IN OUR DELI

SOUP

Red Lentil with Chicken

Vegetarian Chili

POTATO

Paprika Spiced Potatoes

BAKED CHICKEN

Thai Green Curry

CHICKEN DRUMSTICKS

Buffalo

LASAGNA

Mushroom / Later .. Pesto

VEGETABLE OF THE DAY

Sweet Roasted Autumn Squash

ENTREES 

Southern Dirty Rice / Later ... Lemon Chicken Pasta

Tofu Paneer

Veggie Jambalaya

Curry Peanut Tofu Stirfry

FEATURED DESSERTS  

Banana Cream Pie

Chocolate Cream Pie

Key Lime Pie (Gluten- Free)

Apple Pie (vegan)

Cherry Pie (vegan)

Carrot Cake

Turtle Cheesecake ( Gluten Free)

Blueberry Tart

Raspberry Chocolate Cake

Flourless Mint Chocolate Cake

Peanut Butter Chocolate Cake ( Vegan)

MUFFINS & SCONES

Raspberry Crumbcake Muffins

Classic Cream Scones

 

 

 

 

 

 

 

 

 

 

IN OUR DINING ROOM

SOUPS

Red Lentil Chicken

Vegetarian Chili

QUICHE

Broccoli Cheddar Feta

LASAGNA

Pesto

CHICKEN MARINADE

Honey Mustard

MONTHLY BREAKFAST FEATURES

Cinnamon Cakes with Coffee Icing
Three cinnamon spiced pancakes topped with whipped butter and served with a side of rich coffee infused icing.

Soy Chorizo Omelet
Flavorful soy chorizo with sautéed onions & garlic baked into three locally sourced eggs. Stuffed with queso blanco cheese and topped with a zesty avocado sauce.

LUNCH FEATURES

Tofu Banh Mi
A vegan spin on the classic French-Vietnamese sandwich. Hot and spicy marinated tofu, our own pickled vegetables, sliced jalapeño, cilantro and gingered Vegenaise tucked gently in a rustic hero. Substitute a grilled chicken breast for tofu if you’d like something meatier!  Served from 11-8pm for Milwaukee Vegan Restaurant Week!

Southwest Grilled Chicken with Roasted Red Pepper Aioli & Cheddar
Marinated grilled chicken sandwich covered in a creamy roasted red pepper mayo with lettuce, tomato, red onion, & cheddar cheese. Served with potato chips and a crisp pickle.
Served until 3:pm