Thursday, 4.19
Potato Pierogies topped with Crispy Prosciutto di Parma and Artichoke Pesto. Served with mixed field greens side salad.

Friday, 4.20

Lobster Bisque with fresh chives, a touch of dry sherry, and puff pastry croutons. Accompanied by ciabatta roll.

Saturday, 4.21

Spicy Capicola, Fontina, and Cipollini Onion & Fig Jam Panini. Served on half loaf of grilled focaccia bread with pasta salad side.

Sunday, 4.22

Creamy Risotto with Leeks. Topped with Crab in Lemon-Tarragon Butter. Accompanied with organic field greens side salad and ciabatta.

Monday, 4.23

Roasted Cauliflower Salad with Dates, Pomegranate Seeds, Almonds, Pepitas, and Baby Rocket Greens. Tossed with smoky Pomegranate Molasses Dressing. Served with grilled focaccia.

Tuesday, 4.24

Bison Ravioli with Roasted Baby Heirloom Tomatoes, Porcini Reduction, and Shaved Asiago. Served with mixed field greens and fresh baked ciabatta.