The Weekly Menu

  • Coconut Curry Shrimp

    with Kabocha squash, Shitake mushrooms & baby bok choy flavored with ginger, Kaffir lime and lemongrass, steamed  Basmati rice. *can be made with brown rice GF/DF

    $16 –
  • Herb & Lemon Roast Chicken Breast

    (french cut) with roasted garlic & rosemary aioli(on the side),  salt & vinegar roast Yukon Gold potatoes & baby spinach.

    *potatoes can be made plain. GF/DF

    $16 –
  • Braised Pork Shoulder & Kielbasa

    cooked with sauerkraut, cabbage, onion, paprika and Riesling wine flavored with  juniper and nigella with smashed red potatoes.

    Gluten Free/Dairy Free

    $16 –
  • Vegetable Lasagna Roll Ups

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

    $16 –
  • Turkey Meatballs

    flavored with coriander & fennel braised with escarole, tomatoes, roasted garlic, white beans, peppers & rosemary.

    Dairy Free

    $16 –
  • Asian Chicken Noodle

    with shitake mushrooms, snow peas, carrots & Napa cabbage flavored with ginger, Thai basil and lemongrass.

    Gluten Free/Dairy Free

    $12 –
  • Baby Greens

    with celery root, apple & carrot remoulade, Gruyere cheese, grainy mustard & apple cider vinaigrette.

    $12 –
  • Add Chicken Breast to Salad

    $5 –