Monday, August 12th

Inspired by Big Ole’ Babies

Today’s Menu

Smothered Chicken with Peppers, Onions & Mushrooms.
Coffee Braised Pork Shoulder.
Macaroni & Cheese.
Persian Cucumber & Zucchini with Preserved Lemon Vinaigrette.
Big & Baby Carrots with Herb Puree.
Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette.

Chefs’ Compositions

Smothered Chicken with Peppers, Onions & Mushrooms. Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette. Macaroni & Cheese.

$15

Has Gluten

Has Dairy
Coffee Braised Pork Shoulder. Macaroni & Cheese. Persian Cucumber & Zucchini with Preserved Lemon Vinaigrette.

$15

Has Gluten

Has Dairy
Macaroni & Cheese. Persian Cucumber & Zucchini with Preserved Lemon Vinaigrette. Big & Baby Carrots with Herb Puree. Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette.

$14

Vegetarian

Has Gluten

Has Dairy

Monday, August 19th

Inspired by Mycologists

Today’s Menu

Braised Beef with Roasted Red Bell Peppers.
Roast Chicken with Shallot Gravy.
Buttermilk Mashed Potatoes.
Maitake Mushrooms & Green Beans with Roasted Garlic Vinaigrette.
Roasted Carrots & Borlotti Beans.
Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette.

Chefs’ Compositions

Braised Beef with Roasted Red Bell Peppers. Buttermilk Mashed Potatoes. Roasted Carrots & Borlotti Beans.
Roast Chicken with Shallot Gravy. Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette. Buttermilk Mashed Potatoes.
Maitake Mushrooms & Green Beans with Roasted Garlic Vinaigrette. Roasted Carrots & Borlotti Beans. Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette. Buttermilk Mashed Potatoes.

Tuesday, August 20th

Inspired by Nagano, Japan

Today’s Menu

Miso Roasted Pork Shoulder.
Honey Lemon Chilled Salmon.
Medium Cooked Eggs with Fried Shallot & Sesame Crumble.
Corn & Zucchini with Gingery Soy Vinaigrette.
Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette.
Toasted Brown Rice with Grated Cauliflower, Carrot & Broccoli.

Chefs’ Compositions

Miso Roasted Pork Shoulder. Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette. Toasted Brown Rice with Grated Vegetables.
Honey Lemon Chilled Salmon. Corn & Zucchini with Gingery Soy Vinaigrette. Toasted Brown Rice with Grated Vegetables.
Medium Cooked Eggs with Fried Shallot & Sesame Crumble. Corn & Zucchini with Gingery Soy Vinaigrette. Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette. Toasted Brown Rice with Grated Vegetables: Cauliflower, Carrot & Broccoli.

Wednesday, August 21st

Inspired by Rockridge

Today’s Menu

Herb Roasted Chicken.
Red Wine Braised Beef Short Ribs.
Green Beans with Spring Onion Vinaigrette.
Sweet & Sour Carrots.
Smashed Potatoes with Blue Cheese Butter.
Garden Salad with Cucumber, Grated Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette.

Chefs’ Compositions

Herb Roasted Chicken. Green Beans with Spring Onion Vinaigrette. Smashed Potatoes with Blue Cheese Butter.
Red Wine Braised Beef Short Ribs. Smashed Potatoes with Blue Cheese Butter. Garden Salad with Cucumber, Grated Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Green Beans with Spring Onion Vinaigrette. Sweet & Sour Carrots. Garden Salad with Cucumber, Grated Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette. Smashed Potatoes with Blue Cheese Butter.

Thursday, August 22nd

Inspired by Spaghetti Night at Mom’s House

Today’s Menu

Beef Meatballs with Chunky Tomato Sauce.
Roasted Chicken with Lemon Caper Sauce.
Buttered Spaghetti Pasta Noodles.
Roasted Cauliflower with Olives Salsa.
Marinated Gigante Beans & Chopped Kale.
Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette.

Chefs’ Compositions

Beef Meatballs with Chunky Tomato Sauce. Buttered Spaghetti Pasta Noodles. Roasted Cauliflower with Olives Salsa.
Roasted Chicken with Lemon Caper Sauce. Marinated Gigante Beans & Chopped Kale. Buttered Spaghetti Pasta Noodles.
Buttered Spaghetti Pasta Noodles. Roasted Cauliflower with Olives Salsa. Marinated Gigante Beans & Chopped Kale. Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette.

Friday, August 23rd

Inspired by Costa de Oro, Mexico

Today’s Menu

Paulina’s Pork Ribs.
Achiote Roasted Chicken Thighs.
Broccoli with Tomatillo Vinaigrette.
Roasted Brussel Sprouts with Lime & Seeds.
Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette.
Toasted Brown Rice.

Chefs’ Compositions

Paulina’s Pork Ribs. Roasted Brussel Sprouts with Lime & Seeds. Toasted Brown Rice.
Achiote Roasted Chicken Thighs. Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette. Toasted Brown Rice.
Broccoli with Tomatillo Vinaigrette. Roasted Brussel Sprouts with Lime & Seeds. Green Garden with Carrots, Cucumber, Seeds, Pickled Red Onions & Picnic Vinaigrette. Toasted Brown Rice.

Picnic on Third

Hours

Phone

Monday, August 12th

Inspired by Big Ole’ Babies

Today’s Menu

Chefs’ Compositions

Smothered Chicken with Peppers, Onions & Mushrooms. Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette. Macaroni & Cheese.

Coffee Braised Pork Shoulder. Macaroni & Cheese. Persian Cucumber & Zucchini with Preserved Lemon Vinaigrette.

Macaroni & Cheese. Persian Cucumber & Zucchini with Preserved Lemon Vinaigrette. Big & Baby Carrots with Herb Puree. Garden Salad with Grated Carrots, Cucumber, Pickled Red Onion, Seeds & Picnic Vinaigrette.