Whats-Cookin

April 6th-25th

Starters

Fresh Tuscan bread and whipped herb butter (v)

Creamy baked artichoke and jalapeño dip served with crisp, fresh-baked flatbread (v)

Prosciutto, fig and goat cheese flatbread topped with fresh arugula and balsamic reduction

Italian sausage, bacon jam and mozzarella flatbread topped with parsley-lemon gremolata

Bacon-wrapped dates stuffed with marcona almonds and drizzled with a balsamic glaze

(gf/df)

Traditional hummus served with fresh vegetables and naan bread (v/gf*/df)

Soups and Salads

House-made soup, served with fresh bread and butter

Bowl 7

Cup 5

Mixed baby greens, purple cabbage, julienned carrots, cherry tomatoes and shaved parmesan with lemon vinaigrette (v/gf/df*)

Entree 7 Side 5

Traditional caesar salad with crunchy romaine lettuce, shaved parmesan, cherry tomatoes, and house-made croutons tossed with creamy caesar dressing

Entree 7

Side 5

Soup, salad and bread combo—cup of house-made soup, small mixed green or caesar salad, and fresh-baked bread with whipped herb butter

Entrees

Hawaiian style kalua pork street tacos with pineapple-cilantro slaw on flour tortillas

Green curry shrimp with cilantro, lemongrass, ginger, garlic, coconut milk and kaffir lime served over jasmine rice with sautéed Asian vegetables

(v*/gf/df)

Smoked mozzarella ravioli or rosemary chicken ravioli topped with tomato basil marinara and shaved parmesan (v*)

Green Goddess Buddha bowl with brown rice pilaf, new potatoes, edamame, cucumbers, avocado, cherry tomatoes and baby greens topped with pistachios and Green Goddess dressing (v/df/gf)

Smoky chipotle portobello mushroom fajita bowl with avocado rice, sautéed peppers and onions, roasted corn, black beans, cilantro, baby greens and salsa (v/df/gf)

Classic New England shrimp roll with lemon-garlic aioli, celery, dill and chives on a buttered, toasted brioche roll

with side of soup or salad (df/gf*)

Add herb roasted chicken or garlic shrimp to any salad or entree