The Weekly Menu

  • Fermented Garlic Honey Glazed Salmon

    pistachio, prune, fennel & herb relish, roasted kabocha squash, Brussels sprouts and sweet potatoes.

    $16 –
  • Chicken Tarragon Salad

    with hearts of palm, artichokes, capers, celery & a light tarragon dressing over greens with tomato & cucumber.

    $15 –
  • Double Cut Boneless Pork Chop

    with pickled peaches, chipotle cherry barbecue sauce, south western potato salad with corn, pickled jalapenos, bell peppers and charred scallion ranch dressing.  *can be made not spicy

    $15 –
  • Zucchini Rollatini

    filled with smoked mozzarella, ricotta, parmesan and spinach in tomato basil sauce with herb orzo.

    $14 –
  • Mini Turkey Spinach Burgers

    with low fat charred Vidalia onion aioli, red quinoa with  summer vegetables and toasted almonds.

    $15 –
  • Tuscan Red Lentil Soup

    with tomato, onion, garlic & extra virgin olive oil.

    $11 –
  • Classic Caesar with Ciabatta Croutons

    $9 –
  • Add Chicken Breast to Salad

    $5 –
  • Side: Southwestern Potato Salad

    $7 –