Daily Specials

Wednesday, 2.1– Cheese Tortellini with Grilled Artichoke and Baby Kale Bechemel Sauce. Accompanied with Mixed Greensand Focaccia. 17

Thursday, 2.2– Spanikopita: Traditional Greek Spinach and Feta Pie wrapped in Buttery Phyllo Dough, served with a cup of today’s soup and Flatbread. 17

Friday, 2.3– Asiago & Garlic Ravioli with Grilled Italian Sausage, Bell Peppers, Basil Microgreens, and Extra Virgin Olive Oil. Served with Mixed Greens. 17

Saturday,  2.4–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 Mahi Mahi. Served with Ciabatta. 20

*Join us For  the Downtown Evergreen ‘Sips & Chocolate’ 5:00-8:00 pm*

Sunday, 2.5–B.L.A.T: Mesquite Bacon Jam, Mesclun Greens, Hass Avocado, and Roma Tomatoes on Garlic-Butter Whole Grain Toast. Accompanied with Pasta Salad or  Chips. 16

Monday, 2.6–Hot Honey Chicken Wrap with Melted Gouda, Pickled Onions, and Shredded Romaine. Accompanied with Cup of Today’s Soup or Mixed Greens. 17

Tuesday, 2.7-– CLOSED

Wednesday, 2.8– Eggplant Milanese: Crispy Baked Breaded Eggplant Cutlets with Arugula, American Grana Parmesan, and Lemon Wedges. Accompanied with Ciabatta. 16

Thursday, 2.9–Pastrami Poutine: Thick Cut Russet Potato Wedges, Veal Demi Gravy, Wisconsin Cheese Curds, and Fresh Dill. 18

Friday, 2.10–Chicken Sausage Panini: Spilt Mango-Jalapeño Smoked Chicken Sausage, Spinach, Avocado, Fresh Mint, and Honey Mustard. Served with Pasta Salad or Kettle Chips. 17

Saturday, 2.11–Spinach, Artichoke, and Boursin Stuffed Shells Served Over Calabrian Chile Red Sauce. Accompanied with Mixed Greens. 19

Sunday, 2.12– Turkey Reuben on Grilled Pumpernickel with Melted Gruyère, Sauerkraut, and Thousand Island Dressing. Accompanied with Sliced Dill Pickles, and Pasta Salad or Kettle Chips. 17

Monday,  2.13– Chicken Primavera Orzo with Pearl Onions, Asparagus, Peas, Parmesan, and Fresh Herbs, and Garlic-Dijon Cream Sauce. Served with Warm Bread. 17

Tuesday, 2.14– CLOSED

Wednesday, 2.15–Portabella & Crimini Mushroom Ravioli with Thyme Brodo and Beef Short Rib. Accompanied with Mixed Greens and Warm Ciabatta. 18

Thursday, 2.16– BBQ Pulled Pork over Blue Corn Polenta Frites. Garnished with Coleslaw and Candied Jalapeños. Accompanied with Pickled Vegetables. 17

Friday, 2.17– Creekside Three Salad Plate: Tarragon Tuna Stuffed Avocado. Mixed Field Greens. Farro, Apple, Pecan Salad. Accompanied with toasted focaccia wedges. 17

Saturday, 2.18–French Dip: Roasted Top Round, Melted Havarti, Horseradish Aioli and Caramelized Onions. Served on toasted ciabatta with house au jus and Pasta Salad or Kettle Chips. 17

Sunday, 2.19–Chicken Cordon Bleu Mac & Cheese: Creamy Shells with Gruyère, Black Forest Ham, Bavarian Mustard, Slow Roasted Garlic Chicken and Toasted Breadcrumbs. 17

Monday, 2.20– Breaded Calamari over White Wine Polenta with Romesco Sauce and Montasio. Accompanied with Lemon Tossed Arugula. 18

FEBRUARY SALAD OF THE MONTH

Pork Carnitas
Hominy
Crumbled Feta
Pepitas
Radishes
Hass Avocado
Mixed Greens
Cilantro Mojo Sauce