The Weekly Menu

  • Thai Style Shrimp & Bean Cakes

    diced shrimp & long green beans flavored with Thai red curry and scallions served with cucumber peanut relish, black rice salad with pineapple, peppers, carrots & edamame.

    $14 –
  • Mustard & Panko Crusted Chicken Thighs

    tomato basil relish, crispy roasted Yukon Gold potato slices over baby spinach salad.

    $13 –
  • Bacon Wrapped BBQ Glazed Meatloaf

    caramelized onion gravy, buttermilk & cheddar mashed potatoes, baby green beans.

    $14 –
  • Stuffed Peppers

    Stuffed with curried quinoa with cauliflower, zucchini, broccoli & leeks with ginger lime yogurt sauce

    $13 –
  • Steamed Salmon in Ginger Broth

    flavored with Thai Basil, fermented black bean, Shaoxing wine and lite soy sauce, with baby bok choy, shitake & beech mushrooms and steamed brown Basmati rice.

    $14 –
  • Creamy Carrot with Dill

    Fennel & Coriander

    $9 –
  • Baby Kale & Radicchio

    with blue cheese, currants, peaches, pecans and spicy honey balsamic vinaigrette.

    $9 –