Tuesday, September 3rd

Inspired by Crock Pots

Today’s Menu

Beef Pot Roast with Carrots & Celery.
Chicken Stew with Trinity of Peppers.
Pinto Bean, Corn, Red Bell Pepper & Zucchini Salad.
Persian Cucumber, Confit Cherry Tomato & Red Onion Salad.
Garden Salad with Seeds, Pickled Red Onion, Grated Carrots, Cucumber & Picnic Vinaigrette.
Toasted Brown Rice with Grated Vegetables.

Chefs’ Compositions

  • Beef Pot Roast with Carrots & Celery. Garden Salad with Seeds, Pickled Red Onion, Grated Carrots, Cucumber & Picnic Vinaigrette. Toasted Brown Rice with Grated Vegetables.

    $15

  • Chicken Stew with Trinity of Peppers. Corn, Pinto Bean & Zucchini Salad. Toasted Brown Rice with Grated Vegetables. 

    $15

  • Pinto Bean, Corn, Red Bell Pepper & Zucchini Salad. Persian Cucumber, Confit Cherry Tomato & Red Onion Salad. Garden Salad with Seeds, Pickled Red Onion, Grated Carrots, Cucumber & Picnic Vinaigrette. Toasted Brown Rice with Grated Vegetables.

    $14

    Vegan