July 29th thru 31st

Mia’s Dinner

Mains
Chicken Arrabiata 14.00
Pork Shoulder Glazed with Ginger & Apricots 15.00
Moroccan Lamb Shank with Local Chard 16.00
Sesame Crusted Salmon with Gremolata & Braised Local Cabbage 16.00
Linguine with Brown Beech, King Trumpet and White Mushrooms 14.00

Starters / Sides
Herbed Potato Cakes 4.00
Braised Local Greens with Pancetta 5.50
Wilted Spinach Salad with Basil, Capers & Artichoke Hearts 6.50
Sweet Potato Pan Fries with Red Pepper Jam 6.00
Local Greens with Fresh Berries & Chevre 6.50
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50


Blackboard Specials Inside!

Starts / Sides
Sweet Potato and/or Polenta Fries with Red Pepper Jam 6.00
Local Greens with Dates and Chevre 6.50
House Side Salad 5.50
Cup of Soup with Rosemary Crackers 4.50
Israeli Cous Cous with Cherries, Cucumber and Fresh Basil 6.00
Braised Greens with Pancetta 5.50
Maitake Mushroom, Chevre and Local Herb Pesto Tart 7.00
Wilted Spinach Salad with Capers, Basil and Artichokes 6.50

Mains
Pork with Fresh Pineapple and Sweet Chile Sauce 14.00
Pulled Chicken Salad with Asparagus, Caramelized Onions and Tarragon Dressing 13.00
Moroccan Lamb Shank with Local Chard 14.00
Blackened Salmon with Braised Local Cabbage 16.00
Pasta Putanesca, anchovies optional 12.00


*Black Board Specials*

This Week's Menu

Mia’s Dinner
July 15th , 16th and 17th

Starters/Sides
Cup of Soup with Rosemary crackers 4.50
Wilted Spinach with capers, artichokes and basil 6.50
Fusili Pasta Salad pepper weed pesto, red peppers, tomatoes, red & green onions, pepitas and fresh pecorino 5.00
Polenta Fries with Red Pepper Jam 6.00
Local Greens with Dates and Chevre 6.00
Taramasalata with Rosemary Crackers 6.00
Coconut Milk Mashed Sweet Potatoes 5.00

Mains
Chicken with Spanish Romesco on a bed of Mizuna 12.00
Putanesca tossed with Linguine and Fresh Pecorino 14.00
Crab Cakes with Chermoula 16.00
Pork Roasted with Sweet Chili and Pineapple 15.00
Provencal Lamb Shank 16.00

Chalk Board Specials Inside!

July 8-10th Dinner Menu

Mia’s Dinner
July 8th thru July 10th


Starts
Cold Borscht or Mango Melon cup 4.50
Spinach with Fresh Local Raspberries and Chevre 7.00
Wilted Spinach with Artichoke Hearts, Capers and Basil 6.50
Quinoa Tabouli 4.50

Mains
Chicken Arrabiata 12.00
Southwest Pulled Pork 14.00
Braised Lamb Shank with Herbs de Provence 14.00
Veggie Polenta Lasagna 10.00

Pairings
Polenta Fries with Red Pepper Jam 4.50
Braised Greens with Pancetta 5.00
Israeli Couscous with Morels and Scallions 6.00
Bed of Greens - Spinach and Arugula 4.00

First July Dinner Menu

Mia’s Dinner
July 1st - July 3rd
Mains
Jerk Chicken with Papaya Black Bean Salsa & Jicama Slaw 15.00
Wild King Salmon with Lillet Morels & Garlic Broccoli 18.00
Lamb Kofta with Cucumber Salad & Baba Ganoush with Pita 15.00
Vegetable Polenta Lasagna 12.00
Roasted Pork with Sweet & Sour Glazed Shallots on Mizuna 15.00

Sides and Starts
Cup of Soup with Rosemary Crackers 4.50
Rosemary Crackers with choice of Red Pepper Jam, Chevre, Roasted Tomato-Olive Tapenade, Herbed White Bean Spread Any two for 7.00 three for 9.00 all four for 11.00
Quinoa Tabouli 4.50
Wilted Spinach Salad with Capers, Artichoke and Basil 6.00
Mizuna & Arugula Salad with Dates and Chevre 6.00
Mashed Sweet Potatoes with Coconut Milk & Toasted Cumin 4.00
Braised Greens with Pancetta 5.00
Roasted Greek Potatoes added to any plate 3.50
Black Board Specials

Mia’s Dinner

Tamed Pork Shoulder with Sweet & Sour Glazed Shallots 15.00
Chicken Tagine with Apricots and Almonds 14.00
Vegetable Polenta Lasagna 12.00
Salmon Cakes with Local Greens 16.00


Sides/Starts
Cup of Soup with Rosemary Crackers 4.50
Mezuna and Arugula with Dates and Chevre 4.50
Quinoa Tabouli 4.50
Rosemary Crackers with Chevre and Red Pepper Jam 6.00
Braised Greens with Pancetta 5.00
Olive Salad on a bed of Greens 5.00
Cheesy Polenta Croquettes 5.00
Cardamom and Chili Sweet Potata Gratin with Chevre 5.00
Greek Salad 4.50

Lunch

Mia’s Lunch
11:30 – 4pm


Soup of the Day cup 4.50 bowl 6.50

Side Salad 5.50

Sarada Salad: green olives, tomatoes, red onion, white beans, beets 12.00
and pepitas tossed with mixed greens and white balsamic vinaigrette

Pita Pizza of the Day with Side Salad 10.00

Corned Beef and Coleslaw on Marbled Rye 9.00

Chicken and Egg Salad with lettuce and tomato 9.00
choice of bread (baguette, wheat, rye) or as a Salad 12.00

Fried Egg Sandwich with bacon, pesto mayo, 8.75
Vermont cheddar, lettuce, and tomato

Roasted Turkey on Baguette 9.00
Fig & Kalamata vinaigrette, lettuce and tomato

Goldi Lox and the Three Schmears* 12.00
Cold smoked salmon, lemon caper, onion dill, and egg schmears with pumpernickel

Beet and Black Bean Burger on toasted wheat 9.00
add Vermont cheddar .50 as a Salad 12.00
Hot Cuban Sandwich on Baguette 9.00
Ham, Salami and Jarlsberg with a kosher dill and mustard




*The San Juan County Health Department has asked us to advise our guests
that consuming raw or undercooked proteins creates a higher risk of food borne illness.