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Wednesday, 12.11
Beef Short Rib Stroganoff with Garlic-Herb Boursin Wild Mushroom Sauce, Demi Glace, and Homestyle Egg Noodles. Garnished with julienned Dill Pickles and served with Mixed Field Greens and Ciabatta.

Thursday, 12.12
Baked Spaghetti Squash with Caramelized Onion, Bacon, and Artichoke Marinara. Garnished with grated Asiago and served with Caesar side salad and Ciabatta.

Friday, 12.13
Buffalo Chicken Empanadas with Crumbled Smoked Gorgonzola, Greek Yogurt Ranch, and Crisp Crudités. Accompanied with mixed field greens side salad.

Saturday, 12.14
Smoked Chile Shellfish and Pozole Stew (Sea Scallops, Tiger Shrimp, & Blue Mussels in Ancho Broth). Served with warm Yellow and Blue Corn Muffin.

Sunday, 12.15
Cuban Style Mojo Pork with Black Beans, Fried Plantains, Cilantro-Lime Risotto, and Pickled Red Onions. Served with Garlic Flatbread.

Monday, 12.16
Grilled Cheese Special: Brillat Savarin, Chèvre, Double Smoked Bacon, and Fried Green Tomatoes on half loaf toasted focaccia. Served with mixed field greens.

Tuesday, 12.17
French Onion Mac & Cheese with White Cheddar, Caramelized Onions, and Crispy Shallots tossed with Rigatoni. Garnished with melted Baby Swiss Toasts and served with Caesar side salad.