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!
Thursday, October 14, 2010
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
Thursday, September 23, 2010
Mia’s Dinner
Sides/Starts
Soup cup 4.50 bowl 6.50
Polenta Fries served with Red Pepper Jam 5.50
Tabbouleh 4.50
Mushroom Risotto Stuffed Red Pepper 8.00
Spicy Black Bean & Polenta Stuffed Green Pepper 6.50
Mixed Local Greens Salad 5.50
Mezuna & other Greens w/ Dates and Chevre 7.00
Baked Mac and Cheese 5.00
Plates
Roasted Pork Shoulder w/ Spicy Black Bean and Polenta Stuffed Green Pepper 16.00
Coriander and Thyme Braised Lamb Shank w/ Israeli Cous Cous and Prune Compote 16.00
Pan Seared Chicken w/ Balsamic Shallots & Fresh Basil 16.00
served w/ a Mushroom Risotto Stuffed Red Pepper
Seared Salmon finished with Apples and Leeks served atop an Herbed Potato Cake 16.00
Mushroom Risotto served with Local Squash and Green Beans 15.00
Baked Mac n’ Cheese with blue cheese, cheddar and mozzarella
& Local Mixed Greens 13.50
Sides/Starts
Soup cup 4.50 bowl 6.50
Polenta Fries served with Red Pepper Jam 5.50
Tabbouleh 4.50
Mushroom Risotto Stuffed Red Pepper 8.00
Spicy Black Bean & Polenta Stuffed Green Pepper 6.50
Mixed Local Greens Salad 5.50
Mezuna & other Greens w/ Dates and Chevre 7.00
Baked Mac and Cheese 5.00
Plates
Roasted Pork Shoulder w/ Spicy Black Bean and Polenta Stuffed Green Pepper 16.00
Coriander and Thyme Braised Lamb Shank w/ Israeli Cous Cous and Prune Compote 16.00
Pan Seared Chicken w/ Balsamic Shallots & Fresh Basil 16.00
served w/ a Mushroom Risotto Stuffed Red Pepper
Seared Salmon finished with Apples and Leeks served atop an Herbed Potato Cake 16.00
Mushroom Risotto served with Local Squash and Green Beans 15.00
Baked Mac n’ Cheese with blue cheese, cheddar and mozzarella
& Local Mixed Greens 13.50
Wednesday, September 15, 2010
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
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
Thursday, September 9, 2010
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
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
Thursday, September 2, 2010
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
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
Thursday, August 26, 2010
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
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
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