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Wednesday, 7.10
BBQ Quinoa Bowl: Chopped Brisket, Sharp Cheddar, Fried Pickles, Buttermilk Slaw, and Honey Barbecue Sauce. Served with warm cornbread.

Thursday, 7.11
Spicy Chicken Empanadas over Guajillo Rice and Fajita Veggies. Garnished with Pinto Puree, Ancho Ranch, and Cotija.

Friday, 7.12
Smoked Salmon on Toasted Marble Rye Sourdough with Lemon-Dill Cream Cheese and Chopped Sugar Snap Peas. Accompanied with Mixed Field Greens side salad.

Saturday, 7.13
Chipotle Chicken Summer Cobb Salad: Avocado, Strawberries, Bacon, Corn, Romaine Hearts, Smoky Chipotle Grilled Chicken, and Cilantro Vinaigrette. Served with Ciabatta.

Sunday, 7.14
Scallop and Gruyere Ravioli served over Brown Butter Whipped Potatoes with Trumpet King Mushrooms, Black Turnips, and Microgreens. Accompanied with Ciabatta.

Monday, 7.15
Classic Coq Au Vin accompanied with Brie Potatoes Gratin, Bitter Greens, and Roasted Garlic Ciabatta Slices.

Tuesday, 7.16
Shrimp, Jalapeno Sausage, and Grits. Accompanied with Cajun Corn Maque Choux and toasted Focaccia wedges.