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Wednesday, 9.18
Palisade Peach, Cantaloupe and Burrata Salad: Watercress, Fresh Basil, Balsamic Glaze, and Coarse Sea Salt. Accompanied with Ciabatta.

Thursday, 9.19
Nashville Hot Chicken Sandwich: Spicy Fried Chicken, Bread & Butter Pickles, and Coleslaw on toasted Brioche. Served with Beer Battered French Fries.

Friday, 9.20
Sautéed Portobello Mushroom, Basil Pesto, and triple-crème Brillat Savarin Crêpes. Accompanied with cup of today’s soup.

Saturday, 9.21
Salad Special: Olathe Sweet Corn, Hass Avocado, Asparagus, La Barca Chèvre, Mesclun Greens, and Apple-Sherry Vinaigrette. Accompanied with Ciabatta.

Sunday, 9.22
Chorizo and Manchego Panini with Roasted Red Peppers, Arugula, and Extra Virgin Olive Oil. Served on half loaf toasted focaccia with Pasta Salad side.

Monday, 9.23
Asian Style Steak Salad: Grilled Bistro Tender, Radishes, Red Onions, Roasted Peanuts, Chives, and crisp Salad Greens. Dressed with Zesty Ginger-Soy Vinaigrette and served with Garlic Flatbread.

Tuesday, 9.24
Chicken Cordon Bleu with Dijon-Parmesan Mornay Sauce. Accompanied with Mixed Field Greens and grilled focaccia wedges.