September 26th & 27th
VEGETARIAN BREAKFAST ~16~
Feta, baby spinach, fresh dill and parsley with artichoke hearts, onions, lemon, and garlic in oven baked phyllo pastry with two free range poached eggs, hollandaise, and diced Kalamata olives. Served with organic mixed greens and a fresh fruit & nut medley.
PROTEIN QUICHE ~15~
Prosciutto, cheese curds, gem tomatoes, and fresh basil baked with free range eggs in a flaky butter crust and served with organic mixed greens and a fresh fruit & nut medley.
LUNCH SPECIAL ~16~
Mediterranean Tagliatelle Primavera
Roasted artichokes, gem tomatoes, capers, asparagus, arugula, and bell peppers with grana padano, lemon and herbed garlic olive oil with tagliatelle pasta.