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with pineapple mustard, Asian noodle salad, and a cup of creamy potato mushroom soup
with mixed berries, applewood smoked bacon, and Vermont maple syrup
with tomatoes, basil, and brie
with apples, turkey, smoked Gouda cheese, candied pecans, and creamy curry dressing
with pastrami, Gruyère, braised red cabbage, and Thousand Island dressing
with spicy black beans, avocado sauce, and salsa
with poached eggs on crab cakes, roasted potatoes, and lemon Hollandaise
with dried fruits and jasmine rice with cucumber-yogurt sauce
with mashed potatoes and apple butter
on mixed greens with sweet dill-mustard vinaigrette
on puréed squash with cider reduction with Brussels sprouts with bacon
with caramelized onions, escarole, and hazelnut cream
with roasted garlic and tomato in a saffron-white wine broth
roasted beets, Maytag blue cheese, warm bacon-Dijon vinaigrette
pecorino, tomatoes, and olive vinaigrette
grilled chicken, applewood-smoked bacon, avocado, croutons, cherry tomatoes, egg, and Maytag blue cheese dressing
red grapes, toasted walnuts, fresh melon, and lavosh
ginger, jalapeños, and honey-lime vinaigrette
Chef’s half sandwich with salad & soup du jour
pastrami, braised sweet red cabbage, Gruyère cheese, and Thousand Island dressing
roasted fish, spicy black beans, avocado sauce, and pico de gallo
pan-roasted lump crab, napa slaw, and sun-dried tomato-basil aïoli
potato puree, sauteed spinach, and lemon-caper cream
cremini mushrooms, leeks, asparagus, roma tomatoes, white wine-garlic butter sauce
spicy black beans, chipotle cream, and pineapple salsa
with roasted potatoes, poached egg, and warm pancetta vinaigrette
with pickled red onions, capers, sweet dill mustard, and lavosh
with pears, roasted beets, spiced pine nuts, feta, and curry vinaigrette
with caramelized onions, Gorgonzola, Mission figs, and prosciutto
with tomato-artichoke gratin and lemon jam
with goat cheese cream
with sweet pea risotto and roasted beet vinaigrette
with mustard-bourbon sauce and potato purée
with olive couscous and salsa verde
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