Menu

• Romaine Salad with Herbed Croutons and Caesar Dressing (V)
• Chickpea Salad with Wild Grains and Beans, Crumbled Feta, Cucumbers, Peppers and Red Onions in Oregano Dressing (V)
• Slow Cooked Chicken Ballantine in Confit Tomato Sauce, Mushrooms, Marinated Olives, and Fine Herbs (GF, DF)
• Chimichurri Baked Haddock with Heirloom Pico de Gallo and Fried Capers (GF, DF)
• Seasonal Vegetables
• Ratatouille Vegetables with Basil Pesto (Vegan, GF)
• Alfredo Sauce with Fresh Mafalda Pasta (V)
• Decadent Double Chocolate Cake
• Lychee Fruit Salad with Light Lime Syrup (GF)