Menu for Saturday, June 16th

Chicken Cutlet with Summer Squash and Bacon Salad $9.50

Olive Oil Poached Egg over Grilled Asparagus with a Buttery Croissant $8

Cold Seafood Potato Salad with Olives and Preserved Lemons $11

Spring Vegetable Risotto $9.50

Tomato Garlic Soup with Cheese Crostini $6.50

Strawberry Rhubarb Pie with Sweet Sherry Whipped Cream $4.50

Friday, June 15

Fresh Thyme and Garlic Soup $6.50

Coriander Roast Chicken with Chorizo Spiced Lentils and Rice $10.50

Country Meatloaf with Spring Salad $9.50

Cold Seafood Potato Salad with Creamy Saffron Aioli $11.00

Spring Vegetable Risotto $9.50

Strawberry Rhubarb Pie with Sweet Sherry Whipped Cream $4.50

Thursday, June 14

Thyme and Garlic Soup (Thyme Bundles, Chicken Stock, Garlic Puree, and Spinach) with Crostini $6.50

Beef Short Ribs with Spring Vegetable Ragout $12.00

Sauteed Squid and Shrimp with Lemon Charmoula Sauce over Rice $11.00

Roasted Pork Loin with Sweet Sherry and Date Sauce and Side Salad $10.50

Red Pepper and Asparagus Vegetable Paella $10.00

Fresh Lemon Tart with Whipped Cream $4.50

Wednesday, June 13

Orange Lentil Soup with Roasted Cumin and Chorizo Oil $6.50

Beef Short Ribs with Spring Vegetable Ragout and Mashed Potatoes $12.00

Mussels with Spicy Harissa and Parsley Sauce $10.50

Pan Roasted Pork Loin in a Sherry Almond Pesto, served over a Preserved Lemon Potato Salad $10.50

Pine Nut, Date, and Fresh Herb Pilav $8.50

Fresh Lemon Tart with Whipped Cream $4.50

Tuesday, June 12

Orange Lentil Soup with Roasted Cumin and Chorizo Oil drizzled on Top $6.50

Mussels with Harissa* and Chopped Parsley $10.50
*Red Pepper, Tomato, and Red Chili Sauce from North Africa

Roast Chicken with Preserved Lemon and Smokey Potato Salad $10.50

Spring Vegetable Seafood Pasta Salad $9.50

White Corn Souffle with Mixed Green Salad $8.50

Fresh Lemon Tart with Almond Crust $4.50