Thursday, February 7th

Inspired by Opelousas, Louisiana

Chefs’ Compositions

Cajun Blackened Roast Pork. Green Beans, Pinto Beans & Garbanzo Bean Salad. Dirty Rice with Peppers, Onions & Spices

$14
BBQ Chicken Meatballs. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.

$14

Has Gluten

Has Eggs

Has Dairy
Cauliflower & Broccoli with Roasted Garlic Sauce & Fried Shallots. Three Bean Salad. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.

$13

Vegan

Friday, October 18th

Inspired by the French-Italian Alps

Today’s Lunch Menu

Sage Roasted Beef.
Roast Chicken Stew with Celery, Onions & Peas.
Roasted Cauliflower with Olive Vinaigrette.
Marinated Beets with Banyuls Vinegar.
Garden Salad with Pickled Red Onion, Cucumbers, Carrot, Seeds & Picnic Vinaigrette.
Creamy Polenta.

Chefs’ Compositions

Sage Roasted Beef. Creamy Polenta. Roasted Cauliflower with Olive Vinaigrette.
Roast Chicken Stew with Celery, Onions & Peas. Marinated Beets with Banyuls Vinegar. Creamy Polenta.
Roasted Cauliflower with Olive Vinaigrette. Marinated Beets with Banyuls Vinegar. Garden Salad with Pickled Red Onion, Cucumbers, Carrot, Seeds & Picnic Vinaigrette. Creamy Polenta.

Monday, October 21st

Inspired by Cooking over Wood Fire

Today’s Lunch Menu

Brisket with Peppers & Onions.
Chile-Rubbed Chicken.
Macaroni & Cheese.
Roasted Brussel Sprouts with Lemon Vinaigrette.
Braised Baby & Big Carrots with Herb Puree.
Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.

Chefs’ Compositions

Brisket with Peppers & Onions. Macaroni & Cheese. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Chile-Rubbed Chicken. Macaroni & Cheese. Roasted Brussel Sprouts with Lemon Vinaigrette.
Macaroni & Cheese. Roasted Brussel Sprouts with Lemon Vinaigrette. Braised Baby & Big Carrots with Herb Puree. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.

Tuesday, October 22nd

Inspired by El Bulli

Today’s Lunch Menu

Pork Albondigas.
Spanish Style Chicken.
Cauliflower & Pickled Pepper Salad with Cumin Oil.
Raw Beet Slaw with Sherry Orange Vinaigrette.
Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Vegetable Confetti Rice.

Chefs’ Compositions

Pork Albondigas. Raw Beet Slaw with Sherry Orange Vinaigrette. Vegetable Confetti Rice.
Spanish Style Chicken. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette. Vegetable Confetti Rice.
Cauliflower & Pickled Pepper Salad with Cumin Oil. Raw Beet Slaw with Sherry Orange Vinaigrette. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette. Vegetable Confetti Rice.

Wednesday, October 23rd

Inspired by Tehuacán, Mexico

Today’s Lunch Menu

Overnight Mexican Oregano Braised Pork Shoulder.
Achiote Rubbed Chicken.
Broccoli with Cotija & Pumpkin Seed Crumble.
Zingy Cucumber Salad with Pickled Red Onions.
Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Smashed Black Beans with Epazote.

Chefs’ Compositions

Overnight Mexican Oregano Braised Pork Shoulder. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette. Smashed Black Beans with Epazote.
Achiote Rubbed Chicken. Smashed Black Beans with Epazote. Zingy Cucumber Salad with Pickled Red Onions.
Broccoli with Cotija & Pumpkin Seed Crumble. Zingy Cucumber Salad with Pickled Red Onions. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette. Smashed Black Beans with Epazote.

Thursday, October 24th

Inspired by the restaurant Myconos, RIP

Today’s Lunch Menu

Dill, Garlic & Lemon Roast Chicken.
Beef Greek Spiced Meatballs with Tomato Sauce.
Green Beans & Mushrooms with Fried Garlic & Smashed Tomato.
Marinated Roasted Red Bell Peppers, Eggplant & Zucchini.
Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Toasted Brown Rice with Tiny Vegetables.

Chefs’ Compositions

Dill, Garlic & Lemon Roast Chicken. Marinated Roasted Red Bell Peppers, Eggplant & Zucchini. Toasted Brown Rice with Tiny Vegetables.
Beef Greek Spiced Meatballs with Tomato Sauce. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice with Tiny Vegetables.
Green Beans & Mushrooms with Fried Garlic & Smashed Tomato. Marinated Roasted Red Bell Peppers, Eggplant & Zucchini. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice with Tiny Vegetables.

Friday, October 25th

Inspired by the growing rejection of the Chipotle chain

Today’s Lunch Menu

Chipotle Shredded Beef.
Pico De Gallo Chicken.
Corn & Zucchini Salad.
Persian Cucumber & Jicama Salad.
Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Smashed Potatoes with Queso Fresco.

Chefs’ Compositions

Chipotle Shredded Beef. Smashed Potatoes with Queso Fresco. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Pico De Gallo Chicken. Persian Cucumber & Jicama Salad. Smashed Potatoes with Queso Fresco.
Corn & Zucchini Salad. Persian Cucumber & Jicama Salad. Garden Salad with Cucumber, Carrot, Seeds, Pickled Red Onion & Picnic Vinaigrette. Smashed Potatoes with Queso Fresco.

Picnic on Third

Hours

Catering

Thursday, February 7th

Inspired by Opelousas, Louisiana

Chefs’ Compositions

Cajun Blackened Roast Pork. Green Beans, Pinto Beans & Garbanzo Bean Salad. Dirty Rice with Peppers, Onions & Spices

BBQ Chicken Meatballs. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.

Cauliflower & Broccoli with Roasted Garlic Sauce & Fried Shallots. Three Bean Salad. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.