Wednesday, 11.29– Shrimp Scampi Spaghetti Squash with with Asparagus, Grilled Lemon and Pecorino. Accompanied with Mixed Greens. 19
Thursday, 11.30– Seared Scallops in Saffron Broth with Sticky White Rice and Plantains. Accompanied with Warm Flatbread. 22
Friday, 12.1–Duck Confit Ravioli topped with Maple Roasted Butternut Squash and Rosemary Butter. Served with mixed field greens side salad. 20
Saturday, 12.2–P.L.T: Crispy Pepperoni, Heritage Blend Greens, Roma Tomatoes, and Rosemary Aioli on Texas Toast. Accompanied with Pasta Salad or Kettle Chips. 16
Sunday, 12.3– Buckwheat Crêpes with Raclette Cheese, Caramelized Onions, Bacon and Smoked Ham. Served with Cup of Today’s Soup. 17
Monday, 12.4–Poutine: Potato Puffs with Braised Beef Short Rib, Boursin, Demi Glacé Gravy, Cheese Curds, and Gherkin Relish. 19
Wednesday, 12.6– Stuffed Sweet Bell Pepper: Shaved Steak, Camembert Fondue, Portobello, Caramelized Onion, and Red Wine Gastrique Arugula Garnish. Served with Cup of Today’s Soup.
Thursday, 12.7–Buffalo Cauliflower Salad with Roasted Chickpeas, Smoked Blue Cheese, and Tempura Scallions over Bed of Romaine. Dressed with Buttermilk Ranch and Served with Focaccia. 18
Friday, 12.8– Tuna Melt Niçoise: Albacore Tuna mixed with Garlic Aioli, Capers, Red Onion, and Hard Boiled Egg. Served on half loaf of toasted Focaccia with Melted Raclette, Olive Tapenade, Roma Tomato, and Grilled Asparagus. Accompanied with Pasta Salad or Kettle Chips. 17
Saturday, 12.9– Mississippi Pot Roast with Pepperoncini and Cabernet Gravy over Roasted Garlic Mashed Potatoes and served with Buttered Egg Noodles and Sweet Roll. 19
Sunday, 12.10– Greek Grilled Vegetable Flatbread Wrap: Artichoke, Squash, Peppers, Onion, Tzatziki, and Feta on warm Pita. Accompanied with Seasoned French Fries. 17
Monday, 12.11–Wild Mushroom Risotto topped with Prosciutto di Parma and Fried Rosemary. Accompanied with Mixed Greens Side Salad. 19
Tuesday, 12.12–CLOSED
Wednesday, 12.13– Corned Bison with Braised Red Cabbage & Apples, and Roasted Duck Fat Fingerling Potatoes. Served with Ciabatta Toast. 19
Thursday, 12.14–Bacon Wrapped Jalapeño Tiger Shrimp. Glazed with BBQ Sauce, and served with Crunchy Superfood Slaw, Cheesy Orzo and Ciabatta. 19
Friday, 12.15–Jerk Chicken and Mango Panini with Cilantro Pesto, Red Onion, and Aioli on lightly toasted Focaccia. Served with side of Pasta Salad or Kettle Chips. 17
Saturday, 12.16– Mini Beef Wellington Bites over Parsnip and Porcini Purée, Drizzled with Demi Glacé. Served with Mixed Filed Greens Side Salad. 20
Sunday, 12.17–Cheese Tortellini with Crushed Red Pepper Sauce and Grilled Italian Sausage. Accompanied with Kale Caesar side Salad. 19
Monday, 12.18– Pappardelle Pasta with Pork White Wine Sauce, Shaved Fennel, and Parmigano-Reggiano. Served with Warm Ciabatta and Side Salad. 18
SEPTEMBER SALAD OF THE MONTH
Grapes
Bulgarian Sheep Feta
Kale Superfood Slaw Mix
Toasted Cashews
Honey Vinaigrette
Local Microgreens
