Wednesday
Culinary Tour: France! $25
Soup: Crème Dubarry - Creamed cauliflower soup
Salad: Salade Lyonnaise - Boiled eggs, croutons, and vinaigrette on greens
Bread: Croissants with European butter
Entrée: Coq au Vin - Bone-in chicken braised in wine and brandy
Entrée: Pork Tenderloin stuffed with apples and leeks, wrapped in bacon, in a Pino Grigio and Dijon mustard sauce
Starch: Sweet potato soufflé
Starch: Pappardelle au Champignons - Egg noodles in a mushroom sauce
Vegetable: Broccoli Gratin
Dessert: Palmiers
Dessert: Fruit Clafoutis
Thursday & Friday
Soup
New England Clam Chowder (the white one) $6 cup / $8 bowl
Appetizer
Baked spinach artichoke dip served with soft pretzel logs $9
Entree
Beef pot pie with a cheddar biscuit crust served with a side salad or one vegetable of choice $15
Sandwich
Chicken Bacon Ranch - Fried breaded chicken breast topped with bacon, lettuce, tomato, and a side of house-made ranch dressing served on a farmhouse potato roll with potato chips $10
Schnitzel of the Month: February
Nona's Little Secret - Blush vodka marinara sauce, fried mozzarella sticks, and a basil pesto drizzle atop a pork or chicken schnitzel
Wing Sauce of the Month: February
Orange Zen - A sweet and tangy mixture of oranger, ginger, and soy
Featured Dessert of The Month: February
Red Velvet cheesecake
