Wednesday, September 26

Puree of Butternut Squash with Blue Cheese and Walnuts $6

Chicken Confit with Braised Brussel Sprouts $12

Bone in Pork Chops with Orange Fennel Sauce $11

Seared Sea Scallop Pasta with Bacon & Tomato Cream $14

Arugula, Ricotta & Roasted Red Pepper Frittata with Mixed Green Salad $8.50

Pear Cobbler with Vanilla Ice Cream $5