Chef

Weekend Brunch Features

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September 26th & 27th

VEGETARIAN BREAKFAST ~16~
Spanakopita Benny
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.

 

Tuesday’s Fish and Chips

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locus main st restaurant fish chips

September 22nd, 2020

Beer battered Pacific Lingcod with house cut fries, Asian slaw, and miso-sesame-lime aioli
Two Pieces ~20~
One Piece ~16~
~Ask your server about gluten free batter~

Due to the rising operating costs, there will now be a small fee for our delicious bread. Please make your reservation online using the form on the right.

3-Course Sunday Dinners

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main street sunday dinner

Three Course Dinner

September 27th, 2020

Appetizer
Spanakopita
Feta, baby spinach, fresh dill and parsley with artichoke hearts, onions, lemon, and garlic in oven baked phyllo pastry with house made tzatziki

Main
Vegetarian Moussakka
Roasted eggplant & zucchini, stewed chard, tomato, and lentils with sweet potato puree & bechamel with grilled pita and green salad

Dessert
In the Moment
Ask your server for details

~25~

Due to the rising operating costs, there will now be a small fee for our delicious bread. Please make your reservation online using the form on the right.