All meals serve 4 except where indicated
Entrees
Meatloaf with Mushroom Gravy /45
Short Rib Ragu with Egg Pappardelle /50
Egg pappardelle pasta offered on the side & not cooked
Curry Chicken with Yellow Indian Curry /54
Zucchini Pasta with Pesto /30
Add meatballs /35.00
Add grilled marinated chicken breast /30
Slow Cooked Brisket /85 – Serves 6
Beef Stew /55
Potatoes, pearl onions, carrots, red wine reduction
Traditional Lasagna /45
Baby Greens Vinaigrette /35 – Serves 8-10
Sides
Roasted Brussels Sprouts /26
Roasted Sweet Potatoes /18
Roasted Vegetables /18
Yellow squash, zucchini, eggplant, red bell pepper, red onion
Cilantro Jasmine Rice /18
Pad Thai-style Vegetable Quinoa with Peanuts /18
Whipped Potatoes /18
Mejadra /20
Jasmine rice and lentils with Middle Eastern spices
Buttermilk Biscuits /15 – one dozen
Homemade blackberry basil jam /12.00–1/2 quart
Salads
Arugula Salad /15
Lemon basil dressing
Avocado Seed Salad /45
Avocado, quinoa, flax seeds, pumpkin seeds, sunflower seeds, pine nuts, arugula and Grana Padano
Chicken Salad /45
Mixed greens, lentils, wheat berries, carrots, cherry tomatoes, tahini-lemon dressing
Lemon Basil Dressing /20 – 1 quart
Desserts
Cheesecake – 8” /60
Carrot Cake – 8” /50
Chocolate Delight – 8” /70
Deep Dish Key Lime Pie – 9” /50
