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

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

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

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