Lela's Restaurant

On a bed of mixed greens with a spicy remoulade

With arugula, bleu cheese, red pear and lime vinaigrette

Fried polenta points with andouille sausage, red onions, red bell pepper & fresh mozzarella, topped with balsamic reduction

Mixed green salad served with toasted almonds, grape tomatoes, red onion slivers, grapefruit & orange slices, topped with a mango vinaigrette

Baby romaine hearts served with homemade seasoned croutons, shaved parmesan cheese, and a classic caesar dressing

Roasted beets mixed with diced carrots, red onions, heirloom tomatoes, olive oil and vinegar served on a bed of spinach and topped with feta cheese and fresh basil

Grilled ribeye served over warm, truffled potato salad, with roasted red onions, topped with red wine demi glaze & queso fresco

8 oz pan seared filet served with garlic mashed potatoes, roasted tomatillos and asparagus, topped with pico de gallo & queso fresco

Pan seared rack of lamb served with a savory bread pudding of red onions, fennel & red bell pepper, with wilted spinach. Topped with an onion, jalepeno & mint chutney, and feta cheese

8 oz grilled salmon served over quinoa, mustard & kale greens, julienned carrots, grape tomatoes & fresh mozzarella, with a basil coulis

Mary's half chicken, pan roasted with sweet potatoes, roasted corn, carrots & red onions, with a sweet pepper glaze

10 oz. Grilled bone in pork chop served with a mix of bacon, leeks and black bean brown rice & baby carrots with a maple chipotle glaze

Penne pasta served with eggplant, squash, portabella mushrooms & carrots in a roasted tomato sauce with goat cheese