Notes from the Chef
Friday – “Braised Beef Enchiladas” – Black beans and queso fresco rolled in white corn tortillas and topped with enchilada sauce and baked golden brown. Topped with shredded lettuce, tomato, and jalapenos and served with refried beans and Spanish rice.
Friday – “Deep Dish Lasagna” House made meat sauce layered with lasagna noodles, mozzarella cheese, cream cheese, sour cream, cottage cheese, and fresh herbs. Served with marinara fresco and roasted garlic bread.
Saturday – “Oxtail Stew” – Braised oxtails with portobello mushrooms, caramelized onions, garlic, and turnips. Served over rosemary red skin mashed potatoes with a white cheddar ale biscuit.
Sunday -“Pad Thai Tortellini Bowl” – Rainbow tortellini, peanuts, coconut, shredded carrots, green onion, and ginger tossed with a traditional Pad Thai sauce and garnished with fresh cilantro.