The Weekly Menu

  • Pan Seared Salmon

    with red wine orange glaze, caramelized onion & olive mashed potatoes and baby green beans.

    $14 –
  • Coconut & Green Curry Shredded Chicken

    flavored with ginger, kaffir lime, lemongrass and star anise with snow peas, peppers, carrots & shitake mushrooms, steamed Basmati rice.

    $14 –
  • Lasagna Roll Ups Bolognese

    filled with ricotta, parmesan, mozzarella & Swiss chard in Bolognese sauce

    $14 –
  • Vegetable Paella

    saffron scented rice with fall vegetables, capers & olives.

    $13 –
  • Korean Marinated Hanger Steak

    with charred scallion relish, Kimchi roasted Korean white sweet potatoes, crispy seared cabbage, onions & peppers.

    $15 –
  • Creamy Potato Leek

    $9 –
  • Baby Greens with Roasted Kabocha Squash

    pears, walnuts, sun dried cranberries, honey goat cheese and Dijon shallot vinaigrette.

    $9 –