The Weekly Menu
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Ciopinno
Italian Style Fish Stew with shrimp, scallops, clams & mussels in a tomato & white wine broth served with linguini garlic & oil.
DF/GF without the pasta, can be made with brown rice instead
$20 – -
Chicken Tarragon Salad
with hearts of palm, artichokes, capers, celery & a light tarragon dressing over greens with tomato & cucumber.
*Gluten free/Dairy Free
$16 – -
Lamb & Ricotta Meatballs
baked with eggplant & roasted peppers in a rich tomato sauce dotted with ricotta & parmesan and served over orzo pasta.
*can be made with brown rice *this is not gluten or dairy free
$17 – -
Stir-Fried Tofu
with red cabbage, broccoli, Japanese eggplant & sugar snap peas in a chili, hoisin garlic sauce, organic red red rice flavored with ginger scallions & peanuts. GF/DF
*can be made without the peanuts *can be made not spicy
$16 – -
Grilled Marinated Flank Steak
with rosemary shallot compound butter(on the side), loaded potato salad with bacon, scallion & cheddar.
*GF
$17 – -
Portuguese Style Chowder
with shrimp, clams, chorizo, peppers, onions, tomato & potatoes flavored with paprika & saffron.
$13 – -
Classic Caesar with Ciabatta Croutons
$12 – -
Add Chicken Breast to Salad
$5 – -
Loaded Potato Salad
$7 –