Menu Week June 7th

Oven-roasted chicken marinated in fresh lemon and herbs, served alongside crispy roasted baby potatoes and a bright strawberry spinach salad with a light vinaigrette. Fresh, seasonal, and just right. Two portions per order $55 $26 3rd & 4th Ingredients: chicken, lemon, garlic, olive oil, fresh herbs (parsley/thyme), baby potatoes, spinach, strawberries, red onion, feta (optional), balsamic vinaigrette, salt, black pepper.

Creamy coconut curry chickpeas tossed with ruffled Gigli pasta, slow simmered with onion, garlic, fresh ginger, Pumpkin puree and a whisper of cayenne. Finished with silky coconut milk, fresh basil, and shaved parmesan. A New York Times gem I recently discovered and fell in love with YUM! — and now I'm bringing it to you. Served with a crisp side salad and fresh baguette. Two portions per order $54 $25 3rd & 4t Ingredients: Gigli pasta · chickpeas · coconut milk · pumpkin puree, yellow onion · garlic · fresh ginger · curry powder · cayenne · fresh basil · shaved parmesan · lemon Served with mixed greens salad with red wine vinaigrette and fresh baguette

Tender sirloin steak tips marinated in garlic and fresh herbs, seared and served alongside garlic-roasted asparagus and a roasted beet salad with peppery arugula and crumbled feta. Finished with a bright chimichurri-style herb sauce that ties it all together. Two portions per order $62 $28 3rd & 4th Ingredients: beef steak tips, garlic, olive oil, parsley, cilantro, red wine vinegar, lemon, seasonal vegetables (zucchini, bell pepper, onion), salt, black pepper, red pepper flakes (optional).

Oven-baked salmon finished with lemon-dill butter, served alongside garlic-roasted asparagus and herb rice with fresh parsley and chives. Warm, simple, and satisfying. Two portions per order. $56 $26 3rd & 4th Ingredients: salmon, lemon, fresh dill, garlic, olive oil, asparagus, rice, parsley, salt, black pepper.