The Weekly Menu

  • 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.


    $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 –