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Saturday, 3.16
Dagwood Panini: Turkey, Ham, Roast Beef, Provolone, Lettuce, Tomato, Roasted Red Peppers, Black Olives, and Horseradish-Dijon Aioli. Served cold on half loaf focaccia. Accompanied with pasta salad.

Sunday, 3.17
Corned Bison and Guinness Braised Cabbage served with Irish Baked Beans on Soda Bread.

Monday, 3.18
Carnitas Taco Salad: Slow Cooked Crispy Pork, Roma Tomatoes, Red Onion, Sweet Corn, and Organic Blue Corn Tortilla Chips over Chopped Romaine with Southwestern Honey Mustard Vinaigrette.

Tuesday, 3.19
Eggplant Tart with Chevre, Gouda, Honeycomb, and Fresh Herbs. Accompanied with mixed field greens side salad.

Wednesday, 3.20
Pizzetta: Pepperoni, Italian Fennel Sausage, Oregano, Chopped Roasted Garlic, Ricotta, and Mozzarella Cheese Curds. Served with mixed field greens side salad.

Thursday, 3.21
Curried Crab and Watermelon Salad. With Organic Arugula, Mint, Cilantro, and Lime Vinaigrette. Accompanied with ciabatta.

Friday, 3.22
Lamb Gyro with Organic Roma Tomatoes, Shredded Romaine, Red Onion, Crumbled Sheep Feta and House Tzatziki on Warm Naan Bread. Accompanied with Artichoke Cucumber Salad.