Made fresh daily, items only available while they last.
Wednesday, January 23rd
Dal Curry / Later ... Pumpkin Peanut
White Bean Chicken Chili / Later ... Vegetable Chowder
Roasted Lemon Dill
Baked Chicken: Charmoula
Chicken Wings: Buffalo
Chicken Salad: Grilled Pesto
Ginger Tamari Vegetables / Later ... Southwest Corn
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
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.
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.
(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.
(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.
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
Dutch Apple Pudding