The Weekly Menu

  • Shrimp Mojo Picon

    Spanish style shrimp & green beans in a red sauce made with mild chilies, garlic, tomato, paprika and roasted red bell peppers with  yellow rice. *this dish is mildly spicy * can be made with brown rice

    $16 –
  • Braised Chicken

    (thighs) with sundried tomatoes, wild mushrooms, shallots, white wine and cream served with roasted garlic mashed potatoes. * can be made with brown rice.

    $16 –
  • Baked Eggplant

    topped with lamb ragout & fontina cheese, over orzo & farro with parsley, tomato & garlic.

    • can be made with brown rice
    $17 –
  • Sesame Noodles with Ginger

    garlic, sambal, Thai basil, broccoli, shitake mushrooms, baby bok choy, eggplant & peppers.

    *can be made not spicy

    $15 –
  • Turkey, Vegetable & Bean Chili

    with peppers, onions, mushrooms, tomato, corn, zucchini, red kidney beans, cilantro and chipotle served with steamed brown rice and lime crema.

    *can be made not spicy.

    $16 –
  • New England Style Shrimp, Clam & Corn Chowder

    $13 –
  • Baby Greens & Kale, Pink Grapefruit,

    pomegranate, honey goat cheese, almonds, currants and a pomegranate lemon vinaigrette.

    $10 –
  • Add Chicken Breast to Salad

    $5 –