Fall Menu

Monday: bacon-wrapped meat loaf, classic mash potatoes, smokey collard greens, veggie soup; mix berry cobbler

Tuesday: Cuban braised chicken and chorizo quesadillas, lime & cilantro sour cream, roasted corn chowder, black bean salsa; roasted apple & cream cheese turnover 

Wednesday: roasted pork loin, rosemary roasted red potatoes, pan gravy, steam broccoli; chocolate cake 

Thursday: pimento grilled cheese sandwich, pimento cheese, house cured and smoked bacon, charred tomato, on house-made honey and herb focaccia bread, tomato bisque, grilled vegetable medley; grape salad

Friday: brined and fried chicken , Alabama BBQ sauce, garlic infused mash potatoes, maple glazed carrots, 3 bean soup; Wiffle Pop gelato and brownie 

Monday through Friday: salad bar with leafy greens, spring mix, romaine lettuce

  • Toppings: black olives, bacon bits, shredded cheddar cheese, shredded carrots, blue cheese crumbles, pickled collard stems, house-made croutons, lemon marinated onions, shredded Asiago, diced tomatoes 

  • Dressings: house-made, Caesar dressing, ranch dressing, blue cheese dressing, honey and herb balsamic vinaigrette, red wine vinaigrette