EVERYDAY PEOPLE CAFE

menu 25’

The following menu is our current menu. this menu MAY VARY SLIGHTLY.

SMALL PLATES

GREEK mEATBALLS

Lamb & beef meatballs, cucumber-feta sauce, teardrop tomato & red onion “salad”, pita. 15-

mushrooms & polenta

Griddled parmesan-herb polenta, sprout it farm exotic mushroom & marsala ragout. 15-

COLOSSAL SHRIMP COCKTAIL

A half dozen poached & chilled Colossal sized Black Tiger shrimp, Creole-caper cocktail sauce. 22-

WASABI PEA CRUSTED AHI 

Seared wasabi pea crusted ahi, shiro miso dipping sauce, Thai chili mayo, pickled cucumber & red onion, wasabi & pickled ginger. 18-

DRUNKEN SHRIMP SAMBUCA

Savory dusted shrimp, garlic, shallot, sun-dried tomato, Sambuca cream, basil, puff pastry. 17-

SALAD & SOUP

GARDEN SALAD

Romaine & leaf lettuce, teardrop tomato, carrot, cucumber, red onion, chick peas.8-

Dressings: Gorgonzola, Garlic Basil Cream, Sweet Balsamic Vinaigrette, GiGi’s Greek Vinaigrette

ASIAN CAESAR

Romaine & leaf lettuces, teardrop tomato, red onion, Asian style Caesar dressing, parmesan, sesame seeds, spice roasted almonds. 16-  half 12-

Add a protein… Chicken 8-… Salmon 16- … Seared Tuna 16- … Shrimp 12-

greek salad

romaine & leaf lettuces, teardrop tomato, cucumber, red onion, kalamata olives, gigi’s greek vinaigrette, feta cheese, pepperoncini pepper. 16-… half 12-

Add a protein… Chicken 8-… Salmon 18- … Seared Tuna 16- … Shrimp 12-

SOUP… House Tomato-Boursin  Cup 5-  Bowl 8- Soup of the day  Cup 5-  Bowl 8-

DINNER ROLLS … (4) w/whipped butter… 5-

MAINS

MAINS

steak frites

char grilled eight-ounce certified angus beef, hanger steak, compound steak butter, parmesan-herb french fries. 36-

BERKSHIRE PORK CHOP

Fourteen-ounce, toasted fennel, garlic & herb marinated, Frenched Berkshire chop, topped w/onion jam, gorgonzola cheese & roasted. Served w/scallion mashed potatoes, demi-glace, vegetable sauté 38-

CHICKEN & GNOCCHI SAUTÉ

Cougle Farm chicken breast Francese, ricotta gnocchi, roasted teardrop tomatoes, artichoke, garlic, shallot, capers, lemon juice, chicken stock, Parmesan, arugula salad. 29-

SALMON & lentils

Eight-ounce spice crusted & roasted Loch Duart salmon fillet, french lentil ragout, roasted fennel=preserved lemon & arugula, citrus vinaigrette.. 35-

(V) Substitute baked tofu for salmon. 24-

CHILEAN SEA BASS (VO)

Seven-ounce shiro miso-sake marinated bass, baby bok choy sauté, scallion-soy long grain rice, chili crisp, lemon-ginger beurre blanc, micro cilantro. 48-

(V) Substitute shiro miso-sake braised tofu for sea bass. 24-

penne pasta

sautéed chicken & italian sausage, w/ sun-dried tomatoes, peas, & parmesan cream w/ penne pasta. lemon zest, tempura mushroom. 30

meatloaf

house meatloaf w/ mashed potatoes and tomato gravy, vegetable sauté, mustard vinaigrette dressed frisée. 24-

PANANG THAI RED CURRY (VG)

Thai red curry, garlic, onion, ginger, bell peppers & zucchini, w/coconut milk, lime, soy, peanut butter, & basil, served w/rice. 24-

Add a side protein:  salmon 18-, (5) shrimp 12-, tofu 8

-DESSERT

PLeaSE ASK YOUR SERVER ABOUT TODAY’S SELECTION

parties 6 or more will receive one check. We will divide checks in equal amounts UPON REQUEST, but WE DO not separatE by individual party or person.

(V) = vegetarian, (vo) = vegetarian option, (vg) = vegan, (vgo) = vegan option