Wednesday, 4.17– Crab Cake Salad with Medjool Dates, Baby Kale, Gigandes Marinated White Beans, and Cava Vinaigrette. 19
Thursday, 4.18– Pear, Smoked Gouda, and Farro Salad with Dried Cranberries, Candied Walnuts, Heritage Blend Greens and Apple Cider Vinaigrette. Served with Focaccia. 17
Friday, 4.19– Burrata Caprese: Heirloom Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Balsamic Vinegar of Modena Glaze, and Maldon Sea Salt. Served with warm Ciabatta. 18
Saturday, 4.20– Gyro: Roma Tomatoes, Shredded Romaine, Shaved Red Onion, Crumbled Sheep Feta and House Tzatziki on Warm Garlic Flatbread. Served Tabouli Salad. 18
Sunday, 4.21–Tuna Melt Niçoise: Albacore Tuna mixed with Garlic Aioli, Capers, Red Onion, and Hard Boiled Egg. Served on toasted Focaccia with Melted Gruyère, Olive Tapenade, Roma Tomato, and Grilled Asparagus. Accompanied with Pasta Salad or Kettle Chips. 18
Monday, 4.22– Crêpes: Shredded ‘River Bear’ Turkey, Crème Fraiche, Cranberry Yorkshire Cheese, and Organic Spinach. Accompanied with cup of today’s soup. 17
Tuesday, 4.23––CLOSED
Wednesday, 4.24– Spring Rigatoni Primavera with Zucchini, Asparagus, Eggplant, Bell Peppers, Carrots, and Parmigiano-Reggiano Cream Sauce. Accompanied with Organic Field Greens Salad and Ciabatta. 17
Thursday, 4.25– Cajun Shrimp and Andouille Sausage Skewer with Grilled Potatoes and Corn on the Cob. Served with Red Beans & Rice, and Honey Biscuit. 19
Friday, 4.26– Chicken Souvlaki Wrap with Beetroot Hummus, Fresh Greens, Mint, and Chopped Pistachios. Accompanied with cup of today’s soup. 17
Saturday, 4.27– Braised Beef Short Rib Stacked Enchiladas with Caramelized Onions, Potaoes, Creamy Asiago Queso, and Fresno Chile-Honey Drizzle. Served with Avocado Lime Rice. 20
Sunday, 4.28– Gorgonzola and Toasted Walnut Ravioli. Garnished with Brown Butter Apple and Aged Balsamic Vinegar. Served with Side Salad. 18
Monday, 4.29– Chicken Bacon Ranch Panini: Deli Chicken, Havarti, Buttermilk Ranch, Double Smoked Bacon, Hass Avocado, and Arugula on toasted Focaccia. Served with Pasta Salad or Kettle Chips. 18
APRIL SALAD OF THE MONTH
Honeydew
English Cucumber
Basil
Mozzarella Fresca
Arugula
Toasted Pepitas
Lemon Vinaigrette
