The Weekly Menu

  • Shrimp with Pancetta, Broccoli, Fennel, Red Pepper Flakes, Garlic & Lemon

    with Whole Wheat Linguini Garlic & Oil. * can be made without the pancetta & red pepper

    $15 –
  • Chicken Scaloppini with Wild Mushrooms

    shallots, sherry & thyme served with sauteed spinach and roasted potato slices.

    $15 –
  • Maple & Beer Brined Double Cut Pork Chop

    with apple, pear & sun dried cranberry compote, mashed rutabagas (yellow turnips) with bacon, caramelized onions and carrots.

    $15 –
  • Gemelli Pasta with Wild Mushrooms and Peas

    in a butternut squash, thyme and parmesan cream sauce.

    $14 –
  • Turkey, Vegetable & Bean Chili

    with peppers, onions, mushrooms, tomato, butternut squash, green beans, kidney beans, cilantro and chipotle served with steamed brown rice and lime crema.

    *can be made not spicy.

    $15 –
  • Asian Chicken Vegetable

    with brown basmati rice, flavored with ginger, lemongrass and kaffir lime.

    $11 –
  • Classic Caesar with Ciabatta Croutons

    $9 –
  • Add Chicken Breast to Salad

    $5 –