March 28: Spring Fare by Chef Darrell Helcl
Served with maître d butter.
With tomatoes, onions, carrots, green beans, red potatoes and fresh herbs in a savory broth.
$1.95 cup / $2.50 bowl
BLT Wedge Salad
Baby iceberg wedge drizzled with creamy chive dressing accompanied by diced tomato, sliced red onion, crumbled bacon and garnished with croutons.
Steak and Swiss Sandwich
House roasted thinly sliced NY strip steak on a toasted ciabatta roll with whole grain mustard, Swiss cheese and red onion served with roasted pesto potato wedges and broccoli salad.
Spring Chicken Salad
Spring mix greens dressed with red wine vinaigrette topped with delicious chicken salad that has red grapes, green onions and golden bell peppers served with a trio of croustades topped with white cheddar and tart green apple and a side of marinated tomatoes.
Salmon En Croute
Baked salmon wrapped with a band of puff pastry served with a lemon caper cream sauce, wild rice pecan pilaf, glazed carrots and Parisienne peas.
Lemon Meringue Basket
Baked meringue cup filled with lemon curd and fresh kiwi, strawberries and blueberries macerated in vanilla sugar topped with fresh Chantilly cream and mint.
Soft drinks, regular iced tea and flavored tea of the week.
April 6: Chef's Choice
April 11 and April 13: Chef's Choice
April 18 and April 20: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.