Daily Specials

Wednesday, 8.3– Moroccan Spicy Lamb Sausage, Red Pepper and Date Tagine with Mashed Potatoes and Warm Naan Flatbread. 16

Thursday, 8.4– Oyster Mushroom Po’ Boy with Remoulade, Vine Ripened Tomatoes, Sliced Dill Pickles and Shredded Romaine on Toasted Brioche Hoagie. Served with Cajun Steak Fries. 16

Friday, 8.5– Street Corn Grilled Cheese: Charred Colorado Sweet Corn, Cilantro Lime Butter, Sharp Cheddar & Gouda on Texas Toast topped with Oaxaca Cheese  and Chili Lime Seasoning. Served with cup of Soup. 16

Saturday, 8.6–Baked Eggplant Parmigiana: Layered with Chèvre and Roma Tomato-Basil Sauce. Accompanied with Truffle Butter Penne and Lemon Arugula. 17

Sunday, 8.7–Creekside Cioppino:Classic Italian Fish Stew with Tomato, Fennel and fresh herb scented broth finished with lemon zest and fresh basil. Includes Tiger Shrimp, Mussels, Sea Scallops, and Alaskan Cod. Served with Ciabatta. 19

Monday, 8.8–Hot Smoked Duck Breast with Chili Jam, Roasted Squash, Chestnuts, and Kale. Accompanied with warm Ciabatta Bread. 17

Tuesday, 8.9– CLOSED

Wednesday, 8.10– Wild Boar & Forest Mushroom Ragu over Pappardelle  with Fresh Herbs and Shaved Pecorino. Accompanied with Mixed Greens. 17

Thursday, 8.11–Roasted Pork Loin with Ratatouille (Rustic Vegetable Medley: Eggplant, Zucchini, Tomato, Summer Squash, & Peppers). 16

Friday, 8.12–Smoked Chicken and Mango Panini: Fresh Mozzarella, Basil, and Pickled Onions. Accompanied with Pasta Salad or Kettle Chips. 15

Saturday, 8.13–Gyro: Organic Roma Tomatoes, Shredded Romaine, Red Onion, Crumbled Sheep Feta and House Tzatziki on Warm Garlic Pita. Served with Greek Shoestring Fries. 15

Sunday 8.14– Spicy Italian Panini: Calabrese, Pepperoni, Coppa, Melted Provolone, Shredded Romaine, and Calabrian Chile-Sun Dried Tomato Pesto on half loaf Grilled Focaccia. Served with Pasta Salad or Kettle Chips. (Side Giardiniera gratis, upon request). 15

Monday, 8.15–Triple Cream Brie and Dried Peach Hand Pie with Thyme Honey. Accompanied by Mixed Field Greens Side Salad. 16

SALAD of the MONTH

Palisade Peaches, Burrata, Candied Jalapenos, Field Greens, Chives, Honey-Lime Vinaigrette.