

Short Rib Sandwich - 16

slow braised short rib, red wine & mushroom demi-glace, pickled onoin, arugula & horseradish aioli on brioche bun with a side or roasted potatoes

Spicy Chicken Sandwich - 15

preztel coated, buffalo spiced chicken breast, blue cheese coleslaw & sweet pickles on brioche bun with a side of roasted potatoes 

 

Burgers

Black Forest Burger* - 14 

8oz patty, lettuce, tomato, pickles, roasted potatoes

             add: vermont cheddar, american, gruyere, blue, brie, smokehouse bacon +1 ea

BBQ Burger* - 15

bacon, barbeque sauce, caramelized onions, cheddar 

Turkey Burger - 13 

guacamole, chipotle mayonnaise, lettuce, tomato, pickle 

Brunch Burger* - 15

fried egg, bacon, chipotle mayonnaise

Veggie Burger - 15

curried sweet potato burger, seasonal humus, mayonnaise

 

Big Plates

Chicken Pot Pie - 17

smoked bacon, mushrooms, garden veggies, side of cranberry sauce served with side salad

Seafood Crepes - 17

shrimp, salmon, scallops, orange-basil cream cheese, arugula salad 

Crab Cakes - 18

napa slaw, roasted poatoes, caper & pickle tartar sauce 

Chicken Parm - 19 

panko breaded, layered & seared, parmesan, asiago, mozzarella, marinara, fettuccini, basil 

Big Buddha Bowl - 18 

cauliflower, basmati brown rice, blanched kale, edamame, squash, tomatoes, tahini drizzle add: shrimp, chicken, or tofu 3.00

Tuna Poke Bowl - 22

ahi tuna, avocado, edamame, pickled ginger, radishes, cuccumber, jasmine rice & sesame ginger topped with sriracha glaze

Braised Short Rib - 20

slow braised short rib, red wine & mushroom demi-glace with seasonal vegetable & potatoes

Baked Stuffed Haddock - 23

stuffed with lobster, crab, scallops, shrimp, seasonal vegetable and a side salad

 

*consuming raw or uncooked meats or eggs may increase the risk of foodborne illness