Summer Revival

Roasted beets, orange segments, slivered purple onion, Texas goat cheese, toasted walnuts, creamy tahini dressing.

Roasted sweet potatoes, shredded brussel sprouts, power slaw, quinoa, white bean spread, roasted broccoli pesto, pickled red onion, topped with fresh avocado and sunflower seeds.

Serves 10–14. Mixed olives, EVOO + seeded crackers.

Chopped romaine, mixed lettuce, and purple onion tossed in champagne vinaigrette. Topped with olive salad, banana peppers, marinated artichoke hearts, roasted red bell peppers, Genoa salami, white beans, and provolone.

House roasted turkey, sundried tomato aioli, shaved lettuce, bacon, roasted tomatoes, provolone, on ciabatta. Served with kettle chips and a pickle.

Chicken salad (shredded chicken, purple onion, and dried cranberries in a yogurt/mayo blend), lettuce, tomatoes, and dijonaise on toasted sourdough. Served with kettle chips and a pickle.

Genoa salami, sliced capicola, olive salad, banana peppers, provolone, Calabrian mayo, and shredded romaine on ciabatta. Served with kettle chips and a pickle.

White beans pureed with garlic confit, za'tar and tahini. Served with marinated olives and everything crackers.

Shaved brussels, lettuce mix, purple onion, apples, dried figs and parmesan, tossed with house caesar. Topped with roasted chicken and a side of warm sourdough.

Choice of whole sandwich, kettle chips, pickle, and a cookie.

Heirloom tomato, basil, purple onion, and garlic oil with aged balsamic on sourdough toast.

Barton Mills Farro, roasted sweet potatoes, dried cranberries, pepitas, goat cheese, mixed lettuce, balsamic vinaigrette and herb goddess dressing.