July 18-21 and 25-28
Soupe du Jour
House Salad
Kale Salad
(baby kale and romaine salad with cucumbers, feta, olives
and almonds)
***
Pork Chop Forestiére
(sautéed and baked finished with wild mushroom au
jus sauce)
Warm Chicken Salad
(chicken breast sautéed with tarragon and pine nuts
over Romaine)
Penne Pasta with Chicken & Pesto
Grilled Salmon
(sautéed spinach and cherry tomatoes served with an
herbs vinaigrette)
***
Peach Crisp
(served warm with vanilla ice cream)
Crème Brûlée
Chocolate Mousse
Dessert du Chef
