Monday, November 18th, 2019

DInner

STARTERS

Cream of Spinach Soup

gluten-free

Cup 5 Bowl 9

Local Pear, Candied Pecan & Gorgonzola Cheese Salad

mesclun greens, balsamic vinaigrette

9

ENTREÉS

Southwest “Macaroni & Cheese”

sautéed chicken, jack and cheddar cheese, jalapeños,
onions, peppers, chipotle sour cream, green onions

16

Cod Puttanesca

pan-seared, with tomatoes, niçoise olives, garlic, capers,
orzo pasta, sautéed spinach

20

DESSERTS

Chocolate Cream Pie

vanilla wafer crust, coffee whipped cream,
white & dark chocolate sauces

8

Ginger Bread Pudding

served warm, quince compote, vanilla ice cream

8

Bailey’s Chocolate Truffle Swirl Cheesecake

graham cracker crust, caramel & dark chocolate sauces,
whipped cream

8

Apple Crisp

fresh fruit, nut crumb topping,
served warm with vanilla ice cream

9

Housemade Pear & Blueberry Sorbet

7

MOTHER OF THE MONTH DESSERT

Lemon Meringue Pie

flaky pastry crust, berry sauce

8