The Weekly Menu

  • Lightly Smoked Salmon

    with lemony tarragon sauce, creamed spinach & leeks, baby potatoes.

    $15 –
  • Parmesan & Panko Crusted Chicken Cutlet

    roasted pepper, tomato, caper & olive relish, sauteed broccoli rabe with toasted garlic.

    $14 –
  • BBQ Glazed Meatloaf

    gravy, roasted garlic mashed potatoes, green beans with tomato & oregano.

    $14 –
  • Mini Bowtie Pasta with baby spinach,

    leeks, asparagus, peas, shallots & shitake mushrooms in an herb cream sauce.

    $14 –
  • Korean Gochujang Barbecue Flank Steak

    charred cabbage, Shishito peppers, onions, red chili, Shitake mushrooms &  sweet potatoes with ginger, garlic & ponzu. *can be made not spicy

    $16 –
  • Toasted Spelt with escarole, tomato & white beans,

    roasted garlic & parmesan. (this is a broth based soup)

    $10 –
  • Chick Pea Salad with Lemon, Parmesan & Herbs

    over baby arugula & radicchio with tomato & lemon vinaigrette.

    $9 –