The Weekly Menu

  • Broiled Cod with Slow Roasted Sweet & Sour Peppers

    baby green beans & butter beans with lemon, pancetta & crispy garlic bread crumbs to sprinkle on top.

    *gluten free without the bread crumbs. *can be made without the pancetta

    $16 –
  • Cherry & Chipotle BBQ Chicken

    Leg & Thighs, chili & lime roasted Brussels sprouts & sweet potatoes. *can be made not spicy* gluten free

    $14 –
  • Hoisin & Sesame Glazed Flank Steak

    ginger, Ponzu & scallion stir-fried ramen noodles,  seared Chinese broccoli, Yu choy, King Trumpet & Beech mushrooms.

    $15 –
  • Eggplant Stacks

    layered with pesto, roasted peppers, mozzarella & parmesan in tomato basil sauce.

    $14 –
  • Fennel, Orange & Coriander Roast Pork Tenderloin

    with pomegranate & cranberry relish, farro with kabocha squash, wild mushrooms & baby kale.

    $15 –
  • White Bean Soup

    with tomato, sweet peppers, kale & hot sausage.  *can be made without the sausage.

    $10 –
  • Baby Arugula & Roasted Pickled Beets,

    blue cheese, fennel, apple walnuts and fig balsamic vinaigrette.

    $9 –