Monday, October 7th

Inspired by Cornucopias

Today’s Lunch Menu

Rosemary, Mustard & Garlic Pork.
Chicken with Caper Sauce.
Butternut Squash with Seed Crumble.
Broccoli with Lemon & Confit Garlic Vinaigrette.
Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette.
Toasted Brown Rice with English Peas.

Chefs’ Compositions

  • Rosemary, Mustard & Garlic Pork. Toasted Brown Rice with English Peas. Butternut Squash with Seed Crumble.

    $15

  • Chicken with Caper Sauce. Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette. Toasted Brown Rice with English Peas. 

    $15

  • Butternut Squash with Seed Crumble. Broccoli with Lemon & Confit Garlic Vinaigrette. Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette. Toasted Brown Rice with English Peas.

    $14

    Vegan