Breakfast Friday to Sunday
Lunch
Eggplant Rollatini filled with Ricotta Pesto and topped with Tomato Coulis and Arugula served with Garlic Focaccia $13.50
Dinner
A P P E T I Z E R
Quinoa Timbale of Avocado and Sweet Potato with Caramelized Shallots, Arugula and Cherry Tomatoes with a Lemongrass-Lime Vinaigrette $9.50 (gluten free)
Organic Buffalo Wings with Celery and Carrots and a Blue Cheese- Buttermilk Dressing $9.95 (gluten free)
E N T R E E S
Spicy Thai Beef Salad – Grilled Tri Tip (MR) over Chopped Romaine, Red Cabbage, Cellophane Noodles, Snap Peas, Tomatoes, Pickled Carrots, Cucumbers and Daikon Radish in a Lemongrass Vinaigrette $17.95 (gluten free)
Chicken Piccata with Capellini and Snap Peas $16.50
Swordfish with Mango Salsa and Coconut Rice and Snap Peas $21.95 (gluten free)
Fettuccine tossed with Shrimp (5), Tomatoes, Ricotta Salata, Spinach, Anisette, Basil and slivered Almonds served with a Small Caesar $17.25
Soccas (Chick Pea Crepes) filled with Caramelized Shallots, Sweet Onions, Shiitake Mushrooms, snap peas, Zucchini, Colored Carrots, Kale, Potatoes and White Beans, topped with Fonduta, Tomato Coulis, and Arugula $13.50