Monthly Menus

Fig jam, thinly sliced prosciutto, grilled onions, asparagus, mozzarella, goat cheese, and balsamic glaze.

Feta & mozzarella cheeses, Kalamata olives, roasted red pepper, artichoke, hummus, arugula, and red wine vinaigrette.

Grilled mahi mahi, choice of lemon garlic or Cajun seasoning, pineapple salsa, lettuce, tomato, red onion, pickle, dill tartar sauce, grilled lemon, and toasted brioche bun.

14 oz. bone - in pork chop, flame - grilled and finished with a sweet and spicy mango pineapple salsa. Served with coconut rice pilaf and garlic butter haricot verts.

Fresh mixed berries, oatmeal cookie, warm berry coulis, and vanilla ice cream.