Wednesday’s Lunch Specials 8/1

Chilled Honeydew Mint or Spicy Vegetarian lentil soup

Fettucini with shrimp, roasted red pepper and Manchego cheese in a basil oil with pine nuts

Antipasto of prosciutto, mozzarella, red peppers, chickpeas, olives, beets, yellow cherry tomatoes and hard boiled eggs over greens with a raspberry vinaigrette

Grilled chicken burger with chipolte mayo, lettuce and sun dried tomatoes

Roasted tomato, eggplant, black olives, capers, mozzarella and basil pizza

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