November 2017 Lunch Menu
Sweet Potato Bisque
A November essential! Pureed sweet potato fusion in a hearty cream stock; served with an artisan roll for ripping and dipping.
Roasted Garlic, Spinach & Shaved Cheese Soup
A hearty roasted garlic and spinach blend, topped with shaved cheese; served with an artisan roll for ripping and dipping.
Spiced Wings - Boxcar
A Nonpareil staple! A boxcar-dozen crisped wings, prepared with a spice of your liking: maple chipotle, mild, hot, and BBQ!
Tender Crab Cake
A tender, homemade broiled crab cake, served over a bed of mesclun, sauced with Dijon aioli.
Sausage & Asiago Cheese Stuffed Mushroom Caps
Back by demand! Portobello mushroom caps, stuffed with sausage (veggie option available) and Asiago cheese.
Onion Ring Jumble, With Garlic Aioli
Back by demand! A jumble of golden onion rings, served with our Chef’s homespun garlic aioli.
Roasted Butternut Squash Salad
Fresh-grilled butternut squash, atop a bed of mesclun, onions, tomatoes, craisins and walnuts, served with our own cranberry vinaigrette.
Tuscan Panzanella Salad
Our tip to Tuscany! Mixed greens with onions, tomato, cucumber, thick croutons and shaved Parmigiana, served with our homemade lemon vinaigrette.
Crab Cake Brioche
A homemade, tender crab cake, drizzled with a creamy Dijon aioli, served on a fresh brioche. Accompanied by hand-cut fries and a crisp pickle wedge.
Sliced Pork Tenderloin Sandwich With Cheddar Cheese and Apple Bacon Demi-Glace
Tender pork tenderloin, garnished with cheddar cheese and our homespun apples and bacon demi-glace, served on a hard roll. Accompanied by hand-cut fries and a crisp pickle wedge.
Thanksgiving Turkey Sandwich
Thick-sliced roasted turkey, cranberry glaze and gravy; accompanied by our homespun, hand-cut fries, and a fresh pickle wedge.
Turkey Pot Pie
Roasted turkey, onion, celery, carrots and potatoes, served deep-dish, topped with a rich, puff pastry.
Buffalo Blue Cheese Burger
Our November specialty burger, is an 8-oz tender, Angus beef patty, cast-iron seared, topped with buffalo sauce and blue cheese dressing, served on a fresh brioche. Accompanied by hand-cut fries and a crisp pickle wedge.
Pumpkin & Sage Penne
Penne pasta, tossed with cleaved, roasted pumpkin, Italian sausage (veggie option available), onions and garlic, finished in a fresh sage and brown butter sauce.