Author: Damian Liengme
Menu Jan 6th -9th
1. SEARED CHICKEN BREAST. $15 GF
Seasoned and seared then topped with a creamy mushroom sauce, rice, roasted broccoli and carrots.
2. SANTA FE BRAISED BEEF. $15 GF DF
Braised and shredded boneless short rib with sweet potato mash, zucchini, corn and purple cabbage slaw.
3. GREEN CHILE PULLED PORK BURRITO. $15 DF
Slow roasted pork stewed in green chile sauce wrapped in a flour tortilla, roasted red peppers and onions, pineapple mint salsa, cilantro rice.
4. SMOKY SAUSAGE PENNE. $15
Roasted garlic, peppers, mushrooms and sausage tossed in a smoked tomato marinara finished with freshly grated asiago.
5. CHANA MASALA. $15 GF DF V VG
My take on the classic chickpea curry with basmati rice.
6. MUSHROOM WELLINGTON. $15 V
Savory mixture of mushrooms, spinach, onions and garlic wrapped and baked in puff pastry, roasted butternut squash, green peas and mushroom sauce.
SOUP $11/32oz
Corn chowder. V GF
menu may 13th 2020
CHICKEN AND QUINOA. GF $15
Shredded carrot, corn, zucchini, pico de gallo, purple cabbage, spicy green crema.
PULLED PORK. GF DF $15
12 hour slow roasted pork, cabbage & pickled red onion slaw, roasted peppers and onions, butternut chipotle mash.
TUSCAN CHICKEN AND FARRO. $15
Basil pesto drizzle, cherry tomatoes, roasted golden beets, baby cucumbers balsamic glaze.
SPICY GARLIC SHRIMP. DF GF $15
Pineapple salsa, grilled zucchini, wilted arugula, red rice.
BAKED POLENTA. V GF DF $15
Roasted vegetables, goat cheese, red pepper tapenade.
SUNSHINE POWER BOWL. V GF DF $15
Green lentils, roasted carrot, golden beets, butternut squash, zucchini noodle, smoked peach vinaigrette.
MASON JAR SOUP $11/LITRE
Summer vegetable.