Saturday, April 5

Cinnamon Scented Butternut Squash Soup $6.50

Roasted Pork Tenderloin with Garbonzos in a Spanish Adobo Sauce $13

Seared Rack of Lamb with Tomato, Red Onion, Olive and Feta Salad
in a Citrus Oregano Vinaigrette $15

Pan Roasted Skate Wing with Fennel, Orange, Raddish and Capers
and a Spicy Orange Vinaigrette $14

Smokey Corn Pudding with Dressed Spring Greens $10.50

Shaker Lemon Tart with Vanilla Whipped Cream $6.50

Friday, April 4

Green Bean & Minted Potato Soup $6

Skate Wing with Golden Potatoes, Capers, & Tomatoes $14

Pork Tenderloin with Stewed Garbanzos in Spanish Adobo Sauce $13

Michigan Honey & Mustard Roasted Chicken with Warm Green Beans, Tomatoes, Red Onion & Herbs $12.50

Savory Mushroom Bread Pudding with Mixed Greens Salad $11

Shaker Lemon Tarts with Vanilla Whipped Cream $6.50

Thursday, April 3

Duck Noodle Soup $6.50

Rare Rack of Lamb with Smokey Manchego Polenta, Spinach & Spicy Tomato Sauce $16.00

Seared Day Boat Scallops with Green Mango, Orange and Radish Salad with Citrus Vinaigrette $15.00

Herb Roasted Chicken with Roasted Red Peppers and Basmati Rice $12.50

Roasted Spring Vegetable Stuffed Peppers with Vinegared Greens $11.00

Shaker's Lemon Pie and Vanilla Whipped Cream $6.50

Wednesday, April 2

Spring Cabbage, Ham, and Rosemary Soup $6

Red Wine Braised Duck Legs with Michigan Cherry and Goat Cheese Salad $14

Roast Chicken with Gazpacho Salad $12

Poached Egg with Ragout of Roasted Vegetables $12

Scallops with Sardinian Couscous and Abbamele $15

Blueberry and Lemon Cream Tartlets $6.50

Tuesday, April 1

French Lentil Soup. $6

Day Boat Scallops with Basil and Orange Citrus Salad. $15

Coriander Rubbed Duck Breast with Shiitake and Scallion Couscous. $14

Roast Chicken with Gazpacho Panzanella Salad. $12

Poached Eggs with Ragout of Roasted Vegetables. $12

Blueberry and Lemon Cream Tartlets. $7