Friday, March 21

Spring Vegetable and Smoked Idiazabal Cheese Soup $6

Pan Roasted Salmon over Peas with Bacon & Tomatoes $15

Pork Tenderloin with Polenta & Mushroom Fricassee $13

Herb Stuffed Lamb with Red Wine Braised Lentils $14

Eggplant Timbale and Field Greens Salad $11

Strawberry Tart with Vanilla Whipped Cream $6.50