Lunch Menu


April 2018 Lunch Menu

 

Roasted Butternut Squash Soup

Smooth, pureed butternut squash, served with an artisan roll for ripping and dipping.

Creamy Wild Mushroom Soup

A delectable, creamy roux, melded with a variety of diced, wild mushrooms, along with chopped onion and carrot, garnished with parsley.  Served with an artisan roll.

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.

Beets & Spicy Slaw

Back by Demand!  Robust, roasted beets and our homespun spiced slaw.  Appetizer or entrée portion available.

Sweet & Spicy Cauliflower Toss

Our popular toss stays for April!  Simple, but delicious.  Roasted cauliflower, tossed in our homemade sweet and spicy sauce.

Roasted Brussel Sprout Salad

A Nonpareil favorite!  The chef’s specially cleaved and roasted brussel sprouts marinated in a cranberry reduction, mixed with crispy pancetta (or diced vegetarian sausage), cherry tomatoes and onions, tossed in our homespun, cranberry vinaigrette.

Nonpareil Salad

A Nonpareil regular!  A pastiche of mixed greens, onion, tomatoes and cucumber, served with our house 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.

Roasted Chicken Salad Sandwich

Tender, roasted, chicken salad served on brioche roll, with lettuce, tomato and onion; accompanied by our homespun, hand-cut fries, and a crisp pickle wedge.

Grilled Pork Chop & Orange Honey-Glaze Sandwich

Tender, grilled, sliced pork chop, topped our homespun orange honey-glaze, with sliced tomatoes, lettuce and onion; accompanied by our homespun, hand-cut fries, and a crisp pickle wedge.

Spicy Buffalo Burger

Our April specialty burger, is an 8-oz tender, Angus beef patty, cast-iron seared, topped with spicy hot sauce and blue cheese, served on a fresh brioche.  Accompanied by hand-cut fries and a crisp pickle wedge.

Butternut Squash & Penne Pasta Toss

Penne pasta, tossed with butternut squash, cherry tomatoes, peas and garlic, simmered in vegetable stock and topped with shaved Parmesan.