Saturday, April 12

North African Spiced Tomato Bisque with Roast Leg of Lamb Garnish $6.50

BBQ Beef Brisket Sandwich with Green Cabbage Slaw and Onion Rings $12.00

Wild Tasmanian Salmon with Tomato Zucchini and Onion Bread Salad $16.00

Roast Chicken Legs with Shitake Mushrooms and Thai Spiced Fruit Salad $13.00

Wild Mushroom Tortilla with Red Onion and Field Green Salad $12.00

Parfait with Peach Nectar and Mint Whipped Cream $5.00

Friday, April 11

Puree of White Bean & Bacon Soup $6.50

BBQ Beef Brisket with Creamy Polenta $13

Spicy Wild Tasmanian Salmon on a Salad of Radish, Scallion, Tomato, & Mango with a Sweet Tamarind Vinaigrette $16

Pan Roasted Turbot with Sauteed Fava Beans, Peas, Fennel & Tomatoes $14

Savory Wild Mushroom Bread Pudding with Mixed Greens $11

Fresh Baked Apple Pie with Vanilla Ice Cream & Caramel Sauce $6.50

Thursday, April 10

Garbanzo Bean Soup $6

Spicy Argentinian Rojo Sauce with Sauteed Shrimp and Steamed Rice $13

Rare Seared Sirloin Steak with Tomato Stewed Flageolet Beans $13.50

Pan Roasted Turbot with Roasted Red Pepper Coulis and Israeli Couscous $14

Lima Beans, Peas, Fennel with Basmati Rice $10

Fresh Baked Apple Pie with Vanilla Ice Cream $6.50

Wednesday, April 9

Roasted Red Pepper Soup $6

Med. Rare Steak Chimichurri with Crispy Potato Coins $13

Sauteed Shrimp with English Pea and Summer Squash in Smoky Tomato Sauce $12

Pan Roasted Turbot with Lemon-White Anchovy Butter over Rosemary & Tomato Flageolets $14

Spanish Garbanzo Stew with Coriander Rice $11

Blueberry Roly-Poly with Fresh Lemon Sauce $6.50

Tuesday, April 8

Roasted Red Pepper Bisque $6

Pan Fried Skate Wing with Lyonnaise Potatoes $14

Baby Lamb Chops with Moorish Chickpeas & Wilted Spinach $16

Roast Pork Tenderloin with English Peas, Favas, & Tomatoes $13

Roasted Pepper, Squash, Red Onion & Herb Quiche with Fresh Green Salad $11

Blueberry Roly-Poly with Fresh Lemon Sauce $6.50