SOUPS

Dal Curry / Later ... Pumpkin Peanut

White Bean Chicken Chili / Later ... Vegetable Chowder

Vegetarian Chili

POTATO

Roasted Lemon Dill

CHICKEN

Baked Chicken: Charmoula

Chicken Wings: Buffalo

Chicken Salad: Grilled Pesto

LASAGNA

Pesto

VEGETABLE

Ginger Tamari Vegetables / Later ... Southwest Corn

ENTRÉES

Chicken Big Mamou / Later ... Smoked Turkey Carbonara

Root Vegetable Stew

Mushroom Garlic Pasta / Later ... Baked Cous Cous

Sweet and Sour Tofu Stir Fry

Tomato Basil Pizza

QUICHE

Mexican

BREAKFAST FEATURES

Oatmeal Pecan Pancakes - Three hearty pancakes with a dollop of Wisconsin butter.  Real maple syrup served on the side.

Farmer’s Omelet - All-local: Roasted Brussels Sprouts and aged Swiss.

FEATURED APPETIZER

Spinach Mushroom Quesadilla Appetizer - 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.

LUNCH FEATURE

(served until 3:pm)

Marinated Tofu Gyro - Beans and Barley’s own Mediterranean marinated tofu is grilled and served atop Greek flat bread with tomato, onion and spinach with a cool cucumber-yogurt sauce on the side.

DINNER FEATURES

(served from 5:pm until 9:pm)

Chicken Yucatan with Red Beans & Wild Rice - Grilled marinated chicken breast on a savory bed of red beans combined with brown and wild rice, red onion, garlic, pineapple and bell pepper.

Spinach & Portobello Mushroom Pasta - This simple, delicious dish features organic baby spinach and slices of sautéed portobello mushroom, tossed with pasta, olive oil, pine nuts, and freshly grated Parmesan cheese. Served with garlic bread.

DESSERTS

Killer Chocolate Cake

Banana Chocolate Cake

Raspberry Chocolate Cheesecake

Chocolate Grand Marnier Tart

Apple Pie (v)

Cherry Pie (v)

Key Lime Pie

Banana Cream Pie

Chocolate Cream Pie

Poppyseed Torte

Carrot Cake

Rice Pudding

Dutch Apple Pudding