RESTAURANT WEEK March 8th ~ 16th 2018


Start your meal with one of the following...

A cup of hot tomato bisque topped with a gooey cheese toast

Kale and romaine Caesar salad with crispy chic peas, red onion
and parmesan cheese (g/f)

Baby spinach topped with grated Granny Smith apple, red beets,
candied pecans, toasted seed mix and blueberry vinaigrette (g/f)

then choose from...

Pan roasted cod with a simmered mix of tomato, roasted redpepper, red onion and kalamata olives with wild rice. Served witha grilled lemon (g/f)

Buttery roasted shrimp and sun-dried tomatoes tossed with lemon and garlic linguine and crispy parsley bread crumbs

Everything crusted salmon over chilled soba noodles withjulienned vegetables and a dollop of ginger aioli

Pan roasted chicken topped with a zesty raspberry chipotle glazeover bacon-scallion mashed potato. Served with baby Frenchgreen beans (g/f)

Hot Italian sausage simmered in our tomato-basil sauce withpenne pasta and fresh grated parmesan cheese

For dessert, choose from either...

Vanilla ice cream, caramelized banana and toasted coconut (g/f)

Key lime pie with blueberry compote

Raspberry cheesecake brownie


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