Saturday, June 14

Applewood Bacon, Mint, & Split Pea Soup $6.50
Cup $4.50

Pan Roasted Hawaiian Sea Bass with Honeyed Eggplant Caponata $18

Medium Rare Flank Steak over Summer Vegetable Ragout with Lemon Oregano Butter $15

Cumin Rubbed Pork Tenderloin over Tomato-Caper Potato Salad $15

Shiitake Mushroom Bolognese over Gemelli Pasta $12

Lemon Bars on Brown Butter Shortbread $5

Friday, June 13

Applewood Smoked Bacon, Mint, and Split Pea Soup $6.50

Medium Rare Flank Steak Over Zucchini and Yellow Squash Salad with Lemon Oregano Butter $15

Pork Tenderloin with Smokey Cream Corn Pudding $15

Pan Roasted Hawaiian Sea Bass with Lemon Tomato Potato Salad and Saffron Broth $18

Yellow Crookneck Squash-Zucchini-Tomato Ragout with Shaved Ricotta Salata $13

Sauteed Peaches with Lemon Pound Cake $5

Thursday, June 12

Pureed Orange and Lentil Soup $6.50

Crisp Herb Braised Duck Leg with Seared Shiitake Mushrooms and Asparagus $16.50

Medium Rare Flank Steak with Michigan Sweet Corn and Potatoes $16

Shrimp and Toast with Grape Tomatoes and Shallots $14

Squash and Cannellini Bean Bolognese with Gemelli Pasta $12

Fresh Key Lime Curd Tartlet $6.50

Wednesday, June 11

Carot, Ginger & Orange Lentil Soup $6.50

Spicey Red Curry Squid with Coconut Milk, Crispy Potatoes & Scallions $15.00

Fresh Herb & Lime Steamed Mussels with Smokey Tomato Rice$14.00

Med. Rare Pepper Rubbed Flank Steak with Michigan Sweet Corn & Chili-Lime Butter $15.00

Fried Egg & Toast with Smokey Tomato Rice $12.50

Fresh Lime Cream Tart $6.50

Tuesday, June 10

Spicy Coconut Milk Corn Chowder $6.50

Cumin & Cinnamon Spiced Duck Breast with Mango, Pineapple, Mint, and Jalapeno-Citrus Sauce $17

Allspice, Black Pepper, Lime Juice, and Parsley Marinated Squid with Mango-Coconut Rice $15

Honeyed Eggplant with Minted Couscous $13

Coconut and Red Curry Mussels with Cilantro and Scallions $14

Baked Peaches with Coconut-Almond Crumb and Sweet Chili Caramel $6.50