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