Weekend FeaturesServed Friday through Sunday evenings
Beef Pot Roast 23
Fork-tender roasted beef braised in red wine with carrots and tomato purée over whipped mashed potatoes and topped with fried onions.
Served with French green beans and garlic toast.
Wild Caught Mahi Mahi 24
Served over warm wilted spinach and eggplant caponata topped with citrus, sun-dried tomato and capers.