Lunch 3 

Salad of Little Gem Lettuce

With berries toasted pepitas, pickled onions. Served with a White Balsamic Vinaigrette and Feta on the side

~Gluten Free, Vegan without cheese

Garlic Roasted Breast of Chicken with Spring Pea Pesto

Topped with shaved radish and fresh herbs.

~Gluten free

Grain Mustard and Honey Glazed Wild Salmon

With a lemon, caper and parsley sauce.

~Gluten Free

Seasonal Quinoa Vegetable Cakes

Roasted with Tarragon, Dill and Parsley

~Vegan, Gluten Free

Chilled Spring Asparagus with Preserved Lemon Aioli and Chives

Roll and Butter

Chef’s Selection of Petite Desserts