Lunch, Nov. 4th


Spaghetti Bolognese – Served with house-made dinner roll and side salad

Western Quiche – Ham, Cheddar, Peppers, Onions, Mushrooms and Roasted Tomatoes

Loaded Potato QuichePotatoes, Caramelized Onions, Chives, Bacon and Cheddar


Quinoa Black Bean Burger (V) – with Pepperjack Cheese, Pico de Gallo, and Hand-Cut Fries

Pimento Cheese BLT – on toasted House-made Sourdough with Three Bean Salad

Egg Salad – on Sourdough with Bacon Jam, Lettuce and Tomato, served with Hand-Cut Fries

Autumn Harvest Chicken Salad – on House-made Croissant with Three Bean Salad

Roasted Turkey and Brie – on Sourdough with Grilled Apples and Caramelized Onion, served with Hand-Cut Fries

All American Cheeseburger  with Lettuce, Tomato, Onions, House-made Pickle &  served with Hand-Cut Fries


Warm Spinach Salad (GF)– with Cider-Glazed Chicken, Kamut, Caramelized Onions, Roasted Root Vegetables and Garlic Aioli

Greek Chicken Salad (GF) – on Mixed Greens with Kalamata Olives, Grape Tomatoes, Feta, Marinated Artichoke Hearts, Shaved Onions and Red Wine Vinaigrette

SOUP of the Day: $3/$5 

Smoked Tomato Bisque (GF) (V)


Grilled  Cheese Sandwich, Junior Burger or Chicken Fingers – served with Hand-Cut Fries or Fruit

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