Twigs Bistro

A blend of romaine and baby spring greens tossed with gorgonzola crumbles, candied walnuts, and dried cranberries in a red wine vinaigrette.

Crisp romaine tossed with parmesan cheese, garlic croutons and toasted cumin pecans in a creamy Caesar dressing.

Tender steak pieces sauteed with Worcestershire and garlic over mixed baby greens and romaine tossed with feta cheese, red onions, tomato, roasted cashews, and a balsamic vinaigrette.

Cobb crisp romaine lettuce tossed with mushrooms, bacon, tomato gorgonzola crumbles topped with warm BBQ chicken and hard-boiled egg with our signature gorgonzola dressing.

Fresh mixed baby spring greens tossed with house-roasted red best gorgonzola crumbles, sliced pears, candied walnuts, and a pear vinaigrette.

Tempura orange chicken, crisp romaine, cabbage, carrots, red bell peppers, spiced cashews, crisp wontons tossed with orange-basil dressing.

Spring greens tossed with sliced cucumber, artichoke hearts, mushrooms, kalamata olives, crumbled feta, red onions, tomatoes and a golden balsamic vinaigrette topped with a grilled chicken breast.

All soups are house-made with the freshest ingredients available locally. Ask your server for today's creations.

Garlic and herb oil layered with fresh mozzarella, tomato, and fresh basil.

Herb-infused marinara, pepperoni, and Italian sausage, mozzarella, mushrooms, red and green bell peppers, tomatoes finished with fresh basil.

Pesto cream sauce, mozzarella cheese, garlic, sliced mushroom marinated artichoke hearts and grilled chicken with fresh basil.

Creamy gorgonzola sauce topped with grilled chicken breast. Mozzarella, tomatoes, fresh basil, and caramelized onions finished with cracked black pepper.

Herb-infused marinara, Italian sausage, smoked bacon, grilled chicken, prosciutto, pepperoni and mozzarella cheese.

Herb-infused marinara, caramelized onions, sun-dried tomatoes, prosciutto, goat, feta and mozzarella cheeses, topped with a balsamic glaze.

Two eggs any style with a choice of sausage link or honey-cured bacon, herb skillet Yukon potatoes and choice of sourdough or grilled focaccia toast.

Blue crab, roasted tomato confit, toasted English muffin, poached eggs topped with a lemon cream hollandaise served with herb skillet Yukon potatoes.

Honey-cured bacon, avocado and poached egg on a toasted English muffin with a lemon cream hollandaise sauce served with herb skillet Yukon potatoes.

Brioche bread, ham, Swiss cheese, topped with parmesan cream and herbs then broiled and topped with a sunny side up egg. served with her skillet Yukon potatoes.

Farmers scramble asparagus, mushrooms, tomato, and white cheddar scrambled with two farm fresh eggs. Served with her skillet Yukon potatoes and your choice of sourdough or grilled focaccia toast.

Sourdough dipped in sweet vanilla crème brûlée batter, broiled and topped with candied bacon, whipped bourbon butter.

Your choice of steak, grilled chicken, prawns, or portabella mushroom sautéed with broccolini, garlic, shallots, and bacon tossed with penne in a white truffle scented parmesan cream finished with tomato. 24.99.

slow-cooked pork shank served over parsnip puree with seasonal vegetables and mushroom marsala sauce.

choice ten-ounce culotte steak encrusted in cracked black pepper, topped with gorgonzola fondue, served with chive sour cream mashed potatoes and seasonal vegetables.

Alaskan cod breaded in a light tempura beer batter, fried and served with twigs signature fries, coleslaw, and our dijon tartar sauce.

Pepper salmon pan-seared filet of wild Alaskan sockeye salmon over cilantro citrus rice and seasonal vegetables, with a roasted red pepper corn relish and Creole remoulade.

Pepper salmon pan-seared filet of wild Alaskan sockeye salmon over cilantro citrus rice and seasonal vegetables, with a roasted red pepper corn relish and creole remoulade.

Twigs filet seared choice eight-ounce filet topped with white truffle butter and served with parsnip puree and seasonal vegetables.

Ahi tuna seared rare and served with a New Orleans pan sauce, cilantro citrus rice, and grilled broccolini finished with a spiced tomato confit.

A duo of pesto encrusted chicken breasts broiled with mozzarella and tomato placed over chive sour cream mashed potatoes, seasonal vegetables and pesto cream finished with a balsamic glaze.

A duo of pesto encrusted chicken breasts broiled with mozzarella and tomato placed over chive sour cream mashed potatoes, seasonal vegetables and pesto cream finished with a balsamic glaze.

Blue crab meat, shallots, smoked bacon, goat cheese, cheddar, and cheeses, in a garlic cream sauce, baked with cavatappi pasta and finished with toasted bread crumbs, tomato, and chives.

Korean marinated steak, spicy pickled vegetables, gochujang aioli, Twigs slaw, corn tortillas, ginger pickled cucumbers, lime wedge.

roasted beets, shaved pear, candied walnuts, gorgonzola, mixed greens, red wine vinaigrette.