Soup Du Jour: Coq au Vin (kōk-ō-ˈvaⁿ)

onions, shitake mushrooms, leeks, garlic, chicken breast, and chicken stock seasoned with tarragon, thyme, and dijon mustard topped with applewood smoked bacon. 

 

1/2 Sandwich: Tuscan Turkey Grilled Cheese

grilled sourdough bread, cheddar cheese, sundried tomato pesto, oven roasted turkey, caramelized onion, and spinach.

 

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Starter: Truffle Fries

seasoned fries, tossed in black truffle oil, with fresh shaved parmesan cheese, parsley, and black truffle zest.

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Starter: Salmon Bruschetta

pan seared salmon, balsamic marinated grape tomatoes, parmesan, burrata cheese, balsamic reduction, and micro basil, served with grilled sourdough.

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Salad: Sesame Shrimp Salad

artisan greens, shredded carrot, kimchi red onion, roasted edamame, pan-seared tiger shrimp with a honey sesame glaze, and a creamy wasabi dressing.  

 

​Entree: Mango Lo Mein

shitake mushrooms, peppers, shaved ribeye, and lo mein noodles, with a homemade mango lo sweet and sour sauce, topped with fried shallots, sesame seeds, and green onion. 

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