ingredients

DINNER SPECIALS

April 21 – 27, 2017
ARTICHOKE HEART SALAD
on mixed greens with kalamata olives, croutons and balsamic vinaigrette 8.99
TROUT ALMONDINE
with toasted almonds, thai jasmine rice and sautéed asparagus 18.99
HONEY GLAZED PEAR TART
in a puff pastry with crème anglaise 6.99
THREE COURSE MEAL 29.99
a la carte 34.97
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