June 11-16: Breakfast Potato Skins
Four deep fried potato skins filled with sautéed vegetables, scrambled eggs, and bacon, topped with shredded cheese and diced scallions with a side of sour cream.
June 18-23: Chorizo Benedict
Two poached eggs on top of an english muffin with tomatoes, and chorizo patties, topped with alfredo sauce. Served with choice of potato.
June 11-16: Baby Kale Caesar Salad
A mix of Tuscan, Russian, and Siberian kale, with edamame, grape tomatoes, red onion, romano, parmesan, and asiago cheeses, tossed with croutons in caesar dressing. Served with a cup of soup.
June 18-23: Build Your Own Beyond Burger
Beyond burger is a gluten, soy, dairy, egg, and additive free vegetable patty that cooks like a real hamburger. Served on a brioche bun with cracked black pepper mayonnaise, and your choice of toppings, lettuce, tomatoes, red onion, jalapeños, grilled mushrooms, sprouts, or avocado. Served with seasoned french fries.
June BOM: Hawaiian Burger
Our house-pattied all-natural burger seasoned with kosher salt and pepper, topped with melted provolone, sliced pineapple rings, red pepper slices, and drizzled with teriyaki sauce, sandwiched between a grilled brioche bun. Served with sweet and tangy french fries.
Suggested Wine Pairing: Seaglass Pinot Grigio
June 11-16: Shrimp Capellini Pesto Primavera
Onions, peppers, tomatoes and asparagus tossed with shrimp and fresh herb pesto topped with parmesan and served with garlic bread and salad.
Suggested Wine Pairing: Les Amis Pinot Noir
June 18-23: Roasted Pork Shoulder and Vegetable Ramen Medley
KJB Farms pork shoulder, slow roasted, with cold ramen and a medley of vegetables: bok choy, carrots, onions, peppers, cabbage, and snow peas! Served with a side of sea salt edamame.
Suggested Wine Pairing: Band of Roses Rosé
June 13: BBQ Jackfruit Pizza
House-made flat bread, topped with BBQ jackfruit, red onions, pepperoncinis, marinara, and garnished with fresh cilantro. Served with a side salad.
Suggested Wine Pairing: Joel Gott Sauvignon Blanc
June 20: Teriyaki Tacos
Crispy teriyaki tofu crumbled and folded into soft flour tortillas topped with a vegetable peanut slaw, served with cilantro lime rice and stewed black beans.
Entrée – Checkpoint Chickie Pan Pie, and Carlotta Corn Muffins with Cheese & [mild] Chilies.
Thursday, June 7th: Blue Plate Special
Appetizer – Bee’s Bingo Cherry Salad. An old fashioned Jello, Fruit, and Cream Cheese molded salad.
Dessert – Opie’s Chocolate Pie.
Entrée – Ernest T’s Bass. But we’ll be using Scarlet Snapper, lightly fried, and served with Plain Claude's Dilled Sour Cream and Cucumber Salad, and New Mayor Potatoes
Thursday, June 14th: Myers Lake Catch
Appetizer – Ernest T Bass Chicken-Thief Soup
Dessert – Mount Pilot Pecan Pie
Entrée – Foley’s Ribs, in Carolina style, with Mr. Schwump's Sweet Potatoe Soufflé and a fresh vegetable.
Thursday, June 21st: Backyard Barbeque
Appetizer – Spinach Salad Howard Sprague, featuring a hot bacon vinaigrette, mushrooms, and egg.
Dessert – Aunt Bee’s Blueberry Pie
Entrée – Pounded Steak ala Barney, with Nip It in the Bud Spuds and Breeney Green Beans
Thursday, June 28th: Barney’s Steak Out
Appetizer – Otis Campbell’s Homemade Vegetable Soup
Dessert – Thelma Lou’s Very Chocolate Cheesecake