The Weekly Menu

  • Herb Seared Cod

    with caramelized red onion, currant & pecan relish, kohlrabi, celery root & parsnip puree.

    $17 –
  • Caribbean Spiced Roast Chicken Thighs

    pineapple coconut salsa, sweet potato wedges.

    $15 –
  • Pork Ragout

    pork shoulder and sweet & hot Italian sausage braised with red wine, tomato, garlic & rosemary served with mezze rigatoni & broccoli.

    $16 –
  • Sesame Noodles with Ginger

    garlic, sambal, Thai basil, broccoli, shitake mushrooms, baby bok choy, eggplant & peppers. *can be made not spicy

    $15 –
  • Ginger Garlic Shrimp “bowl”

    soba noodles, cucumbers, carrots, snow peas, shredded cabbage, crispy puffed rice, crushed peanuts, Sriracha aioli & Gochujang hoisin sauces (on the side).

    *can be served with ponzu sauce if you don’t like it spicy. *can be made without the peanuts.

    $16 –
  • Seafood Minestrone

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

    $12 –
  • Classic Caesar with Ciabatta Croutons

    $9 –
  • Add Chicken Breast to Salad

    $5 –