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

Mia’s Dinner
August 26th – 28th


Small Plates

Mushroom Medley Shepherd’s Pie 14.00
Shitake, Brown Beech and King Trumpets with carrots and shallots under herbed mashed potatoes
Pasta Putanesca 14.00
Onions, tomatoes, capers and kalamata olives served over Fusilli with Parm
Pork Chops with Roasted Local Chiles & Fresh Nectarines 14.00
Roasted Lamb Shank served with Lemony Chickpea Puree 16.00
Dressed up with caper and golden raisin salsa
Quattro Sides, any four sides together as a meal 18.00



Sides/Starts

Small Mixed Green Salad 5.50
Polenta Fries w/ Red Pepper Jam 6.00
Salerno Salad with Fresh Mozzarella, Tomato, and Fresh Basil 6.50
Warm Lemony Chickpea Puree w/ Caper, Raisin Salsa 5.50
Wilted Spinach Salad w/ Artichoke Hearts, Basil, and Capers 6.50
Greek Potatoes 4.50
New potatoes roasted with oregano, lemon and olive oil

Mia’s Dinner
August 19th to August 21st
All dishes are served a la carte, please mix and match as you wish

Small Plates
Lamb Stew 4.50 Cup 6.00 Bowl
Mushroom Medley Shepherds’ Pie 14.00
Seared Chicken Breast on Mixed Greens w/ shredded local cabbage and a ginger lime dressing 13.00
Roasted Pork Shoulder w/ Sweet and Sour Shallots 14.00
Quattro Sides, any four sides together as a meal 16.00
Salmon Cakes w/ Mixed Greens 16.00

Sides/Starters
Small Mixed Green Salad 5.50
Polenta Fries w/ Red Pepper Jam 6.00
Salerno Salad with Fresh Mozzarella, Tomato, and Fresh Basil 6.50
Cheesy Polenta w/ Artichoke Hearts and Herbs 5.50
Warm Lemony Chickpea Puree w/ Caper, Raisin Salsa 5.50
Mini Veggie Sautee 6.00
Wilted Spinach Salad w/ Artichoke Hearts, Basil, and Capers 6.50

Mia’s Dinner
August 12th through 14th


Mains
Roasted Pork Shoulder with Pineapple & Sweet Chili Glaze 15.00
Chicken Breast with Roasted Tomato and Green Olive Relish 14.00
Braised Lamb Shank with Raisin-Caper Salsa and Chickpea Puree 16.00
Fusilli and Cheese, Cheddar, Mozzarella and Chevre 12.00
Quatro Sides as an Entrée 16.00
Salmon – Preperation on chalk board 16.00


Sides/Starts
Cup of Soup with Rosemary Crackers 4.50
Polenta Fries with Red Pepper Jam 6.00
Coconut Mashed Sweet Potatoes 5.50
Local Greens with Berries and Chevre 6.50
Pesto Cous Cous 4.50
Braised Local Cabbage with Pancetta 6.00
Potato Salad with capers and green olives (no mayo) 5.00
Wilted Spinach Salad with Capers, Artichokes and Basil 6.50

August 5th through 7th

Mia’s Dinner

Starts and Sides
Polenta Fries with Red Pepper Jam 5.50
Wilted Spinach Salad with Capers, Artichoke Hearts and Fresh Basil 6.50
Israeli Cous Cous with Roasted Tomatoes, Green Olives and Scallions 6.00
Mashed Coconut Sweet Potatoes 5.00
Mixed Greens with Local Blueberries and Chevre 6.50
French Lentil Salad with Pineapple Sage 5.50
Braised Greens with Pancetta 6.00

Mains
Roasted Chicken with Pomegranate Thyme Glaze 14.00
Pork Shoulder with Spiced Coffee Rub 15.00
Morrocan Style Lamb Shank 16.00
Salmon with Brown Beech Mushrooms and Lillet 16.00
Mushroom Medley with Fusilli Pasta 14.00



Mia’s Desserts

Cookies 1.50
Oatmeal Butterscotch or
Dark Chocolate Espresso

Chocolate Truffle Torte 6.00
Orange Chocolate Mousse 5.00
Mango & Local Blueberry Crisp 5.00
Orange Cream Panna Cotta 4.50
Flourless Hazelnut Torte w/ Hazelnut Sabayon 6.00

Espresso Drinks Available
And Mighty Leaf Teas