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​​​BREAKFAST

(11/28-11/30)​

 

​Chile Relleno Omelet with Roasted Green Chile, House Made Chorizo and Oaxacan Cheese

topped with a Roasted Tomato-Corn Salsa, served with Refried Beans

and a Flour Tortilla (available w/out Chorizo) $16.25

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Greek Benedict – English Muffin, Shrimp, Spinach, Grilled Tomato, Lemon Hollandaise,

and Breakfast Potatoes $17.50​

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LUNCH​

(11/29 -12/3)

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NY Steak Sandwich with Caramelized Onions and Blue Cheese Mayo on a Hoagie Roll,

served with hand cut Fries $16.95

 

Stuffed Acorn Squash with Wild Rice, Mushrooms, Cranberries, Walnuts

and Spanish Goat Cheese $15.95

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​DINNER​

​(11/26 - 12/1)​​​​​​

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​​​​APPETIZERS

Spinach Salad in a Cranberry Vinaigrette with Creamy Brie, Roasted Beets, Red Onion,

and Candied Pecans, topped with Crispy Pancetta $12.25

 

Nellie’s Pupusa’s Calabacitas with Asadero; Chicharron and Black Beans

served with Mexican Coulis and Slaw $11.75

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ENTREES​​

​Saigon-Style, Shaking Beef (Tenderloin) with Bok Choy and Shiitake Mushrooms Sautéed

in Oyster Sauce over Jasmine Rice $19.95

 

Chicken Diablo (Free Range) with Scalloped Potatoes and Green Beans $21.95

 

Confit Whole Duck Leg with Bucatini tossed with Roasted Butternut Squash, Kale, Leeks and

Portobello Mushrooms in a Cream Sauce, topped with Pecorino and Toasted Breadcrumbs

served with a small Caesar $23.50 Extra leg add $12.00
(also available as vegetarian option)

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Ruby Red Trout Meuniere served with Roasted Garlic Mashed Potatoes

and Broccolini $22.75

 

Stuffed Acorn Squash with Wild Rice, Mushrooms, Cranberries, Walnuts and

Spanish Goat Cheese with a Small House Salad $17.75

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