Restaurant Week Dinner MenusAvailable, Mon-Thurs, January 13-16 2020

Three Courses $35 Three Courses Vegetarian or Vegan $30

(V) Vegetarian (VV) Vegan Subject to change, No substitutions please

Small PlSmall PlatesStacked Crispy Eggplant:

Herb Boursin Cheese, Slow Cooked Tomato Sauce, Shaved Parmesan, Crispy Basil (V) Soup of the Day

Jumbo Shrimp and Corn Chowder with House-made Garlic Croutons Classic Caesar Salad with Roasted Garlic Croutons

Nashville Chicken or Seitan:OOrganic, Crispy Chicken Thigh, White Bread, Spicy Nashville Sauce, House-made Bread & Butter Pickles (VV) with seitan option

Duck Eggroll with Soy-Ginger Dipping Sauce

Large PlatesTandoori Chicken:

Organic Chicken Thigh Braised in Indian Tandoori Spices, Cucumber Raita, Crispy Black Pepper Poppadum, Basmati Rice Steak Frites:

Classic French Flat Iron Steak, Hand Cut Fries, Truffle Oil, Bearnaise, BalsamicRRoasted Porcini Pasta with Roasted Butternut Squash:

Truffle Cream, Parmesan (VV) (V)Slow Roasted Cauliflower:

Black Beluga Lentils, Roasted Winter Vegetables, Eggplant Caponata, Balsamic (VV)½ Rack of Slow Roasted Pork Ribs: House Made BBQ, Cheese GritsOur Classic Shrimp Red Thai Curry:

with with Jasmine Rice, Wanton Sticks and Toasted Coconut. A menu favorite for 20 years. Available Vegan (VV) (V)

DessertsClassic Key Lime Pie:

with Graham Cracker Crust, Cream and Berry Sauce (V)Flourless Chocolate Torte:

Whipped Cream, Toasted Almonds…(V)Brown Sugar-Butterscotch Pound Cake: with with Red Walnuts, Caramel Sauce (V)

Vegan Cheesecake:Raw, Natural and made with Cashews, Almonds and Dates, Cherry-Apricot Sauce (VV)

(made to share or $3 up charge to vegetarian/vegan menu price)