Wednesday, 5.17– ‘Polidori’ Bratwurst with Caramelized Onion Beer Cheese and Bacon Marmalade. Served with Fried Red Potato Wedges. 17
Thursday, 5.18–Mascarpone Polenta with Grilled Portobello Mushrooms in a Merlot Tomato Sauce. Served with Steamed Greens. 18
Friday, 5.19– Sweet Corn and Zucchini Lasagna with Lemon Ricotta and Gruyère. Accompanied with Mixed Greens Side Salad. 17
Saturday, 5.20– Al Pastor Chile Relleno Burrito. Smothered with Achiote-Chile Sauce and Pineapple Salsa. Accompanied with Tex Mex Risotto and Avocado. 17
Sunday, 5.21– Barbecue Pulled Pork and Pimento Cheese Grilled Cheese on Toasted Sourdough. Served with Pasta Salad or Kettle Chips. 16
Monday, 5.22–Chicken Parmesan Calzone with Garlic Herb Boursin, Arrabbiata Sauce, and Fresh Basil. Served with Mixed Field Greens. 17
Tuesday, 5.23––CLOSED
Wednesday, 5.24–9” Pizza: Fingerling Potato, Stilton, ‘Nduja, and Romesco Sauce. Accompanied with Mixed Field Greens Side Salad. 18
Thursday, 5.25–Pomegranate Molasses Sea Scallops served over Arugula, Fennel and Avocado Salad with Fresh Herbs and Pomegranate Seeds. 19
Friday, 5.26–Stuffed Shells with Fennel Sausage+Grass Fed Sirloin Bolognese, Pecorino, and Microgreens. Served with Mixed Greens. 18
Saturday, 5.27–Truffle Chicken Saltimbocca with organic fresh Sage, Prosciutto di Parma, and Black Summer Truffles. Seared and served with pan jus, side Kale Caesar salad and toasted focaccia wedges. 18
Sunday, 5.28–City Ham Sliders with Orange-Cherry Jam on Buttered Brioche (Order of 3) . Accompanied with Kettle Chips. 16
Monday, 5.29–CLOSED FOR MEMORIAL DAY
MAY SALAD OF THE MONTH
Smoked Turkey
Applewood Bacon
Hass Avocado
Gorgonzola
Hard Boiled Egg
Roma Tomato
Buttermilk Ranch
Mixed Field Greens
