Lunch/Dinner Menu

Caesar Salad – Homemade Caesar dressing tossed with Romaine lettuce and garlic croutons

Mesculin Salad – Field greens, julienned apple and orange slices tossed in a citrus-lime vinaigrette dressing

Spinach Salad – Fresh spinach, cucumbers, and plum tomatoes tossed in a tomato-basil vinaigrette dressing

Greek Salad – Mixed greens, olives, feta cheese, bell pepper, and plum tomatoes tossed in our balsamic vinaigrette.

Grilled Chicken – Grilled boneless chicken breast, marinated in garlic, lemon juice, poupon mustard and fresh herbs

Chicken Caccittore – Boneless chicken breast marinated in Italian spices and grilled, then tossed in our house marinara with onions and peppers

Chicken with Plum Tomato Sauce – Boneless chicken breast dusted in flour and sautéed with olive oil, garlic, shallots, and plum tomatoes and finished with chicken stock and fresh herbs

London Broil – seasoned Hereford flank steak grilled and slow roasted with Soy and BBQ sauce

Beef Tips – Seasoned and grilled then tossed in our own teriyaki sauce with grilled onions and peppers

BBQ Brisket – brisket of beef, slow roasted with tomato, garlic, onion, brown sugar, and BBQ sauce. Very tender!

SW Shrimp – large shrimp sautéed in olive and garlic with fresh tomato, peas, corn and fresh basil, then simmered in a rich seafood broth

Roasted Idaho Potatoes – wedges of Idaho potatoes tossed in olive oil, garlic, shallots, and Cajun seasoning and roasted until golden brown

Roasted Red Bliss Potatoes – whole potatoes tossed in olive oil, garlic, and fresh parsley. Roasted until tender.

Sweet Potatoes – wedges of sweet potatoes, lightly tossed in olive oil, salt, pepper, and rosemary. Roasted in a hot oven until tender.

Saffron Rice – long grain rice simmered in chicken stock with saffron, salt, pepper and herbs.

Chef’s Medley, “prepared fresh daily” – green beans, broccoli, cauliflower, seasonal squash, snow peas, and baby carrots roasted with olive oil, garlic and fresh herbs.

Grilled Vegetables – Assorted grilled vegetables – eggplant, yellow squash, red bell pepper, red onion