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