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