SOUP
SALAD
APPETIZER
ENTREES
December 12 – December 18
Cup $5.50 | Bowl $7.50 | To-Go $6.50
Arugula, tri-color tomatoes, pine nuts, red onions, shaved parmesan cheese and in a lemon and olive oil dressing
With shallots topped with parsley in a white wine cream sauce
Tossed with roasted tomatoes, mushrooms and bell peppers in an oil and garlic sauce
Sautéed chicken breast with portobello mushrooms, roasted tomatoes and asparagus in a white wine & garlic sauce over rigatoni pasta
Sautéed veal scallopini with sun dried tomatoes, artichoke hearts and spinach in a roasted garlic & lemon sauce and served over spaghetti
Pan seared fresh tilapia with shrimp done oreganata style over risotto