The Weekly Menu

  • Coconut Green Curry Shrimp

    with Kabucha squash, Shitake mushrooms & Yu Choy flavored with ginger, Kaffir lime and lemongrass, steamed  Basmati rice. *can be made with brown rice

    $15 –
  • Lemon & Rosemary Roast Cornish Hen

    Anson Mills Baby Farro with roasted and sun dried tomatoes, sauteed spinach & escarole.

    $15 –
  • Double Cut Pork Chop

    with apple cider rosemary jus, broccoli rabe & butter beans with garlic & extra virgin olive oil.

    $15 –
  • Gemelli with Porcini, Cremini & Shitake Mushrooms

    spinach, shallot & leeks in an herb parmesan cream sauce.

    $14 –
  • Korean Gochujang Barbecue Flank Steak

    charred cabbage, Shishito peppers, onions, red chili, Shitake mushrooms & Korean sweet potatoes with ginger, garlic & ponzu. *can be made not spicy

    $16 –
  • Smoky Cod Chowder

    with leeks, bacon, potatoes & corn. 1Quart

    $11 –
  • Farro, Fennel, Walnut & Currant Salad

    with spicy sopressataover baby arugula with lemon Calabrese vinaigrette.  *can be made not spicy

    $9 –