Lunch Special: Middle Eastern seasoned ground beef patty on toasted ciabatta with lettuce, harissa aioli, and citrus olive relish. $8.95

Chef’s Table Menu

First Course

Chicken Wonton-$5

Shredded chicken, cucumber relish, and cabbage in a crisp egg roll served with roast corn puree, harissa aioli and micro-greens.

Tempura Vegetables-$5

Broccoli, asparagus, cherry tomatoes and button mushrooms in light tempura batter with Thai chili dipping sauce.

Stuffed Shrimp-$5

Jumbo grilled shrimp stuffed with fresh salmon, boiled egg, and dill with a lemon butter sauce.

Second Course

Spring Baby Greens-$5

Strawberry, feta, walnut and orange zest on baby greens with strawberry vinaigrette.

Sweet Pea Soup-$5

Rich pea soup served with mint crème fraiche.

Fish Taco Salad-$6

Seared Tilapia in fried flatbread shell with red onion, cabbage, and mango slaw garnished with diced avocado and slivered almonds.

Main Course

Atlantic Salmon-$20

Fresh pan seared Salmon fillet, harissa aioli, and sweet corn and pea salad, served with green onion whipped Yukon potatoes.

Sirloin Steak-$19

Tender grilled Sirloin, slow cooked button mushrooms, and fried sweet potato garnish, served with green onion whipped Yukon potatoes.

Jalapeno Chicken-$18

Two dried jalapeno breaded chicken breasts, poblano puree, tropical pico de gallo, . . . → Read More: April 10, 2011