Monday
Herbed Roasted Chicken
with charred tomato romesco
Creamy Polenta
Braised Leeks, Butternut Squash & Spring Greens
Tuesday
Alsatian Choucroute
pork loin, bacon lardon, & chicken-apple sausage
House Made Warm Juniper Scented Sauerkraut
Buttered Egg Noodles
Wednesday
Grilled Lamb T-Bone
with tzatziki sauce
Roasted Ratatouille
Sautéed Spinach
Thursday
BBQ Rubbed Beef Brisket
Yukon & Yam Potato Brabant
Chilled Black Eye Pea Salad
Friday
Sautéed Pacific Salmon
with shaved fennel & lemon relish
Creamy Risotto
with tri pepper pepperonata
Braised Lacinato Kale
with garlic & spring onion
Each special is served with an organicnmixed greens salad with house made vinaigrette.
Desserts are available upon request.
