Wednesday, 11.14
Crispy Sausage, Burrata, and Orange Salad. Served over Organic Harvest Greens with Red Wine Vinaigrette and Maldon Salt. Accompanied with fresh baked ciabatta.

Thursday, 11.15

Braised Spiced Pork with Soba Noodles, Bok Choy, Mushrooms, Orange Zest, and Mint. Accompanied with grilled Naan flatbread.

Friday, 11.16

Ravioli Fra Diavolo with Lobster: Yellow Tomato Ravioli tossed with Spicy Tomato Sauce and pieces of Sweet Atlantic Lobster. Accompanied with Caesar side salad and Ciabatta.

Saturday, 11.17

Panini Special: Fire Braised Chicken, 'Sallumeria Biellnese' Pepperoni, Melted Fontina, and Sun-Dried Tomato Pesto on half loaf of grilled focaccia. Served with side pasta salad.

Sunday, 11.18

Crepês + Cold Smoked Norwegian Salmon: Served with sides of Capers, Shaved Red Onion, and Lemon-Chive Crème.

Monday, 11.19

Thai Beef Mac + Cheese: Beer Battered Shishito Peppers, Toasted Peanuts, Cilantro, and Garlic-Chile Drizzle. Accompanied with Organic Mixed Field Greens side salad.

Tuesday, 11.20

Seared Sea Scallops with Warm Hickory Bacon Vinaigrette over Root Vegetable Puree with Dijon Wilted Greens and fresh baked Ciabatta.