Fresh tuna and portabella mushroom sliders topped with avocado, house made pickled red onion and arugula served with chef’s tartar sauce on toasted Farm to Market brioche buns.
Baby kale, arugula, julienne cut romaine, quinoa, banana chips, dried apricots, golden raisins, toasted coconut, sunflower seeds and hickory almonds tossed in a tart cherry vinaigrette topped with sesame herb goat cheese.
#1 Tortilla Soup
#2 Baked Potato
Chicken Lentil W/ Kale (G.F)
Chicken Pot Pie(G.F)
#1 Beef & Vegetable (GF, DF)
#2 Cream of Asparagus (Veg, GF)