The Weekly Menu

  • Crispy Maryland Crab Cakes

    with lemon chive remoulade, Old Bay roasted potatoes wedges and charred lemon broccoli.

    $16 –
  • Chicken Tarragon Salad

    with hearts of palm, artichokes, capers, celery & a light tarragon dressing over greens with tomato & cucumber. *gluten free

    $14 –
  • Ropa Vieja

    braised shredded flank steak cooked with peppers, onions, tomato, garlic, cumin & cilantro served with arroz con gandules (yellow rice with pigeon peas). * gluten free

    $15 –
  • Wild Mushroom Spring Rolls

    flavored with lemongrass & Kaffir lime with creamy ginger dipping sauce, Napa cabbage, carrot, snow peas & Daikon radish slaw with sriracha, lime & soy vinaigrette

    $14 –
  • Baked Cod topped with fresh tomato, capers

    calamata olives & basil, asparagus, zucchini & baby green beans with lemon zest & garlic. *gluten free

    $15 –
  • Spaghetti Squash & Pork Pho

    roasted pulled pork, cinnamon & star anise broth with spaghetti squash, shitake mushrooms, scallion, cilantro & bean sprouts.

    $10 –
  • Chopped Romaine & Iceberg

    with red onion, tomato, pecans & blue cheese with creamy bacon buttermilk dressing. * gluten free

    $9 –