Saturday, March 8

Bacon, Tomato, and Swiss Chard Soup $6

Roast Pork Tenderloin with Red Pepper Beans and Quince Aioli $12

Irish Guinness Lamb Stew $11

Snapper with Shiitake Mushrooms and Snap Peas in Broth $15

Fried Eggs and Mushrooms on Toast with Tomato Salad $9

Homemade Vanilla Ice Cream with Profiteroles and Hot Fudge $6

Friday, March 7

Smoky Tomato & Chard Soup $6

Crispy Skin Sea Bass Over Sicilian Caponata $14

Roasted Chicken with Warm White Bean & Fines Herb Salad $12

Pork Tenderloin with Manchego Mashed Potatoes & Snap Peas $13

Eggplant Lasagna with Mixed Green Salad $11

Chocolate Orange Gateau $7.00

Thursday, March 6

Potato, Leek, & Blue Cheese Soup $6.00

Spanish Potato & Onion Tortilla with Mixed Greens $10.00

Roasted Chicken with Garlic Herb White Bean Stew and Wilted Swiss Chard $12.00

Smoked Paprika Shrimp Fritters with Roasted Red Pepper Soffrito and Garlic Parsley Aioli $11.00

Pork Tenderloin with Rice Pilaf and Red Wine Poached Pears $12.50

Chocolate Orange Gateau $7.00

Wednesday, March 5

Potato, Leek, & Blue Cheese Soup $6

Black Pepper Duck with White Bean Vegetable Stew $13

Pan Roasted Trout and Rainbow Chard with Sweet Potatoes & Bacon $12.50

Herb Roasted Chicken with Sweet Herb Salad $11

Caper, Shallot, & Red Pepper Linguine with Manchego Cheese $10

Orange Chocolate Gateau $7

Tuesday, March 4

Lamb, Chickpea and Spinach Stew $6.50

Five Spiced Rubbed Duck Breast with Butternut Squash and Shitake Mushrooms $13.00

Roast Pork Loin with Manchego Polenta and Spring Greens $11.00

Trout with Applewood Bacon, Honeyed Onions and Green Apple $12.00

White Bean and Vegetable Stew in Red Wine $10.00

Oatmeal Pear Cobbler with Vanilla Ice Cream $6.00