Tuesday 4/30

Lunch - Turkey tetrazzini $14

Turkey, mushrooms, onions, and bell peppers are tossed in a creamy garlic sauce and served over tender pasta, then coated with breadcrumbs and oven broiled to a crispy golden brown.

 

Dinner - Filet medallions $27

Two house sliced filet mignon medallions grilled to your liking and served over house made mashed potatoes and roast broccoli with a red wine pan sauce.

 

Wednesday 5/1

Lunch - Gyros $13

Shaved lamb leg is grilled and served in a warm pita, topped with lettuce, tomato, and red onion and tangy house made tzatziki sauce.

 

Thursday 5/2

Lunch - Avocado toast $14

Lightly grilled bread with a schmear of fresh mashed avocado, topped with thin sliced radish, pico de gallo, and your choice of smoked salmon, bacon, or grilled chicken.

 

Dinner - Gumbo $19

A rich and complex creole style stew featuring vegetables, shrimp and smoky andouille sausage, and garnished with fresh sliced green onion. Served with a scoop of Creole dirty rice.

 

Friday 5/3

Lunch - Fish and chips $14

A Friday favorite! Beer battered haddock is fried to crispy perfection and served with french fries.

 

Dinner - Smoked brisket $23

Hand sliced house smoked brisket, your choice of lean or fatty. Served with jalapeno cornbread and baked beans.

 

Saturday 5/4 - Cinco de Mayo

Lunch - Buffalo chicken pinsa $15

Our classic flatbread topped with olive oil, grilled chicken, onions, and cheese, then finished with cool arugula and a drizzle of our house made buffalo sauce.

 

Dinner - Mole chicken enchiladas $17

Chicken braised in a hearty mole sauce is wrapped in steamed soft corn tortillas and bathed in a red enchilada sauce. Served with sides of red rice and borracho refried beans.

 

Chicken ranchero egg rolls $11

Fajita-style chicken, onion, and peppers are wrapped in an egg roll wrapper and fried to crispy perfection. Served with a side of house made ranchero sauce.

 

Tostadas con camarones $16

Blackened shrimp top a crispy corn tortilla with a bed of refried beans, and garnished with pico de gallo, pickled onions, and fresh chopped cilantro. Served with lime wedges.