Roasted turkey, house-made sauerkraut, Swiss cheese and Thousand Island dressing grilled on Farm to Market marble rye served with potato chips.
Roasted butternut squash, jalapeno cornbread croutons, toasted pumpkin seeds, wheat berries, shaved manchego cheese, wild field greens, arugula and red cabbage topped with sunflower sprouts, basil and mint chiffonade served with Miso-Harissa Vinaigrette.
Soup #1: Cream of Spinach (VEG, GF)
Soup #2: Chicken Tortilla (GF, DF)
#1 Turkey & Rice (D.F.)
#2 Roasted Tomato W/ Parmesan (Veg, G.F.)
#1 Lemon Artichoke ( G.F./ Veg.)
#2 Chicken Noodle (D.F)