April 3 - 6

Menu 1 ~

Tomato, Goat Cheese, & Asparagus Pesto Galette

A buttery whole-wheat crust filled with colorful fresh tomatoes, herbed goat cheese, and a garlicky spinach asparagus pesto laced with lemon and parmesan

Honey Cornbread Muffins with Thyme Butter

Freshly baked honey corn muffins served with an herby thyme and honey butter

Potato & Leek Soup

A creamy and hearty soup of butter melted leeks, chunky potatoes, and a touch of cream

Menu 2 ~

Crab Cake & Camembert Mac & Cheese

Pasta in a creamy, decadent camembert and mozzarella cheese sauce, topped with crumbled Maryland-style real lump crab cakes (can be made vegetarian/cheese only)

Everything Roasted Green Beans

Fresh green beans simply roasted in garlic oil and seasoned with everything seasoning

Classic Wedge Salad

Crisp wedges of iceberg lettuce topped with cherry tomatoes, scallions, crispy bacon, and a homemade blue cheese dressing

Pizza ~

Mediterranean Veggie Marinara

Marinara sauce topped with mixed olives, marinated artichokes, sun-dried tomatoes, fresh garlic, red onions, spinach, and feta cheese