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March 24, 2017

Mains

Balsamic Braised Mushroom Smothered Chicken ‘Breast’ (DF/GF)    

Pan Roasted Salmon – Tarragon Mustard Vinaigrette (DF/GF) 

Seared Lamb Meatballs -Za’atar Charred Tomato Sauce

Curry Chicken Salad – sorel, pecans, raisins  (GF)

Sides

roasted asparagus – radish pistachio pesto  (VG/GF)

kale salad – butternut squash, beets, pumpkin seeds (V/GF)

dry roasted vidalias – brown butter radish (V/GF)

seared polenta triangles – mushroom ragu (VG/GF)

3 cheese ravioli w/ anchovy shaved parmesan breadcrumb – slow roasted cherry tomato & basil (PES)

 beluga lentils – lemon  chickpea chopped salad with heirloom carrots & cucumber (V/GF)

   sweet potato parsnip brie gratin (VG/GF)

        roasted cauliflower – marinated tomato (V/GF)

salsa verde broccoli & green beans (V/GF)

Cheesy fandue peewee potatoes (V/GF)

Savory:

Spinach Pies w/ feta

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Soups

Carrot Ginger Coconut(V/GF) // Garden Vegetable White Bean(V/GF)

– Combo –

Soup & 1/2 sandwich: Prosciutto or Avocado

TRY OUR SANDWICHES! YUUUMMY!!

Turkey Swiss – arugula, aioli & balsamic onions

Avocado Goat Cheese – marinated tomato & cucumber

Roast Chicken Fontina – balsamic onions & arugula pesto

Prosciutto & Burrata – almond tomato spread & greens

Sweets

Black & White Cookies / Chocolate Chip Cookies / Vegan Double Chocolate Chip Cookies/Linzer Cookies

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