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September 2018

Chef’s choice

September 16
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New England Clam Chowder

September 16

Chopped clams and diced Yukon Gold potatoes in a cream-based chowder.

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Cream of Tomato Soup (V)

September 16

Creamy tomato soup made with basil and Italian plum tomatoes. (Vegetarian)

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Roasted Butternut Squash and Red Quinoa Salad

September 17 - September 21

Tender roasted butternut squash with red quinoa, spinach, dried cranberries, pistachios, feta cheese and a balsamic dressing on a bed of greens.

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Grilled Chicken BBQ Cheddar

September 17 - September 21

Grilled boneless marinated chicken breast topped with our homemade BBQ sauce and sharp cheddar on a brioche bun.

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