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​BREAKFAST

(3/19-24)

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Biscuits and Turkey Sausage Gravy with two Eggs any Style and Potatoes $15.75

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Florentine Benedict – English Muffin topped with Grilled Tomato, Sauteed Spinach, Poached Eggs and a Lemon Hollandaise Sauce, served with Breakfast Potatoes $15.50

                                                               add Canadian bacon $3 add Shrimp $4.50

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LUNCH​

(3/20-26)

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​​ENTREES​​​

Baja Tacos: 3 Tacos with Battered Rockfish topped with Cilantro-Lime Crema and Pickled Red Onion, served with Refried Black Beans $14.95

 

Soccas (Chick Pea Crepes) filled with Caramelized Shallots, Sweet Onions, Mushrooms, Green Beans, Zucchini, Carrots, Kale, and White Beans, topped with Fonduta, Tomato Coulis, and Arugula

$17. 50                      

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​DINNER​

​(3/19-24)​​​

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​APPETIZERS

Empanadas with Shredded Chicken, Potato, Oaxacan Cheese served with Escabeche, Cilantro, and Salsa $11.50

 

Cherry Salad Baby Spinach with Dried Cherries, Dates, Manchego Cheese, and Pistachios tossed in a champagne vinaigrette $12.25

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​​ENTREES​​​

Pinchos Morunos (Grilled and Skewered, Spanish Style Pork Tenderloin) with Papas Bravas, Snap Peas, Harissa and Charmula $17.50

                       

Roadhouse Chicken Pot Pie (Organic) served with a small House Salad $20.95

 

Spaghetti tossed with Sugo con Fungi – Pancetta, Shiitake, Portobello and Forest Mushrooms served with a Small Caesar $19.25 (available without pancetta)

 

Bahian Fish Stew over Rice with Rockfish, Calamari, Mussels, Shrimp and Clams garnished with Roasted Kale, Toasted Coconut, Peanuts and Plantain Chips $21.50

 

Soccas (Chick Pea Crepes) filled with Caramelized Shallots, Sweet Onions, Mushrooms, Green Beans, Zucchini, Carrots, Kale, and White Beans, topped with Fonduta, Tomato Coulis, and Arugula $17. 50

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