The Weekly Menu

  • Roasted Salmon

    with Romesco Sauce on a bed of spinach with red potato, fava bean & chorizo hash. *gluten free

    $15 –
  • Chicken & Apricot Tagine

    flavored with ginger, tumeric, cilantro, cinnamon & orange peel, pearl cous cous with leeks and scallion.  *can be made with rice to be gluten free

    $14 –
  • Citrus & Gochujang Barbecue Flank Steak

    charred cabbage, scallion, carrot & sugar snap pea salad with soy, ginger, sambal, lime &  honey dressing. *can be made not spicy

    $15 –
  • Lasagna Roll Ups

    filled with spinach, wild mushrooms, low fat ricotta, mozzarella & parmesan in tomato basil sauce.

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

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

    $15 –
  • White Bean Soup with ham, tomato, kale

    and roasted garlic. *gluten free

    $10 –
  • Classic Caesar with Ciabatta Croutons

    *gluten free without the croutons

    $9 –