Add your choice of soup, side Insalada Mista Salad, Pear & Roasted Beet Salad, or Pecan Caesar Salad for an extra charge.

*TRUFFLE PENNE

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

PORK OSSO BUCCO

Slow-cooked pork shank served over parsnip puree with seasonal vegetables and mushroom Marsala sauce.

*BLACK AND 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.
~ Add 5 Jumbo Prawns for an extra charge.

ALASKAN COD AND TWIGS FRIES

Alaskan cod breaded in a light tempura beer batter, fried and served with Twigs Signature fries, coleslaw and our Dijon tartar sauce.

*TWIGS FILET

Seared choice eight-ounce filet topped with a white truffle butter and served with parsnip puree and seasonal vegetables.
~ Add 5 Jumbo Prawns for an extra charge.

*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.

*BLACKENED AHI TUNA

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

PESTO MARGHERITA CHICKEN

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.

CRAB MAC AND CHEESE

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

*These items are cooked to order and according to our good friends at the health department, raw or under cooked animal product may increase your risk of food borne illness, especially if you have certain medical conditions.