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Specials: Charcuterie Board, Spanakopita and much more

Specials for Week of May 9

Breaded Cauliflower 11

Panko-breaded fried cauliflower tossed in a sweet-&-tangy pancetta sauce

Eggplant & Spinach Spanakopita 24

Roasted eggplant, spinach & feta cheese wrapped in filo dough served with a cucumber–yogurt dipping sauce

Risotto & Shrimp 18

Beet, asparagus & spinach risotto served with six rosemary-grilled shrimp

Grilled Salmon Salad 15

Grilled salmon glazed with pomegranate-mango glaze served on spinach, roasted red pepper, mango, pineapple, toasted coconut & almond with a coconut-mango salad

Charcuterie Board 15

Prosciutto-wrapped melon, sliced tomatoes, olives, brie cheese, Havarti cheese,
smoked cheddar, salami, capicola, served with toasted bread points

Mushroom-Beef Burger (50/50) 12

Ground beef mixed with diced mushrooms formed into an 8-oz. burger patty topped with caramelized onions & Swiss cheese served on a hamburger bun with
a side of yucca fries tossed in mojo

Spicy Lentil Stew 21

tewed beef, green lentils, carrots, onions, celery, chili peppers, in a spicy rich tomato sauce served with flour tortillas

Surf & Turf 48

Grilled 8-oz. filet topped with wild mushroom ragout and three Oysters Rockefeller

Tilapia 36

Sautéed tilapia & shrimp served on a warmed fennel-&-wilted spinach salad with a Pernod-butter sauce

Stuffed Lobster Tail 50

8-oz. crab-stuffed lobster tail topped with a roasted-garlic cream sauce

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