This Week's Menu

Friday and Saturday Dinner

French Onion Soup- 6
carmelized onion, beef broth,
toasted bread and melted swiss

Bleu Cheese Wedge- 6
iceberg wedge, bleu cheese, bacon

Caesar Salad- 6

Mixed Green Salad- 6

entrees served with scalloped potatoes and broccoli

Beef Bourguignon- 18
just like Juilia Child used to make
beef, bacon, mushrooms
all cooked together in red wine

Seared Salmon- 18
with pickled fennel and orange

Coq Au Vin- 16
same as the beef, but with white wine
and chicken thighs

Springtime Spaghetti- 15
garlic, fennel, asparagus,
early harvest peas, basil,
leeks, pine nuts, and parmesan

For take-out please note on order what day and time you intend to pick up

Orders can be placed via phone (831-372-9686) or email (This email address is being protected from spambots. You need JavaScript enabled to view it.)