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Happy Hour & Dinner

Fri 4 April

4:30 - 7:00

Boursin, Roasted Vegetable and Chicken Pasta ~ with herb roasted tomatoes, peppers and onions.   22.

Chicken Au Poivre ~ pasture raised on River Oak Farm.   29.

Eggplant Bolognese  ~ a vegetarian version of the classic, served over spiralized zucchini.   21.

Mediterranean Plate ~ dolmas, roasted red peppers, marinated olives, dates, garlic and artichokes, hummus, and flatbread.   22. 

Charcuterie Plate ~ prosciutto, salami and pâté with mustard, cornichons, and fresh bread.   22

Cheese Plate ~ three select cheeses, fruit, and fresh baguette.   22.

Wine by the glass. 8.