LUNCH MENU
SANDWICHES
CAB (Cheese-Apple-Bacon)
Rensing Farm apple glazed bacon and Marcoot Jersey Creamery white cheddar cheese, topped with a fresh apple coleslaw, all on a Companion Bakery brioche bun. 6
G.M. Burger
Rensing Farm ground beef dressed with oil, salt, and pepper, grilled, and put on a Companion Brioche bun with mustard and ketchup. Garnished with Lettuce, Pickle, and Red Onion. 6
Steak Sandwich
Rensing Farm thinly sliced prime ribeye cooked in au jus, and stacked on a Companion Bada Bing bun with a horseradish crème fraiche sauce. 8
Grilled Cheese
A mix Swiss, Provolone, and Mozzarella cheese, melted with caramelized onions and seared Ozark Forest mushrooms on Companion’s Miller 5 grain bread. 6
Black Eyed Pea Burger
This is a no-meat sandwich with Black Eyed Peas, Mixed Bell Peppers, Jalapeno, Carrot, Celery, combined with a Cilantro Lime Dressing. Presented on a Companion Brioche Bun with Sriracha Mayo, and garnished with Lettuce, Pickles, and Red Onion. 6
The Golden Egg
A Sweet mustard and egg salad sandwich with golden raisins and almonds. Served on a croissant with crisp lettuce. 4
Pasta of the Day
Changes daily, with a combination of mouthwatering sauces, market fresh seasonal meat, produce, and dairy, over a variety of Midwest Pasta, pastas.
Quiche of the Day
Kat’s Farm Fresh Eggs, and cream, combined with “of the day” fresh ingredients and served with one of our sides. ~ 8
Soup of the Day
Ask your server ! 5
Seasonal Soup
French Onion Soup 5
SALADS
Caesar Salad
Crisp Romaine lettuce, freshly grated Parmesan cheese, house made croutons, dressed in our house made anchovy based dressing, and garnished with a caperberry. ~ 8
Garden Salad
Fresh Romaine dressed in our house made Basil Pesto Ranch dressing, and garnished with mixed bell peppers, Kalamatta olives, and zucchini. ~ 8
Radish Orange Arugula Spring Salad
Mixed spring greens, Biver Farm arugula and radishes, orange supremes, and fennel, tossed in our house made lemon thyme mint vinaigrette. 9
Asparagus
Market Mixed Greens, tossed with Orange red wine vinaigrette, topped with blanched asparagus, orange supremes, yellow peppers, garnished with goat cheese rolled in pistachios 9
Broccolini
Blanched broccolini tossed in a house made lemon garlic vinaigrette topped with Kat’s hard boiled eggs, and chopped almonds. 8
Spring Pea
Our version of the Seven-Layer-Salad Spring Peas, Marcoot white cheddar, Rensing’s apple-glazed bacon, Kat’s farm fresh eggs, and red onion, tossed in a sweet, house made mint dressing, served on boston lettuce leaf. 8
SIDES
Potato Chips
House made and served with, a house made market Spring onion dip. 4
Lettuce Cup
Carrots, Biver Farm’s radish, and bell peppers, garnished with fresh Awesome Herb’s basil, mint and cilantro, drizzled with a Thai almond sauce. 5
Mac and Cheese
A mix of cheeses, fresh thyme and rosemary from Awesome Herbs, tossed with Midwest Pasta’s rigatoni, topped with Shady Maple’s Bakery tomato basil bread crumbs, and then baked. ~4
Quinoa Salad
Quinoa, mixed with seasonal fruit, and mixed bell peppers, tossed with Accornero’s local honey, and white wine dressing. ~ 4
Kale Chips
Biver Farm’s Kale rubbed with Extra Virgin Olive Oil, sprinkled with Kosher salt, then baked. ~4
Seasonal Fruit
Local and/or in season fruits, drizzled with a fresh cilantro, and mango dressing. ~4
Small Salads
Order any of our large salads for a small one. 4
