This week for lunch, we are offering a house made egg salad, served on Fevere bread with baby arugula.
The soup is a repeat of a favorite. The popularity of the soup, combined with the cold weather meant that last week we ran out of soup before everyone had a chance. So once again, tomato and thyme bisque is the soup.
For dinner we are offering mustard roasted tilapia. A whole tilapia filet with red onions, capers and herbs in a mustard cream sauce that gets baked on top of the filet.