Starts & Sides
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Pears and Gorgonzola 9.00
Mashed Coconut Sweet Potatoes 4.50
Herbed Potato Cake 4.50
Mini Pasta Putanesca 5.00
Mains
Chicken Curry on a bed of Fresh Spinach with Brown Rice 15.00
Braised Lamb Shank with Herbed Potato Cake & Local Braised Greens 18.00
Salmon Cakes served with Green Salad 16.00
Slow Roasted Pork with Coconut Sweet Potatoes, Crispy Slaw & Corn Tortillas 16.00
Pasta Putanesca with Green Salad 16.00
Thursday, December 2, 2010
Thursday, November 25, 2010
After the Turkey
Starts & Sides
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Blanc D’Hiver Apples & Pancetta 10.00
Mashed Coconut Sweet Potatoes 4.00
Herbed Potato Cake 4.00
Mini Mac N’ Cheese 4.50
Mains
Salmon Cakes with fresh local green salad 16.00
Braised Lamb Shank with Herbed Potato Cake & Greens 16.00
Spicy Slow Roasted Pork with local chiles, peppers & onions served with Coconut Sweet Potatoes, Crisp Slaw & corn tortillas 16.00
Mac N’ Cheese, blue, mozz & white cheddar with Salad of Local Greens 14.00
Seafood Chowder with Rockfish and Local Mussels freshly plucked from the icy shores of Buck Bay and served with a homemade Bialy. 16.00
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Blanc D’Hiver Apples & Pancetta 10.00
Mashed Coconut Sweet Potatoes 4.00
Herbed Potato Cake 4.00
Mini Mac N’ Cheese 4.50
Mains
Salmon Cakes with fresh local green salad 16.00
Braised Lamb Shank with Herbed Potato Cake & Greens 16.00
Spicy Slow Roasted Pork with local chiles, peppers & onions served with Coconut Sweet Potatoes, Crisp Slaw & corn tortillas 16.00
Mac N’ Cheese, blue, mozz & white cheddar with Salad of Local Greens 14.00
Seafood Chowder with Rockfish and Local Mussels freshly plucked from the icy shores of Buck Bay and served with a homemade Bialy. 16.00
Thursday, November 18, 2010
Starts & Sides
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Blanc D’Hiver Apples & Pancetta 10.00
Mashed Coconut Sweet Potatoes 4.00
Herbed Potato Cake 4.00
Mini Baked Pasta Putanesca 4.00
Mains
Chicken Curry on a bed of Fresh Spinach & Side o' Brown Rice 14.00
Braised Lamb Shank with Herbed Potato Cake & Greens 16.00
Salmon Cakes served with Salad of Local Greens 16.00
Slow Roasted Pork with Coconut Sweet Potatoes and Greens 15.00
Baked Pasta Putanesca with Salad of Local Greens 14.00
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Blanc D’Hiver Apples & Pancetta 10.00
Mashed Coconut Sweet Potatoes 4.00
Herbed Potato Cake 4.00
Mini Baked Pasta Putanesca 4.00
Mains
Chicken Curry on a bed of Fresh Spinach & Side o' Brown Rice 14.00
Braised Lamb Shank with Herbed Potato Cake & Greens 16.00
Salmon Cakes served with Salad of Local Greens 16.00
Slow Roasted Pork with Coconut Sweet Potatoes and Greens 15.00
Baked Pasta Putanesca with Salad of Local Greens 14.00
Thursday, November 11, 2010
Happy Long Weekend - Dinner Menu
Starts/Sides
Cup of Soup with Rosemary Crackers 4.50 Bowl 6.50
Wilted Spinach Salad with Basil, Artichokes Hearts & Capers 6.50
Mixed Local Greens with Dates & Chevre 7.00
Veggie Sauté 6.50
Herbed Potato Cake 4.00
Mini Mac N’ Cheese 4.50
Coconut Mashed Sweet Potatoes 4.50
MAINS
Prosciutto wrapped Chicken Breast with Polenta Cake & Braised Local Greens 15.00
Roasted Pork with Mashed Coconut Sweet Potatoes and Spicy Black Beans 16.00
Blackened Salmon served with Herbed Potato Cake & Braised Local Greens 16.00
Korean BBQ Beef Tacos with Jicama Citrus Slaw on Corn Tortillas 14.00
Lamb Burger with Roasted Pepper Aioli, Local Greens & Tomato
on our homemade Bialy with . Served with Salad 16.00
Mac N’ Cheese, a blend of White Cheddar, Mozzarella and Blue Cheeses
Served with Salad 14.00
Cup of Soup with Rosemary Crackers 4.50 Bowl 6.50
Wilted Spinach Salad with Basil, Artichokes Hearts & Capers 6.50
Mixed Local Greens with Dates & Chevre 7.00
Veggie Sauté 6.50
Herbed Potato Cake 4.00
Mini Mac N’ Cheese 4.50
Coconut Mashed Sweet Potatoes 4.50
MAINS
Prosciutto wrapped Chicken Breast with Polenta Cake & Braised Local Greens 15.00
Roasted Pork with Mashed Coconut Sweet Potatoes and Spicy Black Beans 16.00
Blackened Salmon served with Herbed Potato Cake & Braised Local Greens 16.00
Korean BBQ Beef Tacos with Jicama Citrus Slaw on Corn Tortillas 14.00
Lamb Burger with Roasted Pepper Aioli, Local Greens & Tomato
on our homemade Bialy with . Served with Salad 16.00
Mac N’ Cheese, a blend of White Cheddar, Mozzarella and Blue Cheeses
Served with Salad 14.00
Thursday, October 28, 2010
End of October
Saturday is our unofficial 1st Anniversary!
Tuesday is our Official 1st Anniversary!
Please join us for treats and frivolity
Sides / Starts
Cup of Soup with Rosemary Crackers 4.50 Bowl 6.50
Wilted Spinach Salad with Basil, Artichokes Hearts & Capers 6.50
Mixed Local Greens with Dates & Chevre 7.00
Mains
Chicken Putanesca - pan seared breast on a bed of papardelle & sauce 15.00
Roasted Pork with Farro & Wild Rice stuffed Local Winter Squash 16.00
Pan Seared Rockfish with Caper & Golden Raisin Salsa & Confetti Cous Cous 15.00
Korean BBQ Beef Tacos with Jicama Citrus Slaw on corn tortillas 14.00
Lamb Burger with Roasted Pepper Aioli, Local Greens & Tomato
on our homemade Bialy with . Served with Salad 16.00
Local Winter Squash filled with Farro & Wild Rice Pilaf 14.00
Tuesday is our Official 1st Anniversary!
Please join us for treats and frivolity
Sides / Starts
Cup of Soup with Rosemary Crackers 4.50 Bowl 6.50
Wilted Spinach Salad with Basil, Artichokes Hearts & Capers 6.50
Mixed Local Greens with Dates & Chevre 7.00
Mains
Chicken Putanesca - pan seared breast on a bed of papardelle & sauce 15.00
Roasted Pork with Farro & Wild Rice stuffed Local Winter Squash 16.00
Pan Seared Rockfish with Caper & Golden Raisin Salsa & Confetti Cous Cous 15.00
Korean BBQ Beef Tacos with Jicama Citrus Slaw on corn tortillas 14.00
Lamb Burger with Roasted Pepper Aioli, Local Greens & Tomato
on our homemade Bialy with . Served with Salad 16.00
Local Winter Squash filled with Farro & Wild Rice Pilaf 14.00
Thursday, October 21, 2010
Starts / Sides
Local Greens with Dates and Chevre 7.00
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Fried Polenta Cake 4.00
Veggie Saute 5.50
Mains
Three Korean Beef Barbeque Tacos with with Citrus Jicama Slaw 14.00
Chicken & Shitake/Chantrelle & Artichoke Shepherd’s Pie
with Small Salad 16.00
Lamb Burger with Roasted Pepper Aioli, Arugula & Tomato on Bialy
with Small Salad 16.00
Pan Seared Rockfish with Cous cous Salad & Caper,Raisin Chow Chow 15.00
Roasted Pork with Sweet Potato Mash & Black Bean Salsa 15.00
*(Crab) Black Board Specials*
Local Greens with Dates and Chevre 7.00
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Fried Polenta Cake 4.00
Veggie Saute 5.50
Mains
Three Korean Beef Barbeque Tacos with with Citrus Jicama Slaw 14.00
Chicken & Shitake/Chantrelle & Artichoke Shepherd’s Pie
with Small Salad 16.00
Lamb Burger with Roasted Pepper Aioli, Arugula & Tomato on Bialy
with Small Salad 16.00
Pan Seared Rockfish with Cous cous Salad & Caper,Raisin Chow Chow 15.00
Roasted Pork with Sweet Potato Mash & Black Bean Salsa 15.00
*(Crab) Black Board Specials*
Sunday, October 17, 2010
Thursday, October 14, 2010
October 14th - 16th Dinner
Tonight we'll be pan searing Rockfish with Shitakes and laying it on some sweet & sour apples; not too sweet, not too sour. This will be escorted by roasted potatoes. (you can plan on a Rockfish Po'Boy hitting the special board for lunch soon)
Our Lamb Shanks will be subjected to a vigorous rubbing of Middle Eastern Spices and a slow (endless really) roast, served up with a yummy potato cake and veg. (the latkes will show up later in the season with Brisket)
Chicken Thighs are pan seared with our Balsamic Shallots and wed to Israeli Couscous mixed with veggie confetti. Sigh...
The Roasted Pork contender is wearing a Roasted Artichoke Compote and coming out strong with a polenta cake.
Vance is treating us to another Mac n' Cheese with Fusilli. It's a nice marriage of blue, white cheddar and mozzarella cheeses. And we'll have the mini mac available for those not ready for the larger commitment.
As always, we'll have some fun sides and salads and our Sarada Salad will be on the menu as well as the Beet and Black Bean Burger.
In loosely related news (like a second cousin): Starting next week we will be having Trivia Happy Hour every Wednesday from 4:30 to 6:30. Plenty of Prizes, Cheap Drinks and Brain Candy. Fun for the whole family!
Our Lamb Shanks will be subjected to a vigorous rubbing of Middle Eastern Spices and a slow (endless really) roast, served up with a yummy potato cake and veg. (the latkes will show up later in the season with Brisket)
Chicken Thighs are pan seared with our Balsamic Shallots and wed to Israeli Couscous mixed with veggie confetti. Sigh...
The Roasted Pork contender is wearing a Roasted Artichoke Compote and coming out strong with a polenta cake.
Vance is treating us to another Mac n' Cheese with Fusilli. It's a nice marriage of blue, white cheddar and mozzarella cheeses. And we'll have the mini mac available for those not ready for the larger commitment.
As always, we'll have some fun sides and salads and our Sarada Salad will be on the menu as well as the Beet and Black Bean Burger.
In loosely related news (like a second cousin): Starting next week we will be having Trivia Happy Hour every Wednesday from 4:30 to 6:30. Plenty of Prizes, Cheap Drinks and Brain Candy. Fun for the whole family!
Wednesday, October 6, 2010
Mia’s Dinner
Sides and Starts
Soup served with Rosemary Crackers cup 4.50 bowl 6.50
Polenta Fries with our Red Pepper Jam 5.50
Mixed Greens with Chevre and Dates tossed in a light vinaigrette 6.50
Wilted Spinach Salad with artichoke hearts, capers and basil 6.50
Tabbouleh 4.50
Greek Potatoes 4.00
Small mixed green salad 5.50
Veggie Sauté 6.50
Herbed Potato Pancake 4.00
Plates
Vietnamese Pulled Pork with Mashed Coconut Sweet Potatoes and a Cool Cucumber Slaw 15.00
Moroccan Lamb Shank served with Tabouleh 16.00
Chicken Tagine; skinless thighs slow cooked and served over couscous and greens 15.00
Salmon with Brown Beech Mushrooms and Lillet atop our Herbed Potato Cake 16.00
Mushroom Risotto accompanied by Sautéed Veggies 15.00
Sides and Starts
Soup served with Rosemary Crackers cup 4.50 bowl 6.50
Polenta Fries with our Red Pepper Jam 5.50
Mixed Greens with Chevre and Dates tossed in a light vinaigrette 6.50
Wilted Spinach Salad with artichoke hearts, capers and basil 6.50
Tabbouleh 4.50
Greek Potatoes 4.00
Small mixed green salad 5.50
Veggie Sauté 6.50
Herbed Potato Pancake 4.00
Plates
Vietnamese Pulled Pork with Mashed Coconut Sweet Potatoes and a Cool Cucumber Slaw 15.00
Moroccan Lamb Shank served with Tabouleh 16.00
Chicken Tagine; skinless thighs slow cooked and served over couscous and greens 15.00
Salmon with Brown Beech Mushrooms and Lillet atop our Herbed Potato Cake 16.00
Mushroom Risotto accompanied by Sautéed Veggies 15.00
Thursday, September 23, 2010
Mia’s Dinner
Sides/Starts
Soup cup 4.50 bowl 6.50
Polenta Fries served with Red Pepper Jam 5.50
Tabbouleh 4.50
Mushroom Risotto Stuffed Red Pepper 8.00
Spicy Black Bean & Polenta Stuffed Green Pepper 6.50
Mixed Local Greens Salad 5.50
Mezuna & other Greens w/ Dates and Chevre 7.00
Baked Mac and Cheese 5.00
Plates
Roasted Pork Shoulder w/ Spicy Black Bean and Polenta Stuffed Green Pepper 16.00
Coriander and Thyme Braised Lamb Shank w/ Israeli Cous Cous and Prune Compote 16.00
Pan Seared Chicken w/ Balsamic Shallots & Fresh Basil 16.00
served w/ a Mushroom Risotto Stuffed Red Pepper
Seared Salmon finished with Apples and Leeks served atop an Herbed Potato Cake 16.00
Mushroom Risotto served with Local Squash and Green Beans 15.00
Baked Mac n’ Cheese with blue cheese, cheddar and mozzarella
& Local Mixed Greens 13.50
Sides/Starts
Soup cup 4.50 bowl 6.50
Polenta Fries served with Red Pepper Jam 5.50
Tabbouleh 4.50
Mushroom Risotto Stuffed Red Pepper 8.00
Spicy Black Bean & Polenta Stuffed Green Pepper 6.50
Mixed Local Greens Salad 5.50
Mezuna & other Greens w/ Dates and Chevre 7.00
Baked Mac and Cheese 5.00
Plates
Roasted Pork Shoulder w/ Spicy Black Bean and Polenta Stuffed Green Pepper 16.00
Coriander and Thyme Braised Lamb Shank w/ Israeli Cous Cous and Prune Compote 16.00
Pan Seared Chicken w/ Balsamic Shallots & Fresh Basil 16.00
served w/ a Mushroom Risotto Stuffed Red Pepper
Seared Salmon finished with Apples and Leeks served atop an Herbed Potato Cake 16.00
Mushroom Risotto served with Local Squash and Green Beans 15.00
Baked Mac n’ Cheese with blue cheese, cheddar and mozzarella
& Local Mixed Greens 13.50
Wednesday, September 15, 2010
Mia’s Dinner
Plates
Moroccan Lamb Shank with Tabbouleh 16.00
Ultimate Chicken Noodle Soup with papardelle, brown beech mushrooms and a dollop of arugula pesto 13.00
Baked Mac and Cheese with blue cheese, cheddar and mozzarella and mixed greens 13.50
Pan Seared Tri-tip with peppers and onions on top of an herbed potato pancake 18.00
Salmon Cakes with homemade tartar and mixed greens salad 16.00
Roasted Pork with balsamic glazed shallots and artichoke heart polenta 15.00
Mixed Greens with toasted pecans, cranberries and golden raisins tossed beside an array of cheeses; 14.00
gouda, blue, edam, manchego…
Starts / Sides
Today’s Soup served with Rosemary Crackers cup 4.50 bowl 6.50
Polenta Fries with our Red Pepper Jam 5.50
Wilted Spinach Salad with artichoke hearts, capers and basil 6.50
Tabbouleh 4.50
Artichoke Heart Polenta 5.00
Greek Potatoes 4.00
Small mixed green salad 5.50
Veggie Sauté 6.50
Herbed Potato Pancake 4.00
Plates
Moroccan Lamb Shank with Tabbouleh 16.00
Ultimate Chicken Noodle Soup with papardelle, brown beech mushrooms and a dollop of arugula pesto 13.00
Baked Mac and Cheese with blue cheese, cheddar and mozzarella and mixed greens 13.50
Pan Seared Tri-tip with peppers and onions on top of an herbed potato pancake 18.00
Salmon Cakes with homemade tartar and mixed greens salad 16.00
Roasted Pork with balsamic glazed shallots and artichoke heart polenta 15.00
Mixed Greens with toasted pecans, cranberries and golden raisins tossed beside an array of cheeses; 14.00
gouda, blue, edam, manchego…
Starts / Sides
Today’s Soup served with Rosemary Crackers cup 4.50 bowl 6.50
Polenta Fries with our Red Pepper Jam 5.50
Wilted Spinach Salad with artichoke hearts, capers and basil 6.50
Tabbouleh 4.50
Artichoke Heart Polenta 5.00
Greek Potatoes 4.00
Small mixed green salad 5.50
Veggie Sauté 6.50
Herbed Potato Pancake 4.00
Thursday, September 9, 2010
Mia’s Dinner
Plates
Tri Tip Steak with Herbed Potato Pancakes 16.00
Roasted Lamb Shank with Tabouli 16.00
Slow Roasted Pork Shoulder with Coconut Sweet Potatoes 15.00
Fresh Mushroom and Tarragon Pasta 15.00
a medley of mushrooms with shallots and just a dash of cream
Chicken Breast on a Bed of Greens with Edam, Golden Raisins,
Salami and Toasted Almonds 15.00kes with Salad 16.00
Salmon Cakes with Salad 16.00
Sides/Starts
Soup Cup 4.50 Bowl 6.00 served with our rosemary crackers
Wilted Spinach Salad 6.50
Polenta Fries with Red Pepper Jam 5.50
Veggie Saute 5.50
Tabouli Salad 5.50
Mixed Greens Salad 5.00
Mashed Coconut Sweet Potatoes 4.50
Plates
Tri Tip Steak with Herbed Potato Pancakes 16.00
Roasted Lamb Shank with Tabouli 16.00
Slow Roasted Pork Shoulder with Coconut Sweet Potatoes 15.00
Fresh Mushroom and Tarragon Pasta 15.00
a medley of mushrooms with shallots and just a dash of cream
Chicken Breast on a Bed of Greens with Edam, Golden Raisins,
Salami and Toasted Almonds 15.00kes with Salad 16.00
Salmon Cakes with Salad 16.00
Sides/Starts
Soup Cup 4.50 Bowl 6.00 served with our rosemary crackers
Wilted Spinach Salad 6.50
Polenta Fries with Red Pepper Jam 5.50
Veggie Saute 5.50
Tabouli Salad 5.50
Mixed Greens Salad 5.00
Mashed Coconut Sweet Potatoes 4.50
Thursday, September 2, 2010
Mia’s Dinner
September 2, 3 & 4
Plates
Crab & Cavatappi with Roasted Tomatoes, Fresh Arugula & white wine 18.00
Blackened Chicken Quarter with Rice & Beans & Mango Chile Sauce 16.00
Pan Seared Pork with Wild Mushrooms and a Lillet Reduction on Spinach 16.00
Roasted Lamb with Balsamic Glazed Shallots and Artichoke Polenta 16.00
Cheesy Vegetable Polenta Lasagna 14.00
Sides/Starters
Soups; cup 4.50 bowl 6.50 with our Rosemary Crackers
Tabouli Salad 5.50
Salerno Salad, fresh mozzarella, tomatoes and basil tossed with greens 6.50
Wilted Spinach Salad with Artichokes, Basil and Capers 6.50
Rice and Beans 4.50
Artichoke Polenta 5.00
Greek Potatoes 4.50
Polenta Fries with Red Pepper Jam 5.50
Blackboard Specials
September 2, 3 & 4
Plates
Crab & Cavatappi with Roasted Tomatoes, Fresh Arugula & white wine 18.00
Blackened Chicken Quarter with Rice & Beans & Mango Chile Sauce 16.00
Pan Seared Pork with Wild Mushrooms and a Lillet Reduction on Spinach 16.00
Roasted Lamb with Balsamic Glazed Shallots and Artichoke Polenta 16.00
Cheesy Vegetable Polenta Lasagna 14.00
Sides/Starters
Soups; cup 4.50 bowl 6.50 with our Rosemary Crackers
Tabouli Salad 5.50
Salerno Salad, fresh mozzarella, tomatoes and basil tossed with greens 6.50
Wilted Spinach Salad with Artichokes, Basil and Capers 6.50
Rice and Beans 4.50
Artichoke Polenta 5.00
Greek Potatoes 4.50
Polenta Fries with Red Pepper Jam 5.50
Blackboard Specials
Thursday, August 26, 2010
Mia’s Dinner
August 26th – 28th
Small Plates
Mushroom Medley Shepherd’s Pie 14.00
Shitake, Brown Beech and King Trumpets with carrots and shallots under herbed mashed potatoes
Pasta Putanesca 14.00
Onions, tomatoes, capers and kalamata olives served over Fusilli with Parm
Pork Chops with Roasted Local Chiles & Fresh Nectarines 14.00
Roasted Lamb Shank served with Lemony Chickpea Puree 16.00
Dressed up with caper and golden raisin salsa
Quattro Sides, any four sides together as a meal 18.00
Sides/Starts
Small Mixed Green Salad 5.50
Polenta Fries w/ Red Pepper Jam 6.00
Salerno Salad with Fresh Mozzarella, Tomato, and Fresh Basil 6.50
Warm Lemony Chickpea Puree w/ Caper, Raisin Salsa 5.50
Wilted Spinach Salad w/ Artichoke Hearts, Basil, and Capers 6.50
Greek Potatoes 4.50
New potatoes roasted with oregano, lemon and olive oil
August 26th – 28th
Small Plates
Mushroom Medley Shepherd’s Pie 14.00
Shitake, Brown Beech and King Trumpets with carrots and shallots under herbed mashed potatoes
Pasta Putanesca 14.00
Onions, tomatoes, capers and kalamata olives served over Fusilli with Parm
Pork Chops with Roasted Local Chiles & Fresh Nectarines 14.00
Roasted Lamb Shank served with Lemony Chickpea Puree 16.00
Dressed up with caper and golden raisin salsa
Quattro Sides, any four sides together as a meal 18.00
Sides/Starts
Small Mixed Green Salad 5.50
Polenta Fries w/ Red Pepper Jam 6.00
Salerno Salad with Fresh Mozzarella, Tomato, and Fresh Basil 6.50
Warm Lemony Chickpea Puree w/ Caper, Raisin Salsa 5.50
Wilted Spinach Salad w/ Artichoke Hearts, Basil, and Capers 6.50
Greek Potatoes 4.50
New potatoes roasted with oregano, lemon and olive oil
Thursday, August 19, 2010
Mia’s Dinner
August 19th to August 21st
All dishes are served a la carte, please mix and match as you wish
Small Plates
Lamb Stew 4.50 Cup 6.00 Bowl
Mushroom Medley Shepherds’ Pie 14.00
Seared Chicken Breast on Mixed Greens w/ shredded local cabbage and a ginger lime dressing 13.00
Roasted Pork Shoulder w/ Sweet and Sour Shallots 14.00
Quattro Sides, any four sides together as a meal 16.00
Salmon Cakes w/ Mixed Greens 16.00
Sides/Starters
Small Mixed Green Salad 5.50
Polenta Fries w/ Red Pepper Jam 6.00
Salerno Salad with Fresh Mozzarella, Tomato, and Fresh Basil 6.50
Cheesy Polenta w/ Artichoke Hearts and Herbs 5.50
Warm Lemony Chickpea Puree w/ Caper, Raisin Salsa 5.50
Mini Veggie Sautee 6.00
Wilted Spinach Salad w/ Artichoke Hearts, Basil, and Capers 6.50
August 19th to August 21st
All dishes are served a la carte, please mix and match as you wish
Small Plates
Lamb Stew 4.50 Cup 6.00 Bowl
Mushroom Medley Shepherds’ Pie 14.00
Seared Chicken Breast on Mixed Greens w/ shredded local cabbage and a ginger lime dressing 13.00
Roasted Pork Shoulder w/ Sweet and Sour Shallots 14.00
Quattro Sides, any four sides together as a meal 16.00
Salmon Cakes w/ Mixed Greens 16.00
Sides/Starters
Small Mixed Green Salad 5.50
Polenta Fries w/ Red Pepper Jam 6.00
Salerno Salad with Fresh Mozzarella, Tomato, and Fresh Basil 6.50
Cheesy Polenta w/ Artichoke Hearts and Herbs 5.50
Warm Lemony Chickpea Puree w/ Caper, Raisin Salsa 5.50
Mini Veggie Sautee 6.00
Wilted Spinach Salad w/ Artichoke Hearts, Basil, and Capers 6.50
Thursday, August 12, 2010
Mia’s Dinner
August 12th through 14th
Mains
Roasted Pork Shoulder with Pineapple & Sweet Chili Glaze 15.00
Chicken Breast with Roasted Tomato and Green Olive Relish 14.00
Braised Lamb Shank with Raisin-Caper Salsa and Chickpea Puree 16.00
Fusilli and Cheese, Cheddar, Mozzarella and Chevre 12.00
Quatro Sides as an Entrée 16.00
Salmon – Preperation on chalk board 16.00
Sides/Starts
Cup of Soup with Rosemary Crackers 4.50
Polenta Fries with Red Pepper Jam 6.00
Coconut Mashed Sweet Potatoes 5.50
Local Greens with Berries and Chevre 6.50
Pesto Cous Cous 4.50
Braised Local Cabbage with Pancetta 6.00
Potato Salad with capers and green olives (no mayo) 5.00
Wilted Spinach Salad with Capers, Artichokes and Basil 6.50
August 12th through 14th
Mains
Roasted Pork Shoulder with Pineapple & Sweet Chili Glaze 15.00
Chicken Breast with Roasted Tomato and Green Olive Relish 14.00
Braised Lamb Shank with Raisin-Caper Salsa and Chickpea Puree 16.00
Fusilli and Cheese, Cheddar, Mozzarella and Chevre 12.00
Quatro Sides as an Entrée 16.00
Salmon – Preperation on chalk board 16.00
Sides/Starts
Cup of Soup with Rosemary Crackers 4.50
Polenta Fries with Red Pepper Jam 6.00
Coconut Mashed Sweet Potatoes 5.50
Local Greens with Berries and Chevre 6.50
Pesto Cous Cous 4.50
Braised Local Cabbage with Pancetta 6.00
Potato Salad with capers and green olives (no mayo) 5.00
Wilted Spinach Salad with Capers, Artichokes and Basil 6.50
Thursday, August 5, 2010
August 5th through 7th
Mia’s Dinner
Starts and Sides
Polenta Fries with Red Pepper Jam 5.50
Wilted Spinach Salad with Capers, Artichoke Hearts and Fresh Basil 6.50
Israeli Cous Cous with Roasted Tomatoes, Green Olives and Scallions 6.00
Mashed Coconut Sweet Potatoes 5.00
Mixed Greens with Local Blueberries and Chevre 6.50
French Lentil Salad with Pineapple Sage 5.50
Braised Greens with Pancetta 6.00
Mains
Roasted Chicken with Pomegranate Thyme Glaze 14.00
Pork Shoulder with Spiced Coffee Rub 15.00
Morrocan Style Lamb Shank 16.00
Salmon with Brown Beech Mushrooms and Lillet 16.00
Mushroom Medley with Fusilli Pasta 14.00
Mia’s Desserts
Cookies 1.50
Oatmeal Butterscotch or
Dark Chocolate Espresso
Chocolate Truffle Torte 6.00
Orange Chocolate Mousse 5.00
Mango & Local Blueberry Crisp 5.00
Orange Cream Panna Cotta 4.50
Flourless Hazelnut Torte w/ Hazelnut Sabayon 6.00
Espresso Drinks Available
And Mighty Leaf Teas
Starts and Sides
Polenta Fries with Red Pepper Jam 5.50
Wilted Spinach Salad with Capers, Artichoke Hearts and Fresh Basil 6.50
Israeli Cous Cous with Roasted Tomatoes, Green Olives and Scallions 6.00
Mashed Coconut Sweet Potatoes 5.00
Mixed Greens with Local Blueberries and Chevre 6.50
French Lentil Salad with Pineapple Sage 5.50
Braised Greens with Pancetta 6.00
Mains
Roasted Chicken with Pomegranate Thyme Glaze 14.00
Pork Shoulder with Spiced Coffee Rub 15.00
Morrocan Style Lamb Shank 16.00
Salmon with Brown Beech Mushrooms and Lillet 16.00
Mushroom Medley with Fusilli Pasta 14.00
Mia’s Desserts
Cookies 1.50
Oatmeal Butterscotch or
Dark Chocolate Espresso
Chocolate Truffle Torte 6.00
Orange Chocolate Mousse 5.00
Mango & Local Blueberry Crisp 5.00
Orange Cream Panna Cotta 4.50
Flourless Hazelnut Torte w/ Hazelnut Sabayon 6.00
Espresso Drinks Available
And Mighty Leaf Teas
Thursday, July 29, 2010
July 29th thru 31st
Mia’s Dinner
Mains
Chicken Arrabiata 14.00
Pork Shoulder Glazed with Ginger & Apricots 15.00
Moroccan Lamb Shank with Local Chard 16.00
Sesame Crusted Salmon with Gremolata & Braised Local Cabbage 16.00
Linguine with Brown Beech, King Trumpet and White Mushrooms 14.00
Starters / Sides
Herbed Potato Cakes 4.00
Braised Local Greens with Pancetta 5.50
Wilted Spinach Salad with Basil, Capers & Artichoke Hearts 6.50
Sweet Potato Pan Fries with Red Pepper Jam 6.00
Local Greens with Fresh Berries & Chevre 6.50
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Blackboard Specials Inside!
Mains
Chicken Arrabiata 14.00
Pork Shoulder Glazed with Ginger & Apricots 15.00
Moroccan Lamb Shank with Local Chard 16.00
Sesame Crusted Salmon with Gremolata & Braised Local Cabbage 16.00
Linguine with Brown Beech, King Trumpet and White Mushrooms 14.00
Starters / Sides
Herbed Potato Cakes 4.00
Braised Local Greens with Pancetta 5.50
Wilted Spinach Salad with Basil, Capers & Artichoke Hearts 6.50
Sweet Potato Pan Fries with Red Pepper Jam 6.00
Local Greens with Fresh Berries & Chevre 6.50
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Blackboard Specials Inside!
Thursday, July 22, 2010
Starts / Sides
Sweet Potato and/or Polenta Fries with Red Pepper Jam 6.00
Local Greens with Dates and Chevre 6.50
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Israeli Cous Cous with Cherries, Cucumber and Fresh Basil 6.00
Braised Greens with Pancetta 5.50
Maitake Mushroom, Chevre and Local Herb Pesto Tart 7.00
Wilted Spinach Salad with Capers, Basil and Artichokes 6.50
Mains
Pork with Fresh Pineapple and Sweet Chile Sauce 14.00
Pulled Chicken Salad with Asparagus, Caramelized Onions and Tarragon Dressing 13.00
Moroccan Lamb Shank with Local Chard 14.00
Blackened Salmon with Braised Local Cabbage 16.00
Pasta Putanesca, anchovies optional 12.00
*Black Board Specials*
Sweet Potato and/or Polenta Fries with Red Pepper Jam 6.00
Local Greens with Dates and Chevre 6.50
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Israeli Cous Cous with Cherries, Cucumber and Fresh Basil 6.00
Braised Greens with Pancetta 5.50
Maitake Mushroom, Chevre and Local Herb Pesto Tart 7.00
Wilted Spinach Salad with Capers, Basil and Artichokes 6.50
Mains
Pork with Fresh Pineapple and Sweet Chile Sauce 14.00
Pulled Chicken Salad with Asparagus, Caramelized Onions and Tarragon Dressing 13.00
Moroccan Lamb Shank with Local Chard 14.00
Blackened Salmon with Braised Local Cabbage 16.00
Pasta Putanesca, anchovies optional 12.00
*Black Board Specials*
Thursday, July 15, 2010
This Week's Menu
Mia’s Dinner
July 15th , 16th and 17th
Starters/Sides
Cup of Soup with Rosemary crackers 4.50
Wilted Spinach with capers, artichokes and basil 6.50
Fusili Pasta Salad pepper weed pesto, red peppers, tomatoes, red & green onions, pepitas and fresh pecorino 5.00
Polenta Fries with Red Pepper Jam 6.00
Local Greens with Dates and Chevre 6.00
Taramasalata with Rosemary Crackers 6.00
Coconut Milk Mashed Sweet Potatoes 5.00
Mains
Chicken with Spanish Romesco on a bed of Mizuna 12.00
Putanesca tossed with Linguine and Fresh Pecorino 14.00
Crab Cakes with Chermoula 16.00
Pork Roasted with Sweet Chili and Pineapple 15.00
Provencal Lamb Shank 16.00
Chalk Board Specials Inside!
July 15th , 16th and 17th
Starters/Sides
Cup of Soup with Rosemary crackers 4.50
Wilted Spinach with capers, artichokes and basil 6.50
Fusili Pasta Salad pepper weed pesto, red peppers, tomatoes, red & green onions, pepitas and fresh pecorino 5.00
Polenta Fries with Red Pepper Jam 6.00
Local Greens with Dates and Chevre 6.00
Taramasalata with Rosemary Crackers 6.00
Coconut Milk Mashed Sweet Potatoes 5.00
Mains
Chicken with Spanish Romesco on a bed of Mizuna 12.00
Putanesca tossed with Linguine and Fresh Pecorino 14.00
Crab Cakes with Chermoula 16.00
Pork Roasted with Sweet Chili and Pineapple 15.00
Provencal Lamb Shank 16.00
Chalk Board Specials Inside!
Thursday, July 8, 2010
July 8-10th Dinner Menu
Mia’s Dinner
July 8th thru July 10th
Starts
Cold Borscht or Mango Melon cup 4.50
Spinach with Fresh Local Raspberries and Chevre 7.00
Wilted Spinach with Artichoke Hearts, Capers and Basil 6.50
Quinoa Tabouli 4.50
Mains
Chicken Arrabiata 12.00
Southwest Pulled Pork 14.00
Braised Lamb Shank with Herbs de Provence 14.00
Veggie Polenta Lasagna 10.00
Pairings
Polenta Fries with Red Pepper Jam 4.50
Braised Greens with Pancetta 5.00
Israeli Couscous with Morels and Scallions 6.00
Bed of Greens - Spinach and Arugula 4.00
July 8th thru July 10th
Starts
Cold Borscht or Mango Melon cup 4.50
Spinach with Fresh Local Raspberries and Chevre 7.00
Wilted Spinach with Artichoke Hearts, Capers and Basil 6.50
Quinoa Tabouli 4.50
Mains
Chicken Arrabiata 12.00
Southwest Pulled Pork 14.00
Braised Lamb Shank with Herbs de Provence 14.00
Veggie Polenta Lasagna 10.00
Pairings
Polenta Fries with Red Pepper Jam 4.50
Braised Greens with Pancetta 5.00
Israeli Couscous with Morels and Scallions 6.00
Bed of Greens - Spinach and Arugula 4.00
Wednesday, June 30, 2010
First July Dinner Menu
Mia’s Dinner
July 1st - July 3rd
Mains
Jerk Chicken with Papaya Black Bean Salsa & Jicama Slaw 15.00
Wild King Salmon with Lillet Morels & Garlic Broccoli 18.00
Lamb Kofta with Cucumber Salad & Baba Ganoush with Pita 15.00
Vegetable Polenta Lasagna 12.00
Roasted Pork with Sweet & Sour Glazed Shallots on Mizuna 15.00
Sides and Starts
Cup of Soup with Rosemary Crackers 4.50
Rosemary Crackers with choice of Red Pepper Jam, Chevre, Roasted Tomato-Olive Tapenade, Herbed White Bean Spread Any two for 7.00 three for 9.00 all four for 11.00
Quinoa Tabouli 4.50
Wilted Spinach Salad with Capers, Artichoke and Basil 6.00
Mizuna & Arugula Salad with Dates and Chevre 6.00
Mashed Sweet Potatoes with Coconut Milk & Toasted Cumin 4.00
Braised Greens with Pancetta 5.00
Roasted Greek Potatoes added to any plate 3.50
Black Board Specials
July 1st - July 3rd
Mains
Jerk Chicken with Papaya Black Bean Salsa & Jicama Slaw 15.00
Wild King Salmon with Lillet Morels & Garlic Broccoli 18.00
Lamb Kofta with Cucumber Salad & Baba Ganoush with Pita 15.00
Vegetable Polenta Lasagna 12.00
Roasted Pork with Sweet & Sour Glazed Shallots on Mizuna 15.00
Sides and Starts
Cup of Soup with Rosemary Crackers 4.50
Rosemary Crackers with choice of Red Pepper Jam, Chevre, Roasted Tomato-Olive Tapenade, Herbed White Bean Spread Any two for 7.00 three for 9.00 all four for 11.00
Quinoa Tabouli 4.50
Wilted Spinach Salad with Capers, Artichoke and Basil 6.00
Mizuna & Arugula Salad with Dates and Chevre 6.00
Mashed Sweet Potatoes with Coconut Milk & Toasted Cumin 4.00
Braised Greens with Pancetta 5.00
Roasted Greek Potatoes added to any plate 3.50
Black Board Specials
Thursday, June 24, 2010
Mia’s Dinner
Tamed Pork Shoulder with Sweet & Sour Glazed Shallots 15.00
Chicken Tagine with Apricots and Almonds 14.00
Vegetable Polenta Lasagna 12.00
Salmon Cakes with Local Greens 16.00
Sides/Starts
Cup of Soup with Rosemary Crackers 4.50
Mezuna and Arugula with Dates and Chevre 4.50
Quinoa Tabouli 4.50
Rosemary Crackers with Chevre and Red Pepper Jam 6.00
Braised Greens with Pancetta 5.00
Olive Salad on a bed of Greens 5.00
Cheesy Polenta Croquettes 5.00
Cardamom and Chili Sweet Potata Gratin with Chevre 5.00
Greek Salad 4.50
Tamed Pork Shoulder with Sweet & Sour Glazed Shallots 15.00
Chicken Tagine with Apricots and Almonds 14.00
Vegetable Polenta Lasagna 12.00
Salmon Cakes with Local Greens 16.00
Sides/Starts
Cup of Soup with Rosemary Crackers 4.50
Mezuna and Arugula with Dates and Chevre 4.50
Quinoa Tabouli 4.50
Rosemary Crackers with Chevre and Red Pepper Jam 6.00
Braised Greens with Pancetta 5.00
Olive Salad on a bed of Greens 5.00
Cheesy Polenta Croquettes 5.00
Cardamom and Chili Sweet Potata Gratin with Chevre 5.00
Greek Salad 4.50
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