SOUP
SALAD
APPETIZER
ENTREES
January 23 – January 29
Cup $5.50 | Bowl $7.50 | To-Go $6.50
Golden beets, arugula, pecans and goat cheese in oil & balsamic dressing
Egg battered roman artichokes done francese style
Fresh fusilli pasta tossed with scallops, peas, mushrooms and bacon in a light basil cream sauce
Chicken breast sautéed with mushrooms, onions and crushed red pepper in a light pomodoro sauce served with a side of vegetables
Sautéed veal scallopini with sautéed spinach and topped with melted mozzarella in a light lemon and garlic sauce served with a side of mashed potatoes
Pan seared flounder with sautéed shrimps, and plum tomato, in a light Pomodoro sauce served with a side of risotto