Menu for Friday,October 16,2020

Soup: $6.50

Zucchini pureé served with a salted rosemary shortbread cookie

Vegetable Main:$15 Carrot flan, served with a carrot, beet and watercress salad

Meat:$18 Steak marinated in a full-bodied red wine with garlic-parsley butter

served with crispy oven roasted potatoes and a green vegetable

Sweet Treat:$5

Shortbread crust with apples and cinnamon, topped with a drizzle of salted caramel (no nuts)

Menu for Tuesday, October 13, 2020

Soup: $6.50

Tuscan white bean served with a parmesan sablé

Salad | Vegetable Main: $12

Pear, fennel and radicchio salad, with spicy citrus dressing

Meat: $15 Slow cooked honey balsamic pork loin

served with farro and a green vegetable

Chicken: $16

Chicken breasts sautéed with apricots and thyme

served with farro and a green vegetable

Sweet Treat:$5

Chocolate chip brown butter blondies

Menu for Friday, October 9, 2020

We're tackling a Thai inspired menu this week...

Salad: $10

Thai Peanut Crunch Salad:

A crunchy salad of cabbage, carrots, cucumber and cilantro, in a smooth peanut soy dressing.

Chicken: $12

Satay chicken skewers

Thai Drunken Noodles: $15 Rice noodles, and shrimp, in a sauce that is sweet, salty and a little spicy.

Sweet Treat: $7 Coconut milk ice cream with toasted coconut and mango puree