The Weekly Menu

  • Roasted Mahi Mahi with Dried Figs,

    Olives, Rosemary, Orange & Almond, orange thyme vinaigrette, farro & orzo pilaf with spinach & leeks.  *can be made with brown rice

    $16 –
  • Roasted Chicken with Clementines & Fennel,

    with green onion cous cous.

    $14 –
  • Classic Beef Stew

    with carrots, parsnips, mushrooms,  turnips, potatoes and wide noodles. *brown rice may be substituted for the noodles.

    $15 –
  • Wild Mushroom Spring Rolls

    flavored with lemongrass & Kaffir lime with creamy ginger dipping sauce, seared baby bok choy & sweet potatoes with Hoisin glaze.

    $14 –
  • Lemon & Herb Broiled Cod

    with Ratatouille (eggplant, peppers, zucchini, onions, mushrooms & tomato).

    $16 –
  • Seafood Minestrone

    with clams, shrimp, white beans & ditallini. *can be made gluten free

    $11 –
  • Romaine, Kale & Radicchio

    with shaved Brussels sprouts, walnuts, parmesan and pear with cranberry mustard vinaigrette.

    $9 –
  • Add Chicken Breast to Salad

    $5 –