Tuesday, June 18th
Baked Ham and Brie
Baked ham, broccoli and luscious Brie, with just the right amount of sweetness from fresh maple glazed apples. Served with a salad of mixed greens topped with organic carrots.
Wednesday, June 19th
Asparagus and fig di Parma
Fresh grilled asparagus, prosciutto di Parma, fig jam, a blend of asiago and parmesan cheeses and a drizzle of aged fig and balsamic glaze. Served with a salad of mixed greens topped with organic carrots.
Thursday, June 20th
Fresh eggplant lightly breaded and sautéed in olive oil, smothered in house made marinara and melted mozzarella cheese and a side salad of mixed greens and tri-colored organic carrots.
Friday, June 21st