Muffins:GF Oat Bran Pear Streusel, GF V Banana Chocolate Chunk
Northwest Salmon Chowder, Winter Detox (V)
Mississippi catfish with shallots, local potatoes, cilantro, herbs and spices and coated in panko and pan fried. Served with tangy remoulade, roast garlic mashed potatoes and braised greens.
All natural Hickory Nut Gap pork shoulder slow cooked and simmered in a toasted guajillo red sauce and wrapped inside homemade masa dough and steamed in corn husk. Served with refried beans, saffron rice and salsa.
Sambal Seitan Wrap
Locally produced “No Evil” seitan marinated in sambal, brown sugar, sriracha, rice wine and ginger and grilled. Served in warm chili tortillas and filled with Thai yellow curry rice, carrots, edamame, onion, garlic and ginger. Served with choice of side salad or whole fruit.
Muffins:GF Oat Bran Carrot Zucchini Raisin, GF V Blueberry Crumb Top
Local Chicken and Sausage Gumbo, Local Soyrizo with Spinach and Chickpeas (V)
Blue Mountain Reuben
All natural Hickory Nut Gap beef brisket brined in house and slow cooked. Served sliced on locally baked N.Y. Jewish rye bread with sliced Swiss, sauerkraut and red Russian dressing. Served with side of chips.
Vietnamese Bahn Mi
All natural Beeler’s pork loin marinated in Vietnamese brown sugar and spice and pan seared. Served on fresh baked ciabatta bread with mayonnaise, lettuce, jalapenos, mint, cilantro, pickled carrots and pickled diakon radish. Served with side of chips.
Chef’s Choice: Please call the deli to inquire about today’s chef inspired special!
Muffins:GF Oat Bran Mixed Berry Streusel, GF V Raspberry Lemon Poppy
Creamy Wisconsin Broccoli and Ale, Brazilian Black Bean (V)
Muffins:GF Oat Bran White Chocolate Candy Cane, GF V Peach Coffee Cake