The Weekly Menu

  • Cajun Style Shrimp with Andouille Sausage

    polano peppers, onion & tomato served with Hoppin’ John (rice cooked with ham hock & pigeon peas).

    $15 –
  • Roasted Chicken with Clementines & Fennel,

    with green onion cous cous.

    $14 –
  • Hoisin Marinated Pork Tenderloin

    with chili garlic crisp (on the side), charred green cabbage, broccoli, shitake mushrooms & peppers.

    $15 –
  • Vegetable Bourguignon

    (carrots, parsnips, celery root, mushrooms, rutabaga & cipollini onions cooked with tomato, mushroom broth and red wine.

    $14 –
  • Mole Spiced Mahi Mahi

    with citrus pomegranate salsa, coconut quinoa with black beans and sweet potatoes.

    $16 –
  • Creamy Broccoli & Potato

    $10 –
  • Baby Spinach with Feta Cheese

    tomato, cucumber, chick peas & red onion with lemon tahini dressing.

    $9 –