April 16-21: Salmon Benedict
Two poached eggs on top of an English muffin with sautéed spinach, cream cheese, and flaked salmon, topped with hollandaise sauce. Served with potato cakes or home fries.
April 23-28: Pimento Cheese Omelette
Three-egg omelette filled with pimento cheese spread, diced tomatoes, topped with slices of grilled red onion. Served with spicy seasoned home fries.
April 16-21: Frisco Burger
Two grilled all beef patties layered with Swiss and American cheeses, topped with grilled mushrooms and bacon, topped with a special sauce. Served with seasoned French fries.
April 23-28: California Garden Burger
Our Garden Veggie Burger on a sourdough bun with fresh sliced avocado, tomatoes, red onion, sprouts, melted Havarti cheese, and roasted red pepper mayonnaise. Served with seasoned waffle fries.
Suggested Wine Pairing: Three Thieves Chardonnay
April 16-21: Chicken Fricassee with Spring Vegetables
A roasted Hill Family Farms chicken leg/thigh quarter braised with asparagus, carrots, mushrooms, onions, and leeks over egg noodles in a creamy pan sauce. Served with your choice of soup or salad.
Suggested Wine Pairing: Rascal Pinot Noir
April 23-28: Ginger Rhubarb Pork Chop
A KJB Farms pork chop topped with a ginger-rhubarb chutney, served over a grilled polenta wedge with minted spring peas. Served with your choice of soup or salad.
Suggested Wine Pairing: Blufeld Riesling
April 18: Asian Tofu Tacos
Teriyaki tofu crumbles topped with a mixed vegetable and cabbage slaw marinated in peanut sauce in soft flour tortillas, served with cilantro rice and avocado.
Suggested Wine Pairing: Echo Bay Sauvignon Blanc
April 25: Hot Pot Pho
Vegetable Pho, a popular Vietnamese soup over rice noodles, loaded with shitake mushrooms and onions. This meal in a bowl has a lot of flavors that will melt your heart. Garnished with mung bean sprouts, basil, mint, cilantro, and peppers
Entrée – Hoisin-glazed Pork Loin served with fried rice and roasted baby bok choy.
Thursday, April 19th: Marishah
Appetizer – Lumpia. Pork, beef and vegetable spring rolls served with sweet chili sauce.
Dessert – Ginger Pear Crisp topped with vanilla gelato
Entrée – Matambre. From Argentina, beef tenderloins will be butterflied and stuffed with a piquant blend of vegetables and roasted. The dinner will be garnished with creamy polenta and chimichurri sauce, and as always, will be savoury without being overly spicy.
Thursday, April 26th: John
Appetizer – Roasted Potato and Andouille Sausage Skewers
Dessert – Fresh Fruit Tart, ala mode