Dinner 11/30

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 Chef’s Suggestions 11/29/25

 

Tomato and Fennel Bisque

8.75

Beef Meat Ball and Barley Soup

Spinach, Parmesan and Basil Oil 10.75

Pumpkin Soup, Pomegranate Coulis

8.75

 Salmon and Zucchini Quiche

9.75

Buffalo Burrata, Spinach, Frisee Salad,

 Roasted Walnuts, Strawberries and Chardonnay Vinaigrette 16.50

Main Courses

Faroe Islands Salmon

Forbidden Rice and Mustard Glaze 32.50

Big Bowl Steamed Mussels

Lemon, Garlic and Basil 19.50

 Boneless Short Ribs

Cipollini Onions, Mushrooms and Egg noodles 28.50

Linguini, Beef and Porcini Bolognese

22.50

Tukey Pot Pie

Pearl Onions, Baby Carrots, peas and Mushrooms 18.50

Sirloin and Vegetable  Fried Rice

Onions, Peppers, shimeji Mushrooms and Bok Choy 24.50

Freshly Made Ricotta Ravioli

Plum Tomato Sauce 21.50

Penne

Black Olives, Spinach, Tomatoes, Feta, Garlic and Rosemary Olive Oil 19.50

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