The Weekly Menu

  • Garlic Broiled Mahi Mahi

    with and sour peppers, capers & tomato, roasted Yukon Gold potato slices. *gluten free

    $16 –
  • Pecan Chicken Salad

    with red grapes, pecans, celery & currants with a creamy shallot thyme dressing, over greens with tomato, cucumber & Fontina cheese. *gluten free

    $14 –
  • Grilled Marinated Flank Steak Salad

    over greens with roasted peppers, Cremini mushrooms, Cipollini onions & Fingerling potatoes with Romesco sauce. *gluten free

    $15 –
  • Penne with Spinach

    escarole, kale, garlic, lemon & hot pepper. *can be made without the hot pepper

    $14 –
  • Zucchini Noodles with Shrimp, Roasted Tomato,

    lemon, chili, basil & garlic. * can be made without the chili  * gluten free

    $15 –
  • Creamy Zucchini with Basil

    • gluten free
    $10 –
  • Baby Arugula with cherry tomatoes,

    shaved fennel, cured black olives and lemon parmesan vinaigrette. *gluten free

    $9 –