Take a peek at our mouthwatering seasonal menu.

Summer 2007 Menu Selections

Soups

• Greek Style Littleneck Clam Soup

with Orzo and Fresh Oregano

• Summer Squash Chowder

with Fresh Corn and Red Pepper

Salads

• Summer Spelt Berry Salad

with Currants and Sun Dried Tomatoes

• Yellow Wax Bean Salad

with Roasted Pepper, Scallion, Goat Cheese and Honey Mustard Vinaigrette

Appetizers

• Fresh Vegetable Spring Rolls

with Spicy Peanut Dipping Sauce

• Summer Antipasti Salad

with Fire-Roasted Red Peppers, Balsamic Marinated Grilled Vegetables and Fresh Handmade Mozzarella

Entrees

• Grilled Halibut Tacos

with Roasted Corn and Tomato Salsa, Summer Cabbage Salad with Dried Cherries and Pecans

• Wild Keta Salmon Cakes

with Lemon Remoulade, Red and White Quinoa Salad with Golden Raisins and Sugar Snap Peas

• Jamaican Jerk Chicken

with Mango Salsa, Jasmine Rice and Braised Collard Greens

• Tandoori Chicken Breast

with Citrus-Almond Cous Cous, Summer Vegetable Curry and Cucumber-Mint Raita

• Roasted Vegetable Enchilada

with Black Beans, Roasted Corn, Fire-Roasted Tomato Sauce and Organic Monterrey Jack

• Grilled Lamb Burgers

with Currants and Cumin, Feta Yogurt Sauce and Cucumber Radish Salad

• Grass-Fed Beef Satay

with stir-fried Summer Vegetables and Sesame-Ginger Sauce over Japanese Somen Noodles

• Grilled Pork Loin Medallions

with Jalapeno-Cherry Preserves, Summer Vegetable Potato Salad and Wilted Garlic Spinach

Unfussy Facts