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Lunch – Oct. 25th

PLATE – $8

Chicken and Dumplings – with a House-Made Buttermilk Biscuit


Tuna Melt – on Sourdough, topped with Cheddar and served with Hand- Cut Fries

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

Roasted, Sliced Turkey – with Grilled Apples, Creamy Brie, Caramelized Onions on Sourdough with Hand-Cut Fries

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

Pimento Cheese BLT – served with Three Bean Salad

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

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


Wedge Salad with 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 – served with Soup or Side Salad $8

Turkey, Roasted Tomato and Pepper Jack cheese,

SOUPS of the DAY – $3 / $5

Turkey, Vegetable and Barley

Curried Carrot Coconut Bisque


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