SUNDAY, March 27, 2016

BREAKFAST RISOTTO
parmesan porcini risotto with peas (vegetarian) bacon crumble (optional) and a poached egg

WAFFLES
BLACK FOREST
CHURRO
BELGIAN
CHOCOCHIP

SCONES

bacon leek
pesto parmesan
mocha chip

FRITTATA

spinach garlic swiss

pepperoni meatball parmesan

FLOURCHILD JAMS

blubarb

grapefruit marmalade cranberry

3-Bees

panini

BATON ROUGE

pepperoni, ham, olive salad, mozzarella, and provolone grilled on ciabatta

CHIPOTLE RANCH SALAD

mesclun greens, chipotle ranch, tri-color peppers, corn, black beans & tortilla chips

SOUP

Creamy Tomato Basil
Split Pea vegan