Lunch May 18th


Hand-cut Fettuccine tossed with Spinach, Tomato & Artichoke in a Parmesan Butter Sauce

Quiche Lorraine (Ham & Swiss) or Broccoli & Cheddar – served with Soup or Side Salad


Tuna Melt on Sourdough, served with Hand-Cut Fries

Croissant Club  – Turkey, Ham, Cheddar, Swiss, Mayonnaise, Bacon, Lettuce and Tomato, served with House-made Chips

Chicken Salad Wrap – with lettuce and tomato, served with Fruit

Quinoa Black Bean Burger (V) – topped with Melted Pepper-Jack Cheese and Pico de Gallo on House-made Bun, served with Hand-Cut Fries

All American Burger – topped with Melted Cheddar, Lettuce, Tomato, Onions and House-Made Pickle, served with Hand-Cut Fries


Market Salad – Grilled Chicken, Mixed Greens, Pickled Beets, Goat Cheese, Candied Walnuts, Orange Supremes, Sherry Vinaigrette

Picnic Salad – Fried Chicken, Mixed Greens, Chopped Bacon, Potato Crisps, Grilled Corn, Tomato, Pickled Watermelon Rind and Ranch Dressing

Thai Noodle Salad – Just Delish & Refreshing!


Chef Rick’s Pimento Cheese with Crackers

Onion Dip and House-made Chips


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