Thursday, December 2, 2010

Starts & Sides
Soup with Rosemary Crackers Cup 4.50 Bowl 6.50
Local Greens with Dates and Chevre 7.50
Arugula with Candied Pecans, Pears and Gorgonzola 9.00
Mashed Coconut Sweet Potatoes 4.50
Herbed Potato Cake 4.50
Mini Pasta Putanesca 5.00

Chicken Curry on a bed of Fresh Spinach with Brown Rice 15.00
Braised Lamb Shank with Herbed Potato Cake & Local Braised Greens 18.00
Salmon Cakes served with Green Salad 16.00
Slow Roasted Pork with Coconut Sweet Potatoes, Crispy Slaw & Corn Tortillas 16.00
Pasta Putanesca with Green Salad 16.00

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