Lunch: Roasted green chili and pork quesadilla: Buttered tortilla seared with roasted pork shoulder, cheddar cheese and green chilis. Served with salsa, sour cream and micro cilantro. Add house-made guacamole for $1.
Appetizer: Prince Edward Island mussles sautéed with tri colored bell peppers, shallots, and baby spinach with our house made Rockafeller sauce. Topped with grilled sourdough toast points and crispy gremolata with micro dill.
Pasta: House made sundried tomato and spinach gnocchi with smoked pancetta, shallots, oven dried tomatoes, baby spinach, hand torn basil, chili flakes and extra virgin olive oil, tipped with Parmigiano Reggiano.
Catch of the Day: Pan seared Ahi tuna with sautéed Asian vegetables and a Jasmine rice pilaf with micro cilantro and English peas.