Wednesday   may 18th additions  to the lunch menu 

Split pea soup with ham 9

ham melt, brie, crispy onions, orange horseradish spread,grilled sourdough 14

steamed littleneck clams, lemongrass broth, grilled ciabatta 16

Sausage, salsa fresco, mexican cheese  frittata 12

warm raspberry-almond bread pudding, creme anglaise 10

Key lime poe 7

Peanut butter cheesecake on a nutternutter crust 8

Carrot cake- cream cheese icing 8

Sunday brunch open 8-1:45