EVERYDAY PEOPLE CAFE

menu 26’

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

STARTERS

GREEK MEATBALLS

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

MUSSELS DIJON

PEI mussels, white wine-Dijon broth, garlic, shallot, teardrop tomatoes, fresh herbs, crostini. 18-

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-

smoked chicken & hot honey

Savory rubbed & smoked cougle farm chicken thighs, hot honey glaze, glacier blue cheese, scallions. 16-

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-

Salad adds… 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

BRAISED LAMB SHANK

Slow cooked lamb shank w/fennel, tomato, carrot, celery & onion, braise reduction, leek-chive mashed, pickled fennel. 34-

FILET & FRITES

Pan seared, eight-ounce center cut filet of beef, steak butter, Parmesan-herb French fries. 48-

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-

togarashi CHICKEN

marinated Cougle Farm chicken breast w/togarashi crust, basmati rice, cauliflower-celeriac puree, pickled cucumber & onions, chili crisp, spiced teriyaki.

SALMON & lentils

Eight-ounce spice crusted & roasted Loch Duart salmon fillet, french lentil ragout, celery root-cauliflower puree, 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-

MEDITERRANEAN SEAFOOD STEW

Shrimp, mussels, bay scallops, garlic, shallot, onion, fennel, Calabrian chilis, white wine, lemon juice, tomato broth, fresh basil, parsley & thyme, served with crostini. 36-

PENNE PASTA

Penne pasta, sautéed chicken, Italian sausage, garlic, shallot, peas, sun-dried tomato, Parmesan cream, fresh basil, lemon zest, & tempura mushroom garnish. 30-

(V) Substitute Tofu for chicken and sausage…26-

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