Entrees

Sangria Chicken  (gf)   18
Pan roasted chicken breast with peach sangria glaze, rosemary potatoes, vegetable medley

Pork Chop   18
Double cut pork rib chop, with apricot cherry mostardo, rosemary potatoes, vegetable medley

Grilled Salmon Olympia (gf)   18
Grilled salmon, roasted red pepper hummus, chopped Greek salad, feta cheese, tzatziki sauce, pita crisps

Lamb Chops  (gf)   28   
Twin double cut rib chops, charbroiled to order, minted fig jam, rosemary potatoes, vegetable medley

Steak Champignon  (gf)   20
Flat iron steak charbroiled to order with mushroom demi glaze, rosemary potatoes, vegetable medley

Tempeh Don  14
Vegetable stir fry with tempeh, ginger, sesame, chili, lime, coconut rice

Penne from Heaven   16
Sautéed shrimp, penne pasta, lemon, garlic basil, arugula, mushrooms, tomatoes

Quiche   12
Chef’s selection, accompanied by house salad of mixed greens tossed in lemon-herb vinaigrette.

Chicken Marsala   18
Poached chicken breast over fettuccine noodles, creamy Marsala-mushroom sauce,
fresh vegetable medley

Steak Salad   16
Charbroiled and sliced flat iron steak on a mixed greens salad, mushrooms, red onions, balsamic vinaigrette, crumbled blue cheese.

v = vegetarian    v+ = vegan    gf = gluten free

Good food takes time to prepare. Your patience will be rewarded.

Consuming raw or under cooked meat, poultry, seafood, shellfish and eggs may increase the risk of food-borne illness