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