Menu Mar 17th – 21st

SOUP   $11/32oz  
BUTTERNUT SQUASH BISQUE.  
GF VG V

1. HONEY GARLIC SHRIMP.   $15   DF
Organic honey, fresh garlic, soy and a touch of fresh ginger make these shrimp pop, stir fried vegetables tossed with Chinese steam noodles to finish. 

2. STUFFED PORK LOIN.   $15   GF DF
Stuffed with Mtn Fire chorizo, spinach, roasted garlic and dried cranberries. Roasted butternut squash, charred broccoli, red pepper and pan jus 

3. SEARED CHICKEN BREAST.  $15   GF
6oz breast dusted with herbs then seared and topped with a rich mushroom sauce. Carrot, cauliflower and creamy mash on the side

 4. CLASSIC BEEF BURRITO.   $15
Seasoned ground chuck, green chillies, onions, garlic, house made refried beans and Monterey Jack wrapped in a flour tortilla. roasted zucchini, red onion Spanish rice and crema to tie it all together.

5. BOMBAY BURRITO.   $15   VG
Curried mashed potato, green peas, red pepper and chick peas wrapped in a flour tortilla, roasted vegetable millet salad, cilantro mint raita. 

6. SWEET POTATO & RED BEAN “SAUSAGE’ ROLL.   $15   VG
Roasted sweet potato mash, red beans and fresh herbs rolled in puff pastry, brown rice, roasted vegetables and yogurt sauce