SUNDAY APRIL 23 MATINEE
ELVIS BUFFET
(
download)
SALAD COURSE
CLASSIC CAESAR SALAD
WITH CROUTONS, BACON, PARMESAN AND CAESAR DRESSING
SEASONAL MIXED GREEN SALAD
WITH YOUR CHOICE OF TOMATOES, RED ONION, CUCUMBER
CHOICE OF RANCH OR BALSAMIC VINAIGRETTE DRESSING
SOUP OF THE DAY
CHEF INSPIRED SOUP
MAKE YOUR OWN SANDWICH
BREADED FRIED CHICKEN, BREADED FRIED FISH, HAMBURGER
CHIPOTLE BLACK BEAN
(vegan & gluten free)
POTATO BUNS, LETTUCE, TOMATO, RED ONION
MAYONNAISE, GARLIC AIOLI, TARTAR SAUCE
FRENCH FRIES, HOUSE VEGETABLES
PASTA WITH MARINARA SAUCE
SLICED AMERICAN CHEESE
VEGAN AND VEGETARIAN OPTIONS
(Made to Order)
VEGAN BAKED SHEET PAN RATATOUILLE *NUT FREE*
Carrots, Sweet Potatoes, Turnips, Butternut Squash, Tomatoes, Corn & Red Onions, served on a Baked Chipotle Black Bean &
Rice Cake
CHICKEN FINGERS & FRIES
Plant Based Chicken Fingers
SAUSAGE PASTA
Plant Based Sweet Italian Sausage, Red & Yellow Peppers, Green Peas and Red Onions in a Tomato Sauce
(Sausage, Parmesan Cheese & Basil Pesto optional)
SALISBURY STEAK WITH MUSHROOM GRAVY
Plant Based Burger Patty with Vegan Gravy Served with House Vegetables
& French Fries
DESSERTS
ASSORTED CAKES & COOKIES
Or
(Made to Order)
STRAWBERRY OR ORANGE SORBET WITH RASPBERRY SYRUP
(Vegan, Gluten & Dairy Free)
CHOCOLATE BROWNIE
(Gluten Free, Vegan)
