Daily Soup

Vegetarian/GF. Red kidney beans slowly cooked with bay leaves and tomatoes, TVP added to thicken. Diced onions, garlic, jalapenos, and bell peppers sautéed until soft. Cumin seeds, basil, oregano, ground coriander, chili powder, and cayenne added to vegetables and stirred into kidney beans. Served over rice with grated cheddar cheese, cilantro, and sour cream. Request no cheese for vegan option.

Vegetarian/GF. Diced leeks and potatoes sautéed in butter until softened. Water and salt added and simmered until potatoes begin to fall apart. Potatoes lightly mashed in pot and cream added to enrich.

Organic chicken browned in oil then simmered in water until cooked through. Onions, red bell peppers, celery, garlic, and ginger sautéed in oil with sugar, curry powder, coriander, turmeric, pepper, and cinnamon. Chicken, reserved poaching liquid, and diced winter squash added. When tender, diced zucchini, lima beans, chopped kale, and couscous stirred in.

Vegan/GF. Diced onions sautéed in coconut oil until translucent. Red curry paste and chopped carrots stirred in. Coconut milk and water added. When tender, soup is pureed and lemon juice added. Served with micro-greens and slivered almonds. 16 oz

Vegetarian. Half of cooked chickpeas pureed with cooking liquid. Diced onions and celery sautéed in olive oil. Vegetable broth, chickpeas, and chickpea puree added with parmigiano rind. Ditalini pasta added. Garlic, rosemary, and red pepper flakes sautéed in olive oil and strained. Drizzled over serving with chopped celery leaves, black pepper, and parmesan. 16 oz

GF. Sliced onions and garlic sautéed in olive oil until softened. Potatoes peeled, chopped, and added to pot. Water and bay leaves added, soup simmers until potatoes fall apart. Shredded savoy cabbage and pan-fried chorizo sausage from Goose River Farm stirred in. 16 oz

Roast turkey, smoked gouda, and lettuce sandwiched between two slices of Universal Bread, spread with mayo and chipotle-honey mustard, and lightly toasted

Mozzarella, tomato, basil, and a dressing of olive oil, balsamic vinegar, and minced garlic sandwiched between two slices of Universal Bread, and toasted in the press. Add prosciutto: $1.00

Sautéed portobello mushrooms, parmesan cheese, and roasted garlic-basil mayo sandwiched between slices of Universal Bread, and grilled in the press until toasted

Butter melted with brown sugar, Dijon mustard, and Worcestershire sauce brushed on slices of Universal Bread. Fresh ham and provolone cheese sandwiched between and grilled until melted

Sharp Cabot cheddar cheese melted between two slices of buttered Universal Bread

Grilled slice of Universal Bread topped with fresh local kale sautéed in olive oil with garlic, onions, red pepper flakes, and home-cooked white beans, topped with freshly grated parmigiano

Roasted shredded chicken thighs mixed with diced white onions, jalapenos, minced chipotle chilies, adobo sauce, and diced plum tomatoes spooned into warm corn tortillas. Served with cilantro, avocado, minced onion, and lime wedge. Add sour cream: $0.50

2 hotdogs

Fresh local salad greens, tomatoes, cucumbers, olives, and feta cheese served with a house-made dressing of garlic, oregano, Dijon, red wine vinegar and olive oil.

Local salad greens, toasted walnuts, roasted beets, and crumbled feta served with a sherry vinaigrette.

Root Beer, Orange, or Black Cherry

Sweet Tea, Unsweetened Black Tea, or Black Tea with Lemon

Elderberry, Tart Cherry, or Pineapple Peach

12 oz

12 oz

12 oz