Soup of the day:
West African Yam-Peanut 4.75/6.50
Summer Quartet almond-basil pesto, middle eastern-spiced chickpea
spread
herbed
buttermilk-shallot dip and beet-almond hummous with toasted pita chips 7.75
SPECIAL SANDWICHES…
Havarti and Tomato Grilled Cheese Sandwich on essential bakery whole wheat
walnut bread with rosemary mustard 7.50
Lemon-roasted
Chicken Wrap with cilantro-lime
cream cheese, carrots & greens 7.25
Roast Beef Sandwich on essential bakery rye bread with cilantro-lime
spread, pepperoncini and lettuce 8.25
Soup & ½ Baguette Sandwich Special a cup of soup and ½ ham
& swiss, roast beef or tuna baguette sandwich 9.25
SPECIAL SALADS…
Romaine Salad with
tomatoes, cucumber, bacon and a creamy buttermilk-shallot gorgonzola dressing 7.75
3-Salad Combo three ‘scoops’ of any of the four
the veggie salads below
served
over organic greens 8.75
Farfalle Pasta Salad with roasted peppers, sweet onions, zucchini and a
pesto dressing 4.25 (side order)
Brown Jasmine Rice Salad with squash, peppers, green olives
and a lemon-tahini dressing 4.25 (side
order)
Kale Salad with balsamic dressing and toasted
pine nuts
3.75 (side
order)
Mixed Roasted Vegetables including carrots, gold potatoes, peppers,
broccoli,
sweet potatoes, sweet onions, cauliflower, squash and snap peas
4.25 (side
order)
ENTREES FOR LUNCH OR DINNER...
Steak & Stilton Pie beef simmered with hale’s wee heavy
ale and english stilton blue cheese baked
in flaky puffed pastry 7.25
served
with a side of organic salad 9.75
Lasagne Bolognese italian pasta layered with a tomato-meat sauce, béchamel
and fontina served with a side of organic salad 10.75
…AND AVAILABLE FROZEN FOR DINNER
Pork Pozole simmered with hominy, onions and
chili (serves 3) 18.00
Lasagne Bolognese italian pasta layered with meat
sauce, béchamel & fontina 8.50
Chicken Marbella a twist on the silver palate favorite; chicken thighs
simmered with prunes, white wine, olives and capers (serves 3-4) 18.00
4-Alarm
Beef & Pinto Bean Chili not for the
feint-hearted (serves
3-4) 18.00
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