March 1, 2026 | WINTER FLAVORS

AVAILABLE FROM 4PM-8PM | $35 PER PERSON

STARTER

WARM WINTER PANZANELLA SALAD: ROASTED BUTTERNUT SQUASH, GOLDEN BEETS, POMEGRANATE, KALE, ARUGULA, PICKLED ONIONS, DRIED CRANBERRIES & FIGS AND SOURDOUGH BREAD CROUTONS TOSSED IN A CREAMY BALSAMIC DRESSING

MAIN COURSE:

CIDER BRAISED PORK CHOPS: THICK-CUT, BONE-IN PORK CHOP THAT HAS BEEN SOUS VIDE WITH APPLE BUTTER & THYME & FINISHED BY BRAISING IN CIDER. SERVED WITH CRISPY BACON BRUSSELS SPROUTS, CREAMY ROOT VEGETABLE MASH & APPLE-ONION GRAVY

DESSERT

STICKY TOFFEE PUDDING W/ HOUSEMADE VANILLA BEAN ICE CREAM

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March 8, 2026 | MEXICAN NIGHT

AVAILABLE FROM 4PM-8PM | $35 PER PERSON

STARTER

MEXICAN CHOPPED SALAD: CHORIZO, CORN SALSA, CHERRY TOMATO, BLACK BEANS, RADISH, QUESO FRESCO & CRISPY TORTILLA STRIPS ON A BED OF CRISP ROMAINE WITH AVOCADO RANCH

CHIPS & SALSA: HOUSEMADE BLUE CORN TORTILLA CHIPS, SMOKY SALSA ROJA

MAIN COURSE:

FAJITAS: GRILLED CHICKEN & FLAME-BROILED SKIRT STEAK FAJITAS SERVED WITH GRILLED ONIONS, GARLIC & RED BELL PEPPERS, PICKLED JALAPENO, LIME CREMA, SALSA ROJA, SALSA VERDE & GUACAMOLE. COMES WITH FRESH HOUSEMADE FLOUR TORTILLAS, SPANISH RICE & REFRIED BEANS

DESSERT

HORCHATA TRES LECHES: CINNAMON-SPICED, RICE-MILK INFUSED SPONGE CAKE, TOPPED WITH FRESH WHIPPED CREAM & STRAWBERRY COMPOTE

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March 15, 2026 | GREEK NIGHT

AVAILABLE FROM 4PM-8PM | $35 PER PERSON

STARTER

GREEK SALAD: CUCUMBER, TOMATO, RED BELL PEPPER, KALAMATA OLIVES, FETA & CRISP ROMAINE TOSSED W/ AN HERB VINAIGRETTE

MAIN COURSE:

SOUVLAKI: MARINATED CHICKEN SKEWERS, MARINATED LAMB SKEWERS & FALAFEL, SERVED WITH GREEK LEMON RICE & GRILLED VEGETABLES. COMES WITH A TRIO OF SAUCES FOR DIPPING (TZATZIKI, GREEN SCHUG, POMEGRANATE MOLASSES)

DESSERT

PORTAKALOPITA: A GREEK ORANGE PHYLLO CAKE TOPPED W/ CANDIED ORANGES, PISTACHIO DUST & HOUSEMADE VANILLA BEAN ICE CREAM

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