Tossed in a bacon vinaigrette topped with grated parmesan

Tossed in your choice of buffalo or Korean Fried Chicken sauce

Quinoa, cucumber, parsley, lemon, garlic, and to- matoes

Carrot+Celery sticks, grape tomatoes, cucumber slices, pickled daikon, and a warm pita

Pesto, Castelvetrano olives, tomatoes, fresh moz- zarella, pimientos, and pasta

8

Castelvetrano olives, lemon, parsley, garlic, evoo served with toast

7

Mixed greens, grape tomatoes, sunflower seeds,cucumbers, shredded carrots, cranberries with choice of ranch, champagne, or balsamic

Sous vide beets on a bed of mixed greens dressed in champagne vinaigrette with grated parm, can- died walnuts, and balsamic glaze

Rotating soups —ask your bartender

B  8

C 5

Apple bacon jam and mozzarella on Italian coun- try bread

Chicken tenders. Choice of Korean fried chicken sauce, ranch, buffalo, soy garlic

Chicken tenders tossed in choice of Korean fried chicken sauce, buffalo, or soy garlic and waffle with spicy honey butter and pickled daikon

Chicken tenders tossed in choice of Korean Fred chicken sauce, buffalo, or soy garlic on bread with greens

Chicken breast, pesto, tomato, and onion on Italian country. OR Caprese panini – no chicken with bal- samic glaze

Slices of chicken breast tossed with mixed greens, onions, shredded carrot, grape toma-toes, and grated parm wrapped in a flour tortilla. Tossed in choice of ranch, champagne vinai-grette, or balsamic

10’’ flour tortilla filled with bacon, fried kimchi, and jack cheese

Happy Hour 3-5 & 9-10

Carrot+Celery sticks, cucumber slices with ranch or hummus

Kimchi, pickled daikon, pickled cauliflower, and Castelvetrano olives