v- vegetarian *v- vegan gf- gluten-free df- dairy free
Available for March-May bookings
[ Soups ]
Vegan Zuppa Toscana (vegan, gf) Creamy vegan base with potatoes, kale, mushrooms, oregano, thyme, fennel
Black Bean Bisque (vegan, gf) with Mexican crema(contains dairy), crispy tortilla strips, and cilantro on the side to garnish
[ Salads ]
Spring Salad (*v, gf) Romaine and field greens, shredded carrots, garbanzo beans, peas, crumbled cauliflower, golden raisins
Asparagus Potato Salad (*v, gf) with shaved asparagus, Kalamata olives, and extra virgin olive oil
[ Garlic Spring Chicken ] $10/$16
Char-grilled chicken thighs, roasted with garlic, lemon, and white wine (df, gf)
Roasted Red Potatoes or Wild Rice Pilaf
Chef’s Seasonal Medley, Garden Salad, or Caesar Salad, Bread Basket
[ Spring Pappardelle Primavera ] $11.50/$16/$3 (second entrée)
Fresh broccoli, carrots, pea pods, and cherry tomatoes in a light garlic beurre blanc (v)
Platter of sliced grilled chicken on the side, Salad, and Bread Basket (as a package)
[ Lentil & Vegetable Curry with Tofu ] $11.50/$16
Packed with flavors like coriander, cumin, and turmeric with coconut milk, veggies, and seared tofu (vegan, gf)
Basmati or Wild Rice Pilaf & Garden or Spring Salad, Bread Basket