Menu:
SOUP
Served with a sourdough roll
Fire Roasted Vegetable Soup - cup 6 | bowl 8
Zucchini, carrots, yellow onion, freshly diced tomatoes, and sweet kernel corn
Crab & Corn Chowder - cup 7 | bowl 9
Fresh jumbo lump crab, sweet kernel corn, potatoes, celery and bell peppers
Butternut Squash Soup - cup 6 | bowl 8
Butternut squash, caramelized apples, charred brussels sprouts, and gingersnap crumble
SALADS
Soup & Salad Combo - 10
cup of soup and half salad
Mediterranean Salad - 11
romaine lettuce, olives, pita chips, feta, roasted bell peppers, chickpeas, red onions, tzatziki
Cucumber Wrapped Salad - 11
Mixed greens, blue cheese, candied walnuts, shredded carrots, with applewood smoked bacon, balsamic vinaigrette
Wilted Arugula Salad with Butternut Squash - 12
Baby arugula, caramelized butternut squash, spiced pecans, and pomegranate arils, warmed cider vinaigrette
BOWLS
Wild Mushroom & Brown Rice Risotto Bowl - 13
wild porcini and cremini mushrooms, haricot verts, shallots served,parmesan, brown rice risotto
Barley Bowl - 13
Toasted barley, sweet potatoes, beets, rainbow Swiss chard, ginger soy sauce
Shrimp & Grits - 15
Jumbo shrimp, old fashioned creamed grits, smoked gouda cheese, bell peppers, and sweet onions
SANDWICHES
Served with a baby green salad
Soup & Sandwich - 11
cup of soup and half sandwich
Short Rib Grilled Cheese - 13
fresh lobster claw meat, tomato jam, baby arugula, and lemon aioli on white or wheat bread
The Dixon Club - 13
sage brined sliced turkey breasts w/arugula, gala apples, hickory smoked bacon and heirloom tomatoes on white or wheat bread
Rustic Chicken Salad on Croissant - 11
shredded chicken, celery, pecans, dried cranberries, and curly leaf lettuce on croissant
Hot Honey - 11
Fresh ricotta cheese, roasted sweet potatoes, chopped kale and Thistle & Bee honey | choice of white or wheat bread