Made fresh daily, items only available while they last.
Monday, October 14th
Vegetable Gumbo / Later ... Old Fashioned Lentil
Cream of Broccoli
Baked - Yucatan
Drumsticks - Buffalo
Roasted Beets / Later ... Broccoli Cauliflower Sauté
Chicken Massamun / Later ... Chicken Niçoise
Peppered Black Bean Casserole / Later ... Root Vegetable Stew
Macaroni & Cheese
Thai Green Curry Stirfry / Later ... Tofu Panaeng
Tomato Basil Pizza
Broccoli Cheddar Feta - Our house-made quiche combines local Yuppie Hill eggs, cream, Corsican Feta, cheddar and broccoli in a flaky crust.
Pancakes - Pumpkin Pancakes with Orange Butter
Farmer’s Omelet - All-local: Rainbow chard, red onion, balsamic-marinated cocktail tomatoes and whipped chevre.
Spinach Mushroom Quesadilla - Creamy melted Roth Kase fontina cheese with spinach, portobello and button mushrooms, folded in a soft flour tortilla and topped with a drizzle of Sriracha chili sauce.
Open Faced Turkey and Gravy Sandwich - House-Roast turkey with homemade mashed potatoes covered with turkey gravy on toasted challah bread. Served with a portion of mesclun-mushroom salad lightly dressed with a cranberry vinaigrette
Spaghetti - A Monday night tradition here—your choice of white, spinach, or gluten-free pasta, topped with Beans & Barley’s own red sauce, and served with garlic bread and grated Parmesan cheese. Try adding our turkey meatballs, vegan meatballs, or sauteed mushrooms.
Turkey Meatball & Vegetable Melt - (can be made vegetarian or vegan) - Our delicious turkey meatballs and spaghetti sauce with onions, green bell peppers and mushrooms topped with mozzarella and served on a stirato roll brushed with herb oil.
Killer Chocolate Cake
Lemon Olive Oil Cake (gf)
Black & White Espresso Cake (v)
Chocolate Grand Marnier Tart
Key Lime Pie
Banana Cream Pie
Chocolate Cream Pie
Dutch Apple Bread Pudding
Poppy Seed Torte