Saturday is our unofficial 1st Anniversary!
Tuesday is our Official 1st Anniversary!
Please join us for treats and frivolity
Sides / Starts
Cup of Soup with Rosemary Crackers 4.50 Bowl 6.50
Wilted Spinach Salad with Basil, Artichokes Hearts & Capers 6.50
Mixed Local Greens with Dates & Chevre 7.00
Mains
Chicken Putanesca - pan seared breast on a bed of papardelle & sauce 15.00
Roasted Pork with Farro & Wild Rice stuffed Local Winter Squash 16.00
Pan Seared Rockfish with Caper & Golden Raisin Salsa & Confetti Cous Cous 15.00
Korean BBQ Beef Tacos with Jicama Citrus Slaw on corn tortillas 14.00
Lamb Burger with Roasted Pepper Aioli, Local Greens & Tomato
on our homemade Bialy with . Served with Salad 16.00
Local Winter Squash filled with Farro & Wild Rice Pilaf 14.00
Thursday, October 28, 2010
Thursday, October 21, 2010
Starts / Sides
Local Greens with Dates and Chevre 7.00
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Fried Polenta Cake 4.00
Veggie Saute 5.50
Mains
Three Korean Beef Barbeque Tacos with with Citrus Jicama Slaw 14.00
Chicken & Shitake/Chantrelle & Artichoke Shepherd’s Pie
with Small Salad 16.00
Lamb Burger with Roasted Pepper Aioli, Arugula & Tomato on Bialy
with Small Salad 16.00
Pan Seared Rockfish with Cous cous Salad & Caper,Raisin Chow Chow 15.00
Roasted Pork with Sweet Potato Mash & Black Bean Salsa 15.00
*(Crab) Black Board Specials*
Local Greens with Dates and Chevre 7.00
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Fried Polenta Cake 4.00
Veggie Saute 5.50
Mains
Three Korean Beef Barbeque Tacos with with Citrus Jicama Slaw 14.00
Chicken & Shitake/Chantrelle & Artichoke Shepherd’s Pie
with Small Salad 16.00
Lamb Burger with Roasted Pepper Aioli, Arugula & Tomato on Bialy
with Small Salad 16.00
Pan Seared Rockfish with Cous cous Salad & Caper,Raisin Chow Chow 15.00
Roasted Pork with Sweet Potato Mash & Black Bean Salsa 15.00
*(Crab) Black Board Specials*
Sunday, October 17, 2010
Thursday, October 14, 2010
October 14th - 16th Dinner
Tonight we'll be pan searing Rockfish with Shitakes and laying it on some sweet & sour apples; not too sweet, not too sour. This will be escorted by roasted potatoes. (you can plan on a Rockfish Po'Boy hitting the special board for lunch soon)
Our Lamb Shanks will be subjected to a vigorous rubbing of Middle Eastern Spices and a slow (endless really) roast, served up with a yummy potato cake and veg. (the latkes will show up later in the season with Brisket)
Chicken Thighs are pan seared with our Balsamic Shallots and wed to Israeli Couscous mixed with veggie confetti. Sigh...
The Roasted Pork contender is wearing a Roasted Artichoke Compote and coming out strong with a polenta cake.
Vance is treating us to another Mac n' Cheese with Fusilli. It's a nice marriage of blue, white cheddar and mozzarella cheeses. And we'll have the mini mac available for those not ready for the larger commitment.
As always, we'll have some fun sides and salads and our Sarada Salad will be on the menu as well as the Beet and Black Bean Burger.
In loosely related news (like a second cousin): Starting next week we will be having Trivia Happy Hour every Wednesday from 4:30 to 6:30. Plenty of Prizes, Cheap Drinks and Brain Candy. Fun for the whole family!
Our Lamb Shanks will be subjected to a vigorous rubbing of Middle Eastern Spices and a slow (endless really) roast, served up with a yummy potato cake and veg. (the latkes will show up later in the season with Brisket)
Chicken Thighs are pan seared with our Balsamic Shallots and wed to Israeli Couscous mixed with veggie confetti. Sigh...
The Roasted Pork contender is wearing a Roasted Artichoke Compote and coming out strong with a polenta cake.
Vance is treating us to another Mac n' Cheese with Fusilli. It's a nice marriage of blue, white cheddar and mozzarella cheeses. And we'll have the mini mac available for those not ready for the larger commitment.
As always, we'll have some fun sides and salads and our Sarada Salad will be on the menu as well as the Beet and Black Bean Burger.
In loosely related news (like a second cousin): Starting next week we will be having Trivia Happy Hour every Wednesday from 4:30 to 6:30. Plenty of Prizes, Cheap Drinks and Brain Candy. Fun for the whole family!
Wednesday, October 6, 2010
Mia’s Dinner
Sides and Starts
Soup served with Rosemary Crackers cup 4.50 bowl 6.50
Polenta Fries with our Red Pepper Jam 5.50
Mixed Greens with Chevre and Dates tossed in a light vinaigrette 6.50
Wilted Spinach Salad with artichoke hearts, capers and basil 6.50
Tabbouleh 4.50
Greek Potatoes 4.00
Small mixed green salad 5.50
Veggie Sauté 6.50
Herbed Potato Pancake 4.00
Plates
Vietnamese Pulled Pork with Mashed Coconut Sweet Potatoes and a Cool Cucumber Slaw 15.00
Moroccan Lamb Shank served with Tabouleh 16.00
Chicken Tagine; skinless thighs slow cooked and served over couscous and greens 15.00
Salmon with Brown Beech Mushrooms and Lillet atop our Herbed Potato Cake 16.00
Mushroom Risotto accompanied by Sautéed Veggies 15.00
Sides and Starts
Soup served with Rosemary Crackers cup 4.50 bowl 6.50
Polenta Fries with our Red Pepper Jam 5.50
Mixed Greens with Chevre and Dates tossed in a light vinaigrette 6.50
Wilted Spinach Salad with artichoke hearts, capers and basil 6.50
Tabbouleh 4.50
Greek Potatoes 4.00
Small mixed green salad 5.50
Veggie Sauté 6.50
Herbed Potato Pancake 4.00
Plates
Vietnamese Pulled Pork with Mashed Coconut Sweet Potatoes and a Cool Cucumber Slaw 15.00
Moroccan Lamb Shank served with Tabouleh 16.00
Chicken Tagine; skinless thighs slow cooked and served over couscous and greens 15.00
Salmon with Brown Beech Mushrooms and Lillet atop our Herbed Potato Cake 16.00
Mushroom Risotto accompanied by Sautéed Veggies 15.00
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