Monday, February 10th

Inspired by Chef Paul Prudhomme

Today’s Lunch Menu

Cajun Spiced Chicken Thighs.
Braised Beef with Stewed Tomatoes & Chiles.
Macaroni & Cheese.
Broccoli & Spinach with Seed Crumble.
Borlotti Bean Salad with Roasted Red Bells & Collards.
Garden Salad with Rainbow Slaw, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette.

Chefs’ Compositions

  • Cajun Spiced Chicken Thighs. Garden Salad with Rainbow Slaw, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Macaroni & Cheese.

    $15

    Has Gluten

    Has Dairy

  • Braised Beef with Stewed Tomatoes & Chiles. Macaroni & Cheese. Borlotti Bean Salad with Roasted Red Bells & Collards.

    $15

    Has Gluten

    Has Dairy

  • Macaroni & Cheese. Broccoli & Spinach with Seed Crumble. Borlotti Bean Salad with Roasted Red Bells & Collards. Garden Salad with Rainbow Slaw, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette.

    $14

    Vegetarian

    Has Gluten

    Has Dairy