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Lunch, Nov. 1



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

Pork Roulade – stuffed with Arugula and Blue Cheese, served with Sautéed Spinach and Spaetzle


Tuna Melt – on toasted Whole Wheat Bread with Cheddar Cheese and Hand-Cut Fries

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

Pimento BLT – on toasted Whole Wheat Bread with Three Bean Salad

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

Autumn Harvest Chicken Salad – on Croissant with Three Bean Salad

Roasted Turkey and Brie – on Whole Wheat Bread with Grilled Apples, 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 

Ham and Bean Soup (GF) (DF)


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