These recipes have been inspired by the regional American cooking that flourishes in firehouses around the country.
Week of April 5th
Organic Arugula Salad
Greens with a Lemon Vinaigrette, Grana Parmesan, Lemon Zest |
8.95 |
Iceberg Lettuce Wedge Salad
Shaved Red Onions, Diced Tomatoes, Creamy Blue Cheese Dressing |
7.75 |
Wagyu Kobe Burger with Smoked Gouda
Baby Frisée, Beefsteak Tomatoes, Roasted Garlic Mayonnaise,
French Fries |
14.50 |
Penne Pasta with Chicken
Porcini Mushroom Cream Sauce and Shaved Grana Padano |
17.75 |
Mixed Seafood & Saffron Risotto
Tiger Shrimp, Calamari, Bay Scallops, Lemon Oil |
20.50 |
Achiote Marinated Grilled Skirt Steak with
Spicy Avocado Ranch
Corn-Black Bean Relish, Cheddar & Jack Cheese, Crispy Tortilla
Strips |
21.00 |
Mixed Seafood Mousse Stuffed Chinook Salmon
Aromatic Rice Blend, Vegetable of the Day and a Citrus Butter
Sauce |
21.75 |
Desserts |
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Fresh Pineapple Layer Cake
With Toasted Coconut |
8.00 |
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