Thursday’s Lunch Feature
for April 17, 2014
Patty Melt
Rye Toast, Swiss Cheese, Sauteed Onions, Russian Aioli
Farmer’s Plate
Spring Vegetable and Tomato Soup
Creamed Spinach and Artichoke with Grilled Pita
Heirloom Tomato and Goat Cheese Bruschetta
Blackeyed Peas and Pancetta
