Our soups are a hearty kale and potato and a butternut squash. We have several seasonal salads: a spring mix, a chicken breast salad, and two vegetarian options, a baby beets salad and a butternut squash salad.

Our sandwiches start with savory offerings: sliced brisket, tea-brined turkey, and pork and root vegetable roulade on pane al’olio; two vegetarian sandwiches, a cremini duxelle with a havarti/fontina melt and a roasted red beet with fennel/carrot salad and a celery root spread. We’re also offering two sweet sandwich options: a granny smith apple with maple syrup infused goat cheese and walnut spread and our tried and true favorite, nutella on a warm croissant.

Our soups are a corn chowder and a chilled spicy tomato. We have several seasonal salads: a spring mix, a chicken breast salad, and two vegetarian options, a quinoa salad and a summer squash salad.

Our sandwiches start with savory offerings: braised pork shoulder on a chiabatta bun, two sandwiches featuring meats from Benton Farms, chicken breast and bacon on multi-grain and another with 15 month-aged ham (our current staff favorite), and two vegetarian sandwiches, a portobello mushroom with horseradish cream and an eggplant with roasted garlic. We’re also offering two sweet sandwich options: an almond-mascarpone butter with fig preserve and our tried and true favorite, nutella on a warm croissant.