February 5th Lunch Menu


Plates

  • Quiche Lorraine – served with Soup or Side Salad
  • Chicken and Dumplings – served with roasted vegetables
  • Classic Meatloaf – served with mashed potatoes, gravy and roasted vegetables
  • Swedish Meatballs – with pan gravy, mashed potatoes, lingonberry preserves and roasted vegetables

Sandwiches

  • Chicken Salad Croissant – Herbed Chicken Salad served with Lettuce, Tomato, on toasted Croissant, with Side Salad
  • Carolina Snapper Fish Tacoswith shredded lettuce, pico de gallo and avocado cream
  • Black Bean Burger- with Pepperjack and Pico de Gallo, served on House-made Bun with fries
  • All American Burger *- 6 oz beef patty topped with Cheddar, served with Lettuce, tomato, onion and pickle, French fries
  • Turkey Brie– on sourdough with grilled onions, shaved apple and cider mayonnaise, served with fries
  • Buffalo Chicken Wrap – crispy breaded chicken tenders, tossed in buffalo sauce, with lettuce, tomato, blue ranch and vegetable confetti – served with fries

Salads

  • Greek Salad- Mixed Greens, Grilled Chicken, Tomatoes, Pepperoncini , Cucumber, Artichoke hearts, Feta Cheese, Olives, Red Wine Vinaigrette
  • Chef Salad – ham, turkey, bacon, chopped egg, carrot, onion, cucumber and tomato on mixed greens, served with ranch dressing

Soup – $4

Cauliflower Brie Soup

Beef and Farro with Vegetables

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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