weekend additions to the lunch menu: saturday oct 11th

soup of the day: rhode island red clam chowder

frittata of the day: mushrooms, peppers, onions, asparagus with cooper sharp cheese

buffalo chicken spring rolls with gorgonzola dipping sauce

burrata, fried tomatoes, crispy prosciutto, toasted pistachios, over arugula with balsamic drizzle

blackened mahi-mahi tacos with cabbage, pico de gallo, jalapeno ranch, and mild cheddar in flour tortillas