By Beth Marr | July 18, 2018 |
Market Tuna Salad with Spicy Chipotle Aioli, Pepper Jack Cheese, Diced Tomato and Baby Arugula Hot-Pressed in a Spinach Tortilla
Toasted Whole Grain Bread Drizzled with Olive Oil, Smeared with Ricotta Cheese and Topped with Blistered Tomato Slices and Sprinkled with Chia Seeds and Parmesan
Today's Full Plate
FRITTATTA OF THE DAY:
Baby Spinach, Cherry Tomatoes, Sautéed, Red Onion, Red Peppers, Marinated Artichoke Hearts and Provolone!
Soup of the day
BOGO SALMON CAKES!
BOGO FREE SALMON CAKES EVERY WEDNESDAY!!!!