This Week's Menus
11:15 a.m. - 12:30 p.m. Tuesday & Thursdays
Last seating in the dining room is 12:30 p.m., takeout available until 12:40 p.m.
Orders & Reservations
January 8, 2019
Tender corn and potatoes simmered in milk with scallion, cilantro, and finished with crumbled feta cheese.
Blanched broccoli, dried cranberries, sliced almonds, sunflower seeds, sharp cheddar cheese on a bed of mixed greens with a lemon poppyseed dressing.
Chicken Salad Wrap
Tender pieces of roasted chicken mixed with red grapes, diced celery, dried cherries, chopped pecans, and mayo served in a whole wheat wrap
Layers of tender Angel food cake, diced peaches, raspberries, creamy vanilla pudding, and fresh whipped cream.
Menu Selected By: Katie Beit and Robin Sanchi
January 10, 2019
Hot and Sour Soup
Firm tofu, shiitake mushrooms, and bok choy simmered in a tangy, slightly spicy broth.
Chinese Crunchy Cabbage
Sliced napa cabbage and iceberg lettuce topped with crunchy almonds, ramen noodles, and sweet mandarin oranges, served with a soy vinaigrette.
Chicken and Broccoli
Tender Pieces of chicken and broccoli simmered in a savory garlic, ginger, and soy sauce served with white rice.
Vegetable Stir Fry
Peppers, Onions, Mushroom, and Broccoli stir fried in a savory ginger, garlic, and soy sauce served with white rice.
A sweet egg custard baked in a flakey pastry crust
New Years Cake
A baked sweet rice flour and coconut cake served with fresh whipped cream.
Menu Selected by: Lliam Daly and Aaron Penney