May 29 - June 7, 2026

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Roasted beet, citrus-marinated red onions, celery, cornichons, fresh herbs, and Saba.

Feta cheese yogurt dressing, cucumbers, red onion, black olives, mint, and cherry tomatoes.

Comforting and delicious.

Spinach, balsamic-glazed shiitake mushrooms. 

 Warm Catalan Couscous, vegetables, Tzatziki sauce with dill.

Bucatini pasta smothered in a rich garlic sauce with tender lobster, Calabrian chili, and fresh herbs.

Meat, Seafood, Mixta and Veggie.

Crushed Yukon gold potatoes served with chimichurri and blue cheese.

Cauliflower puree, crispy leeks, red wine reduction.

Marinated & grilled chicken brochettes served with Moroccan rice and Chef’s sauce.