June 18 to 20

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

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

Build your own meatball subs with provolone, spicy marinara and Acme torpedo rolls

House pickled giardiniera with cauliflower, carrots, peppers and celery

Mixed greens

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