Toasted gluten free bread served with garlic hummus, olive tapenade, spiced tomato confit and marinated feta, drizzled with extra virgin olive oil. Substitute fresh vegetables in place of pita bread for an extra charge.
TWIGS CRAB & ARTICHOKE DIP
Fresh blue crab, artichoke hearts, Boursin cream cheese, peppers and onions, baked golden with parmesan cheese and served with toasted gluten free bread.
Sautéed beef tenders with a touch of Moroccan spices served with toasted gluten free bread, gorgonzola fondue and balsamic glaze.
ROASTED BRUSSELS SPROUTS
Pan-roasted sprouts with bacon, shallots, and roasted garlic then finished with a touch of brown sugar and chili flakes. Crowned with a sunny side up egg and chives.
A mix of tomatoes, garlic, basil and onions on our artisan ﬂatbread, with fresh mozzarella and parmesan cheeses, drizzled with balsamic glaze.
FIG & PROSCIUTTO FLATBREAD
Gorgonzola cream sauce, mozzarella cheese, black mission figs and strips of prosciutto on our artisan flatbread; topped with a sprinkle of gorgonzola cheese and shaved chives.
+ Add any of the following: Grilled Chicken, Blackened Salmon, Five Jumbo Prawns.
TOASTED PECAN CAESAR
Chilled romaine tossed with parmesan cheese and toasted cumin pecans in a creamy Caesar dressing.
A blend of romaine and baby spring greens tossed with gorgonzola cheese crumbles, candied walnuts and dried cranberries in a red wine vinaigrette.
BBQ CHICKEN COBB
Crisp romaine lettuce tossed with tomato, hard boiled egg, mushrooms, bacon and gorgonzola crumbles topped with a warm BBQ chicken breast, in our house-made gorgonzola dressing.
PEAR & ROASTED BEET
Fresh mixed baby spring greens tossed with house roasted red beets, gorgonzola crumbles, sliced pears, candied walnuts and a pear vinaigrette.
GREEK CHICKEN SALAD
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.
+ Make any sandwich vegetarian by substituting a portabella mushroom cap and holding the bacon
CHICKEN BACON AVOCADO
Tender chicken breast, honey-cured bacon, white cheddar, sliced avocado, lettuce, tomato and chipotle BBQ aioli served on a toasted gluten free bun.
*TWIGS SIGNATURE BURGER
Half pound Angus beef with honey cured bacon, lettuce, tomato, red onion, white cheddar and lemon garlic aioli served on a toasted gluten free bun. ~ go light by substituting a chicken breast.
Slow-cooked pulled pork served on a gluten free hoagie with Fontina cheese, pineapple rings and a Creole remoulade sauce.
*ROASTED GARLIC GORGONZOLA BURGER
Half pound Angus beef with roasted garlic cloves, gorgonzola cheese, red onion, spring mix, tomato and chipotle BBQ aioli on a gluten free bun. ~ go light by substituting a chicken breast.
+Our gluten free pizzas are 10”
Herb-infused marinara, pepperoni and Italian sausage, mozzarella, mushrooms, red and green bell peppers, tomatoes finished with fresh basil.
Garlic and herb oil layered with fresh mozzarella, tomato and 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, caramelized onions, sun dried tomatoes, prosciutto, goat cheese, feta and mozzarella topped with a balsamic glaze.
UNDER THE SUN
Herb-infused marinara, Italian sausage, smoked bacon, grilled chicken, prosciutto, pepperoni and mozzarella cheese.
GARLIC PESTO CHICKEN
Pesto cream sauce, mozzarella cheese, garlic, sliced mushrooms, marinated artichoke hearts and grilled chicken with fresh basil.
*BLACK & BLUE COULOTTE
Choice ten-ounce coulotte steak encrusted in cracked black pepper, topped with gorgonzola fondue, served with chive sour cream mashed potatoes and seasonal vegetables. Option to add 5 Jumbo Prawns.
Your choice of steak, grilled chicken or portabella mushroom sautéed with broccolini, garlic, shallots and bacon tossed with gluten free penne pasta and a white truffle scented parmesan cream finished with tomato.
PESTO MARGHERITA CHICKEN
A duo of pesto encrusted chicken breasts broiled with fresh mozzarella and tomato served with chive sour cream mashed potatoes, seasonal vegetables and pesto cream sauce.
CRAB MAC AND CHEESE
Fresh blue crab meat, shallots, smoked bacon, goat cheese, cheddar and jack cheeses, in a garlic cream sauce baked with gluten free penne pasta and finished with tomato and chives.
Pan-seared ﬁlet of wild Alaskan sockeye salmon over red quinoa rice pilaf and seasonal vegetables, with a roasted red pepper corn relish and Creole remoulade.
*BLACKENED AHI TUNA
Ahi tuna seared rare and served with a New Orleans pan sauce, dirty rice, and grilled broccolini finished with a spiced tomato confit.
Classic French custard with a burnt sugar crust.
Layers of dark chocolate and coconut sandwiched together on a salted macadamia crust served with whipped cream, chocolate sauce, and toasted coconut.
VEGETABLE STIR FRY
Sautéed bell peppers, onions, portabella mushrooms and broccolini, tossed with mango sweet chili sauce over red quinoa rice pilaf. Option to add grilled chicken.
Gluten free penne noodles tossed with red chili flakes, bruschetta tomatoes and our signature red sauce. Option to add grilled chicken.
Portabella mushroom sautéed with broccolini, garlic and shallots tossed with gluten free penne noodles in a white truffle scented olive oil finished with fresh tomatoes.
+WHILE EVERY PRECAUTION IS TAKEN TO REDUCE THE RISK OF CROSS CONTAMINATION, ALL PRODUCTS ARE PRODUCED IN A KITCHEN THAT ALSO HANDLES WHEAT FLOUR AND OTHER PRODUCTS THAT CONTAIN GLUTEN. GLUTEN FREE ITEMS TAKE EXTRA TIME TO PREPARE. THANK YOU FOR YOUR PATIENCE.