Lunch Oct. 18th

PLATE – $8

Chicken and Dumplings – with a House-Made Buttermilk Biscuit


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

Roasted, Sliced Turkey – with Grilled Apples, Provolone, Caramelized Onions on Sourdough with Fries

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

Pimento BLT – served with Three Bean Salad

Falafel Wrap – with Hummus and Tabouleh, served with Hand-Cut Fries

Chili-Cheddar Burger – Grilled 6 oz Patty topped with Chili and Cheddar Cheese and served with Hand-Cut Fries


Wedge Salad with Chef George’s Blue Cheese Dressing – Roasted Tomatoes, Crispy Onions, and Blackened Shrimp

Warm Spinach Salad – with  Cider-Glazed Grilled Chicken, Kamut, Caramelized Onion, Toasted Almonds, Root Vegetables and Garlic Aioli

Greek Chicken Salad  – Grilled Chicken, Feta, Artichoke Hearts, Shaved Onions, Olives, Tomatoes and Red Wine Vinaigrette

QUICHE – $8 – served with Soup or Side Salad 

Western – Ham, Mushrooms, Peppers, Onions and Cheddar

SOUP of the DAY – $3 / $5         

New England Clam Chowder w/ House-Made Crackers

Butternut Bisque


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

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