Wednesday, 7.11
Creamy Gnocchi with Shiitake Mushrooms and Heirloom Tomatoes. Garnished with Shaved Parmigiano-Reggiano and served with Organic Mixed Greens and Ciabatta.

Thursday, 7.12

Pistachio and Pine Nut Crusted Halibut. Served over Organic Arugula and Parsley Vichyssoise garnished with Radishes and accompanied with fresh Ciabatta.
$16.95 (add side Field Greens $1.95)

Friday, 7.13

Corned Beef Reuben with melted Baby Swiss Cheese, Thousand Island Dressing, and Sauerkraut on Toasted Jewish Rye Bread. Served with side pasta salad.

Saturday, 7.14

Maple Glazed Chicken and Kale Waldorf Salad with Hass Avocado, Laura Chenel Chevre, Grapes, Dried Cranberries, Apples, and Toasted Walnuts. Accompanied with fresh baked Ciabatta.

Sunday, 7.15

Lobster Roll: Served on Bibb Lettuce lined Brioche topped with Clarified Butter. Accompanied with Salt and Vinegar House Chips.

Monday, 7.16

Grilled Fennel Salad: Baby Spinach, Black Pepper Bacon-Sausage, Creamy Gorgonzola Dolce, and Balsamic Vinaigrette. Accompanied with Ciabatta.

Tuesday, 7.17

’Nduja Crostini: Spreadable Italian Spicy Pork Salumi, Ricotta Sopprafina, Roman Style Artichoke, and Mediterranean Olive Tapenade on toasted Ciabatta. Accompanied with Organic Mixed Greens.