Monday
Arroz con guandules, a Dominican rice dish featuring pigeon peas, tomato sofrito, onions and rice
String beans in garlic, red pepper flake and olive oil
Stewed mustard and collard greens
Mixed greens with heirloom tomatoes and avocado
Tuesday
Escarole, quinoa, cucumber and vegan green goddess dressing
Golden beet, faro, celery, arugula and raisin salad with house vinaigrette
Roasted chicken
Polenta fries with spicy marinara
Wednesday
Build your own meatball subs with provolone, spicy marinara and Acme torpedo rolls
House pickled giardiniera with cauliflower, carrots, peppers and celery
Mixed greens
Thursday
Smoked trout Nicosia salad with hard cooked egg, roasted red peppers, green beans, boiled potatoes and heirloom tomatoes
Boules of levain
Summer fruit with pound cake and whipped cream
