Friday, November 28, 2014

SOUPS
Butternut Squash and Apple 
Chicken and Escarole
Cup: $4.25 Bowl: $5.25


*Basil Lemon Francaise Monkfish
over a spinach salad with roasted spaghetti squash shaved apple and dried cranberries and cheddar risotto balls finished with a sun-dried tomato and mint vinaigrette $15.50

*Pan-Seared Pork Tenderloin
with butternut squash risotto, beer braised bacon Brussel sprouts and finished with a cold-pressed Fuji apple glaze with dates $14.95


*Southern Fried Chicken Sandwich  

with lemon chili aioli, beefsteak tomatoes, red onions, and red lead lettuce, served with sausage potato croquettes. $14.50

 

*Shrimp Panini

Romano Crusted and layered on focaccia with sautéed spinach and garlic, capers, lemon zest, caramelized onions, and crispy panko tomato, finished with basil oil, and served with bagel chips $18.50

 

 

* We serve lunch until 4:00 Monday-Saturday. The kitchen closes at 4:00 Every Day