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August 23, 2017

– TODAY’S MENU –

MAINS
soy glazed salmon – carrot ribbons (DF/GF)
lemon rosemary roasted chicken (DF/GF)
DIY chicken salad – roasted chicken breast, toasted walnuts, pumpkin seeds & grapes (GF)
tamarind glazed drumettes (DF/GF)

SIDES
roasted broccoli – satay sauce, roasted peanuts, & sesame seeds (V/GF)
fresh avocado – yogurt ranch, fresh tomato & lemon olive oil drizzle (VG/GF)
kale salad – hudson valley peaches, toasted pecans & herbed lemon olive oil  (VG/GF)
orzo – roasted local beets, feta & fines herbs (VG)
cauliflower blue corn tortilla stack – queso fresco & salsa verde (VG/GF)
sweet potato spears – rosemary sea salt (V/GF)
home-grown basil green beans – toasted almonds & pecorino (VG/GF)

FEATURING STONELEDGE FARM ORGANIC PRODUCE

SPECIAL SANDWICHES
pulled pork cemita – avocado, queso fresco, chipotle aioli & slaw on brioche
chipotle tuna on five grain

SOUPS
broccoli parmesan  (VG/GF)
traditional gazpacho (V/GF)
watermelon gazpacho (V/GF)

~1/2 SAMMIE SOUP  COMBO~

OVEN ROASTED TURKEY – OR – AVOCADO & GOAT CHEESE

  SWEETS
biscottis//chocolate chip cookies//peanut butter cookies (GF)//peach & goat cheese blue cornmeal bars (GF)//lemon bars//coconut macaroons (GF)

ICE CREAM SANDWICHES!

brownie raspberry cheesecake, strawberry gelato & chocolate shortbread, cardamom pistachio cookie & strawberry gelato, classic chocolate chip, rhubarb oatmeal crisp,
Fa
t Elvis: GF peanut butter cookie w/ dulce de leche bacon &
banana chocolate chip gelato