Thursday, August 8th

Inspired by Cherry Tomatoes at Peak Ripeness

Today’s Menu

Dry Rubbed Chicken.
Lemon Pepper Braised Beef Short Ribs.
Marinated Beets with Fennel with Orange Vinaigrette.
Heirloom Cucumber & Sungold Cherry Tomato Salad.
Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Toasted Brown Rice with Borlotti Beans.

Chefs’ Compositions

  • Dry Rubbed Chicken. Marinated Beets with Fennel with Orange Vinaigrette. Toasted Brown Rice with Borlotti Beans.

    $15

  • Lemon Pepper Salmon. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice with Borlotti Beans.

    $15

  • Marinated Beets with Fennel with Orange Vinaigrette. Heirloom Cucumber & Sungold Cherry Tomato Salad. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice with Borlotti Beans.

    $14

    Vegan