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Thursday, May 14, 2009

Muffaleta and halibut

This week for lunch we are offering some spicy options. Our own version of the muffaletta, with hot salami and capocollo, provolone and topped with our own giardiniera. (a spicy, cold, tender salad of celery and peppers) Served on a ciabatta roll.

Our soup of the week is a spring style spicy corn chowder.

For dinner we are offering Halibut cheeks. The most prized cut of the entire fish. Served in a 4 oz medallion with a house made tomato and olive salsa.

And Friday night our Chef Carmen is making Paella. Her own recipe that she perfected and brought back from Spain.