APPETIZERS
10
Roasted Brussels Sprouts GF
Roasted Brussels sprouts with a sweet smokey Mesquite seasoning topped with shredded carrots and Mesquite honey drizzle
10
10
Baked Feta Points
Toasted baguette points topped and baked with Feta cheese and blistered tomatoes
10
22
Bacon Shrimp GF
Roasted Mexican white shrimp served on a cilantro-lime slaw with a honey drizzle
22
15
Crab Cake
Seared crab cake topped with a red wine and brown sugar poached pear and prickly pear glaze
15
14
Fig and Burrata V
Burrata cheese, fig preserves, and sliced cherry tomatoes drizzled with olive oil and balsamic reduction on a bed of arugula with crostini toast points
14
SALADS
Add chicken for $6 | shrimp for $10 | salmon $13
10
Caesar Salad AGF
Romaine hearts served with Caesar dressing, parmesan cheese, and seasoned croutons
10
12
The FINN Salad GF
Arcadian harvest lettuce mixed with chopped romaine lettuce topped with heirloom cherry tomatoes, jicama, shredded carrot, cilantro, and Cotija cheese served with avocado ranch
12
14
Pear Salad GF
Baby spinach topped with Mandarin oranges, dried cranberries, poached pears, honey-candied walnuts, and Feta cheese served with a pomegranate vinaigrette
14
16
Cobb Salad
Chopped romaine hearts topped with blue cheese crumbles, bacon bits, avocado slices, hardboiled egg, sliced red onion, sliced tomatoes, and grilled chicken served with a house-made honey mustard dressing
16
ENTREES
24
Harissa Salmon GF
Harissa-marinated six-ounce salmon served with steamed basmati rice and seasonal vegetables
24
22
Airline Chicken GF
Herb-roasted Airline chicken breast accompanied by wild rice pilaf and seasonal vegetables topped with a Chipotle cream sauce
22
18
Pasta Creations
Featured pasta dish of the week; ask your server for this week’s selection
18
22
Pork Tenderloin GF
Pan-seared six-ounce pork tenderloin accompanied by wild rice pilaf and seasonal vegetables topped with a cinnamon apple and cranberry compote
22
38
Filet Mignon GF
Charbroiled six-ounce filet accompanied by roasted garlic and herb mashed potatoes and seasonal vegetables topped with a Bordelaise demi glaze
38
20
Poke Bowl
Sushi-grade yellowfin tuna accompanied by steamed basmati rice, edamame, seaweed salad, cucumber, carrot, and Asian slaw topped with Furikake seasoning
20
SIDES
4
Seasoned Fries
4
4
Sweet Potato Fries
4
5
Seasonal Vegetables
5
5
The FINN Salad
5
4
Mashed Potatoes
4
5
Caesar Salad
5
4
Chef’s Soup Cup
4
7
Chef’s Soup Bowl
7
Beverages
3
Soda
(complimentary refills) Coke, Diet Coke, Coke Zero, Sprite, Sprite Zero, Dr. Pepper, Barq’s Root Beer, Minute Maid Lemonade
3
3
Iced Tea or Arnold Palmer
3
3.5
Perrier Sparkling Water
3.5
3
Coffee, Hot Tea, Hot Chocolate
3
3
Milk
3
3.5
Juice
Cranberry, orange, pineapple, grapefruit, tomato, apple
3.5
Healthy Options ♥
V Vegan | AV Vegan option available
GF Gluten-free | AGF Gluten-free option available
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Please notify your server if you have any food allergies.
A service charge of 20% will be added to parties of 8 or more.
Thank you for understanding!