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« Back Post Date: Thursday, May 9, 2019
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
Stewed 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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