Lunch Menu for November 17th & 18th

Grilled focaccia bread with beer aioli for dipping, made with Saba Cloud Top Amber Ale, a must try!

Roasted garlic, mushrooms & cauliflower in a rich vegetable broth with Cheddar & Gruyere cheese and garlic croutons.

Grilled melon, arugula, burrata, pomegranate seeds with balsamic reduction.

Julienned carrots, red peppers & zucchini, arugula, broccoli & crispy rice noodles with roasted sesame dressing.

Two deeply crisped, craggy, juicy, squashed, 4 oz. beef patties covered with melted cheese on a buttery bun, topped with bacon jam, lettuce, tomato, and a dreamy zip of the chef's secret sauce.  Served with homemade fries and coleslaw.

Southern style pimento cheese, smoky bacon, lettuce, and ripe tomato pair to make a scrumptious combo that will have your tastebuds dancing!  Served with homemade fries.

Three chicken drumsticks all dressed up and ready to go with sweet & spicy BBQ sauce.  Served with homemade fries and coleslaw.

One pound of mussels steamed in a beer, coconut milk saffron broth and served with a side salad and homemade fries...Yum!

Stewed potato masala served with a roti, sides of tomato chutney, coconut cilantro chutney and a fresh salad.