Menu Specials Spring 2016
Hamburger, Noodles and Vegetable Casserole; Ground beef, finely chopped carrots, mushrooms, onions and whole-grain noodles. Served with a green salad and vinaigrette and fresh strawberries and pineapple fruit cup.
Steakhouse Pasta Salad;
Served with simple green leaf salad on the side for crunch.
Oven Barbecued Salmon; Served with baked potatoes, spring greens, and a simple salad
Pan-Grilled Whitefish; Served with Chimichurri Sauce, quinoa pilaf, spring greens
Creamy Beet and Potato Gratin; Parmesan and Gruyere cheeses bubble up through thin layers of beet and potato. Serve a small wedge with a salad of fresh shell beans and snap beans with winter savory.
Eggplant Bolognese; Served with whole-grain pasta and house salad.
Small Salads; A collection served with French bread and butter: beet and walnut, cucumber with radish, carrot with raisins, cornichons, capers, chives and mayonnaise serve drizzled with mustard vinaigrette.
Amish Roasted Chicken; Whole chicken, roasted with butter, tarragon and lemon juice, served with artichokes Provencal and biscuits
Curried Shrimp and Chicken; Served with carrot-dill noodles
Chicken-Wild Rice Supreme; a Southern-style Sunday supper casserole, simple green salad, fruit
Buffalo Chicken Salad; Served with Tomato-Tarragon Soup with Fennel Croutons
English Cheddar Burgers; 85/15 juicy beef burgers, topped with a savory English mustard sauce, and English cheddar and served on a toasted English muffin. Served with pickles and veg sticks.
Turkey Nicoise Burgers; Sweet and savory lean turkey burgers topped with peppery arugula tossed with vinaigrette, goat cheese and sliced grape tomatoes.
Mediterranean Roasted Red Pepper and Zucchini Salad; Served with thin wedges of Classic Focaccia with Rosemary, olive oil and coarse salt