Menu For Friday, July 17, 2020

Salad | Vegetable Main:$15

Trio of Salads:

• Carrots with tahini and chickpeas

• Marinated eggplant with capers and mint

• Crunchy slaw (shaved kale, cabbage, Brussels sprouts and broccoli ) in a honey dijon vinaigrette

Served with a wedge of Socca ( a skillet flatbread made of garbanzo flour)

Chicken: $12 Chicken breasts with sautéed mushrooms and thyme

served on a bed of farro

Fish:$14

Shrimp kebobs layered with vegetables served on a bed of farro

Sweet Treat:$6

Peach pound cake