MENU FOR Pickup - Friday, May 23rd, 2025

Hot green chiles from Hatch, New Mexico, freshly roasted, stewed with cubed pork and white hominy.  

Freshly squeezed lemon juice, garlic and parmesan cheese in a mayonnaise base, French bread parmesan croutons. 

Thinly sliced and pounded chicken breast, dipped in flour and egg and sautéed. Lemon, butter and white wine sauce with capers. Served with linguini.

Breaded chicken breast topped with homemade San Marzano tomato sauce and fresh mozzarella. Served with rigatoni.

Topped with a corn, poblano, tomato and green onion salsa.  Served with white rice and black beans.

Beef tenderloin sautéed with baby bella mushrooms and pearl onions in a rich beef broth with cream. Served with your choice of horseradish mashed potatoes or buttered egg noodles.

3 - 2 ½ oz medallions, seared to medium rare. Piquant whole green peppercorn Remy Martin cognac demi-glace. Served with horseradish mashed potatoes.

Chicken, pork, shrimp and sausage simmered with Arborio rice in a saffron chicken stock.

 Jumbo U 8-10 shrimp gratinéed with garlic, butter, parsley, Panko, white wine and parmesan cheese.  Served with linguini aglio e olio.

Fresh mozzarella, ricotta, parmesan and bechamel layered with fresh spinach, piquillo peppers and sausage.

Whipped cream