The Weekly Menu

  • Coconut Green Curry Shrimp

    with Kabucha squash & Yu Choy flavored with ginger, Kaffir lime and lemongrass, steamed Basmati rice.

    $14 –
  • Turkey, Porcini & Spinach Meatloaf

    gruyere & cauliflower mashed potatoes.

    $14 –
  • Texas Beef Brisket Chili

    made with pinto beans, poblano peppers, onions, garlic, tomato, cumin, chipotle & beer served with Texamati rice.

    $14 –
  • Cheesy Baked Penne

    with cauliflower & tomato, white cheddar, gruyere, fontina and parmesan, green bean and tomato salad.

    $14 –
  • Tandoori Spiced Broiled Salmon,

    lime yogurt sauce, coriander & nigella* roasted baby carrots and brussels sprouts, herb lentil and quinoa pilaf

    *nigella has a mild nutty toasted onion flavor

    $14 –
  • Moroccan Vegetable

    with chick peas, flavored with tumeric, ginger, lemon and cilantro.

    $9 –
  • Endive, Radicchio & Baby Greens with roasted beets,

    candied walnuts, goat cheese, pear and balsamic vinaigrette.

    $9 –
  • Gruyere & Cauliflower Mashed Potatoes

    $7 –
  • Roasted Baby Carrots & Brussels Sprouts

    $7 –