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Wednesday, 8.14
Lobster and Shrimp Ravioli topped with Tarragon Beurre Blanc and Grilled Baby Asparagus. Accompanied with mixed greens and ciabatta.

Thursday, 8.15
Creekside Summer Squash and Baby Heirloom Tomato Salad. Served over White Wine Vinaigrette tossed Greens with Basil, Mint, Chives, Pine Nuts and Sheep Feta. Accompanied with focaccia wedges.

Friday, 8.16
Three Salad Plate: Curried Tuna Salad Stuffed Roma Tomato, Organic Mixed Field Greens, and Mediterranean Couscous Salad. Accompanied with ciabatta.

Saturday, 8.17
Spicy Chicken Panini: Grilled Chicken Breast, Calabrese Salami, Colby Pepper Jack Cheese, Pickled Onions, and Roasted Jalapeno Aioli on half loaf of grilled focaccia. Served with pasta salad.

Sunday, 8.18
Goat Cheese, Fuji Apple, Cilantro Microgreens and Roasted Chicken Enchiladas. Accompanied with Southwest Caesar.

Monday, 8.19
Bison Meatloaf with Organic Chipotle Ketchup Sauce. Served with Truffle Parmesan Mashed Potatoes, Mixed Greens, and Ciabatta.

Tuesday, 8.20
Lemon Orechiette with Shrimp and Kale. Accompanied with Organic Mixed Greens side salad and Ciabatta.