the menu

Wild Alaskan pink (my favorite color) Salmon vinaigrette, 
avec ba Tampte sliced and diced dill pickles, mild Greek pepperoncinis, diced purple onion, celery, pressed garlic cloves to taste, Greek Lefas first cold pressed olive oil, capers, Dijon mustard, to taste,


steamed broccoli and carrots olive oily,


dill cucumber onion vinaigrette salad,


red California shiraz


dried ginger dipped in dark chocolate,


Jim's organic coffee


etc.