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​​​​BREAKFAST

(3/4-9)​

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Shakshuka

Eggs poached in a Middle Eastern Tomato Broth topped with Feta and Cilantro and served with

a thick Slice of Sourdough Bread $16.75​

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LUNCH​

(3/5-11)​

 

Chicken Enchiladas Suizas

Mushrooms, Scallions, Cilantro in a Creamy Tomatillo Sauce, topped with Cotija Cheese,

sides of Black Beans and Arroz Blanco Primavera $16.95

 

Veggie Relleno

Roasted Poblano with Green Beans, Tomato, Zucchini, Carrots, Kale, Corn, Mushroom,

Black Beans and Oaxacan String Cheese with a Bricklayer Sauce and Jicama Salad $16.50

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​DINNER​

​(3/4-9)​​​​​​

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​​​​​​​​​​​​APPETIZERS​

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Indian-Style Fried Shrimp

with a Tomato Chutney $12.95

 

Wedge Salad

with Bacon, Pepper Rings, Cherry Tomatoes, Radishes, Danish Blue Cheese

and a Buttermilk Dressing $12.75

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ENTREES

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Beef Stroganoff

with Mushrooms over Buttered Egg Noodles and served with Brussels Sprouts $19.50

 

Almond Crusted, Free Range Chicken Breast

with Romesco served with Scalloped Potatoes and Broccolini $19.95

 

Seared Ahi Coated in Black and White Sesame Seeds,

Wasabi-Sesame Oil Smashed Potatoes and Tamari Glazed Green Beans $24.75

 

Confit Whole Duck Leg with Bucatini

tossed with Roasted Butternut Squash, Kale, Leeks and Portobello Mushrooms and Cream Sauce,

topped with Pecorino and toasted Breadcrumbs – served with a small Caesar $23.50 

   Extra leg $10.95   (vegetarian option also available $16.95)

 

Veggie Relleno

Roasted Poblano with Green Beans, Tomato, Zucchini, Carrots, Kale, Corn, Mushroom,

Black Beans and Oaxacan String Cheese with a Bricklayer Sauce and Jicama Salad $16.50

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