Monday
Arugula, white bean and tomato salad with a basil and oregano vinaigrette
Cauliflower in arrabiata sauce finished with a garnish of fried capers
Quinoa cooked in house vegetable stock served with toasted almond slivers, whole roasted garlic and parsley
Mixed greens
Tuesday
Stuffed cabbage filled with a mixture of rice, raisins, garbanzo beans ground pork, turkey or vegetarian with a sweet and tangy tomato broth
Assorted root vegetable gratin
Green beans in dill and tarragon vinaigrette finished with crumbled egg
Mixed greens
Wednesday
Closed in observance of Independence Day
Thursday
Hanger steak salad with blue cheese crumbles, cherry tomatoes, English cucumbers and avocado, house vinaigrette
Roasted herb potatoes
Olive oil and citrus madeleines
