SOUP
fresh artichoke puree with scallion focaccia bread..............................6
SHRIMP SALAD
mixed greens with poached shrimp, asparagus, avocado and a citrus vinaigrette.................12
GREENS
a salad of babay romaine, honey miso dressing and spring vegetables.................................10
BRIE AND BRIOCHE
served warm with english peas and fresh artichokes........................................13
EGG SALAD
a sandwich of house cured smoked salmon, egg salad, and butter lettuce with crispy shallots on toasted pumpernickel..................................10
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BLT
a sandwich of Plapp Farm bacon, tomatoes,
butter lettuce and pesto mayo on Red Hen
cracked wheat bread.............................12
CHOCOLATE
warm fudge brownie “ala mode” with salted caramel ice cream unsweetened whipped cream and caramel corn..........................................9
STRAWBERRY RHUBARB
vanilla butter cake with vanilla bean buttercream and strawberry rhubarb compote served with a petite strawberry milkshake............................9
SORBET
served with fresh fruit and lemon sabayon........6
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