06/05/2026
Features for Friday and Saturday!
6/5, 6/6
SOUP: SEAFOOD BISQUE WITH SHRIMP “BUTTERFLY” AND BLACK RICE 9
PASTA: CHEESE TORTELLINI WITH BROCCOLI, FETA & PROSCIUTTO CELERY ROOT TOMATO BROTH TOPPED WITH GRILLED HEN BREAST 29
DINNER: GRILLLED NORWEGIAN SALMON, GRAIN MUSTARD SALSA VERDE, VEGETABLE SALUMI LASAGNA, GREEN BEANS WITH ALMONDS 38
DESSERT: VANILLA SALTED CARAMEL LAVA CAKE WITH FRESH FRUIT COMPOTE & CINNAMON CREAM 10