Tuesday, February 21st, 2017
Roasted Chicken~Root Vegetable Stew
Roasted chicken made with saffron broth, fresh herbs, carrots, turnips, parsnip, and potatoes.
Served with a side salad. ~12.95
Fresh diced cucumber, sliced tomato, crumbled feta, Kalamata olives and sweet red onion on a bed of organic mixed greens dressed in red wine vinaigrette topped with a toasted crouton. ~11.00
Add sliced seared lamb loin. ~4.00
Add sliced chicken breast. ~2.50
Roasted Carrot Cumin
Garnished with fresh cilantro sprigs and sesame seed oil.
Vegan and Gluten Free!