THURSDAY, February 4, 2016

BLUE RIBBON

turkey, bacon & Swiss with bleu cheese spread

grilled on ciabatta

ROSEMARY WHITE BEAN, MUSHROOM & VEGAN BACON

GRILL

SOUPS
Creamy Tomato Basil
Roasted Butternut Squash

SCONES

cream with 3-Beese

bleu cheese with hot pepper jelly
almond with raspberry

RASPBERRY WHITE MOCHA
LEMON GRAB TEA

lemon tea with honey and fresh ginger

MULLED APPLE CIDER

FRITTATA

Steak Fajita with a Mexican Cheese Blend

Southwestern (corn, black bean, green pepper, Monterrey Jack)

FLOURCHILD JAMS

Blue Ruby 

Raspberry

3-Bees