The Weekly Menu

  • Basil & Lemon Roasted Salmon

    with roasted pepper & fennel relish, zucchini & tomato gratin, herb orzo. *can be made with brown rice.

    $15 –
  • Chicken Tarragon Salad

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

    $14 –
  • Stuffed Meatballs

    filled with mozzarella, parmesan, provolone & spinach in tomato gravy served with penne with broccoli, garlic & oil.

    $15 –
  • Indian Masala Spiced Vegetable Stuffed Peppers

    (potato, sweet potato, onion, mushroom,zucchini), coconut Basmati rice & lentil pilaf, lime yogurt sauce.

    $14 –
  • Citrus & Chili Glazed Grilled Shrimp

    vegetable slaw (cabbage, carrots, peppers, snow peas, scallion, edamame & peanuts),  with a Thai ginger dressing & soba noodles.

    *can be made without the peanuts

    $15 –
  • Cajun Style Andouille Sausage, Shrimp, Crab

    and Corn Chowder   *this is a medium spicy soup and can not be made not spicy.

    $12 –
  • Baby Kale & Romaine

    with farro, fennel, currants, capers, walnuts, shaved parmesan & ciabatta croutons with lemon, anchovy & Calbrian chili vinaigrette.

    *can be made without the anchovy and chili

    $9 –