


PEI mussels drenched in tomatoes, white wine, and parsley

Eggplant Parmesan

Cardamom pork tenderloin, strawberry balsamic sauce

Brown butter diver scallops, pea and mint purée

April 20-26 Menu

Grilled chicken Cesar salad, pecorino, hard boiled eggs, cornbread madeleines, and foraged pansies

Asian style salmon with orange hoisin glaze

Shrimp, veggie, and mango spring rolls; egg drop soup
