WEEKLY DINNER MENU 

  11.27.18 thru 11.29.18

Tuesday 11.27

Mediterranean Quinoa Bowls 

Mediterranean Quinoa Bowl with Roasted Chick Peas, Zucchini, Feta Cheese, Kalamata Olives, Tomato Tapenade and Fire Roasted Red Pepper Puree topped with choice of Chicken or Tofu. Avocado available on Request. Served with a side of scratch-made humus and grilled pita bread.

                                           

                                           . . . $ 13.75

Wednesday 11.28

Pork Enchilada Rojo 

Locally Sourced Pork, Slow Roasted with Red Chiles, Heirloom Garlic. Fresh Herbs, Sweet Onions, Rolled into Soft Flour Tortillas, Queso Fresco, Cilantro & Hominy. and Sour Cream Drizzle. Served with Dirty Black Bean Rice                    

                                            . . . $ 14.25

Thursday 11.29

Chicken & Dumplings

Local, Bone-In Split Chicken Breast simmered in our House-made Stock with Organic Carrots, Celery, Onions, Fresh  Herbs, Organic, Scratch-Made, Hand-Rolled Dumplings and a Mixed Green Side Salad

. . . $ 13.75