LUNCH MENU | DINNER MENU | DESSERT MENU

LUNCH
Menu and price are subject to change

STARTERS

beef momos | a Tibetan steamed dumpling with beef, cilantro, cabbage, garlic               6
                       and ginger  served with a tomato-cilantro soy dipping sauce                                                            

goat cheese | cherry peppers stuffed with goat cheese and                                           6
                   tempura fried with an avocado crema                                              

tuna | diced tuna tossed with shallots, jalapeños, soy sauce, ginger                              10
           and miso served on crispy wonton “chips”                                                         

pork potstickers | pan seared and served with ponzu dipping sauce                                  7                        

SALADS

house │ arugula, radicchio, tomatoes, shaved fennel with white balsamic vinaigrette       7                   
             add chicken salad or tuna salad   10             

caesar │ romaine hearts, garlic croutons, with traditional caesar dressing                     8
               add chicken   10                                         

bibb and blue  │ stilton blue cheese, candied pecans, navel orange                                 8
         segments, citrus vinaigrette, and pomegranate molasses
add chicken   10

“chop/chop” │ crispy shrimp tossed with napa cabbage, radicchio, watercress,
                        pickled ginger, tomato and sesame vinaigrette                                        11
                                                                                                                                               
chicken cobb │  romaine hearts, crispy bacon, tomato, hard boiled egg,                         10
                          avocado, buttermilk ranch dressing                                                   
 
beet and apple | roasted beets , shaved apple , Belgian endive tossed
                            with a sherry vinaigrette and gorgonzola cheese                                 7
                            add chicken     9

fork “n” knife | seared NY sirloin steak sliced over grilled romaine heart                    10
topped with bacon, cucumber, tomato, gorgonzola cheese and ranch

crab cake | lump crab cake served over a salad of arugala, radicchio                            10
                    and jicama slaw topped with jalapeno aioli                                                           

bacon & onion tart | served warm and topped with crème fraiche                                9 
             and a mixed green salad tossed with a balsamic vinaigrette

SANDWICHES

pulled pork │ with a chipotle bbq sauce, jicama slaw and fried onions on a brioche roll 8

tuna salad │ with celery, mayonnaise, lettuce and tomato on a brioche bun
or ½ a sandwich and a cup of soup 6

KOBE burger │ 8oz Kobe beef patty with black pepper mayo and a sweet tomato
jam on a brioche bun (choice of cheddar or provolone) 11

ham “n” cheese press │wheat bread, white cheddar, smoked ham, slice tomato and arugala 7

portobello panini │ balsamic roasted with fresh mozzarella, garlic roasted tomatoes and broccoli pesto 8

chicken panini │ thin sliced chicken breast with crispy bacon, melted provolone and sweet pepper jam 9

buffalo shrimp wrap │ crispy baby shrimp tossed in buffalo sauce with jicama slaw
and gorgonzola cheese wrapped in a whole wheat tortilla 9

The BLT │ crispy smoked bacon, oven dried tomatoes, romaine lettuce, black pepper mayo
on wheat bread served with a cup of soup 8

chicken salad │poached chicken breast, celery, cucumber, mayonnaise and smoked bacon on a brioche bun or ½ a sandwich with a cup of soup 8

all of our sandwiches are served with our pasta salad or substitute our hand cut fries for $1

*Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of food borne illness.
Connecticut Public Health Code Section 19-13-B42(m) (1) (F)*

ENTREES

Fish “n “Chips │ beer battered tilapia served over french fries with jicama slaw and jalapeño tartar sauce 10

hanger steak │ grilled and sliced over fresh horseradish whipped potato, topped with stilton cheese
butter and a red wine shallot reduction 11

“three meatloaf” │ topped with garlic roasted tomatoes and served with whipped potatoes and chipotle bbq sauce 10

ricotta gnocchi | house made ricotta dumplings tossed with garlic, swiss chard, parsley, basil and parmesan cheese 10

cous-cous | grilled zucchini, yellow squash, tomato, eggplant and garlic spinach, parsley and basil tossed with israeli couscous and parmesan cheese 10

mac n cheese │ elbow macaroni tossed with gouda, white cheddar and parmesan cheese baked off
with smoked ham, sweet peas and herb bread crumbs 10

miso bbq salmon │ roasted eggplant puree, Japanese mustard vinaigrette and garlic wilted spinach 13

Breads are prepared by Bread and Chocolate

Menu and price are subject to change