Twigs Bistro and Martini Bar

Roasted cherry tomatoes, garlic cloves, capers, marinara sauce, red chili flake, penne pasta, and olive oil. Finished with fresh basil.

Gluten-free crust, marinara, cherry tomatoes, artichokes, red onions, portabella mushroom, fresh basil, and balsamic glaze.

Portabella mushroom, broccolini, garlic, shallots, penne pasta, white truffle scented olive oil, and tomatoes.

Bell peppers, onions, portabella mushrooms, broccolini, mango chili sauce, and jasmine rice.

Spring greens, cherry tomato, avocado, red onion, cucumber, roasted cashews, and balsamic dressing.

Roasted Brussels sprouts, red onion, roasted cashews, garlic, and mango chili glaze.

Roasted portabella cap glazed with balsamic, flour tortilla, shredded lettuce, sliced tomato, fresh basil, and balsamic vinaigrette. Served with your choice of side.

Charred corn, roasted poblano peppers, roasted onions, green onions, and arugula. Tossed in a cilantro-lime dressing with orzo pasta. Finished with cotija cheese.

Romaine, spring greens, gorgonzola crumbles, candied walnuts, dried cranberries, and red wine vinaigrette.

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

Crispy fries with Twigs seasoning and basil. Option to add our gorgonzola fondue.

Romaine, baby spring greens, gorgonzola crumbles, candied walnuts, dried cranberries, and red wine vinaigrette.

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

Cashews, dates, and flaxseed combined to make a crunchy crust. Topped with a fluffy mixture of blackberries, coconut, cashews, vanilla, and fresh lemon. Finished with shredded coconut, macerated berries, and a drizzle of agave syrup.