Menu for Friday, November 6, 2020

Soup: $6.50

Cauliflower puree (dairy free)

Salad| Vegetable Main $12.50

Balsamic roasted beet salad with arugula and goat cheese

add a roasted sliced chicken breast: +$5

Vegetable Main: $13

Flatbread pizza with artichokes, lemon and garlic served with greens

Fish: $17

Baked shrimp in white wine, garlic and herbs

served with pasta or zoodles

Sweet Treat: $6

Brown butter pear crumble

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