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!

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*

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 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