Wednesday, Feb. 22 and Friday, Feb. 24: Southern Italian
Rosemary Bread Rolls
Rosemary Bread Rolls with Italian Garlic Butter
Simmered cannellini beans, small diced onion, celery, carrots, zucchini and minced parsley garnished with parmesan cheese.
$1.95 cup / $2.25 Bowl
Strawberry and Spinach Salad
A tossed salad with fresh spinach and strawberries dressed in a balsamic vinaigrette with gorgonzola cheese and toasted pine nuts.
Grilled Steak Panzanella Salad
Bias sliced grilled marinated flat iron steak with sliced zucchini, diced heirloom tomatoes and kale tossed in a tomato vinaigrette and garnished with diced garlic croutons and a side of creamy Italian orzo.
Linguine with Mussels
Al dente pasta with mussels in a tomato sauce accompanied with a side of fresh caprese salad.
Roasted Pork Loin
Roasted pork loin with salsa verde, caramelized batonnet bell peppers, pan-fried eggplant and soft three-cheese polenta.
Simmered frenched chicken breast, blanched oblique carrots and fresh oregano, parsley, parmesan cheese, roasted red potatoes and braised radicchio.
Chocolate Chip Orange Cannoli
Crispy fried pastry shell with a sweet ricotta, chocolate chip and orange zest filling dusted with confectioners’ sugar and placed on sweet raspberry coulis.
Soft drinks, Iced tea, Flavored tea of the week, Assorted hot tea, Coffee
March 1 and March 3: Central Mexican
March 8 and March 10: Restaurant closed for Spring Break
March 15 and March 17: Floridian
March 22 and March 24: Cajun/Creole
March 29 and March 31: Californian
April 5 and April 7: Scandinavian
April 12 and April 14: Brazilian
April 19 and April 21: Live Action Buffet