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