Tuscan Chicken
Polenta round topped with tomato garlic confit, fresh baby spinach, egg basil and parmesean dredged chicken with lemon aioli. Pumpkin Whoopie Pies for dessert

Fennel Crusted Ahi Tuna with Lemon Aioli over Snap Pea Couscous
Served with Choice of Soup or Salad and Maple Flam with Walnut Crust for dessert 20

Pallea with Choice of soup or salad and Guinness Ginger Cake for dessert.

Tapas on Thusday:
Pollo al Ajillo
Fish in Pine Nut Sauce
Portobello Bruschetta with Rosemary Aioli