Lunch is from 11:30am to 4pm
Appetizers
House-made crab cakes seared and served with Chipotle lemon pepper aioli drizzle.
Dill pickles breaded, deep fried and served with our classic aioli sauce.
Spinach, artichoke and a creamy blend of cheeses oven broiled and served with several crisp, buttery crostini for dipping.
Five 100% ground beef meatballs oven roasted in a creamy mushroom and caper sauce. Garnished with chopped fresh parsley.
Salads and Grain Bowls
6 oz. grilled chicken breast, diced cucumbers, olive blend, red and green peppers, tomatoes, red onion and feta on mixed greens with red wine vinaigrette. Entrée size only.
Blackened 4 oz. beef tenderloin on spinach with heirloom grape tomatoes, red onions, Gorgonzola and jalapeño cheddar croutons with your choice of dressing. Entrée size only.
Diced avocado, black beans, sweet corn, red peppers, green peppers, heirloom grape tomatoes and toasted, chili-dusted pumpkin seeds on a bed of mixed greens and sprinkled with smoked gouda cheese. Served with Southwest chipotle ranch dressing.
Diced apples, roasted walnuts, goat cheese, Michigan cherries, spinach and arugula with apple cider vinaigrette dressing.
Red beets, fresh strawberries, diced cucumbers, sunflower seeds, goat cheese and sweet potatoes on a bed of mixed greens with a creamy balsamic vinaigrette.
Tomato, cucumber, red onion and pretzel croutons on mixed greens with your choice of dressing.
4 oz. seared Atlantic Bay of Fundy salmon, blanched green beans, toasted hazelnuts, mixed greens, fresh basil, Pecorino Romano cheese and grape tomatoes with a balsamic reduction drizzle and red wine vinaigrette. Entrée size only.
Couscous, heirloom grape tomatoes, kale, julienned carrots, cucumbers, broccoli slaw, chopped parsley and cilantro tossed with lemon dill pesto (pesto contains almonds). Entrée size only.
Israeli couscous, baby chickpeas, tri-colored orzo, quinoa, heirloom grape tomatoes, roasted red beets, asparagus, fresh basil, green onions, balsamic reduction and feta cheese.
Wild rice, red and white quinoa, barley and wheat berries, walnuts, kale, brussel sprouts, julienned broccoli, radicchio, dried cranberries, lemon zest, and mushroom broth.
Israeli couscous, apricots, green onions, pistachios, lemon zest and lemon rosemary cream drizzle.
Red rice, brown rice, split peas and amaranth tossed with butternut squash, pomegranate seeds, arugula, and feta cheese with a mustard vinaigrette.
Sandwiches and Burgers
Corned beef or turkey, 1000 island, sauerkraut or coleslaw and Swiss on rye. Combo: Half sandwich, cup of soup.
Blackened 6 oz chicken breast with leaf lettuce, tomatoes, red onions, and lemon pepper chipotle aioli on a jalapeño cheddar bun.
Grilled pastrami, Mrs. Dog’s mustard, Swiss cheese and sweet-hot pickles grilled on a pretzel bun.
Turkey, bacon, house-made Boursin cheese, arugula and pomodoro grilled on San Francisco sourdough. Combo: Half sandwich, cup of soup.
Turkey, avocado, tomato, lettuce, mayo, and bacon on San Francisco sourdough (not grilled).
Zucchini, summer squash, tomato, onions, mushrooms, spinach, yellow and white cheddar cheeses and drizzled with roasted red pepper aioli.
Tuna salad on cranberry walnut bread with Swiss cheese, tomato and lettuce. Combo: Half sandwich, cup of soup.
Chicken salad on cranberry walnut bread with Swiss cheese, tomato and lettuce. Combo: Half sandwich, cup of soup.
Tuna salad on grilled cranberry walnut bread with Swiss cheese and lettuce, grilled. Combo: Half sandwich, cup of soup.
Bacon, lettuce and tomato with plain mayo on Village Baker Parmesan Bread (grilled).
Ground chuck patty, lettuce, tomato, onion, mustard, mayo and ketchup served on a grilled pretzel bun, classic white bun or jalapeño cheddar bun.
Ground chuck patty with Thousand Island dressing, Swiss cheese and caramelized onions on marbled rye bread, grilled
Served with lettuce, tomato and lemon pepper chipotle aioli on a jalapeño cheddar bun.
Ground chuck patty with a grilled, marinated portobello mushroom, melted Swiss, sautéed onions and mayo.
Soups and Sides
Bowls of soup are served with a dinner roll. One soup is always feijoada, our signature stew having three meats, white beans, black beans, potatoes, carrots and onions. It is a village favorite (contains nuts and cocoa).
