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