Thursday Dinner: 6/1/23

Dinner Features                  5P-10P

    Signature Soup:                                                     cup 6.50 / bowl 10.00 / quart 13.25

  • Chunky Creamy Tomato (VEGETARIAN)
  • Cream of Spinach with Zucchini & Artichoke (VEGETARIAN)

Impossible™ Burger Sub an Impossible™ Patty for any Burger 2.50

Café Fruit Salad                                                                         cup 5.50 / bowl 8.50
Pineapple, Honeydew, Cantaloupe, Watermelon, & Grapes

Chicken Enchilada Egg Rolls
Shredded Roasted Chicken, Taco Seasoning, Sautéed Onion, Roasted Jalapeno, Black Bean, Corn, & Cheddar in a Crispy Wrap. Side Enchilada Sauce 3.75 each

Dessert Empanada
Strawberry, Guava, & Goat Cheese in a Fried Pastry Pocket. Drizzled with Cinnamon Honey 4.00 each

Jerk Chicken Risotto
Creamy Jerk Seasoned Risotto with Roasted Carrots, Sautéed Mushrooms, Sundried Tomatoes, & Caramelized Onion. Finished with Jerk Marinated Chicken Breast & Parsley 21.25

New York Strip
8oz. NYS topped with Whipped Feta Cheese & Basil-Pepperoncini Pesto. Side Garlic Roasted Red Potatoes & Side Spinach Salad with Greek Dressing 26.00

Prosciutto Lemon Ricotta Pasta
Penne Pasta with Prosciutto, Spinach, Artichokes, & Peas in a Lemon Ricotta Sauce. Finished with Parsley & Lemon Zest. Side Garlic Toast 19.00

Hawaiian Grilled Chicken Sandwich
Hawaiian Seasoned Grilled Chicken, Fresh Pineapple, Prosciutto, Pickled Red Onions, & Chopped Romaine on Toasted Poppy Seed Roll. Side Chips & Pickle 16.50

Black Bean Jalapeno Burger
½ Lb. Hamburger on Toasted Hard Roll with Avocado, Mixed Greens, Tomato, Cheddar Cheese, Black Bean-Roasted Jalapeno Dip. Side Potato Wedges & Pickles 18.50

Coconut Curry Haddock
Pan-Fried Haddock, Green Bell Peppers, Chickpeas, Wilted Spinach, Eggplants, & Red Onion in a Coconut Curry Sauce. Served over White Rice. Finished with Coconut Flakes & Cilantro 19.50

Chocolate Mousse Whipped Cream, Cocoa 6.00

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.