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Wednesday, 2.19
French Salami and Brie Baguette with Butter and Cornichons. Accompanied with cup of today’s soup.

Thursday, 2.20
Spicy Grilled Calamari Salad: Cucumber, Tomato, Red Onion, and Peanuts on Bed of Fresh Greens & Herbs with Zesty Citrus-Garlic Dressing. Served with Ciabatta

Friday, 2.21
Muffaletta: Mozzarella, Genoa, Provolone, Capicola, Mortadella, and Olive Salad on half loaf of Sesame Focaccia. Served with Vinaigrette Dipping Sauce and Pasta Salad Side.

Saturday, 2.22
Salad Special: Dried Strawberries, Robiola Cheese, Marcona Almonds, Pickled Red Onions, and Mesclun Greens. Lightly dressed with Balsamic Vinaigrette and served with Ciabatta. 

Sunday, 2.23
Popcorn Chicken Mac & Cheese with Double Smoked Bacon, Hass Avocado, Spicy Ranch, and Smoked Gouda Mornay.

Monday, 2.24
Hawaiian Style Pork Burnt Ends Sliders with Pineapple Slaw and Kimchi Pickles on Sweet Hawaiian Buns. Served with Sweet Potato Tots drizzled with Thai Chili Aioli.

Tuesday, 2.25
Pizzetta: Honeycomb, Burrata, Roasted Beets, and Toasted Pistachios. Accompanied with Mixed Field Greens Side Salad.