Menu for Week of April 17, 2017



Beet and Orange Salad   $7.99   (G, V)

Purple beets layered with oranges on lettuce, with roasted walnuts, feta and balsamic reduction.

*Avocado Shrimp Salad   $12.99 (G)

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Tender shrimp, celery, capers, red onions and hard boiled eggs stirred into a lemon-dill mayonnaise, spooned into a ripe avocado half and served over fresh greens.

Curried Chicken Salad   $7.99 (G)

Tender chicken folded into curried mayonnaise, highlighted with mango chutney, apples and toasted almonds.

Greek Salad    $5.99 small, $9.99 large (G, V)

Romaine tossed with cucumbers, tomatoes, red onions, kalamata olives and feta cheese in Greek vinaigrette.

Asian Slaw   $4.99 small, $7.99 large

Green and Napa cabbage and green onion dressed in Asian vinaigrette with almonds, sesame seeds and crispy noodles.

Fruit Salad   $5.50 (G, V, V+)

A combination of the best the season has to offer.

Broccoli Salad   $5.50 (G)

Fresh crunchy broccoli, raisins, crispy bacon and sunflower seeds in a sweet-tart dressing.

Deviled Eggs      $.99 (G, V)

Classic with Dijon mustard and capers.

Linda’s Signature Salad   $5.99 small $9.99 large

Fresh greens, house-spiced pecans, cranberries and bleu cheese in Linda’s balsamic vinaigrette. (G, V)


Asparagus   $4.99   (G, V, V+)

Fresh asparagus blanched and rolled in olive oil and garlic, with sea salt, cracked pepper and a wedge of lemon.

*Butternut Squash Timbale   $5.25   (G, V)

Individual servings of sweet, golden butternut squash swirled with greens and gruyere cheese.

*Twice Baked Potato  $5.25   (G, V)

Very large russet swirled with butter, sour cream, cheddar cheese and green onion.


Rosemary Chicken $10.99 (G)

Baked bone-in chicken breast basted with garlic butter, white wine, lemon and rosemary. Served with herbed rice.

Artichoke Chicken    $9.99

Poached chicken, sautéed mushrooms, pasta, and marinated artichoke hearts in a rosemary parmesan sauce casserole.

Island Pork   $11.99   (G)

Pork tenderloin rubbed with cumin and cinnamon, glazed in brown sugar, Tabasco and garlic and served over fresh greens with orange-curry dressing.

Eggplant Blintz    $9.99   (V)

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A recipe from our Russian friend, Elena, this elegant blintz enfolding sautéed eggplant and mushrooms is lightly sautéed and topped with sour cream. Served with green salad.

Sweet Mustard-Glazed Salmon   $15.99 (G)

Pan-seared Atlantic salmon glazed with mustard and brown sugar.  Served over sautéed fresh spinach.

Sirloin Tri Tip Roast   $11.99 (G)

Popular California cut of sirloin roasted to medium-rare, sliced and served with horseradish cream.

Brisket Quesadilla   $9.99

Jimmy’s pecan-smoked brisket, grilled onions, cilantro, and Monterey Jack folded into a flour tortilla. Served with pico.

Southwest Meatloaf     $10.99

Individual servings of ground beef and pork, corn, tomatoes and bell peppers topped with cheddar cheese. Served with garlic-parmesan mashed potatoes.



Artichoke chicken Casserole, Salad, Roll, and a Cookie


Bowl of Soup, Mixed Greens Salad, Bread


Choice of 3 Salads or Sides, Bread

* Not Available on a Medley


Cup of Soup, ½ Sandwich, Chips, Pickle

Soups and Sandwiches   $3.99 – $8.99

Our menu changes daily. Call us for the selection.

Sandwiches not available after 5:00 pm

 (G) = Gluten Free;   (V) = Vegetarian;    (V+) = Vegan

18% Gratuity will be added to parties of 6 or more.