Saturday, June 7

Curried Corn and Fresh Lime Soup $6.50
Cup $4.50

Medium Rare Beef Tenderloin with Mango Herb Salad $18

Jamaican Jerk Mussels $14

Pork Chop with Orange-Jalapeno Mojo and Sweet Fried Plantains $15

Chili Lime Sautee of Eggplant, Corn, & Peas with Sweet Cream Curry $13

St. James Almond Tart $6

Friday, June 6

Smokey Tomato Bisque $6.50

Pork Chop with Orange-Jalapeno Mojo and Sweet Fried Plantains $16

Medium Rare Beef Tenderloin with Mango Herb Salad $18

Jamaican Jerk Mussels $14

Tomato-Basil-Eggplant Curry over Basmati Rice $13

St. James Almond Quince Tart $6

Thursday, Jun 5

Roasted Tomato Bisque with Crispy Bread $6.50

Seared Day Boat Scallops with Michigan Asparagus and Carrot-Citrus Sauce $18

Pan Roasted Chicken with Green Beans, Mushrooms, and Thyme-Quince Jus $13.50

Olive Oil Sauteed Shrimp with Potatoes, Peas, Lemon Zest, and a Tomato-Shallot Salad $14.50

Flageolet Beans Stewed with Root Vegetables Served with Steamed Basmati Rice $13

Home Made Maple Pecan Tartlet $6

Wednesday, June 4

Applewood Smoked Bacon and White Bean Soup $6.50

Herbes de Provence Rubbed Roast Chicken with Butter Braised Leeks $14

Pan Roasted Scallops with Shiitake Mushrooms and English Peas $18

Poached Shrimp over Marinated Tomato Citrus Salad with Candied Bacon $13

Olive Oil Fried Eggplant Rounds with Sicilian Caponata $13

Orange Anise Rhubarb Trifle $6

Tuesday, June 3

Applewood Smoked Bacon and White Bean Soup $6.50
Cup $4.50

Pan Seared Day Boat Scallops over Sicilian Eggplant Caponata $18

Beef Tenderloin in Juniper and Thyme Oil with Sauteed Asparagus $16

Pan Roasted Duck Breast over Shiitake Mushrooms & Green Beans with Quince Thyme Sauce $15

Olive Oil Fried Eggplant with Tomatoes and Capers $13

Orange Anise and Rhubarb Trifle $6