CLOSED MEMORIAL DAY, MAY 30TH THROUGH
JUNE 2ND FOR A STAFF BREAK
WEEKEND FEATURES
FRIDAY MAY 27:
Entree feature: Sauteed sea scallops with bell peppers, tomato, house made fettuccine, and basil pesto cream sauce. $28
SATURDAY MAY 28:
Entree feature: Sauteed sea scallops with bell peppers, tomato, house made fettuccine, and basil pesto cream sauce. $28
SUNDAY MAY 29:
Entree feature: Choice beef tenderloin tips in red wine reduction sauce with shallot and sundried tomatoes, served over aged cheddar mashed potatoes. $25
Featured Desserts:
CARRY OUT INFO & SPECIALS:
JUNE 2ND FOR A STAFF BREAK
WEEKEND FEATURES
FRIDAY MAY 27:
Entree feature: Sauteed sea scallops with bell peppers, tomato, house made fettuccine, and basil pesto cream sauce. $28
SATURDAY MAY 28:
Entree feature: Sauteed sea scallops with bell peppers, tomato, house made fettuccine, and basil pesto cream sauce. $28
SUNDAY MAY 29:
Entree feature: Choice beef tenderloin tips in red wine reduction sauce with shallot and sundried tomatoes, served over aged cheddar mashed potatoes. $25
Featured Desserts:
- Vanilla Bean Creme Brulee (GF)
- Dark Chocolate Mousse, Candied Pecans & Cinnamon Coconut Milk Ice Cream (GF & Vegan)
- Nutella Cheesecake (GF), THEN Pina Colada (Pineapple/Coconut) Cheesecake (GF)
- Rhubarb Strawberry Trifle - layered dessert of angel food cake with strawberry cream, rhubarb sauce, topped with meringue
CARRY OUT INFO & SPECIALS:
- TO ORDER: Order online, or call 563-556-0505 to order ahead, carry out orders generally take about 30 minutes to prepare. If you have a large order please feel free to email us earlier in the day (please email orders only before 4pm): dining@lmayeatery.com
- PICK UP: You are welcome to come into the main entrance area to pick up your order, or call us at 563-556-0505 when you arrive for curbside service.
- TAKE & BAKE PIZZAS: Available if you would like to buy a few and cook at your leisure at home. Just inquire when you call.
